It’s Valentine’s Day. Or, well, it will be soon. As I say every year, I am not really into the whole Hallmark “manufactured” holiday, but it is always a good excuse to make some sweet thing. This yea, I mad these Winter Bliss Chocolates. I just made up the name … there is nothing particularly wintry about them. They do have orange and pistachios, which give them a lovely nuance. They are very very dark chocolate, my favorite. Delicious!
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Back to trying out one of my rather unusual flavor combinations, this time in the form of finely chopped apricots, the herb taragon (which has a rather licoricey flavor) and olive oil. They are really very good, despite my weird pairings. Would go equally nice with a cup of coffee or tea, or on a cheese plate with some fig jam. Really quite delightful, especially if you aren’t into the overly sweet type of cookie.
I have mentioned this in the past: If I were to ever open a bakery (which I am never going to, so this is one of those things that I just say), I’d name it The Cheeky Little Tart. Yup, lots of multiple meanings in that name and I think it is cute. When I was trying to think of a name for this little, rustic, unadorned, plain, simple little apple pie, my brain named it The Naked Little Tart … which of course has even more meaning. 🙂 So whenever I think about it, my brain still thinks about that name, even though I guess I am going to officially call it Rustic Browned Butter Apple Tart. Either way, it is the simplest and yet most delicious pie you’ll have anytime soon. Enjoy.
Starting the year off with something slightly more healthy than cookies, I’ve made granola bars. This is an all purpose recipe that lets you swap out the type of nut (almonds or pecans or cashews or peanuts) and the type of fruit (I’ve made these with dried apricots, cranberries, cherries and raisins). If you can’t find pecan butter, or if it is too expensive (because wow, it can be very expensive!), stick with almond butter as it is the most neutral of the nut butters. I’ve not tried it will sunflower seed butter, but I will eventually and will report back on that too.