Burp!'s Holiday Sweet Kitchen (and no, it's not more ice cream!)

I couldn't tell you what it was, but this morning I suddenly got this eerie feeling that I needed to check my calendar.  Boy, was I shocked to see that Christmas is just over a week away!!  Where did the time go?

Fortunately, we have been doing more than simply resting on our laurels for the last few weeks.  Our Christmas shopping is done (yes, done!!), we've ordered our standing rib roast for Christmas day dinner, and we just finished wrapping our gifts.  Oh -- and we did manage to whip up a nice big batch of chocolate covered cordial cherries.

These delicious tidbits have become a holiday tradition at our house.  And we couldn't envision Christmas without them.  As of this year, we've been making them for twelve years running.

The cherries soaked in brandy for over a week this year, so these little gems are packing a bit of a punch.

And they're tasting particularly fantastic.  We've packed up most of them to give as holiday gifts. But, we'll set aside a few for eating as well... I might even manage to hoard a few long enough to enjoy them on New Year's Eve, if Peef doesn't find them first.

Of course, if you're not a fan of cherries, you could make another one of our favorites: Layered Peppermint Crunch Bark.  This stuff is hauntingly similar to the stuff you can buy at Williams Sonoma, without the hefty price tag.  A full recipe of this stuff would cost you about $50 at WS.  The ingredients to make your own will cost about $12.  Yeah, trust me. It's worth the effort.

I also have a pretty fantastic recipe for fudge bourbon balls.  You take barely-cooked brownies as its base. They're completely fudgey and wonderful.  Come to think of it, we haven't made them yet this year. But, just the thought of them is making me a little bit drooly.

So, it's back into the kitchen with me...

In the meantime, I just want to take the opportunity to wish each and every one of you a Very Merry Christmas!  I hope that your celebrations are filled with incredible joy, the company of your favorite people, and plenty of delicious food.  And if we don't talk before the new year, may your 2010 be blessed with all that was good in 2009, and then some!

Recipe:  Chocolate covered cordial cherries



©BURP! Where Food Happens

Peppermint Bark

By request... another one of our favorite recipes for the holidays. This tastes just like the peppermint bark that you can buy at Williams Sonoma.

Layered Peppermint Crunch Bark
Bon Appétit December 1998

17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract


Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water.

Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.
Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.



©BURP! Where Food Happens

Chocolate Covered Cherries

We've been making chocolate covered cherries for at least nine years now. We give them as gifts around the holidays -- and everyone (it seems) loves them. We've hammered out our own special recipe, and tweaked it each year in the hopes that it would end up "just right".

Well, I'm pleased to say that, FINALLY, I think there is a method to our madness. So, we're ready to share our techniques with the world.

As you all know, there are no mysteries here in the BURP! kitchen. After all, good food is meant to be shared!

CHOCOLATE COVERED CHERRIES



We like to put ours in waxed paper lined cookie tins and give them as holiday gifts!