Chocolate for Valentine's Day...how about a recipe for dark chocolate truffles-plain, lavender, balsamic and /or mint?

I am not a huge dessert fan...would rather have a little more of the main course...and my favorite way to end a meal is with a bit of chocolate with my last glass of red wine. These truffles fit the bill perfectly...excellent chocolate, either plain or subtlety flavored with my favorite herbs, fruit and/or balsamic vinegar. For Valentine's Day I thought I would make four of my favorites...a small assortment for those I love.

Please don't be put off by the thought of the herbs or balsamic vinegar...give it a try. As my husband Peter..a die hard plain chocolate advocate says..."They are surprisingly delicious".

My Valentine gifts this year are going to be dark chocolate truffles! I don't think it can be Valentine's Day without chocolate, do you? But...here is the best part....homemade truffles are really easy...and they don't have to look perfect...I think the handcrafted look looks best anyway.

This recipe makes an equal amount of four flavors of truffles...pure dark chocolate, balsamic, mint and lavender. Use the proportion of 2 to 1 chocolate to cream to make fewer flavors...I like the variety! And,because there are only two main ingredients, use the best quality you can afford. The ingredients really do make the difference...

**IMPORTANT** if you are making more than one type of truffle be sure to label each bowl as you go...otherwise, they all look the same and you will need to taste to know which is which*** (not really a hardship)
Farmhouse Dark Chocolate Truffles
16 oz best quality (70% cacao) bittersweet chocolate (I use Scharffenberger) well chopped
1 cup organic heavy whipping cream
1 tbsp dried organic lavender buds
1 tbsp fresh organic mint leaves
2 tsp good quality pure balsamic vinegar
1 tsp pure Tahitian vanilla
best quality chocolate cocoa powder (I use Valhrona)
additional tiny mint leaves and lavender buds for garnish
1 tsp pine nuts, sliced in half lengthwise
finely chopped pecans

For lavender truffles:  bring 1/4 cup whipping cream and the lavender buds to a gentle simmer. Remove from heat and let steep for about an hour. Strain lavender buds from cream (discard lavender) and return to stove. Bring back to hard simmer. Place 1/2 cup chopped chocolate into small bowl. When cream is ready, remove from stove and immediately pour over chocolate in bowl. Let sit for a couple of minutes without stirring. After 2-3 minutes, whisk chocolate into cream until smooth. Refrigerate for a couple of hours.

**note...the lavender cream is delicious on its own...try it drizzled over pound cake and strawberries...or poured over any fresh fruit***

mint truffles:
Thoroughly wash all cooking equipment to avoid taste crossover. Follow exact same process as for lavender truffles, substituting the mint.

balsamic truffles:
Bring 1/4 cup whipping cream and the balsamic to a strong simmer...place 1/2 cup chopped chocolate in a small bowl...when cream is ready, immediately pour over chocolate in bowl.  Follow rest of directions for lavender truffles.

pure dark chocolate truffles:  
Follow the balsamic truffles directions, substituting the vanilla for the balsamic.

Remove truffle mixture(s) from refrigerator after a couple of hours and allow to sit at room temperature for 15-20 minutes...the chocolate should just begin to soften. I use a mini ice cream scoop for the next step, but you can also use 2 spoons. Starting with one flavor of truffles, shape mixture into small round balls...whatever size you like. Place each ball on a parchment paper lined baking sheet. Remember to label each flavor on the sheet...I just use a post-it. When you have finished with all flavors, refrigerate truffles overnight.

Remove from refrigerator. Place nuts on one plate and cocoa powder on another. I roll the lavender, mint and balsamic truffles in the cocoa powder and top each lavender truffle with a couple of lavender buds, mint truffles with the tiny mint leaves and the balsamic with 2 pine nut slices...looks pretty and identifies the flavor. I roll 1/2 of the plain truffles in more cocoa powder and 1/2 in the chopped nuts. The fun part of this step is you can be as creative as you want...roll in cocoa, nuts (any kind you like) powdered sugar, sanding sugar, melted chocolate...whatever you like...

Refrigerate truffles until ready to eat.

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Are you cooking or baking for loved ones this Valentine's Day? What are you making?

