But that doesn’t mean we’re not contemplating our tree-trimming tea (that’s why Hazel’s at the flower mart). Trader Joe’s has actual butter puff pastry in its freezer case; normally I have to drive to Surfas in Culver City for puff pastry made with butter rather than shortening. Needless to say, I stocked up. Now I have to decide what I’m doing with it.
And Hazel and I are debating the cream filling for that gingerbread trifle. She thinks it would be good with lemon. I think butterscotch will be better. Guess what? We’re going to try both. Votes will be cast by the tree-trimmers. If the votes are tied, we’ll post both recipes and let you cast your votes too.
Visions of sugar plums are dancing in my head. Specifically, visions of peppermint-bark-inspired cupcakes. Details TK (to come), as we say in the editing business. I gave up making fancy Christmas cookies years ago, when I looked at the cookie trays after the family gathering on Christmas Eve and realized that all the time-consuming decorated cookies were still sitting there and all the homey old favorites–chocolate chip, brownies, peanut butter–were gone. The trouble with the fancy decorated ones is that they generally taste like flour and they’re tough as leather from all of the handling (there are ways to get around that, and we’ll talk about them in the next week or two). But a tree-decorating tea–oh, there’s an excuse for fancy cookies. What shall I make? How much time do I have?
Not much! I have to make a kugel for that potluck (it’s still Hannukah; we light the fourth candle at sundown this evening), and I’m making one of those great slaw recipes from Smitten Kitchen (ooh, Deb’s got an apple latke recipe up for Hannukah; do I have time to try it this evening?) to take also…but if I get up at 5:00 a.m. tomorrow, I should have six hours of baking time ahead of me. Oh, boy! Recipes to come. Trifle results to come. The next week will be a busy one here for the Party Know-It-Alls.
We’ll keep you posted.