Sweet & Salty Caramel Corn, otherwise known as evil incarnate
I have pretty decent willpower when it comes to food — with a few notable exceptions. At the top of that list resides the Jalapeño Cheeto (not to be confused with Flaming Hot Cheetos whose only redeeming quality is this excellent video). I don’t know what magic took place to make Jalapeno Cheetos even more delicious than the original flavor, but it worked. These things are the straight-up definition of addictive and I am absolutely powerless against them.
My initial encounter was a few years ago when my husband left a small bag open on the kitchen counter before he left for work. I came home early and poured out a few nibbles before folding up the bag and putting it away. Those few bites was all it took. I kept creeping back into the kitchen and sneaking handfuls until the bag was (shamefully) empty.
When my husband came home, I told him he was forbidden from bringing them into our house ever again. While he hasn’t completely complied with that request, they are thankfully a rare indulgence.
I mention this story because I have recently discovered — thanks yet again to my husband, bearer of evil temptations — something just as hauntingly addictive as those spicy, cheesy morsels.
The fourth (& final) installment of “A Very Thomas Keller Thanksgiving”
If you’re wondering, my god, is she still posting about Thanksgiving when Christmas is only a few days away, the answer is (sadly) yes. Trust me, I know — I can’t believe it took me so long to plow through one meal! I’d be embarrassed but this is a crazy time of year and I’ve had a lot to deal with over the past 2 weeks so I’m keeping my head held high as we approach the finish line.
After eating oysters and caviar, scallops with endive, and seared quail in pomegranate, I wanted the final course in our Thomas Keller-inspired Thanksgiving feast to be just as impressive. After searching through several of his cookbooks I decided on hot apple fritters (from Ad Hoc) with Calvados ice cream (Bouchon).
This dessert would have been the perfect finale to our four-course dinner…if my husband and I had had the motivation. After cooking and eating three courses already, our ambition started to slip. We managed to make the Calvados ice cream but when it came time to set up a pot for deep frying, I admit I bailed out first.
“Maybe we should just eat the ice cream and call it a night,” I suggested.
Being able to make a kick ass Jello shot seems a little…immature, perhaps, and yet I cannot (and will not!) stop finding boozy gelatin fun.
The last time I experimented with it was when I made these boozy watermelon shots for a few of my co-workers back in July. So it seemed fitting that for our staff Halloween party I make something more seasonally appropriate — and what’s more autumn than apples? (If you read this blog, you know the answer is nothing. Absolutely nothing.)
These little jelly jigglers were even more popular than the apple cider cream pie that I baked for the party — and they were ten times easier to make (hooray!). No burnt pie crusts or temperamental pie pans to deal with.
I started with some good old fashioned fresh-pressed apple cider (non-alcoholic stuff though hard cider might work fine too). I used some mulling spices to amp up the fall flavor and then added a whole bunch of booze.
Instead I am all about apple cider. I love it in any form, freshly pressed, warm and spiced, made into caramels or mixed with booze. When the leaves start to turn, you can bet my fridge is full of cider — it’s as much of a guarantee as death and taxes.
And while I tend to mostly enjoy it straight up and ice cold, I’m more than willing to experiment with it. So when my co-workers decided to have a staff pumpkin carving party yesterday, I had the perfect sweet treat in mind to contribute, this apple cider cream pie.
Move over strawberry shortcake — there’s a new sheriff in town!
I can’t recall how or when I first stumbled upon the blog Ngan Made It. It could have been in March when Ngan traveled to Portland, because I am a sucker for posts about the food scene here. Or is could have been because of the alphabet food challenge (U for Udon, anyone?) that she partakes in with a few other fellow bloggers. While that mystery will have to remain unsolved, the reasons I enjoy her blog are easy to figure out.
Ngan can be counted on for not only having fantastic sounding recipes but also drool-worthy food photos. Her latest post on Jeremies (how have I not known about these?!) will make you seriously consider licking your screen.
But beyond food, she posts about everything from her travels to good books to Moscow mules, which I appreciate because sometimes I really need some variety in my life in my WP reader. I devoured her posts on a recent trip to Tahoe because I got to see the gorgeous mountains, lakes and greenery. (I love a vicarious vacation!)
I have mentioned, oh, once or twice at least, my obsession with boozy Jello. These little summery beauties mixed that obsession with my love for party food and determination to try one of the many things I’ve pinned on Pinterest (I accomplish this about once a blue moon).
Since party food tastes better with company, I invited some girlfriends over for a Bubbles & BBQ party on Saturday. We had a serious spread of goodies — numerous cheeses, pasta salad, homemade pickles, Caprese salad and even a bowl of larb with butter lettuce. There were also some crazy good bacon-wrapped, shrimp-and-cheese stuffed jalapeños. Yeah, my friends can throw down when it comes to eating!