New Year, New Direction

So we meet again. One final time before the year comes to a close. Hopefully, you've been way too busy with your own holiday festivities to notice that I only just now posted recipes for all the promised goodies. Time got away from me. Deadlines proved to be a little more daunting and unreachable, and Christmas itself was a bit more difficult to deal with than I had originally anticipated. Surely you understand. Surely these candy treats will prove to be worthy of Valentine giving when the time rolls around and commercial chocolates abound. Surely?

I'm also sort of hoping that you are full to the brim, and can't bear to cook another dish, more less eat one for at least a week because, a las, I have no recipe for you today, nor is there a Foodie Find.

What I do have for you though is a glimpse of the future, well, at least the future around here. Things to come, things in the works, things already in place, things you will notice begin to take shape come January 1. Below you will find a brief run down:

1.) A Printer-Friendly Recipe Index is being added, should you want to cook what we discuss here, minus all my blabber.

2.) A new weekly feature: Ingredient Spotlight is slated to post on Tuesdays. These will feature a given ingredient, such as curry powder or celeriac for example, and we will explore all the glory of said item and perhaps share a recipe or two to put it to use.

3.) Comments have been enabled. You are still welcome to email me your thoughts, suggestions, and comments directly, but you will now have the option to post them directly onto the site.

4.) A link to my Flickr photostream will be added so you can check out my new year of experiences and may even be inspired to have some adventures of your own.

5.) A link to my Etsy store will be added so you can help me pay my rent, and have cute kitchen decor. I see it as a win/win situation.

6.) A Cheftionary is being added for quick referencing unfamiliar cooking terms, kitchen equipment, and ingredients.

7.) An About the Author section is being added so you can keep up with whom, what, and where I am involved with, how, and when.

As usual, we will continue our weekly discussions on the featured recipes and Foodie Finds, and you are always welcome to shop in the Le Cordon Vert Amazon Store (new items are added all the time).

Thank you again for supporting this site, for all your emails and comments, and for sharing the days of this past year with me. I look forward to all the forthcoming changes and upgrades, as well as spending the next year with you.

May our new year be filled with tasty dishes, beautiful experiences, and exciting adventures.

cheers,
~c

Dark Chocolate Candy Cane Fudge

Loosely adapted from the ever popular Fantasy Fudge recipe, created selfishly for my own pleasure. I have posted it as tested--next time I will most likely omit the crushed candies. I didn't care for the texture all that much, and the peppermint flavoring was overwhelming at times. It was the last fudge "creation" I attempted, so my lack-luster view of the outcome may be due to fudge overload--to which I am also attributing the lack of photo. I'm a purist when it comes to fudge, and don't really enjoy hidden bits or crunchies hanging out in it--whether it be candy, nuts, or whatever else happens to find its way in there. So that's working against it as well. At any rate, the recipe is below. I think it needs work. If you have any ideas, I'm all ears.


3 cups vegan-processed granulated sugar
1 stick unsalted butter
2/3 cup evaporated milk
8oz. Ghirardelli Semi-Sweet Chocolate Chips
4oz. Ghirardelli Mint Bliss Chocolate Squares, coarsely chopped
1 jar (7oz) marshmallow cream
1 tsp. vanilla
3/4 cup crushed peppermint candies (starlight mints were used in testing)
pinch of salt

Combine sugar, butter and salt in a heavy-bottomed, medium-size saucepan (2 or 3 quart). Bring to a rolling boil, stirring constantly. Continue boiling for 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat. Stir in chocolate chips and chopped chocolate until melted. Add marshmallow cream and vanilla. Beat until well blended. Fold in crushed peppermint candies. Pour into a parchment-lined 13x9 inch pan. Allow to cool at room temperature. Cut into 1-inch squares. Store in an airtight container.

Makes 3lbs. of candy