Maybe you didn't read How the Grinch Stole Christmas! all the way to the end? I'm here to help...
It was quarter past dawn... All the Whos, still a-bed,
All the Whos, still asnooze When he packed up his sled,
...
Packed it up with theirpresents! The ribbons! The wrappings!
The tags! And the tinsel! The trimmings! The trappings!
Three thousand feet up! Up the side of Mt. Crumpit,
He rode with his load to the tiptop to dump it!
"They're finding out now that no Christmas is coming!"
...
"Their mouths will hang open a minute or two,
Then the Whos down in Whoville will all cry BooHoo!"
"That's a noise," grinned the Grinch, "That I simply MUST hear!"
So he paused. And the Grinch put his hand to his ear.
And he did hear a sound rising over the snow.
...
But the sound wasn't sad! Why, this sound sounded merry!
It couldn't be so! But it WAS merry! VERY!
He stared down at Whoville! The Grinch popped his eyes!
Then he shook! What he saw was a shocking surprise!
Every Who down in Whoville, the tall and the small,
...
Was singing! Without any presents at all!
He HADN'T stopped Christmas from coming!
Somehow or other, it came just the same!
"How could it be so?"
"It came with out ribbons! It came without tags!"
"It came without packages, boxes or bags!"
...
Then the Grinch thought of something he hadn't before!
"MAYBE CHRISTMAS," he thought, "DOESN'T COME FROM A STORE."
"MAYBE CHRISTMAS...PERHAPS...MEANS A LITTLE BIT MORE!"
Buy your loved ones books from a local bookshop. Purchase gifts from local artisans.
Make and bake homemade/handmade gifts from the heart.
Offer goodwill and cheer to all.
Do good deeds.
Make donations in loved ones' names.
There is your Christmas.
• • •
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Chestnut Fondant Bundt with Chocolate Ganache Drizzle
A "fondant" is a French cake that "melts" in the mouth. It has an indescribable, dense yet light, super moist texture. This cake is made with chestnut flour which gives it an unusual, nutty
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yet very particular flavor. The cake is not too sweet which makes the dark chocolate ganache the perfect complement.
This recipe is for a 9” (23 cm) Bundt pan but it can be made into individual bundlets as well.
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***recommendation: If you have a digital kitchen scale, set it for grams and use it for this recipe.
INGREDIENTS
4 large eggs, separated
14 tablespoons (7 oz /200 grams) unsalted butter, melted then cooled
1-1/3 cups + 2 teaspoons (5.3 oz/150 grams) chestnut flour
Matcha is a powder made of finely ground green tea boasting many potent nutritional properties. You can replace the Matcha in the recipe with 1 teaspoon fine orange or lemon zest or your favorite spice blend.
American bread pudding is cubes of bread with custard poured over the cubes then baked. French pudding purées the cubes of bread together with the custard ingredients making a smooth batter, creating a
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dense, chewy, pudding-like loaf cake. Raisins add sweetness, a touch of orange zest & cinnamon for flavor, and a lightly bitter caramel coating for an intriguing touch.
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INGREDIENTS
3.5 ounces (100 grams) raisins, dark or blond
7 ounces (200 grams) stale bread, cubed
2 cups (500 ml or ½ litre) milk, whole or low fat
¾ cup (150 grams) sugar
3 large eggs, lightly beaten
Finely grated zest of one orange, preferably untreated
My friend @electroboyusa reminded me that Thanksgiving is just around the corner and we were toying with the idea of an all-orange-infused meal (it will be orange season, after all).
So I thought I'd recommend some recipes from my book Orange Appeal for those who have it...
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Start with a salad dressing: orange mustard vinaigrette, blood orange hummus vinaigrette, or creamy herbed buttermilk citrus dressing.
Or a quinoa salad with oranges, grapes, pecans, cranberries. Or the orange, red onion, fennel, carrot salad. Or a simple Sicilian orange salad.
Try Michael's spiced cranberry relish or the sweet & spicy caramelized onion, raisin, orange compote with ras el hanout. Or orange fig sauce or blood orange rhubarb compote to change things up.
This cake is light & delicate, a caky cake with a feathery texture, not wet, dense, or heavy. It has a full chocolate flavor with a hint of whiskey that actually gets stronger & more pronounced after a day or two. You can replace the
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whiskey with rum + a bit of vanilla, or an espresso-strength prepared coffee.
Makes one 9 x 5 x 3 inch (8 cup) loaf or 9 – 10 individual cakes. In the photo I used a 1 liter aluminum tin which left batter for 1 - 2 single aluminum cupcake cups & it came out the best.
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INGREDIENTS
3 ½ ounces (100 grams) bittersweet or unsweetened chocolate; I use 70% cacao baking chocolate
10 ½ tablespoons (150 grams) unsalted butter
¾ cup (150 grams) sugar
1 1/3 cup + 1 tablespoon (180 grams) flour
2 tablespoons unsweetened cocoa powder
This is one of my favorite Rosh Hashanah desserts that pairs the traditional apples & honey in a very untraditional way.
Honey Custards with Caramelized Apples
For a round, sweet year.
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INGREDIENTS
3 cups (700 ml) milk
3 large eggs
1/2 cup (125 ml) runny (liquid) honey
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Nutmeg
2 medium apples, any variety (see note)
1 generous tablespoon butter or margarine
2 to 4 tablespoons honey
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1 to 2 tablespoons rum, optional
Cinnamon or nutmeg, optional
Whipped cream for serving, optional
Note: 2 apples is enough for a heaping spoonful of apples per custard. If you'd like a little more topping, just increase the number of apples used. Use roughly 1 teaspoon