Just in time for Valentine’s day, here’s my Top 5 Best (probably the worst) Valentine’s Day presents I hope you never receive. (Some of these may be actually be worth giving, depending on the sense of humor of your sweetheart.)
#5 Anus Chocolates.
via edibleanus.com
Perfect for those who like to, ahem, bite dat ass. That’s right. An English artist took the time to have someone’s asshole molded and made handmade chocolate truffles out of it. As it says on their site, it’s the “perfect gift for friends or enemies.” Flavors include meek milk, dilated dark, tight white and corn.
via edibleanus.com
#4 50 Shades of ANYTHING.
The products are everywhere whether you like it or not. Wines, ties, toys, weekend getaways — so much damn sexy merch available now since (some) people went apeshit over the books.
Listen to me. If you really love her… don’t do it. Just be better in bed. M’kay? But… if you must, cock rings and sexy time toys now available at Target.
via consumerist.com
#3 Her.
No, not the movie Her (though that would probably be a better present), I mean, give her… HER. Yep. You can now get your lady pal a3D printed chocolate model of HER FACE. Because what narcissistic, selfie loving gal wouldn’t love a miniature made of herself?
Better yet, have one of your own face made. That way, when she’s mad at you (like, for those times when you give her a shitty chocolate made in your image) she can literally bite your head off.
via daily mail
#2 Poop.
You send her poop via iMessage on the regular, so why not gift her with a lovely emoji poop pillow so she can rest her head on some happy poo poo while she dreams about all the boyfriends she’d rather be dating — you know, those who probably wouldn’t gift her with a poop pillow for Valentine’s Day.
via throwboy.com
#1 Brief Jerky.
via instructables.com
This one gives new meaning to the term, salty balls.
Does your lady LOVE meat? Maybe she’s into Crossfit or eats a strict Paleo diet or some hardcore shit like that. If so, this just may be the perfect gift: A step-by-step instructional for making beef jerky underwear. Sure, it seems like a lot of work. And yeah, it would probably make your crotch itch. But nothing, and I mean nothing, says I LOVE YOU! more than a gift of meat panties. Except for maybe, a chocolate anus.
Psst — No, really though, just get her flowers. Works every time.
Months ago, I was asked to be a part of this Buzzfeed video in which people were asked if they could kill their own food.
The idea of having to not only SEE my own food die, but also be their executioner, really got me thinking. Could I?
If I wasn’t willing to kill my own food, was I worthy of eating it?
We are carnivores after all, and sure, some argue that since we have reign over the animals of the world (Genesis 1:26-28) then surely we have every right to eat them. Right? Maybe.
I was a vegetarian growing up. It wasn’t for ethical reasons but medical (at the time) and I had no ethical issue eating meat. As I grew older, I started eating more and more steak and ribs and even… bacon. (How I lived without ever eating bacon for 25 years is a true mystery to me.)
As someone who writes about food and thus eats a lot of it, I tend to be a bit more thoughtful these days about what’s on my plate.
I consider the journey my food must have taken.
It may have been brought straight from the farm, or in most cases, travelled many miles around the world in and out of factories , grocery stores or restaurants before ultimately and unfortunately… even sometimes, directly to my trash can. What a waste.
According to the Buzzfeed video, “More than 23 million chickens are slaughtered in the United States every day.”
Ok, fine. But how much of it are we actually EATING? Lately, I’ve been noticing that more and more food these days gets wasted. I’m just as guilty as the next guy. And sure, we know, countries are starving, but we often forget how freaking lucky we are.
We ignore the surplus of food all around us. We are insanely picky and often ungrateful about the life (pig, cow, goat, fish, duck, chicken, tomato…) that was sacrificed just so we could have a delicious meal with our pals.
While I ultimately didn’t end up being cast this “Kill Your Food” video, watching it had an effect on me.
Should we stop eating animals?
Maybe for you the answer is a resounding YES. Maybe your answer is, No.
But then, if it is No, I ask simply — Don’t waste it.
Don’t feel guilty for eating fried chicken or pulled pork tacos. Enjoy it. However… don’t waste it.
And don’t take it for granted.
Be Thankful. Thank the Universe, God, your chef, your Mama for providing you with a nourishing, delicious meal. Take a moment to recognize that the food in front of you was a living breathing being once. You don’t have to stop eating meat.
