In this shot I play the role of tourist, camera in hand immediately making vendors think I can be easily swindled. Too bad I know more Nica slang than they do. Tourist or not, the Mercado Popular in Masaya is full of hand-woven hamacas and other artisan products. Hammocks are what I miss the most from home—there’s no more luxurious feeling than falling asleep in its gentle rock, palm trees murmuring with the warm breeze.

There’s a short alley at the market where shoes are made and repaired. Urban legend has it that these cobblers double as dentists. Make sense…tools are similar, a snort of pega will knock you right out.

This trip was all business—my cousin Lucía is getting married in a few weeks and I’m helping with all things food-related. I’m nosy and intrusive, and of course got involved in floral arrangements and other details. Which brings us to this interesting wreath. As we sit at the flower shop, looking at bridal white blossoms and lush greenery, this monster funeral wreath receives its finishing touches. In the glass case behind, colorful teddy bears that will be perched on a less morbid array.

Weary with travel, we look for a pick-me up before heading to dinner. A frosty glass-bottled Coca-Cola, more carbonated than anything you get in the U.S., loaded with cane sugar. The slogan was “la chispa de la vida” and truly, one sip does add spark to your life.

Oh, and while you sip (bottles must be returned to the vendor so they can be collected and refilled), you can buy ice cream, a pastry, and antacid…and try on some shoes. We Nicas are so very practical.

Home at last. We are guided to the palm roofed rancho by the warm glow of a lamp. And a fully stocked bar tended by a waiter.

The next morning, we regret the last seven drinks of rón con Coca. Luckily, the antidote appears, bubbly and brisk: a michelada with iced beer, lime juice, generous dashes of salsa inglesa (Worcestershire), and hot sauce.

More to come…headed back this weekend!

A bit of shameless self-promotion to begin the new year. Clearly my resolution to be more humble has gone out the window along with my promise to wake up at 5:30am and head for the gym (in my defense, I suffered an odd neck spasm that even 12 Advil a day hasn’t completely alleviated).

The proud moment, this lunch lady bit on one of my favorite blogs, Oh Joy!

Click here for the gory details on what this lady lunches on: http://ohjoy.blogs.com/my_weblog/

I’ve unfortunately never gotten around to writing down the recipe for roasted butternut squash and apples seen in the photo, but I think it goes roughly like this:

FALL HARVEST SANDWICH WITH ROASTED BUTTERNUT SQUASH, APPLES, AND STILTON

Equipment: large rimmed baking sheet, foil, serrated knife, vegetable peeler, metal spoon, cooling rack

1 medium butternut squash
2 to 3 firm-fleshed apples, such as Granny Smith or Gala
Olive oil
3 tablespoons packed light brown sugar
2 teaspoons finely grated zest and 1 tablespoon juice from 2 lemons
Salt
Aleppo pepper or red pepper flakes
1 ounces stilton
Crusty bread of your choice
Arugula (optional)

- Adjust oven rack to middle position and preheat oven to 425°F. Line large rimmed baking sheet with foil.

- With a serrated knife, trim off about 1 inch from top and bottom of squash. Stand the squash up, and peel with a vegetable peeler. Be sure you’ve removed enough to see the bright orange flesh of the squash.

- Cut the squash where it curves, then cut that rounded piece in half. With a metal spoon, scoop out the seeds and discard.

- Slice squash into ¼-inch slices and arrange in single layer on prepared baking sheet.

- Peel, core (a metal 1-teaspoon measure works wonderfully), and cut apples into 8 wedges; add to baking sheet.

- Drizzle squash and apples generously with olive oil, then sprinkle with brown sugar and lemon zest. Season generously with salt and Aleppo pepper to taste. Toss everything together, rubbing with fingers to ensure even seasoning and coating. Arrange in single layer.

- Roast until vegetables are tender and slightly charred, 35 to 45 minutes.

