And how do I know this? Because this weekend, I made butter-crunch toffee. This is the third year in a row that I've made it, ever since I read the recipe in the New York Times in December, 2000 -- it has become somewhat of a tradition. The recipe for "English Toffee" was adapted from Chocolate, by Nick Malgieri, and is relatively simple to make. The only special equipment you'll need is a candy thermometer. I made two batches -- about 6 pounds of toffee -- which I am dividing up and giving as gifts to the staff at Otto. They have been wonderful to me this year -- friendly, hospitable, even going above and beyond the call of duty to make me comfortable, so I figured it was the least I could do. The only problem with making the toffee was that every time I spoke to a friend or relative on the phone and told them what I was doing, they wanted me to make some for them, too! Looks like I'll be making a few more batches.
I spent the rest of the day cooking for a small holiday soiree I'm having on Saturday night. I made latkes (potato pancakes) and spinach and feta wrapped in phyllo triangles (phyllo is such a big pain in the ass!), which I popped in the freezer. Later this week I'll be making lemon squares, and if I have time, cupcakes from the Magnolia Bakery Cookbook.
Food, food, and more food. Yes, the holidays are here, indeed.