Happy Valentine's Day!

best,

diane
napa farmhouse 1885

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what is "fancy food" anyway?

in my last post i told you i went to the fancy food show...and that i would tell you about it later. today, as i was sorting through the two bags of marketing materials i was given at the show, i figured it was time to write about the items that interested me...and pop the rest of the stuff into the recycling bin...

so..first of all...what is the fancy food show, you ask? the best way to describe it is a convention (you have all been to conventions, right? usually i would say insert groan here)...but this is the coolest trade show ever...where attendees spend three days tasting specialty food! the event is sponsored by the NASFT (national association for the specialty food trade, inc.) and they promote it this way"

"Produced by the NASFT since 1955, the Fancy Food Shows are North America's largest specialty food and beverage marketplace.
16,000 - 24,000 attendees
250,000 products including confections, cheese, coffee, snacks, spices, ethnic, natural, organic and more
1,300 - 2,500 exhibitors
81 countries represented"

ok...did you notice they said 250k products? and yes, they are all available for taste. so picture a massive convention center...in this case moscone center in san francisco...now imagine tables and tables and tables set up in no apparent order with tastes of chocolates, cheese, cookies, scones, olives, dips, oils, sauces, truffles, chorizo, teas, honey, chips, water, coffee, bbq sauce, salsas...etc. i cannot even list them all. then spend three days...each one from 10 am-5pm...doing nothing but tasting food? man...a tough job...but someone has to do it...(i did meet with a few of my organic ingredient suppliers, but honestly...that took very little time...really, i just ate...and ate)

in all seriousness...i was absolutely thrilled last year when i was able to attend for the first time.(you have to be in the trade) and i had a terrific time...this year was even better. i knew what to expect...paced myself (this is no time to even look at marginal food much less waste valuable space in your stomach) and had a game plan as to what i was looking to accomplish:

1. do i ever want to show my products there?

2. market research as to new trends and food items...what do i need to know to run a successful food business?

3. are there products that fit my brand's profile...organic/sustainably grown, eco-friendly, local and...most important...delicious?

4. what interesting items should i blog about?

well...there were so many ideas, concepts, business strategies and trends that emerged, i probably have a year of blog stories...and some interesting items to add to my "farmhouse food" assortment that i look forward to telling you about.

to avoid writing a novel in what is supposed to be a blog post...i am just using today's story to give you an overview...and to tell you about a couple of my favorites from the show...and one bizarre (in my opinion) item. some trends deserve their own post...organic/raw handcrafted chocolates? gluten free everything? flavored waters? vegetarian/vegan? agave? sparkling teas?, eco-friendly items? small companies using only local ingredients? see what i mean? loads of stories to tell you.

one thing i am not going to do is tell you about the items i disliked...ones where the food was so bad i actually spit it out....first of all, i am not a trained expert...just because i did not like it, does not mean you won't...after all, they did get to the show...and second...it just seems mean...oh well...what can i say? odd items...i will tell you about....just plain bad? we'll skip in this blog...

so today...just a couple of mentions...

#1 my favorite concept of the show could be titled "why did it take so long?" a company called glacia icebox water in a box is packaging pure arctic spring water in a paper box...like a milk carton. i have been horrified the past few years watching stories of the damage discarded plastic water bottles do to wildlife and the environment. what a brilliant solution! milk cartons...the company says their packaging is "sustainable, biodegradable, recyclable, environmentally friendly, disposable...they say it reduces the amount of refuse in landfill by 97%!!..healthy and eco-sensitive. and, the water is delicious!.... i love this company...their people were knowledgeable, friendly and very funny....and the product is my favorite of the show (which is saying a lot...did i mention all the chocolate, cheese, oils and baked goods?) check them out at http://www.iceboxwater.com/

#2 my most enjoyable experience was talking to the people at a company called flamous organics...they make organic falafel chips and hummus bottled dressing. the sales rep was good...but in the middle of his pitch...the founder took over and this guy was hilarious! i should start by saying the products are delicious...and could sell themselves....but he started talking about how to eat his food, how to serve, gave recipes, told us about the "unlimited uses" for the items (remember, these are chips and salad dressing)...at one point he asked me to "feel his hand" to see how soft it was...he proceeded to tell me it was due to the "organic ingredients in the hummus" and recommend that...in addition to eating the dressing... i use it as a "face cream and hand lotion"! this man was very, very passionate about his products...and i love that. http://www.flamousbrands.com/
hands down...the most bizarre was a company called "cupless joe". walking by their booth, i was handed a small packet of capsules. the sales rep started talking about how the convenience of a capsule of coffee and a glass of water would change my life...for a minute i thought this was some new type of instant coffee...nope. the capsules are full of dried, concentrated coffee which you take to "get the coffee high without actually having to drink coffee". their marketing campaign says"