- Transfer baking sheet to cooling rack and cool to room temperature. Adjust seasoning and add lemon juice.

- To assemble sandwich, slice crusty bread, drizzle crumb with olive oil, and toast if desired. Pile bread with squash and apples, crumble Stilton over everything, and tuck in arugula. Enjoy!

I’ve even ventured into cookie baking territory as evidenced by this weeks “Dreamy Crack Bars” post. Here is the other type of cookie I like to bake during this holly jolly time of year: nubby, crumbly, buttery, sugar-dusted Mexican wedding cakes, festooned and prettied up with Grinch-green pistachios, sunny orange zest, and exotic, floral cardamom.

I took them to the annual Serious Eats cookie swap just last week and will be making a few more batches for people on my “Nice” list.

ORANGE, CARDAMOM, &  PISTACHIO MEXICAN WEDDING CAKES

Equipment: food processor, electric mixer, 2 baking sheets, parchment paper, cooling rack, mixing bowls

Makes about 32 cookies

1 cup roasted, salted, shelled pistachios
1 tablespoons finely grated orange zest
8 ounces (2 sticks) unsalted butter, at room temperature
2 cups confectioners’ sugar
2 teaspoons pure vanilla extract
2 cups all-purpose flour
¾ plus 1/8 teaspoon ground cardamom
¼ teaspoon salt
1/8 teaspoon ground cinnamon

Pulse pistachios and orange zest in food processor until almonds are coarsely ground. Set aside.

In large bowl, beat butter on medium-high speed until light and fluffy, about 1 minute. Pause mixer and add ½ cup confectioners’ sugar. Beat on low speed until fully incorporated, about 30 seconds. Scrape sides and bottom of bowl with rubber spatula; add vanilla. Mix on medium-high speed until incorporated, about 10 seconds.

Pause mixer. Add flour, ¾ teaspoon cardamom, salt, and nut mixture; mix on medium-low speed until dough comes together, 60 to 90 seconds.

With rubber spatula, scrape sides and bottom of bowl, patting dough down to unify it. Cover bowl with plastic wrap and refrigerate 30 minutes.

Meanwhile, adjust oven rack to middle position and heat oven to 350°F. Line 2 baking sheets with parchment paper.

Using a 1 tablespoon measure, scoop dough out onto prepared baking sheets, then quickly roll them between palms into balls and space them ½ inch apart. Lightly press cookies down to ½-inch thickness.

Bake cookies until golden brown on bottom (they will remain pale on top) 15 to 20 minutes.

While cookies bake, whisk together remaining 1 ½ cups confectioners’ sugar, remaining 1/8 teaspoon cardamom, and cinnamon in large bowl; set aside.

Transfer baking sheet to cooling rack and cool cookies on sheet for 5 minutes. Gently toss warm cookies in confectioners’ sugar and transfer to cooling rack to cool completely, 30 to 60 minutes.

Cookies will keep in an airtight container for up to 1 week.

The shy glow of a tiny, twinkling light.

Shoppers rush home with piles of presents.

Ice skating, laughter, eyes bright.

Bubbly champagne and the festive POP! of a cork.

Shiny gift wrapping and buttery ribbon, tied just right.

Ovens wafting warm sugar and spice.

Fires crackling, chestnuts roasting, wine mulling, carols lulling, family and friends,
dreams of Christmas all white.

Children’s laughter, tinkling bells, elves, a letter and cookies for Saint Nick.

Sequined dresses, bright red lipstick, starry sight.

Mistletoe and garlands, pink tinsel and holly, all things jolly.

Flurries of snow, three kings in a row.

Snowmen and nutcrackers, sugar plum fairies alight.

Away in a manger, a baby is born, oh, holy night.

The holiday season brims with joy and delight, but in the whirlwind of busy days and harried shopping, we neglect to pause and reflect on how lucky we are to have so very, very much.

