They are appreciated, I think, and in any event, they are less of a problem when you bring to a friend’s dinner party, since flowers are a pain for the hosts forcing them to stop everything and try to find a vase…
As soon as the weather cools significantly I prepare my first batch of rustic chocolates. We keep them in a jar and we eat one or two pieces after lunch, offer to friends who drop by, or give them as gifts. When the jar is almost empty, I make more, exactly as I do with my savory crunchy cookies that I keep in a similar jar.
I published the basic recipe for the chocolates in my Mediterranean Vegetarian Feasts, since my friend Vicki Snyder insists that every cookbook, no matter what its subject, should include a chocolate dessert. But I have the habit of changing and enriching my recipes, even after I have published them, so here is my updated version of the very easy chocolates I make over and over. This time, as I anticipated preparing a few gift boxes, I doubled the recipe, melting 3 pounds of bitter-sweet chocolate, in two separate bowls, otherwise it takes too long for the pieces to melt. Costas and I spread the mixture in two pans and left them to harden overnight. If we had cut them after two hours the pieces would be even and square; but this time a few pieces crumbled as we cut the hard mass of chocolate with a large bread knife.
I also add pistachios to my Chicken Liver Pâté which is flavored with thyme, orange and brandy. I am sure your friends will appreciate a jar of this homemade pâté, which is an ideal appetizer, so I suggest you double the recipe.
We also made quince preserves (page 236 in my book) and since we had extra quince from our trees, I cooked some in sweet wine with honey, as I describe in the recipe for the stuffing of the Quince Pie Rolls, minus the raisins. (more…)