Buttercrunch Toffee

The original name for this post was "Buttercrunch Toffee Ice Cream." However, I got in a bit of a fight with my new ice cream maker, and the ice cream maker won. So rather than treating my friends to buttercrunch toffee soup, I decided to just serve the candy on its own. And you know what? None of us missed the ice cream one bit.

All you need is a candy thermometer - I got mine at the grocery store for $5 - and you're all set to make the best, most chocolately, buttery, crunchy candy you've ever tasted. As for the ice cream...Ben and Jerry's makes a lovely vanilla.

Buttercrunch Toffee

From The Perfect Scoop by David Lebovitz
Makes 2 cups

1 cup almonds, toasted and finely chopped

1 tablespoon water

4 tablespoons butter, cut into pieces

1/2 cup granulated sugar

2 tablespoons packed light or dark brown sugar

1/8 teaspoon baking soda

1/2 teaspoon vanilla extract

1/2 cup bitter or semisweet chocolate chips

Using half the chopped almonds, form an 8-inch circle in an even layer on an ungreased baking sheet.

Fit a small, heavy-duty saucepan with a candy thermometer, then add the water, butter, granulated sugar, and brown sugar, mixing them together. Have the baking soda and vanilla measured and ready. Cook the mixture over medium heat, stirring as little as possible. When the mixture reaches 300 degrees, remove the pan from the heat and immediately stir in the baking soda and vanilla. Mix just until combined; don't overstir.

Right away, pour the hot toffee mixture over the circle of almonds, covering completely. Scatter the chocolate pieces over the toffee and wait 2 minutes to allow them to melt. Use a spatula to spread the chocolate into an even layer, then scatter the remaining chopped almonds on top, pressing them into the chocolate. Cool completely, until the chocolate is firm. Depending on the temperature of your kitchen, you may need to cool it in the refrigerator. Remove it once the chocolate has hardened.

Note: Toffee can be stored in an airtight container for up to two weeks in the freezer or at room temperature.

Quick Dish: Marie's Salad

Marie is my lovely mother and this is her, and my, favorite salad. Whenever I go home, it's pretty much a given that I'll find feta in the fridge and dried cranberries in the cupboard, ready for that night's dinner. We alway sprinkle in some toasted pine nuts for crunch, but pecans are another great option; dried cherries are a delicious stand-in, as well. And here's our little secret - soak the dried fruit in some good red wine for about 15 minutes before tossing everything together. It plumps them up and lends a wonderfully deep flavor to the salad...and drinking the cranberry-sweetened wine isn't half bad, either.

Marie's Salad
1 head romaine lettuce
1/2 cup crumbled feta
1/2 cup dried cranberries
1/2 cup good red wine
1/2 cup pine nuts

Vinaigrette
3 tbsp. balsamic vinegar
1 tbsp. honey mustard
Salt and pepper
5 tbsp. olive oil

Soak the cranberries in the wine for about 15 minutes. Drain and set aside. Drink the wine when no one's looking.

Chop the romaine roughly and arrange in a big salad bowl. Sprinkle the feta, cranberries and pine nuts. Set aside.

To make the vinaigrette, whisk together the vinegar and mustard in a small bowl. Add salt and pepper to taste. While whisking, add the olive oil in a slow and steady stream until emulsified.

When ready to serve, give the vinaigrette another quick whisk to combine and drizzle over the salad.

Quick Dish: Macadamia Nut Crusted Halibut

I am ridiculously tardy in posting about all the wonderful food I got to enjoy whilst honeymooning in Maui, and I promise, it’s coming. But in the meantime, since I’m too lazy to do the full write up, but too antsy what with this election going on to just sit here, I’ll tell you about the so-simple-yet-so-good dinner I made last night, thanks to a package of macadamia nuts I picked up in the duty-free store on the way home.

This is a unique little riff on the ubiquitous pecan-crusted trout, but, if I do say so myself, I think even better. In Hawaii, of course, mahi mahi was the chosen fish, but any flaky white version will do. Just don’t feed the leftovers to your dog. Apparently macadamia nuts are poison to their little systems. Who knew.

Macadamia Nut Crusted Halibut
2 6-ounce filets halibut or other flaky white fish
3/4 cup dry roasted salted macadamia nuts
¼ cup grated parmesan cheese
Freshly ground black pepper
1 egg
1 tbsp olive oil

Preheat the oven to 350.

Pat the fish filets with a paper towel. Crack the egg into a wide, shallow bowl and beat lightly. Set aside.

Place the macadamia nuts into a zip lock baggie, seal, and pound lightly to crush. Pour the nut pieces into another wide shallow bowl, add the cheese and freshly ground pepper to taste, and stir to combine.

Dip one side of the filets into the egg and then press into the nut/cheese mixture, patting down gently to adhere the coating.

Place a large nonstick sauté pan over high heat and add olive oil. When the oil shimmers, add the fish, nut side down, and sauté for about 2 minutes, until the crust is golden brown. Flip the fish over and transfer the pan into the oven. Cook until the fish is flaky white, but not overdone, about 6-8 minutes.

Serve with a leafy green salad, preferably with balsamic vinaigrette.