Tag: holiday

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Christmas in the Cities

 

IMG_0294 IMG_0273{Picture of ceiling display at Saks and the drummer boy at Rockefeller Center in New York City}

What is it about Christmas in New York that transports one to wondrous time and place, akin to being in the North Pole mixed with a bit of Neverland? Everything sparkles and appears to have magical glow. Each meticulously decorated store becomes more inviting to enter than the next.

IMG_0360 IMG_0367{Ice rink and glistening trees at the Reston Town Center}

But, whether you are in a metropolis such as New York for the weekend like my dear friend Quy or a planned city like Reston, just being out and seeing people laden with packages, ice skating on rinks or viewing trees with twinkling lights pulls one into the allure of the season.

K

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Cookbook Reviews

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I had an opportunity to scour the shelves of the cooking section (641.54) in the library yesterday, searching for holiday recipe ideas through the stacked shelves of cookbooks. Every year I write copious notes to myself in search of light confectionary treats that can be incorporated into my repertoire with the hope that family and friends will enjoy a wonderfully concocted dessert during the festive party season!

I focused on three of the books that seemed to capture the essence of what I was researching in the way of ease of preparation; a dessert that would be pleasing to the family and the items were miniature or small enough to prep several desserts with considerable ease.

First on the list is the Bouchon Bakery by Thomas Keller, which was a wonderful collection of French and American baked goods that most of us enjoyed as children such as marcarons, tartes aux fruits, and believe it or not Oreos and Hostess Ho-Hos. I think the French version of a Hostess Ho-Ho is an elegant cream puff, and cannot wait to try this elegant recipe on page 40-41 for the Chocolate Shortbread without the filling. I love the simplicity of baking shortbreads, and to pack them into cookie tins for guest who may drop in or for family who are would a teat with after dinner coffee or tea.

Second on the list is Dolci: Italy’s Sweets by Francine Segan. Ms. Segan takes the reader on a virtual tour of Italy through 125 recipes for cookies, cakes, frozen confections, and more. She has instructions for Tiramisu that does not include raw egg, from the recipe ‘Updated Tiramisu” on page 132, which I am anxious to try soon!!!

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And, last on the list is the title Petite Sweets: Bite-Size Desserts to Satisfy Every Sweet Tooth by Beatrice Ojakangas. Beatrice is a James Beard Cookbook Hall of Fame author and I have enjoyed watching her many times on Julia Child’s show on PBS. From this book she makes a velvety chocolate mousse in small glasses, ginger carrot cakelets and a two-bite whoopee pies, which are perfect examples of miniature desserts.

Cook Stylishly!!!!
K