Just be genuinely Thankful and appreciative, and don’t waste it.
Don’t let it sit in your fridge only to toss it uneaten days later.
Don’t have a “thing” against taking leftovers from the restaurant. It’s STILL food, and if it tastes good today it’ll still taste good tomorrow! Often, even better anyway. (I have friends who refuse to eat leftovers, just because. This truly boggles my mind! Eat the fing food! You ordered it!) That being said…
Don’t over order.
If your Mama always said, “finish your food” listen to your Mama. She was a smart lady.
Shop locally. And if you can, go to a local butcher where the animals are sourced from farms where they are treated nicely.
Don’t throw your food.
Read dates and labels and if it’s about to expire, pop it in the freezer for later. It’ll be fine.
Do your best. Nobody’s perfect. Just try to be a little less wasteful and more thoughtful about who you’re eating.
Most importantly, be nice to animals.
They belong on this planet just as much as you do.
Ok, there’s my rant. See if this video doesn’t inspire you to give a rant of your very own.
Which kind of person are you? A cookie person or a cookie dough person?
via edoughble.com
I have always thought myself to be strictly a cookie person, you know, preferring to wait and bake instead of snacking on the raw dough prematurely and ending up with a sour tummy.
However…
via giphy.com
I was recently introduced to a company that aims to please cookie dough lovers — making it (deliciously) safe to eat anywhere, anytime. Edoughble is a husband and wife team who created a product for people who LOVE to eat cookie dough.
Since 2008, they’ve been mixing up ready to eat flavors. They recommend that you eat the dough a variety of ways: “The Purist” (straight up) “The Topper” (on top of ice cream) or “The Mixer” mixed up with brownie batter, blended in milkshakes or sandwiched between two cookies. How’s that for a reinvention of “Do’h!”
As it states on their website — there’s “no baking. No scary raw egg. Just pure, doughy, unapologetically sugary, spoon-ready deliciousness made with the best ingredients and mix-ins.”
To try it out, I was sent two cartons of the Chocolate Chip Off the Ol’ Block and Birthday Bash (it does indeed taste like birthday cake!). I invited some of my friends to come over and help me “sample” the products. Needless to say, we felt like little kids again — fighting through the guilt, we nearly finished the carton in one sitting. The next day I put a scoop with some vanilla ice cream. It’s a tasty treat for sure.
I am told the dough keeps for up to 2 weeks, but they probably won’t last that long after you get a taste.
Try them out for yourself and let me know what you think! They just might make an addict out of you.
Sticking around LA for New Years Eve? Here’s where you should probably eat.
A few days ago, a pal of mine told me she was coming to visit and she asked me where she should go to dine on New Year’s Eve while in Los Angeles. I wasn’t sure what local specials or events were happening, so I thought I’d do a bit of research for her.
I sent out a beacon for help.
After I heard back from my foodie pals – I was able to round up a great little list. This is the round up that I was able to compile for my friend — and for anyone sticking around Los Angeles wanting to ring in the New Year with a satisfied belly.
9pm – 2am
*FREE / No COVER
*DJ Zo & DJ Bye Felicia
*$9 POT Shot + Tiger Beer
*$5 Sparkling wine toast
* Moët, HENNESSY & BElvedere BOTTLE
SERVICE SPECIALS
*Reservations FOR bottle service
available at info@eatatpot.com POT
10pm – 2am
*DJ Ali Shaheed Muhammad
*Special Korean pub fare
*$9 POT Shot + Tiger Beer
*$5 Sparkling wine toast
*No reservations
COMMISSARY
*$30 All You Can Drink Sparkling
Wine after 10pm
Black Bass and Peas from Commissary
In addition, in case you feel the need to soak up all that booze the next morning… there’s a New Year’s Day Brunch Buffet at Commissary too.
On January 1, 2015 from 9am – 2:30pm
Adults $50 / Kids $20 for unlimited brunch and dessert buffet
+ $15 for Unlimited Bloody Mary, Mimosa and Gin & Juice
Bestia: Restaurateur Bill Chait and chef Ori Menashe’s new Italian restaurant in downtown L.A.’s Arts District is hosting New Year’s Eve with an la carte menu. Bestia will be taking reservations for two different seatings, at 6 and 9:30 p.m. Menu includes grilled octopus, steamed mussels, agnolotti stuffed with braised beef cheeks, chestnut doughnuts with coffee gelato and more.
