intoxicating Paperwhites – yes I need to see these little faces
I love following my nose around New York. This will usually land me in any one of menageries of grand sensory appeal: bakeries, food stores, farmer’s markets, specialty food stores, parks, alcoves, churchyards, anywhere something’s blooming and, right about now, that would be into florist shops…….
Well, we made it to Solstice Day. Honestly, it’s no wonder that all over the world people have devised ways to divert one’s thinking and despair over the lack of sunlight during these several weeks. Like I said, right about now I need to be stepping into floral shops. Yesterday, it was on West 17th St. – to inhale deeply and take in the fragrance of life and the colors – as I can literally feel myself going into withdrawals.
I was doing quite well up until the last freeze or two – there were rose buds and a few other unseasonals defiantly lingering around outside my door – to my great wonder and amazement and they did keep me inspired. And, then they were gone. I suppose it had to be.
And so, yesterday, I found myself stepping inside Ariston Flowers, a spot I am often around, because honestly this is one of my secret parking spots. You can park on W 17th St. between 6th and 7th for 2 hours for $7. if you can snare a spot – and I often do! There, I’ve given you a BIG secret. It’s a great deal and it’s very convenient to many places within walking distance downtown. Honestly, I do find a spot there often. If I happen to run into you there and you’ve scoped my spot, well we’ll have to resort to some fisticuffs!
Anyway, I did indeed step inside and spied this gorgeous Orchid tree.
I wondered how long this would last.
The proprietor had vases of Ranunculus in all colors and I was very tempted – but they were pricey. I happily came away with this crop of intoxicating Paperwhites, the fragrance of which I can enjoy for awhile now, as shown above. I hadn’t gotten around to doing my own this year.
I stood in front of the refrigerator case and just lolled there for a few moments.
Anyway, back to the day at hand……..
If you are out driving around, say between 6 and 7 pm these days, you may find yourself wondering if it isn’t closer to midnight. You really can’t tell the difference and, if you’re like me, you have to take a second or two to re-orient yourself. Well, today, we turn the corner. We will begin adding moments of daylight to the ole ticker and move forward. Yes, it’s 3 months till Spring, but we’re reversing the decline – right about this minute! So, let’s make a little reward for ourselves.
Need a last minute gift? Craving little bites of decadence? Addicted to Chocolate and Peanut Butter? Try these. I’ve added a touch of orange to these truffles – and, since I’m on a toasted coconut binger here, I’d add some to the peanuts in the rolling phase. Truffles are highly malleable. You can just begin here and make your own iterations.
Feel free to sub in other nuts for the peanuts and nut butter – Hazelnuts would be terrific!
photo courtesy Sara Moulton
CHOCOLATE-ORANGE CARAMEL PEANUT TRUFFLES – recipe adapted from Sara Moulton – makes about 40
1 cup sugar
2/3 cup heavy cream
9 oz bittersweet chocolate, finely chopped
2 tbsp creamy peanut butter
1 tbsp orange zest
1/4 tsp table salt
1 tsp vanilla extract
1 tsp Grand Marnier
1/2 cup finely chopped peanuts, for coating
Place the sugar in a heavy saucepan. Cook over medium-high heat, stirring just until the sugar has melted. Continue cooking, swirling the pan often, until the sugar is dark golden caramel. Remove the pan from the heat and carefully pour in the cream. Return the pan to the heat and simmer, stirring, until the caramel has dissolved. Remove the pan from the heat and, while hot, stir in the chocolate, peanut butter, salt, orange zest, vanilla and Grand Marnier.
Let stand for about 5 minutes or until the chocolate and peanut butter have dissolved. Transfer mixture to a bowl and cool to room temperature.
Cover the bowl with plastic wrap and chill until firm, about 2 hours. Use a small spoon to scoop out the truffles and form into 1 inch balls.
Roll the truffles in the peanuts and transfer to a tray covered with waxed paper. Chill until firm, about 1 hour.
Store in an airtight container for up to 2 weeks.
Have a fun day!