Off To The Fair

 The second fair of summer fair season around here and I missed the jellies and preserves drop off date. . . so I had to make a big splash on the baking and confections day. This morning I delivered a very floral rose geranium angel food cake with rose water glaze.

I had to get up at 3 this morning to make sure this whole wheat lot had time to rise but the crust was still crisp when I arrived at the fair. Not quite seasonal, the small boat of white chocolate peppermint fudge (my old reliable by Christmas dessert/ party treat) topped with broken Hammond's candy canes was this years foray into confections. Last year I did pretty well with macadamia nut brittle so I am hopeful.

I don't think this is the kind of gingerbread the judges are expecting. In the fair handbook gingerbread is classified with quick breads and muffins but mine is really a cake -- James' favorite Christmas cake as a matter of fact. Specially for the fair I topped the moist spicy cake with dark chocolate ginger glaze and candied ginger. That might be risky, but it is delicious.

And then my old stand by, Portuguese (or Hawaiian) sweet bread. A soft light bread perfect for breakfast with jam, french toast or sandwiches. I don't know why I decided to enter sweet bread. I haven't made it in years since I started make more rustic, crisp crust breads like the wheat one I made early this morning. But something felt right and I've already taken home a blue ribbon from the season's first fair for this delicately sweet, moist bread.

Homemade Christmas 2014

Fabric, ribbons and several cases of mason jars littering my friend Shari's table as we churn out more than 20 batches of nut brittle (cashew, macadamia, and pistachio). With the brittle packed inside waiting jars we started to experiment with combinations and bows. Shari is an excellent bow tie -er. Nearly 10 hours later (no joke) we had an army of jars ready to deliver.

Packed in the back of my car, every time I hit the brakes I can hear the faint ringing of jingle bells. It's like driving the sleigh.

Tomorrow I start deliveries.

Merry Christmas to all!

Best In Show

 The first fair of the season and my biggest prize ever! Best in show for my salted macadamia nut brittle, a simple recipe I make every Christmas season with a variety of different nuts. My very own rosette,

Lillet Marshmallows

In fact, James is a man and a boyfriend with very few faults. But -- if I were to start a list, somewhere near the top would certainly be that he doesn't like marshmallows. In a cruel twist of fate (okay, it's not quite The Gift Of The Magi) marshmallows are something I LOVE to make. I've been saving this recipe for Lillet marshmallows for literally years now -- booze flavored fluffy candy . . . fantastic.

Lillet is a French aperitif made from blending Bordeaux wines with citrus liquors. It's fairly strong but somehow tastes of honey and flowers and grapefruit all at once. I just love the idea of these grown up marshmallows.

One thing I don't particularly love is the mess that comes with each batch of these fluffy confections. The mixed base is gooey and sticky, the whole kitchen seems dredged in powdered sugar, shiny sugar cobwebs cover my knives and spatulas. But, when I cut the soft little squares and see them bounce lightly on my board like sugary pillows I can't help being charmed and taken in once again. I forget the mess until the next time.

This idea of aperitif marshmallows really has me going -- next up -- lightly pink Campari flavored puffs -- just not for James.