Call for reservations. 2121 7th Place, L.A., (213) 514-5724, www.bestiala.com.
The Church Keyhas a prix fixe menu along with unlimited dim sum cart dishes for $85 per person. Beer, wine and festive cocktails from Devon Espinosa. Champagne and pomegranate espuma-topped ‘Pink Lips’, will be available a-la-carte. Great location for large groups.
5:30pm – 9:00pm, L’Assiette will offer a prix-fixe menu ($25+ per person) featuring the restaurant’s namesake dish, steak frites, sorrel soup or house salad, and a glass of complimentary champagne or Kir Royale.
From 10:00pm – 1:00am second seating ($75+ per person) featuring a surf and turf prix-fixe dinner featuring salmon frites followed by a second serving of steak frites.
If guests reserve a table before Monday, December 22 for the second seating (10:00pm – 1:00am), the price will be reduced to $60 per person. Live DJ entertainment all night: Party favors, noisemakers, Kir Royales, and a champagne toast at midnight will celebrate the end of 2014.
Executive Chef Luigi Fineo says “Buon anno!” with a three-course prix-fixe menu ($125+ per person) of contemporary Italian fare of Langoustine Crudo with hibiscus, basil seeds, stracciatella, and shrimp chips, and rich handmade pastas including Semolina Gnocchi with oxtail ragu, crispy sweetbreads, and black currant preserve to bring in the New Year.
Two seatings: 6:00 – 7:30 p.m. featuring the regular menu only.
The three-course menu will be available during the second seating from9:00 – 10:30 p.m., which includes a champagne toast, party favors, and live DJ entertainment.
From 6pm – 2am, FIG & OLIVE Melrose Place invites Angelenos to celebrate with an evening of French Riviera fare. From a casual à la carte menu to lively cocktail party, guests are welcome to indulge in the following dining options:
À la carte menu served until 9pm
White & Gold four-course prix-fixe dinner ($150*) starting at 9pm
White & Gold cocktail party with drinks and passed hors d’oeuvres ($100*) from 9pm to 12am.
The White & Gold four-course prix-fixe dinner features the following dishes:
Pata Negra 5j & Manchego Emulsion – Jamon Iberico 5J, caramelized peach, micro arugula, and Manchego foam with Pedro Ximenez emulsion
Grilled Maine Lobster – artichoke tapenade, puff pastry, and smoked pimenton olive oil
Seared Scallops & Chanterelle – mushroom tapenade, confit pearl onion, and Porcini oil
Soulful Jazz-inspired music by St. Tropez‘s celebrity DJ Julien Nolan will fill the room. Revelers will also receive party favors to prepare for the countdown and balloon drop at the stroke of midnight. Bottle service will be available starting at $105*, a selection of champagne and spirits such as Veuve Clicquot, Dom Pérignon, and Belvedere.
The city’s iconic waterfront dining destination overlooking the Marina, invites guests to celebrate the holidays with festive three-course prix-fixe menus ($60-85) of rustic cuisine. Executive Chef Chuck Abair pairs elements of land and sea in dishes such as Black Truffle Pasta with confit turkey, trinity, arugula, and a white wine sauce and Crispy Octopus with fennel, mushrooms, arugula, and chipotle aioli. Abair ends the menus on a sweet note with a selection of festive desserts including Eggnog Crème Brûlée with gingerbread cookies and Pumpkin Bread Pudding with pumpkin brittle and tres leches sauce. Reservations strongly recommended and can be made by calling 310.823.6395
Details: New Year’s Eve Dinner — The first 6 dinner reservations (of parties of 6 or more) will receive a FREE bottle of Veuve Clicquot Yellow Label 750 ml
Festive beverage: Passion Fruit Sparkling Cocktail (all guests still seated just before midnight will receive a complimentary pour and toast with the staff)
The Hermosa Beach staple with offer a New Year’s Eve Buffet ($60 dinner only; $120 dinner and open bar) including charcuterie and artisanal cheeses, raw seafood such as oysters, shrimp, and king crab legs, sushi and sashimi, carving station with roasted prime rib of beef or tandoori baked salmon, and assorted desserts such as blood orange torte and guava cheesecake
I love this little modern Italian spot in Downtown Culver City. They have a Northern focus to their dishes and make exceptional wood fired sourdough pizzas and homemade pastas. Also have a killer wine selection. Inaddition to the regular menu, special NYE offerings include:
Seafood platter – oysters, American caviar, shrimp, crab, accompaniments ($26)
Celebratory beverages: Barbotage, made with cognac, Grand Mariner, and sparkling wine, and Black Velvet, with Anderson Valley stout and sparkling champagne ($10 each)
Four-course dinner ($55), live music (6pm-9pm) and a DJ (9pm- 1am), photo booth (guests can have photos emailed to them), champagne toast, screening of the ball drop on TV, live street magician, and mini chocolate truffles given with guest check. Reservations made at 8:30pm and 10pm will be offered the open bar option for an additional $60 per person.
