Another January arrives; another Christmas now lives on in memory and hearts, only. Christmas time is truly the best time of the year. The weather, though not exactly frigid, is less harshly hot. Houses and lawns sparkle with brightly colored lawn decoration and lights. Selections from Handel’s Messiah flow through the air in random places. My favorite Bible verses from the books of Isaiah and St Luke are highlighted in the liturgical readings of Advent. I can finally watch the original The Bishop’s Wife (1947), the original Christmas in Connecticut (1945), the original Miracle on 34th Street (1947), Scrooged (1988), A Christmas Story (1983), and Elf (2003) openly without comment from family and friends. Limited edition Christmas products show up on store shelves, and we indulge in delicious, favorite foods we cook, bake, and eat only during this most glorious of seasons.
This year, we added a new treat to our canon of Christmas comestibles: gluten-free cookie coated peppermint truffles. For years I’ve made truffles by hand, but only at Christmas time. I used a fairly easy truffle recipe, rather unsophisticated but easy enough for Jacob, Christopher, and Elizabeth to help with the making and rolling when they were younger. Over the past year, however, I have devoured and re-devoured a used copy of Alice Medrich’s combination memoir and cookbook Bittersweet: Recipes and Tales from a Life in Chocolate (2003). Inspired by Medrich’s work to create classic ganache truffles, I decided to use her technique and recipe to make some classic truffles for Christmas. Beginning in November, I made a couple of practice batches. I wanted to know what I was doing, come Christmas time. For my first attempt at truffle-making, I made a dark chocolate cognac ganache, which I coated in dark chocolate, then rolled in pumpkin pie spice. These turned out pretty well, actually; the centers were velvety and the flavor combination was scrumptious . Continue reading