curls

Indeed, that is what you do for the single serving hot chocolate bombs. They also make larger ones that make a few cups of hot chocolate -- if that is the case, bring milk to a simmer in a pot and add the hot chocolate bombs to the milk, let melt, stir, and pour into suitable drinking vessels. https://player.vimeo.com/video/296300793

Hmm... maybe I should reconsider! I like blue_dolphin's idea of a raspberry hot chocolate with Chambord. 🙂 Still, make mine with dark chocolate. 😉

I’d go with your regular hot chocolate recipe and add pink marshmallows. I don’t care for the taste of the Ruby chocolate - tastes somewhat red fruity and acidic. But my taste in chocolate is more Valrhona Caribe or Jivara.

NPR article: Food Banks Partner With Fishermen To Get Nutritious Local Fish To The Hungry : Shots - Health News - https://www.npr.org/sections/health-shots/2020/12/25/949643418/fishermen-team-up-with-food-banks-to-help-hungry-families

Yes, at some point during the sale Whole Foods in Vienna was selling the earlier cheeses at 55% off! The cheese drawer in our fridge is full. One of tomorrow’s meals will be bread, cheese, and fruit. I agree with @weinoo, the La Tur is one of our favorites too. Just tried it because of the cheese sale, glad we did. We finished the first La Tur and I picked up a second one.

I think @Kerry Bealhas the small Big Green Egg up north. It has shown up in a variety of her Manitoulin eGullet blogs.

@Elkyfr what sort of colors are you using? Are they cocoa butter colors, water based, or oil based? You need to use cocoa butter colors when working with moulded chocolates. Please tell us more about your process so that people can offer assistance.

Thank you for the suggestion!

So, @Kerry Bealdid you make this sticky toffee pudding with 15 grams of butter? I’ll see about rereading that Manitoulin thread tomorrow!

Looks like Misfits Market is having shipping issues in my area. Definitely understandable given the uptick in the use of shipping for vaccines, pandemic shopping, and holiday shopping. My box was supposed to arrive Saturday, FedEx says it will arrive on the 26th, Misfits Market said Saturday and is now saying Monday. I’m guessing that FedEx’s estimate is correct. I’m going to stop my subscription and try again mid-January. Thankfully I can get delivery from Wegmans & Whole Foods.

It is wonderful when you can do something to help. Glad you can make their lives brighter. Wishing all the best to your friend’s husband.

Browsing this topic and missing this year's Santa's Spectactular Tonawanda Workshop. @patrisI hope that you are doing well. Hopefully you will be able to do this again in 2021.

Sourdough English Muffin Bread - uses a nice bit of sourdough discard. Recipe from Andrew Janjigian of wordloaf https://wordloaf.substack.com/p/sourdough-english-muffin-bread-874.

Another day, another cheese at Whole Foods for their 12 days of cheese. Stopped by the store around 8pm and there was plenty of the cheese of the day available. I rather liked this one. In the picture you can see that they had two sealed wheels of the day's cheese and a few packages of already portioned cheese. Has anyone else been shopping the sale? What is availability like in your area? I'm wondering if the pandemic is making it easier to obtain since others have reported problems in previous years.

More information on the trend, https://www.ecolechocolat.com/en/chocolate-blog/hot-chocolate-bombs.html.

I’m planning to make collards break character and but-a-nut soup (courtesy of my Misfits Market box). Has anyone made these recipes? If so, do you have any advice to offer?

It all looks delicious @Shelby. So glad you liked the gyros, they look perfect!

Another salad with Vivian Howards' LGD. Probably more nibbles than greens but it was tasty. 😉

My husband fried up a turkey a few days after Thanksgiving. I gave it a dry brine and injected it with some spices (per an old Emeril recipe). Turned out very well. DH used to make these every Thanksgiving. Gave half the turkey to one of his colleagues who had never had fried turkey. Enjoyed a few turkey sandwiches and one turkey dinner.

@Ann_T your bread always looks amazing, love the cutting boards too! Sourdough bread, baked in Lodge cast iron. Next time, I'm going back to using the CSO - so much easier to use than dealing with heavy heated cast iron!