Three-course prix-fixe dinner and a-la-carte selections for $95
Five-course tasting menu for $185 per person.
Some menu items include: Steak Tartare with preserved truffles and parmigiano, seared sea scallops paired with brussel sprouts and burgundy truffle. Crispy striped bass, aged sirloin of beef, or Ricotta Agnolotti. Dessert: Spiced poached pear with honey nougat gelato or vanilla caramel Budino.
Wherever you end up celebrating — be sure to be in good company and think happy thoughts for the New Year!
Superstitious? Click HERE to read which foods are considered bad luck to eat on New Years Eve.
Also, here are a few more good references for Los Angeles based NYE bashes — hereand here.
Early December, the EaterLA posted a little announcement that ramen would be served to the first 20 customers every Monday and Tuesday night at the bar at Animal on Fairfax. Hmm, this made me wonder… are the Los Angeles chefs Jon Shook and Vinny Dotolo testing the waters for a new restaurant? Perhaps. Are they simply making good use of the 7-seat bar for an ALT dining experience? Could be…
I called up The Ramen Squad — a group of Ramen-loving friends who just happen to coincidentally all hang out whenever there is a ramen happening. For instance, we sampled traditional bowls from around the world at theYokocho Ramen Festival, we got to check out the opening of the Original Ramen Burger brick and mortar in Koreatown, and learned how to make ramen at home from this Japanese cookwho teaches workshops. So, it only seemed natural that when we discovered this special ramen pop-up — we just had to check it out.
The “Squad”, (my friends and I) got to the restaurant around 8pm on a Tuesday night. We waited…and waited… and although we were the second group to put our name on the list we didn’t actually get seated until around 9:30ish. All was good though… we worked up an appetite and we were glad we did because… BOOM.
The ramen was HUGE. The soup was made up of a rich, thick, Tonkotsu broth, ham hock, pork belly char siu, kale bean sprouts and swiss chard. The cuts of meat were thick and fatty and the vegetables, though quite untraditional, were a nice compliment to the heavier soup base.
One blogger friend, who I consider to be an expert of ramen, mentioned that it tasted more Chinese in flavor than Japanese. Another pal, who makes ramen regularly at home, said it was untraditional. Another, found the broth complex and the dish quite tasty. I found the ingredients to be both current and innovative, packed full of bold yummy flavors. There was much devouring and savoring of each bite (though I personally found the broth too heavy to want to slurp). Instead, I was all about the texture of the noodles and umami of the pork. Lucky for me, you can get a refill on the noodles, a “noodle reload” for just $3.
This pop-up experience is like a restaurant within a restaurant. We were told that they plan to offer up additional small plates at the bar in the coming weeks. I look forward to seeing where they take this little experiment.
The Ramen Squad at work
Some tips if you go:
Starts at 9pm — 20 bowls only (every Mon and Tues night) so get there by 8 to get your name on the list, and then go for a walk around the block to work up an appetite.
Come with a small group (1-3 ppl to be comfortable). The bar seats only 7.
Cost is $18. It’s pricey for a bowl of ramen that’s for sure… but you won’t be hungry at all afterwards. It’s truly a MEAL.
I tapped out right after eating the ramen bowl this tasty little chicken liver mouse toast.
If you go, let me know what you thought of the bowl!
