Today, we're semi-relaxing at home after shopping in the rain this AM. After lunch, I made an apple Crostata (sort of a rustic, open-faced apple pie) and I'm waiting for it to thoroughly cool so we can give it a try. It's been a while, and I wanted to polish up my skills, because we already have orders for them for the holidays, and I wanted to tweak the recipe and see if I can make it even better (I know - its not easy, being a perfectionist!).
Yesterday we attended the New York City Chocolate Show at Pier 94. I think I still have a hangover from all the sugar, chocolate and caffeine. There was a lot to taste, a lot to see, and some great inspiration, not to mention lovely people with wonderful ideas. We got to watch the owners of Baked (in Redhook) make their rootbeer bundt cake and give it a try. I even tasted a truffle made of blue cheese and chocolate (not a half bad combination, I must admit). There were chocolate fashions on display from the opening celebrations, which Joe took photos of, and overall a good day was had by all. On the way home from the show, as we enjoyed the not-too-cool weather and some much needed time together, we talked about making available our wonderful Lemon Curd, so that people can give it as holiday gifts this year. We purchased some lovely little glass jars to put it in and now all we have to do is whip up a batch and fill the jars and voila, yet another fun and delicious item to put on our menu. Everyone who has tasted it has raved, and when we're using it to fill cakes and make lemon buttercream, we always find ourselves eating it right off a spoon, not even taking the time to spread it on a cracker or piece of shortbread. I know that anyone who loves fresh citrus will love having a jar of this in the fridge to partake of in so many different, delicious ways. I only wish we'd thought of this earlier!
More to come soon, fellow foodies, and don't forget that we still offer gift certificates for those who have dessertaholics in their families, which means that you can purchase one and give it for a special occasion, or just to brighten someone's day. (or even to use as a stocking suffer on December 24, should you be so inclined.) That way, the receiver will get to decide what delictable dessert they want to dive into, whenever they get a craving!
Ciao for now, folks...