New Year’s is sort of, kind of one of my favorite holidays. Though I suspect this is not a unique line of thinking, everything just feels like a new start. Tabula rasa. New Year’s resolutions and all that.
(I don’t make New Year’s Resolutions anymore–I’ve been down that road too many times before.)
When I was little, holidays always meant presents, presents, presents, materialistic little creature that I was (and still, just a little bit, am). These days, holidays are all about food, food, food, and New Year’s just so happens to serve up my favorite holiday meal.
All of my best food memories seem to involve my mother, who is still the best cook I know. Growing up with a mixed Korean-American heritage, I got to sample flavors and spices that most of my peers did not, so the most memorable dish of my mother’s that stands out to me is, naturally, a Korean one: ddeokguk, or, simply translated, “rice cake soup.”
I am ten minutes late to every party, trend, fad, etc.
So of course I would only cotton on to this recipe 3.5 years after the New York Times published a cookie recipe that took the food blogger world by storm. Forget your grandmother’s tried and true Betty Crocker cookbook. These cookies were frequently touted to be the “best chocolate chip cookies you will ever make.”
Well, natural skeptic that I am, this was something I’d have to see for myself.
I am becoming plumper.
Pleasantly plump, if we are being kind, but if we are being honest, it’s not a good kind of plump. It’s not the pretty plumpness-that-is-really-more-like-normal-sized-because-English-people-are-all-tiny-tiny-people-plumpness of Nigella Lawson.
And these last two weeks haven’t helped.
Recipe from Not Without Salt.
These don’t look nearly as professional nor as well done as Alison’s tarts, but for my first attempt (and for several mistakes made in haste along the way), not bad. My tart molds must have been larger than what was used in the recipe, because I found myself having to made more dough for the shortbread crust.
I used edible gold dust, which resulted in much suspicion.
“Is this real gold?”
“No. I just thought I’d shellac them to be pretty.”
Nevertheless, these went down a smashing success, even if the sheer size of the tart seemed to intimidate all but the tallest and most food-keen.