Our annual tour of the inns is coming up, too and we all like to bake or serve cookies at this function. Elaine Kleffman of the Round Barn Farm is the undisputed champion of Christmas cookies, making batches and batches of festive and tasty specimens. Alas, I have yet to begin, but as I said, I’m grateful for the extra week.
Other kitchen goodies that make great gifts can be started now as well. Chocolate truffles, for instance will last several weeks in an airtight container in the refrigerator (if you hide them behind something else). I like to make several variations such as rum-raisin truffles, and coffee and nut truffles.
If you like to make lemon curd (and I do), you will have egg whites left over. I make angel cakes and chiffon cakes, but came across a new recipe for a French friand that is a small cake to serve for breakfast, afternoon tea or with coffee after dinner. These given along with a jar of lemon curd would make a delightful and different food gift. These keep for 3 days stored airtight at room temperature or freeze well for 2 or 3 months, properly wrapped.
Irish Fruit Cake (Adapted from Darina Allens’ (Irish) “Simply Delicious Christmas” and The Cake Bible and passed along to me by The Moondance Inn.
1 cup butter
1 cup brown sugar
6 eggs
2 cups flour
1 tsp. allspice
1 tsp. nutmeg
1 large apple, grated
½ cup rum
2 cups gold raisins
1 cup currants
1 ½ cup candied cherries
½ cup candied peel or candied pineapple
3 cups pecan halves
Put candied cherries and rind in food processor. Process into small pieces. Put in bowl, add raisins and currants; pour rum over. Cream butter and add sugar; cream. Add eggs one at a time. Mix in flour and allspice. Then fold in rum fruit mixture, nuts and grated apple. When you put in pan, press indentation in center of each cake. Bake in loaf pans at 350 degrees for 30 minutes then lower to 300 until done (20-30 minutes more for cupcake size, up to an hour more for larger pans). Mix 1 Tbsp. corn syrup with ½ cup rum; bring to a boil. Brush over cooled fruitcakes. Set in freezer or refrigerator. Brush again in a few days.
Truffles and Variations (Adapted from “Edible Gifts” by Kay Fairfax)
Note: When making chocolates, always buy the best brand of chocolate available and grate it or break it into small pieces before melting. Chocolate should never come into contact with direct heat or water, so it’s best to use a double boiler. Excess heat or one drop of moisture will cause the chocolate to “seize”—become grainy—burn, or turn bitter and there is no way to retrieve the mess. Chocolate can be melted in the microwave, using the lowest setting and checking every 30-60 seconds.
1 ¼ cups heavy cream
1 lb. bittersweet chocolate, grated
1 ½ cups unsweetened cocoa powder, sifted
Pour the cream into a heavy saucepan or the top of a double boiler and bring to a boil. Remove the pan from the heat and let cool until lukewarm. Add the grated chocolate and beat with an electric mixer for about 5 minutes. Set aside to cool, then beat the mixture for a further 5 minutes. Transfer the bowl to the refrigerator and chill for at least 10 minutes or until the mixture is firm enough to shape with your hands. Sift the cocoa into a deep bowl or spread a thick layer on a baking sheet. Make sure your hands are clean and dry, then dust them with cocoa and using about 2 heaped teaspoons of the mixture, quickly shape into a ball and roll in the cocoa. Put in little paper cases and store in airtight containers.
Rum-Raisin Truffles: Add 2 Tbsp. rum and ½-1 cup seedless raisins. Shape the mixture into small balls and roll each in chocolate shot.
Coffee and Nut Truffles: Add 2-3 Tbsp. instant coffee granules to the hot cream; stir until dissolved and proceed as in the main recipe. Sprinkle with finely chopped nuts.
Friands
1 ¾ sticks butter
1 cup plus 2 Tbsp. powdered sugar, sifted, plus extra for dusting
1/3 cup flour
1 cup ground almonds
5 egg whites
1 Tbsp. finely grated lemon zest
Put the butter in a small saucepan and melt over a very low heat. Let cool. Brush mini muffin tins with melted butter. Sift flour and powdered sugar together into large bowl. Stir in the ground almonds. In a separate bowl, beat egg whites until light and frothy. Fold them through the dry ingredients. Pour in the remaining melted butter and stir well. Stir in the lemon or orange zest. Put the prepared muffin pans on a cookie sheet and fill each cup ¾ full. Put sheet on middle shelf of preheated oven and bake at 400 for 10 minutes, then turn them onto the sheet and bake for a further 7-10 minutes. They should be golden on top and firm to touch in the center. Remove from oven and let stand for 5 minutes. Carefully invert each onto a wire rack. When cool, dust generously with sifted powdered sugar, then store in an airtight container.
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