This year, take a breath and count your blessings. Next, take a look at those around you—should you notice a frown, a shiver, gaunt cheeks, a hollow heart, give a gift, a hug, a laugh, a donation.

It may sound like fabrication, but it’s true: ‘tis better to give than to receive.

Merry Christmas. Happy Holidays.

Happy Holidays from ENNIS Inc. from Ennis Inc on Vimeo.

There was bad juju in the kitchen today. Three batches of bad caramel (one due to being f¡#*^*! by Martha again). One bowl of buttercream that didn’t set up right, despite multiple attempts to save it via ice bath—I suspect it heard me cursing it under my breath and melted into a soupy mess to spite me. A second bowl of buttercream that would not fully incorporate the salted caramel.

I washed all the pots and decided it best to hang up my apron and call it a day. (I also ran out of eggs).

These meringue buttons and batons were the only saving grace out of the afternoon’s mess. These are pink peppermint, and there’s a batch of chocolate ones cooling in the kitchen, ready to decorate tomorrow’s cake.

Because there will be cake and the buttercream and caramel will behave.

Admittedly, I am not a very enthusiastic cookie baker. I don’t mind pulling cookies out of the oven halfway through baking to carefully apply chocolate chips with tweezers so they look picture perfect, but that’s strictly for work. For fun, I’d much rather do away with the scooping, rolling, cutting,  decorating, and tweezing.

Enter these bar cookies. They’re actually the first recipe I ever developed at Cook’s Country Magazine, and probably one of my favorite. The base is a nut-speckled, buttery shortbread; the center a gooey pecan-pie-like blanket; and the top, a crisp, caramelized, crunchy crust of coconut.

They were originally titled “Dream Bars,” however after six batches and incessant eating, their highly addictive nature demands to be put in the category of illegal drugs, hence the “crack” in the title.

I’m off to bake another batch now. Wrap them up in cellophane and festive ribbons and ship off to friends and family!

DREAMY CRACK BARS
(Originally published in Cook’s Country, Apr/May 2009)

Equipment: 13- by 9-inch baking pan, heavy-duty foil, food processor, cooling rack, mixing bowls, whisk

Notes:
To toast the nuts, arrange pecans in single layer on baking sheet. Bake in center rack in preheated 350°F oven until fragrant and golden, 7 to 10 minutes, shaking pan halfway through baking to redistribute pecans. Transfer baking sheet to cooling rack and cool pecans completely before chopping.

For the Crust
Cooking spray
2 cups all-purpose or whole wheat flour
¾ cup packed dark brown sugar
½ cup pecans
¼ teaspoon salt
10 tablespoons (1 ¼ sticks) unsalted butter, cut into ½-inch pieces and chilled

For the Topping
1 ½ cups sweetened shredded coconut
1 (15-ounce) can cream of coconut
2 large eggs, at room temperature
¾ cup packed dark brown sugar
2 tablespoons all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon pure vanilla extract
½ teaspoon salt
1 cup pecans, toasted and coarsely chopped (See Notes)

For the crust: Adjust oven rack to middle position and heat oven to 350°F. Line 13- by 9-inch baking pan with heavy-duty foil lengthwise with one sheet, then crosswise with a second sheet to create a sling; coat with baking spray.

Process flour, brown sugar, pecans, and salt in food processor until pecans are coarsely ground. Add butter and pulse until mixture resembles coarse meal. Press mixture firmly into prepared baking pan. Bake until golden brown, about 20 minutes. Cool on wire rack 20 minutes.

For the topping: Stir together shredded coconut and cream of coconut in bowl. In separate bowl, whisk eggs, brown sugar, flour, baking powder, vanilla, and salt until smooth. Stir in pecans, then spread filling over cooled crust. Dollop heaping teaspoons of coconut mixture over filling, then spread into as even a layer as possible with rubber spatula or back of spoon (it will be patchy).

Bake until topping is deep golden brown, 35 to 40 minutes. Cool in pan 20 minutes, then, use excess foil to pull out onto wire rack. Cool completely, about 2 hours.