"No Spills. No Taste. No Burns. No Stains. No Coffee Breath. Fewer Restroom Breaks. Coffee Without the Cup."

o.k...so maybe if you don't like coffee this is a great idea...but to me...a coffee lover...this just seems weird. are there that many people who dislike coffee and/or black or green tea...and need energy this way? most herb tea drinkers i know want to avoid caffeine in the first place. this one i just did not understand....what do you think? (btw...i thought that tag line was hilarous...but then wondered if it was supposed to be funny??)

alright...a brief overview of the fancy food show....i look forward to sharing details of the food trends of 2010 throughout the year. my favorite take-away from the show was discovering or...in some cases...rediscovering some handcrafted organic local napa products...and the passionate people behind these small companies. i will be adding some of these brands to my website's collection of napa farmhouse foods during the next few months to complement my own handcrafted food and i look forward to telling you their stories.

in the interim...did you attend the show? what were your favorite items? and...if you didn't...what food trends would you like to hear about?

best,
diane
napafarmhouse1885.com
diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "
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waffles for dinner? a recipe for maple syrup waffles

so...it has been raining for the past seven days....cold, wet, windy, dreary... not fun. days spent clearing out storm drains to prevent flooding, picking up torn branches and bits of debris from the yard and...when you have a 115 pound golden retreiver...you spend a ton of time toweling him off every time he goes in and out. i drove to san francisco for two of the days (it was the fancy food show...really cool, and i will blog about that later) and the drive included a flooded out main road leading to a detour on a two lane winding road full of mud... zig-zagging throughout wine country...beautiful in nice weather...a bit scary in torrential rains...(the things we do for free chocolate and cheese!)

anyway, the weather had me craving comfort food....and after a week of chili, slow cooker food, roasted everything...oh, and did i mention all the food samples at the fancy food show?....i was at a loss as to what to make for dinner last night...nothing sounded good. i decided to ignore dinner choices and move to breakfast options.

do you like breakfast for dinner? i do...sometimes pancakes or omelets or scrambled eggs is the perfect choice for an easy, fast and delicious supper. last night i made waffles...what a perfect choice.

i love maple syrup on waffles (who doesn't)...so i developed a recipe that uses the syrup as the sweetener in the batter....this results in a waffle that has a richer taste than those with white sugar...and, because i use a combination of bread flour and whole wheat flour, these waffles cook up light, tender and crispy....now just add bacon (of course!) and you are good to go....

maple syrup waffles
2 beaten eggs (organic if you can)
1 3/4 whole milk
1/2 cup extra virgin olive oil or grapeseed oil
1 c. unbleached bread flour
1 c. unbleached whole wheat flour
1 tbsp + 1 tsp baking powder
pinch sea salt
2 tbsp pure maple syrup
**i use a large measuring glass pitcher to make the batter because it is easier to pour into the waffle iron**

preheat waffle iron according to manufacturer's directions. add eggs, milk, oil, flour, baking powder and sea salt to pitcher of bowl. whisk just until liquids are incorporated into flour. add maple syrup and whisk again. pour batter onto hot waffle iron ( amount depends on the size of the iron so experiment until you get the perfect amount for your machine. you want to batter to just cover the waffle grid). waffles are ready when they look dark golden brown.

i top my waffles with sliced fruit (we had bananas last night), and additional maple syrup.

so...what is your favorite "breakfast for dinner" choice?

best,
diane
napafarmhouse1885.com

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "
follow me on twitter

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another recipe for minestrone??

if you do a search for minestrone soup recipes you will get 165k hits (at least i did)...so why do we need #165,001??... a question i asked myself when starting this post. i guess my only answer is that i really, really like my version....i make it all the time...and i find it delicious, easy, comforting and incredibly versatile...it works year round so fresh, local, organic/sustainably grown ingredients always make the best choice....and...because i have lots of vegetarian/vegan friends...i can make a big pot of this hearty, filling soup whenever friends want to stop by....

i did a bit of research regarding the etymology of the name minestrone... ask.com provided the following response:

"There are three Italian words corresponding to the English word 'soup': zuppa, which is used in the sense of tomato soup, or fish soup; minestra, which is used in the sense of a more substantial soup such as a vegetable soup, and also for 'dry' soups, namely pasta dishes; and minestrone, which means a very substantial or large soup, though the meaning has now come to be associated with this particular dish. "

my recipe certainly meets the criteria of "very substantial or large soup". you really only need a simple salad, good bread and some excellent cheese...a bottle or two of your favorite wine...and you have a perfect dinner anytime...but i am partial to sunday supper. there is something very comforting about chopping the vegetables, simmering the soup and enjoying an easy, comforting meal with family and friends....


