The rest of the holiday food
- ZenSojourner Nov 23, 2010 01:45 PM
We've seen several threads about bird day or xmas dinner, or breakfast.
But how about all the OTHER stuff we make for the holidays?
Like fudge, and peanut brittle, and candies and snacks and - well, just all the stuff we make on the side that aren't really part of the meal.
Cookies, and all that.
For us it was sugar cookies cut into appropriate holiday shapes, chocolate fudge, chocolate chip cookies, oatmeal-raisin cookies, peanut butter cookies, cinnamon pie crust.
I always wanted to make peanut brittle without the peanuts but never have.
What do you guys make for holiday noshing?
Well, ZS, you KNOW one of my answers; the faboo buckeyes. I also like to make honeycombs with dark chocolate when I feel like playing with boiling sugar, : ), raspberry/chocolate rugelach, shortbread made w/ rice flour, good salted butter and just a dash of almond extract; peanut-butter blossoms with chocolate kisses, and any number of holiday breads, a favorite being quick herb/walnut loaf and cranberry/orange/pecan iced with sharp orange icing. Oh, and Gramma Mimi's salted sunflower-coconut cookies, which are mindblowing. Your peanutless brittle sounds like a better version of a skor bar if you drizzle with some dark chocolate.
I think I'm going to try old-fashioned caramels and jazz them with some Maldon salt flakes this year. We'll see.
I didn't have the Buckeye recipe until I was in college, but I do make that for the holidays now.
I had forgotten but your post reminded me of the quick breads - banana bread, zucchini bread. I'm not sure what it was called but some kind of quick bread with cinnamon and raisins.
As kids we all loved the brittle and hated the peanut part, LOL! It didn't help that back then Peanut brittle - at least the peanut brittle we were getting - didn't skin the peanuts before adding to the brittle. That papery coating was just BLEAH!
The Hazelnut Omelet (Hazelnussomeletten) is a German concoction prepared with a mixture of all purpose flour (about 2 1/2 - 3 Tbsp) whisked with a cup of milk, and an egg or two (my wife is not a fan of eggs so I usually use only one) with a couple of teaspoons of sugar (more if you like) and some finely chopped hazel nuts that is prepared much the same as a French omelet. I separate the eggs and beat the whites stiff before folding them into the other ingredients and I cook them in butter. You don't have to beat the egg whites but I like the lift it gives to the finished omelet. They're a real treat with some fresh sauteed fruit on the side or with a bit of warm apple sauce.