My beau recently became addicted to the chia spa smoothie made popular by the healthy Los Angeles based juice bar, Clover. He came home raving about it — he really wanted me to try it. He told me what was in it so I could try to recreate the recipe at home. The result was an incredibly easy, and super delicious breakfast or lunchtime smoothie.
The dates provide just a hint of yummy sweetness that is quite refreshing. The peanut butter and cacao nibs add a nutty-chocolatey aftertaste that made me feel like I was having a sinful dessert. I can see now why he was so hooked on this smoothie!
Why add chia? The seeds have lots of fiber, protein, calcium, omega 3 and electrolytes. They are loaded with antioxidants and deliver a massive amount of nutrients with very few calories. Though they provide a big nutritional punch, they are tasteless so they can be added to anything and everything!
I’ve since been making this re-mixed version of the Clover smoothie at home with a few spontaneous additions. I usually eyeball it and add more or less of what I want depending on what I have in the pantry.
To vary the recipe up from time to time, I like to add 1/4 cup of oatmeal or 1/4 almonds. I’ll put the oatmeal in the milk first to soften it for a few minutes before adding the other ingredients. I also like to add a tsp of raw honey in addition to, or in lieu of the dates. At Clover, you can also ask them to add in some kale for an extra healthy kick!
Here is my recipe below (inspired by Clover’s Chia Spa)! You’ll love it, I promise.
Makes 2 servings (measurements are approx)
1/2 cup Almond Milk
1 tsp Chia Seeds
1 tsp cup Cocoa Nibs
2-3 Pitted Dates
1 tbsp Peanut or Almond Butter
1/2 cup Frozen Bananas
3-4 Ice Cubes
1/4 cup Water
Mix all the ingredients into a good strong blender. Serve immediately and enjoy!
Of course, while you’re out and about, you can pick one up at any of their three LA locations.
December is my favorite time to reflect on the adventures of years past. Whether it be a new local food shop, just opened bakery or cool new product, nothing gets me more excited than finding new favorite discoveries.
This year was the trend of delivery or subscription based food services. Whether you got your fruits and veggies delivered straight from the farm, a new razor from Dollar Shave Club or a package of just roasted, artisan coffee, there’s a service out there for pretty much everyone. Just click and order — it’s the gift that keeps on giving throughout the year. Read on for some great last minute and out-of-the-box gift ideas. PLUS, learn how you can WIN one of these cool items below!
via maddiebakes.blogspot.com
Here’s a short list of just a few of my favorite subscription based services which I think would make great holiday gifts.
The Arclight is stepping up it’s food and drink game with a new menu in the theater restaurant, AND an upstairs bar for 21-and over movie watching. They often feature special dishes inspired by current movies which make for a very fun dinner and a movie night. But don’t just gift a movie ticket, go a step further and gift someone special with an Arclightmember subscription. For just $15 they can accrue points for discounted concessions and get free movies year round. Read on to see how you can get one FREE.
The Salumi Society delivers various cured meats straight to the heart of that salami lover in your life. You’ll get a “Sacchetto” (a small box) every month, containing an assortment of fresh sausages and salumi selected from among 20+ varieties of artisan meats.
via www.bbc.co.uk
Know someone who really loves coffee? Gift them with a month or two subscription to a artisan coffee delivery service. Mustache Coffee Clubdelivers freshly roasted craft coffees (Intelligentsia, Portola Coffee Lab, etc.,) right to your doorstep. Read about it HERE and use this LINK to get a $5 discount.
Do the buzzwords LOCAL, FRESH and ORGANIC make you green with delight? Farm Fresh To You delivers fresh just-off-the-farm produce. In-season fruits and/or veggies are delivered weekly by a little ninja who quietly leaves a box on your doorstep in the middle of the night. Mysterious… and tasty! Get $10 off your first order when you use promo code 6164 and mention that Backyard Bite referred you, that’s me! (Amy Shuster).
Out of fresh dinner ideas? Blue Apron provides meals and recipes delivered ready to cook – easy enough for any kitchen novice. They provide all the ingredients you need, along with an easy to follow recipes. About $10 bucks per meal.
Another “cool” delivery service is Cool Haus which delivers ice cream monthly. Each month, the Pint of the Month or Sammie of the Month Club members receive a hand-packed pint of ice cream or pack of ice cream sandwiches. Need I say more?
