Top | Newsletter 2009

Culinate Newsletter December 16 09

(mailing, James Berry)

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 h1. Dear readers,

 I am a toffee nut. Whether it's Alma Chocolate's pistachio toffee with dark chocolate or plain old Almond Roca, there's something about the nutty, buttery crunch that I find irresistible. 

 But while I love to eat toffee, I can't say I like to make it. Well, not yet, anyway. I've tried to cook Caroline's amazing [/recipes/collections/Culinate+Kitchen/Desserts/Toffee+Brittle+with+Chocolate+and+Sea+Salt?utmsource=NL20091216&utmmedium=email&utmcontent=Toffeebrittle&utmcampaign=Holidaychocolates "Toffee Brittle with Chocolate and Sea Salt"] twice now, and both times it separated and turned into … well … it's nutty and buttery all right; it's just not toffee. (It's not bad crumbled on ice cream though.)

 Reading the comments on the recipe, it's clear that others have had the problem as well, at the same time that many have been successful. I'm convinced that melting the butter and sugar together slowly is key …

 So anyway, this weekend I'm gearing up to try again. Whatever the result, I know one thing: It will be sweet. But if it isn't toffee, it'll be back to fullproof [/articles/features/16holidaytreats/truffles?utmsource=NL20091216&utmmedium=email&utmcontent=Chocolate-truffles&utmcampaign=Holidaychocolates chocolate-truffles] for me  — at least until next year, when I'm sure I'll get it right.

 Kim Carlson
 Editorial Director

 P.S. This week on Table Talk, Kim O'Donnel is answering your questions about baking — just in time for holiday treats. Head over to sign up for an email  reminder of the chat, which takes place Thursday, December 17 at 10 a.m. PT, 1 p.m. ET. (Hm, wonder if she knows anything about toffee?)

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story1id: 254043
story1text: "Chocolate is usually a welcome gift. Leah Koenig parses the labeling on your favorite bars."
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story2text: "Feed all your friends: Ivy Manning makes eight main-course suggestions for mixed-diet dinner parties." 

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recipe1text: "This  almond-studded pudding is the traditional finale to a Christmas Eve feast."
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recipe2text: "If you have a source for smoked salmon or trout, take advantage of this simple combination."

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