Once cooled, remove foil and cut into 24 pieces. (Bars can be refrigerated in airtight container for 5 days.)

I rarely indulge in indecorous displays of emotion, but I’m feeling unusually warm and full of fuzzy feelings. Might be all the wine I consumed last weekend and the sticky toffee pudding I’ve been tucking away since Monday afternoon… And so:

Many, many thanks to the Sacasa-Castillo family for hosting Thanksgiving this year!

The house was bursting at the seams with siblings, cousins, friends, a soon-to-be family member (welcome, Daniel!), and a troop of children—all small, but mighty enough to strike fear in the hearts of even the most stalwart of enemy ranks.

Eager volunteer cooks and dishwashers neatly arranged themselves in the kitchen and I must congratulate everyone—myself most especially—for not breaking down, stomping off, or spewing out briny language. In the span of a few hours we tackled a Bruce-sized bird that definitely needed a bigger boat, mashed potatoes, roasted butternut squash and Brussels sprouts, fried shallots, (twice, as I burned the first batch), gravy, apple galette, chocolate cake, and a stack of plates at least six feet tall.

Gold stars especially to the mini-chefs Alexandra Sofía, Mariana Lucía, Carolina Cecilia, and Leonte Andrés who really put their nimble little fingers to use in the making of desserts for dinner…doughnut muffins for breakfast…and popsicles in case you had any room left.

Oh, and Emmita, who just sat around and allowed her roly-poly self to be pinched and squeezed all weekend.

Tomorrow I jet off to Playa del Carmen for a wedding. Sunshine! Palm trees! Day drinking! Bliss!

Don’t get too jealous—there is a snag in my cartwheeling and twirling. A couple of days ago I called the bride and sheepishly admitted, “I blanked out and forgot to go to the gym the past three months.”

Instead of going on a crash diet and spraying myself a darker shade of Oompa to cover up my trespasses, what have I done the past few days? Continued to eat as if I were headed to the North Pole for the winter.

Today, for instance, involved testing a recipe several times over and by the afternoon I had acquired a few extra thigh dimples thanks to copious amounts of chocolate mousse, sticky Italian meringue, and cookies that I insisted on tasting for quality control (never mind that I was testing assembly methods and the actual recipe was the same each time).

But you know what? I’m not too worried. I found a lovely ombré coral wrap that will look just fabulous poolside.

Wednesday morning rose bold and bright: perfect for a day at the market. I met up with photographer Judd Pilossof at the corner of Grand and Chrystie. We were going to walk around Chinatown and pick up a few things for a test shoot we’d planned.

Fish, shrimp, eels, crabs, clams, oysters, lobsters, frogs, turtles——if it once called a large (or glass-encased) body of water home, you’re likely to find it here. For the shoot: crabs and fish, and because the vegetables and dried herbs in that neighborhood can’t be ignored, bok choy bursting into tiny yellow blossoms and dried night-blooming cereus (a passer-by informed us it was good for the lungs when used to make tea).

The photos from the shoot are wonderful and I will share them in due time, but in the meanwhile, some curious parts spotted at one of the markets:

“¿Me dá para mi calaverita?”

Mexico and several other Latin American countries honor the dead today by celebrating día de los muertos, Day of the Dead. Children will knock on doors and ask for money or food, families will festively decorate the graves of their loved ones, and this curious pan de muerto will be baked and shared.

Pan de muerto is a sweet, soft bread, coated with sugar and perfumed with orange blossom water. During its preparation, part of the dough is reserved and used to decorate the loaves with shapes echoing those of human bones. Different versions exist, with breads showcasing flora, fauna, and mythical creatures as décor. Even if you won’t be rapping your knuckles on stranger’s doors on behalf of your calaverita, this is a festive and beautiful bread that’s worth trying.

For the recipe, visit Serious Sweets .