feel free to experiment with whatever vegetables are in season...i mix it up with summer squashes, winter squashes, green beans, all types of onions, shallots, garlic, red potatoes, yukon potatoes...o.k...you get the idea...whatever you like. and, while your favorite hot italian sausage is perfect...i make mine with a vegan version that even the most committed meat eater will love...so feel free to experiment...and let me know your favorite combination....

farmhouse minestrone
2 pounds italian sausage (i use vegetarian sausage...my favorite brand is field roast try the chipolte...delicious!!)
1/4 cup extra virgin olive oil
3 leeks, washed and diced (white and tender green parts)
2 carrots (chopped into bite sized pieces)
1 white onion, peeled and diced
6 cloves garlic, peeled and minced
1 28 oz can whole peeled san marzano tomatoes
1 pound sweet potatoes or yams, unpeeled, cut into bite sized pieces
2 quarts, excellent quality vegetable broth (if not homemade, i recommend the imagine brand)
2 cups cooked cannellini beans (even easier, use organic canned beans)
2 cups chopped swiss chard
1 cup freshly shelled peas (or organic frozen in a pinch)
8 oz. small shaped dried pasta...i use the shape ditalini which are little tubes which i like with the broth of the soup.
1/2 to 1 tsp red pepper flakes
1/4 cup italian parsley, minced
grey salt
freshly cracked black pepper
wedge of parmigiano-reggiano for grating over soup
very green "big" extra virgin olive oil for drizzling

cut the sausage into bite sized pieces. add to a large stock pot and cook over medium heat until the sausage in browned on all sides...stir frequently while cooking to avoid burning. when sausage is cooked drain off the fat and return sausage to stockpot. add the olive oil, leeks, carrots, onion and garlic to stockpot and sauté until onions are translucent. strain the tomatoes (reserve the juice) and rough chop into bite sized pieces. add chopped tomatoes, tomato juice, sweet potatoes and vegetable broth to pot and simmer over low heat until potatoes are just beginning to soften. add the cannellini beans and cook for another ten minutes. add the swiss chard, peas, pasta, red pepper flakes and italian parsley to soup and cook for another 7-11 minutes until pasta is al dente (follow package directions but do not allow the pasta to overcook). season to taste with the grey salt and black pepper... serve in large soup bowls with a drizzle of the e.v.o.o....pass the parmigiano-reggiano and a grater to allow your guests to add as little (or as much!!!)cheese as they like.

so....minestrone is on my list for a few football playoff sundays...what are you cooking?

best,
diane
http://www.napafarmhouse1885.com/

diane padoven

founder/president

napa farmhouse 1885

"live a green life of style"
follow me on twitterto receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

do you need some quick, easy and delicious appetizer recipes?

so...it is the day before new year's eve....are you ready for your party? if not, don't worry...there is still time to plan a wonderful gathering...with terrific tasting food...that is easy and delicious.

last week i sent an email blast to our preferred customer list and announced that we were back in stock in many of our jam & marmalade offerings... i have been "jamming" in the commercial kitchen for a good part of the month... to celebrate, i offered "free jam" with orders and promised to blog about how to use in appetizer recipes....so...here are some easy-breezy suggestions for tomorrow night (or anytime)...and, options for using if you don't have our products...

* crostini topped with fig & grand marnier jam and a bit of gorgonzola cheese

* lime & jalapeño marmalade spread over cream cheese and served with crackers

of course you can substitute your favorite chutney for the marmalade

* mini biscuits split open and filled with persimmon & jalapeño jam and sliced ham

i use our recipe for extra virgin olive oil biscuits (make mini size) and bake a small ham so we can have the leftovers the next day...but even easier...buy the best quality biscuit dough you can find & bake off just before serving and buy excellent quality sliced ham...a good hot pepper jelly works here if you do not have our persimmon & jalapeño jam

* persimmon jam glaze on baked chicken wings/drumettes

i use our recipe for persimmon jam baked chicken...just reduce the cooking time for wings or drummettes...and i serve in either a chafing dish or crock pot to keep warm....if you don't have the persimmon jam..apricot or peach works really well in this recipe...