Taste Trunk delivers monthly handcrafted gourmet gifts — everything fit for a chocoholic, coffee snob, meat lover, spice fan, BBQ aficionado or more. You can create your own trunk or choose from a number of custom made themes. I just love these artisan crafty finds. Perfect for a foodie!
via www.tastetrunk.com
The Art of Teahand blends custom craft organic teas and botanicals. They offer a subscription based delivery tea service that’s perfect for any true tea aficionado. You’ll receive expert tips along with your specialty curated selection of loose leaf, iced, sachet teabags, wellness, signature teas and caffeine free options. Use code “BLEND10″ for 10% off.
WIN an Arclight Membership by following @backyardbite on Twitter or Instagramand using the hashtag #backyardbiteWINS to tell me what was your favorite foodie discovery this year. Was it a restaurant, food service or a dish? I wanna know! I’ll announce a winner by December 31st and send off a snazzy new Arclight Membership card. Check back to see if you’ve won!
Four weird taste tests, I sacrificed my palate for. Hilarity ensues.
In this video, I sampled weird Asian food from around the world. Some good, some… well, weird. Quite possibly the smelliest stuff I have ever eaten.
In this video, we tried to see if normally tasty flavors would stay tasty if turned into an ice cream. Cue nausea.
A spin off of the ice cream video above, we sampled Thanksgiving inspired flavors from my favorite Portland based ice cream purveyor Salt and Straw. I was surprised at how many of the mash ups I actually loved!
I’ve taken Bullet Proof Coffee many times before so for this video, I had to play it up like I hadn’t ever tired butter coffee (Shhh! Don’t tell!). I skipped breakfast and actually I felt super energized and alert for most of the morning… but of course, for dramatic effect, my interview is edited to make me sound like a drug addict. Lol! It tastes so creamy and good, you kinda feel like one after having it. Ha!
The winter months are a time for being with family, bundling up under your heated blanket and of course, enjoying all the ginger bread and pumpkin spice you can – while they last! I was kindly sent a gift card to treat myself to the holiday flavors at Coffee Bean and Tea Leafand on a chilly (50 degree!), rainy, LA day, I took to my neighborhood street in Larchmont to pick up a wintery treat.
Now, before you get all cray cray on me, yes, I know that “50 degrees” on a cute-not-neccesarily-warm-scarf-wearing day in LA isn’t exactly what comes to mind when one thinks of WINTER, but I have to say, my Winter Blend Tea was everything I needed to at least, get me in the mood and spirit of the holidays: A bit of spice, a bit of sweet, some warmth, and a kick of caffeine from the black rooibos blend.
It tasted like a Christmas version of a Chai Tea Latte. Let’s just say… it hit the spot.
I know there are a ton of pumpkin spiced this or that at every available store, but I’d recommend to check out Coffee Bean’s limited edition seasonal teas and coffee drinks while they last.
Flavors like Toffee Nut, Red Velvet Cocoa or Peppermint Mocha are a nice switch up from the usual standard “holiday” flavors. Available through Monday, December 29!
via www.coffeebean.com
Holiday classics for whatever you’re in the mood for…
Toffee Nut Ice Blended®, Latte, and Iced Latte –caramelized sugar, buttery notes and a hint of nut is paired with a rich espresso to create a flavorful and festive latte or Ice Blended® drink
Peppermint Mocha Latte and Ice Blended® drink –a decadent, creamy treat that is a combination of rich mocha or vanilla and refreshing peppermint
Red Velvet Hot Cocoa and Red Velvet Ice Blended® drink – sweet cream is blended with the rich cocoa of a red velvet cupcake
Winter Dream Tea® Latte and Winter Dream Tea® Iced Tea Latte – a holiday tradition of black tea, rooibos, sweet spices and creamy vanilla
Peppermint Hot Chocolate – rich chocolate flavor with a creamy minty finish. Coffee-free, this drink is perfect for kids big and small
Thanks Coffee Bean and Tea Leaf for the introduction to your tasty winter treats!
About three years ago, Razmig Tchoboian, a self-taught French baker dropped off a box of colorful macaron cookies at my doorstep and I have been a fan of Napoleon Macarons ever since. Today, they have since opened up 3 Los Angeles locations and will soon open up a 4th in SF proper before the holiday season.
