And how do I know this? Because this weekend, I made butter-crunch toffee. This is the third year in a row that I’ve made it, ever since I read the recipe in the New York Times in December, 2000 — it has become somewhat of a tradition. The recipe for “English Toffee” was adapted from Chocolate, by Nick Malgieri, and is relatively simple to make. The only special equipment you’ll need is a candy thermometer. I made two batches — about 6 pounds of toffee — which I am dividing up and giving as gifts to the staff at Otto. They have been wonderful to me this year — friendly, hospitable, even going above and beyond the call of duty to make me comfortable, so I figured it was the least I could do. The only problem with making the toffee was that every time I spoke to a friend or relative on the phone and told them what I was doing, they wanted me to make some for them, too! Looks like I’ll be making a few more batches.
I spent the rest of the day cooking for a small holiday soiree I’m having on Saturday night. I made latkes (potato pancakes) and spinach and feta wrapped in phyllo triangles (phyllo is such a big pain in the ass!), which I popped in the freezer. Later this week I’ll be making lemon squares, and if I have time, cupcakes from the Magnolia Bakery Cookbook.
Food, food, and more food. Yes, the holidays are here, indeed.
Comments
2 responses
you’re making me hungry. sounds like you’re putting quite the spread out for the holiday.
Sounds delicious. For those of you who are not so bold as to make their own toffee, or if you are looking for a nicely packaged professional presentation please check out greenmartoffee.com