* lime marmalade as part of a cheese platter
you can use any kind of tart jam or marmalade here...i don't like overly sweet condiments with fruit and cheese...but use what you like...

that's it...pick a few of the suggestions....add really good olives, bread and crackers....and, of course, your signature cocktail (we are having the last of our limoncello from 09...and starting a new batch next week), good wine and your favorite bubbly...and you are good to go with this fast, easy, stress free and delicious menu....

happy new year's everyone!

best,
diane
http://www.napafarmhouse1885.com/

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a cilantro pasta recipe? for christmas?

i begin preparing winter recipes each year as soon as the weather turns cold ...i bake and roast and mash everything in sight. and...since we now celebrate canadian thanksgiving along with our traditional american t-day...i eat that meal two times each year. i decided i wanted something completely different for christmas dinner...and that led to cilantro pasta. now, i realize you must be thinking..."what on earth is she talking about?"...so let me explain...

sometimes i find myself creating an entire menu by taking apart a common recipe and using the ingredients in a different way...i bought avocados last week and made guacamole. the fresh ingredients are just so beautiful that i was inspired to use them for christmas...and i wanted a meal that was simple and delicious...so...here is what i came up with:

christmas dinner 2009

roasted tomato soup with jalapeños

prime rib roast

cilantro pasta

grilled avocados with grey salt, red pepper flakes and lime drizzle

lime marmalade pie

polenta cookies

o.k...i realize prime rib is not actually part of the recipe for guacamole (i know i will get loads of emails on this)...but i figure you can put slices of left over roast on a tortilla with guacamole for soft tacos the day after christmas...so i think we are good....

i am so excited about this menu...can't wait to prepare, serve and...of course...eat. i will try to remember to photograph and post...but in the interim...if you are still looking for ideas for your own holiday meal...or any other time...may i suggest cilantro pasta?!

i had a version of this dish years ago at a restaurant in pasadena...the parkway grill. they prepared it by adding cilantro leaves, toasted pine nuts and e.v.o.o. to cooked pasta. simple, beautiful and delicious...of course that depends on your feelings about cilantro...i find that people either love it or hate it....i fall in the love, love, love it category....so i have made this dish at home many times. i decided to tweak the recipe quite a bit (shocking, right?)...to give it a bit more depth...so i added a cilantro pesto to the above ingredients. very easy, very fast and...best of all...uses every bit of the cilantro bunch...no waste...

cilantro pasta

1 bunch organic cilantro

1 garlic clove

1/2 c. extra virgin olive oil

1/2 pine nuts, toasted in dry skillet

grey salt

salt

freshly cracked black pepper

1/4 tsp dried red pepper flakes

kosher salt

1/2 lb. pasta...i like a flat wide shaped pasta (like reginette or fettuccine) for this dish...but use whatever you like

squeeze of fresh lime or freshly grated parmesano reggiano cheese.

chop the stems off the cilantro and separate from the leaves. cut off the very bottom tips of the stems (part that looks dry and brown) and discard. place the cleaned stems in the bowl of a food processor fitted with the steel blade. add half of the cilantro leaves and 1/4 cup of the pine nuts. pulse until finely chopped. divide the e.v.o.o in half...you will only use 1/4 cup in the pesto. with the machine running, slowly pour in 1/4 cup of the olive oil. stop machine, scrape down sides and then continue pulsing until pesto is smooth but with a bit of texture. season to taste with grey salt. set aside.

meanwhile, bring a large pot of water to boil. add a generous handful of sea salt to pot and when water comes back to a vigorous boil add pasta and cook according to package directions.

add remaining 1/4 cup e.v.o.o. to a large skillet and warm oil. add remaining pine nuts to oil. drain pasta well and add to skillet. add remaining cilantro leaves, cilantro pesto, black & red pepper and stir to combine. taste and add additional seasonings if necessary. serve immediately.

*notes...with the christmas dinner i would not serve this with grated cheese...the squeeze of lime pulls the whole meal together. if serving the pasta on its own, the parmesano reggiano cheese is delicious...in summer i add fresh organic heirloom cherry tomatoes for a light supper...really, really good...