Recently Razmig invited me and a few blogger friends to his kitchen to learn how to make his famous macarons. I must say — making macarons are as hard to make as you might imagine they are! With so many painstaking steps and delicate attention to detail, I think I will leave the macaron making to the professionals and instead pick up a custom box of one of their newest holiday flavors – Cranberry Blood Orange, Bourbon Pumpkin Chai Cheesecake, Chestnut Rum Raisin Macaron and Chocolate Peppermint Maca’Leon (a chocolate-covered macaron!).
OR if you’re feeling brave, try out the recipe for their Salted Caramel Macaron below and comment below to let me know how it turns out!
Salted Caramel Macarons
Recipe courtesy of Razmig Tchoboian of Napoléon’s Macarons
Serves: 50 macarons
Macaron Shell Ingredients:
1 cup + 2 tablespoons confectioners’ sugar
1 cup + 4 tablespoons hazelnut flour
1 cup egg whites, room temperature
A few drops of natural food coloring
1 cup superfine sugar
¼ cup of water
Salted Caramel Ganache (Filling) Ingredients:
1 ¾ cups heavy cream
¾ cup + 2 tablespoons granulated sugar
½ cup salted butter
1 ¼ cup milk chocolate (preferably 40%)
¼ cup cocoa butter (or white chocolate)
Macaron Shell Instructions:
Preheat oven at 350 ˚F degrees.
Combine the confectioners’ sugar and almond flour in a bowl, sifting until evenly mixed. In a separate bowl, combine ½ cup of the egg whites with a few drops of natural food coloring. Pour on top of flour/sugar mixture without stirring. Set aside.
In a saucepan, combine the superfine sugar and water, warming on medium heat.
Once the sugar/water mixture reaches 215 ˚F on an instant-read thermometer, pour the remaining ½ cup of egg whites into a separate bowl. Beat at medium speed until soft peaks form, gently stirring the sugar water mixture simultaneously.
When the sugar/water mixture reaches 245 ˚F on an instant-read thermometer, carefully pour, in small portions, on top of the egg whites being beaten. Continue beating on high speed for 2-3 minutes until stiff peaks form, careful not to overbeat the meringue.
Sift the flour mixture over the meringue, folding until the mixture is smooth (but not liquid) and just incorporated.
7. Pour the batter into a piping bag with a cake icer tip. Pipe out 1.5” inch rounds on baking sheets lined with parchment paper. (Tip: lightly outline your circles with pencil before piping.)
Gently tap your baking sheets on your kitchen counter or working table, letting the piped rounds sit for approximately 20 minutes.
Bake the rounds for approximately 12 minutes; let cool.
Filling Instructions:
In a saucepan, heat the heavy cream on medium-high. Once it starts simmering, turn off the heat.
In a separate saucepan or pot, start heating approx. 1/3 of the granulated sugar. When it begins to melt, add another 1/3 of the sugar. When it reaches an amber-brown color, add the remainder of the sugar, mixing with a spatula.
When the sugar reaches a rich, dark brown color, turn off the heat and add the salted butter. Continue stirring with a spatula until the butter is melted.
Pour the cream into the sugar/butter mix in three stages while stirring, making sure it is completely combined with each addition.
Once the sugar, butter and cream is well stirred, pour it over the milk chocolate and cocoa butter (or white chocolate) in a mixing bowl. Begin mixing at high speed.
When the ganache has reached room temperature on an instant-read thermometer, stop mixing and pour it into a wide, flat container (preferably a glass baking dish). Lay plastic wrap over the ganache, making sure there is no air between the two. Let the ganache sit in the refrigerator for approx. 15 minutes.
Remove the ganache from the refrigerator and pour into a standard piping bag. Carefully pipe small balls (approximately the size of a quarter in diameter) of the filling onto 25 macaron shells.
Add the top shells, gently pressing until the filling spreads to the edges of the macarons.
Let the macarons sit for 24-48 hours in the refrigerator. Et voilà – enjoy!
![BFDE2BF4-8521-4F61-8038-120F24333B29[5]](http://www.backyardbite.com/wp-content/uploads/2014/12/BFDE2BF4-8521-4F61-8038-120F24333B295.png)
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