All these beautiful latkes! Still need to have some latkes with dinner or lunch; I have some of the Trader Joe's latkes in the freezer. After watching Chris' video I thought, why not try making sufganiyot / doughnuts! So, my first try making doughnuts. I had to cut a few open to see if they were cooked through and figure out how long to cook them. These were delicious and even taste good a few days after frying. The sufganiyot were filled with strawberry jam and dusted with 10x sugar. Sorry for the poor photo quality. Happy Hanukkah!

The contents of the box... the panettone, persimmons, and chips were all marketplace extras.

Actually went today and they had plenty. Went to the market around 12:30 / 1 pm.

I searched Eat Your Books and came up with this one from Julia Child's "The Way to Cook"

Whole Food’s 12 days of cheese starts today! Ad copy from Whole Foods follows... Yes, once again, from December 12 to December 23, Whole Foods shoppers will have the chance to save 50 percent on a different high-quality cheese selected by the brand’s buyers each day—with “many” of these fine products exclusive to Whole Foods Market. And if you’re a Prime member, you’ll receive an additional 10 percent off. Whole Foods 12 Days of Cheese Dec: 12: Klare Melk Truffle Gouda “Rich, flavorful, semifirm cheese. Velvety notes of sweet cream and butter, generously laced with earthy truffles. Exclusive to Whole Foods Market.” Dec. 13: Uplands Cheese Company Pleasant Ridge Reserve “A seasonally produced cow’s milk Alpine-style cheese modeled after favorites like Le Gruyère and Beaufort. Flavors range from milky to nutty and grassy. The only cheese in the history of the American Cheese Society’s annual competition to win the top prize — ‘Best in Show’ — three times.” Dec. 14: Mitica Cordobes “Made with Castellana and Merino sheep milk from Spain. Rich and buttery flavors balanced by bright acidity and nutty undertones. Exclusive to Whole Foods Market.” Dec. 15: Cowgirl Creamery Organic Hop Along “Rich, bright notes of buttered toast with a lasting savory finish. Washed in local cider and aged for 45 days, producing yeasty and sweet aromas with a silky, fudgy texture.” Dec. 16: Caseificio dell'Alta Langa La Tur “Soft-ripened perfection from a balanced mixture of cow, sheep and goat milk. Sweetness of fresh, grassy cream and bright butter notes with a rich, acidic and yeasty finish.” Dec. 17: Sweet Grass Dairy Thomasville Tomme “Semifirm raw cow’s milk cheese that’s made entirely by hand. Rich and earthy with a finish of light salt, fresh grass and tangy cream.” Dec. 18: MonS Gabietou “Decadent blend of sheep and cow’s milks, washed with water and rock salt from local warm springs. Dense flavor with rich tones of fruit and balanced earthy mushroom.” Dec. 19: The Cellars at Jasper Hill Farm Harbison, Prosecco Washed “Soft-ripened, buttery, woodsy and sweet with balanced tones of mustard. A wash in Presto Prosecco brings out bright citrus favors. Exclusive to Whole Foods Market.” Dec. 20: Emmi Kaltbach Cave-Aged Le Gruyère “Raw, grass-fed cow’s milk cheese with rich minerality from aging in Kaltbach’s sandstone caves. Classic nuttiness with tangy fruit notes. Smooth texture with pronounced crystal crunch.” Dec. 21: Cypress Grove Humboldt Fog “A true American Original conceived in a dream—a goat’s milk soft-ripened goat cheese with a beautiful ribbon of edible ash through the center. Floral, herbaceous overtones, buttermilk, fresh cream flavors.” Dec. 22: Neal’s Yard Dairy Sparkenhoe Red Leicester “Complex and balanced with bright acidity and lasting savory notes. From the only producer making traditional, farmstead Red Leicester with raw milk from heritage cows.” Dec. 23: Rogue Creamery Organic Enraptured Blanc “Young organic blue washed in white wine. Tangy with bright fruit notes and a soft, buttery texture. Exclusive to Whole Foods Market.”