*regarding the prime rib roast...for this meal i prepare using our organic rub and serve without any added "au jus" or other sauce...

merry, merry christmas everyone! whatcha cooking?

best,

diane

http://www.napafarmhouse1885.com/

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would you like a recipe for lime marmalade pie?

our lime tree is now five years old...and, like our other trees, is producing a prodigious amount of beautifully scented, amazing tasting fruit. there is something fitting about limes, mandarin oranges and my beloved meyer lemon trees coming into season in the middle of december...and fruiting until almost march. when it is cold, grey and rainy...the smell and taste really help brighten the mood.

but...back to the amount of limes...can i just say tons? more than i can use and give away? so...the past few weeks have been spent experimenting with different and unusual ways to preserve the bounty. we always freeze a lot of lime juice to use throughout the year...and my recipe for lime margaritas sweetened with agave has become a oft requested favorite.(right mary and terry?) i have made meyer lemon marmalade for years...started selling it last winter and sold out by mid-summer...decided to try lime marmalade this year...what a hit! the marmalade is delicious and so i then experimented with lime & jalapeño marmalade...wow! instant best seller on the website and at studio-store...so many people asked for ideas as to how to use that i started creating recipes to send with each purchase.

i love the tart taste of the lime marmalade and thought it would be amazing in desserts. i found a million recipes for key lime pie...and they looked really good but quite sweet....so i decided to riff on that idea with a lime marmalade pie for something a bit different. i made one for peter topped with macadamia nuts...he ate the whole pie in a couple of sittings. a few days later we invited some friends over for a tree trimming party...i made another pie...and this time i added rum-soaked cranberries to the top of the meringue for color, taste...and just because the red was so "christmasy". caitlin said, "i don't usually like key lime pies, but this is delicious!" the real test was richard who told me key lime pie was his favorite dessert... oh no! this not a typical key lime pie...much more tart, so i was a bit worried...but he ate every bite, said he loved it AND took 2 pieces home....i consider that a success.

oh...about the pie photo...this is the first pie i made...of course i forgot to shoot the cranberry topped one...i am so sorry...it really was beautiful :)

so give the pie a chance...try our lime marmalade or use your favorite brand. if you cannot find it in your area, you can try substituting 1/2 cup key lime or regular lime juice with 1 tbsp lime zest...but really...if you can...use marmalade...makes all the difference...

lime marmalade pie1 1/4 c organic graham cracker crumbs
2 tbsp organic sugar
7 tbsp unsalted butter, melted
4 large eggs, divided
1 can (14 oz) organic sweetened condensed milk
1 jar (7 oz) lime marmalade

meringue ingredients

1 tsp pure vanilla extract
1/4 tsp cream of tarter
1/4 cup organic sugar

1/2 cup macadamia nuts
1/4 cup fresh cranberries mixed with 2 tbsp sugar and soaked in 1/3 cup spiced rum-optional

preheat oven to 375 degrees. in a small bowl, combine the graham cracker crumbs with the sugar. pour in 6 tbsp of the melted butter and mix together (i use a fork for this) until the butter in incorporated. test the mixture by pinching a bit between your thumb and forefinger. it should hold together...if not, add the remaining 1 tbsp butter and mix. pat the mixture into a buttered 9 inch pie plate ensuring the bottom and sides are covered. refrigerate for 30 minutes.

meanwhile, in the bowl of a stand mixer, add the egg yolks and beat for 4 minutes using the wire whisk attachment. add the condensed milk and the lime marmalade and beat until the mixture is airy and thick...about 5 minutes. pour into graham cracker crust and bake until the filling is set (check after 15 minutes). remove from oven and set on wire rack.

make meringue by pouring the 4 egg whites, vanilla extract and cream of tarter into a very clean stainless steel bowl of a standing mixer. use the whisk attachment and beat until soft peaks form...add the sugar and beat again until stiff peaks form. spread the meringue on top of the pie while the pie is still warm and allow to cool. (note...i do not bake my meringue because i love the pure white look...but i always use organic eggs since they are not cooked in the meringue recipe. if you want, you can bake the pie for another 10 minutes once the meringue has been added...some people love the caramel color....so do whatever works for you.)

just before serving, toast the macadamia nuts in a dry skillet...stirring contantly...until just beginning to brown. sprinkle the nuts and the cranberries (if using) over the meringue and serve.

how is all of your holiday cooking and baking coming along? please tell me what you are making in the comments section of this post...

happy holidays!

best,

diane

napafarmhouse1885.com

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o.k...the holiday baking has begun...so fig jam thumbprint cookies, anyone?

i have spent most of my adult life traveling for business...whether driving, flying, or taking trains...corporate life required being away from home much of the time. i confess, in my "new" life i have gone in completely the opposite direction. you need a crowbar to get me to leave napa. we just returned home from a long weekend in southern california for the thanksgiving day holiday. this year, my cousin maria planned a family reunion celebration for the big day...and by reunion i mean the whole gang...my parents, sisters, husbands, nephews, aunts, uncles, cousins, cousins kids...you name it...a huge crowd. i loved every minute...family is that "crow bar" i was referring to.

