A Liz/Kalli food post is in order, don’t you think? Especially since tomorrow is our one national holiday devoted specifically to food! And because Kalli sent me her photo, oh, about a month ago. To be honest, I am not doing much cooking these days. Ryan has officially taken over dinner duty. He likes to cook and is very skilled in the kitchen. Plus, I need the time to devote to my projects and this here blog. But tonight, tonight is special. I am doing a little pre-Thanksgiving dinner for Ryan and I. On the menu? I am making this Sweet Potato Soup, Cranberry Chutney and goat cheese on Golden Fig toast and Fruit-Nut balls for dessert. The Fruit-Nut Balls and the Cranberry Chutney are both from Molly Wizenberg’s A Homemade Life: Stories and Recipes from My Kitchen Table which is a very charming memoir/cookbook. Molly is the inimitable creator of one of my favorite food blogs, Orangette, which is where you can find the recipe for the chutney.
I've only made biscotti once before, lemon pistachio, a flavor combo I think I prefer. This time I tried this recipe, for Chocolate Pistachio Biscotti. I followed the recipe almost exactly, except used strong coffee instead of coffee extract (which I've never even seen for sale before) and semisweet chips instead of bittersweet. I also let them cool for at least 20 minutes before slicing and toasting because they seemed a little too fragile at first to slice. They turned out pretty well, so now I'm thinking I might make a few flavors of biscotti and mail them out as family Christmas gifts. If I made this again, I'd probably switch the nuts to almonds, and maybe even toss in some raisins, or better yet, chocolate-covered raisins.
Oooh, I think chocolate covered raisins would be really great in biscotti. You can put that down as my order for Christmas. Which reminds me, I have officially decided that I don’t really need any other sweets in life as long as I have chocolate covered pretzels. I’m kind of obsessed with those right now.
Have a safe and happy Thanksgiving weekend!