but now that i am home i really have no desire to go anywhere else for a while. so...i must confess...i reacted with dread when my friend sondra invited me to a "holiday cookie exchange" party in san francisco this month. (sorry sondra)...i love her...and have not seen many of my sf friends for a long time...but...that drive!!..in traffic!!! i almost declined the invitation. then i had a long talk with myself and decided to get a grip...i mean, c'mon...san francisco is an hour drive from napa...not exactly the same as packing for europe...traffic? i grew up in los angeles people...am an old hand at traffic. and i reminded myself of the important things in life...family and friends being at the top of the list...and what would the holiday season be without a ton of baking?

so...cookie exchange...here i come.... anyone interested in thumbprint cookies with fig and grand marnier jam? maybe the peanut butter and jelly cookies i told you about last month?...and then there are lavender cookies to consider...and what about chocolate with balsamic......?

i created these cookies to go with our fig & grand marnier jam....you can substitute regular fig jam and add orange zest....or use a citrus marmalade...whatever you like...

thumbprint cookies with fig-grand marnier jam

1 cup butter (2 sticks) room temperature

2/3 cup sugar

1 egg

1 tsp pure vanilla extract

2 1/2 cups all-purpose unbleached flour

1/2 tsp salt

1 tsp orange zest finely grated and minced

fig and grand marnier jam or 1 cup fig jam mixed with 2 tsp finely grated orange zest

preheat oven to 350 degrees. prepare 2 baking sheets by lining with either silpat or parchment paper. in the bowl of a mixer, beat together the butter and sugar until well mixed and fluffy. add the egg and vanilla extract and beat until completely incorporated. in a separate bowl, sift together the flour and salt and then add to the mixer ingredients. mix until dry ingredients are combined with the wet ingredients...do not over mix. stir in the orange zest.

roll the dough into balls about 1 1/2 inches in diameter and place on prepared cookie sheet. use your thumb to make a small hole in the center of each cookie...press about 1/2 way down the dough ball. bake in preheated oven for 10 minutes. remove from oven and fill each "thumbprint" 1/2 full with the jam. return to oven and bake for an additional 8-10 minutes until cookies are just beginning to turn golden. remove from oven and fill the rest of the thumbprint "hole" with the remaining jam. place on racks to cool before serving.

happy holiday baking everyone...whatcha making?

best,

diane

diane padoven

napa farmhouse 1885 (tm)

"live a green life of style"(tm)

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happy thanksgiving...have you finalized your menu? and a recipe for roasted brussels sprouts

happy thanksgiving week everyone! it is sunday and twitter, facebook and other social networking sites are flooded with people talking about what they are going to make for thanksgiving dinner....many have noted that they still are not sure what to cook....uh oh....hate to bring it up, but we only have three days left to plan, shop and prep....so i thought i would offer a little bit of help

last year, i did a thanksgiving blog round-up and invited some of my favorite bloggers, a few good friends...and my family to submit posts about their favorite t-day memories. i also asked if they would share their favorite traditional recipes. i loved the series so much...and reread a number of the stories last week. it occurred to me that newer readers might appreciate these delicious dishes...and get some ideas to complete their own menus...

click on this link for thanksgiving 2008 to view the entire series...discover sarah's french apple pie, theresa's gingerbread cake, colleen's green beans, or my smashed garlic potatoes. wondering what to do with left-over turkey? try diane and todd's delicious turkey egg rolls with bacon...and if you pop over into december 2008...my persimmon muffins are profiled. i actually started sharing the stories last october...so click here to find recipes for cranberries (2 options one from jean and one from dianne)...and a couple of vegetarian pasta options to round out your dinner....

so...while no recipes for turkey so far...you have potatoes, vegetables, pasta, cranberries, dessert...and day after left-overs covered....all the dishes are delicious...so there you go...a bit of a stress free planning blog for t-day 2009...enjoy!

i thought i would add one more recipe to the mix....a different version of brussels sprouts. while recipes for this vegetable abound at this time of year...many, many people i know turn up their noses and say...."oh no..i do not like brussels sprouts!"...you know what? sliced and roasted at high heat in e.v.o.o. & garlic with a splash of balsamic creates a totally different texture and taste....and no one i know has ever taken a bite and responded with anything but..."these are delicious"...as always, the ingredients really do make the difference so...if you can...choose local, organic or sustainably grown produce, excellent quality extra virgin olive oil and balsamic vinegar...and good grey salt and black pepper....

we had a bit of fun with our raw brussels sprout photograph...just to make the point that....when roasted...they are as sweet as candy. do you like them in the candy dish?

for me, thanksgiving this year is a family reunion....about 50 of us....i am making the brussels sprouts. i know they will be a hit...and i love knowing they will become a new tradition for our annual t-day menu...

roasted brussels sprouts with garlic

1 lb brussels sprouts

6 cloves peeled garlic

extra virgin olive oil

grey salt

freshly cracked black pepper

excellent quality balsamic vinegar

preheat oven to 400 degrees. wash brussels sprouts and remove tough outer leaves. remove stems and cut sprouts lengthwise into thin slices (about 1/4 inch thick). slice garlic cloves lengthwise as thinly as you can. spread brussels sprouts and garlic in bottom of foil lined, rimmed baking sheet. drizzle olive oil over vegetables...enough so everything is well coated...and sprinkle with the salt and pepper. roast in preheated oven for approx. 30 minutes....until the sprouts are very tender and well caramelized. remove from oven and place sprouts on serving plate. drizzle with the balsamic vinegar. taste and adjust seasonings if needed.

*note...this recipes serves 4 so adjust accordingly for large t-day crowds.

so...whether you are celebrating the holiday with a huge crowd...or an intimate gathering....have a very, very happy thanksgiving.

best,

diane

diane padoven

napa farmhouse 1885

"live a green life of style"

follow me on twitter

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how does roasted pork tenderloin with figs & balsamic reduction sound?

i know, i know...i have written many stories about figs...but, c'mon...fresh figs?? who can resist? i am always looking for new and different ways to serve the fig bounty i get twice a year from my tree. regular readers are familiar with my fig/chocolate cake, jam, appetizers, balsamic reduction, fig, bacon & blue cheese tart...etc. today...as i look at the few remaining figs on my tree for this season...i thought i would share my family's newest fig obsession...roasted pork tenderloin with fresh figs & balsamic reduction....how good does that sound?

fig & gran marnier jam

i first made this dish on an unusually chilly day in august for peter...he loved it and said.."o.k. you can make this often this fall". so, i made it again a few weeks later for some weekend house guests. major success (yes!)

fig cake

it has become an annual tradition for my mom and sister susan to visit napa in october. sometimes my dad comes too...and, since they live in southern california, they get to experience a bit of fall...crisp weather, leaves turning (did you know the leaves on the grape vines turn beautiful colors of reds, golds, oranges....truly beautiful)and harvest in the napa valley. we cook, eat, bake, drink wine, take country drives (although NOT after the aforementioned wine tasting) and talk...endless, endless talking.... sharing stories...making up stories...repeating stories we have all heard a million times....and, best of all...creating new family stories....have i told you how much i adore my family?

anyway...as i suspect you have guessed by now...i served the pork and fig dish one night....my family loved it...it turned into another story telling moment about my grandparents' fig tree....and led to one of those nights around the dining table...talking and laughing until almost midnight...

try the dish...and create family stories of your own....

the uncooked pork

roasted pork tenderloin with figs & balsamic reduction

1 2 1/2 lb pork tenderloin

12 cloves fresh garlic, peeled

grey salt

freshly cracked black pepper

1 tbsp organic lavender or rosemary, minced

1/4 cup extra virgin olive oil

12-18 fresh figs, sliced in half lengthwise

1/2 cup fig-balsamic reduction or regular balsamic vinegar

preheat oven to 375 degrees. using a small paring knife, cut 12 small slits into pork (about 1/4 inch each) stuff each slit with a garlic clove. sprinkle salt and pepper over the tenderloin.

heat 2 tbsp of the olive oil in a large skillet over medium heat and add the tenderloin. turn the heat to high and brown the meat on all sides. remove skillet from heat. place the pork in the center of a roasting pan lined with foil. surround the pork with the figs. drizzle the remaining olive oil over the meat/figs..sprinkle with additional salt & pepper and either the lavender or rosemary. drizzle the balsamic reduction over the entire dish and cover roasting pan with foil. roast in preheated oven for 15 minutes. remove foil and roast for an additional 10-15 minutes until the pork reaches 160 degrees on a meat thermometer. remove from oven and let rest for 15 minutes. slice and serve pork accompanied with a few figs with some of the pan juices drizzled over dish...serve over pasta...or with soft polenta...or with roasted sweet potatoes....or whatever sounds good to you....

o.k. everyone...thanksgiving is next week!..are you ready?

best,

diane

napa farmhouse 1885(tm)

"live a green life of style"(tm)

follow me on twitter

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