Tag Archives: Pecan

Chocolate-Pecan “Turtles” and Salted Caramels: National Chocolate Covered Anything Day

Today we celebrate National Chocolate-Covered Anything Day.  Did you know about this holiday?  I find it a bit odd – chocolate-covered ANYTHING? – really??It is worthy of celebrating, nonetheless.

Just in time for the bigger “holiday season”, the recipe I have chosen to honour this day is home-made “turtles” or chocolate-covered salted caramels with pecans (caramels au fleur de sel aux pecanes et chocolat, if you want to sound fancy in some non-Francophone milieu – and, if you are unfamiliar with the term, I do not mean someone named Frank on the phone but speakers of French).

I noticed on a trip to France a few years ago that caramels with fleur de sel had become very popular.  It must be the combination of contrasts, between the caramel’s rich sweetness with the fleur de sel‘s saltiness (mais, oui!) as well as the caramel’s thick-creaminess with a bit of crunch from the salt. The fleur de sel makes me think of crack cocaine, which I believe looks like white crystalline chunks – not entirely unlike clumps of the French sea salt – and fleur de sel makes the caramels absolutely addictive.

Thus, when I found a recipe for soft salted caramels from the fine Canadian food writer Lucy Waverman a few months later, I needed to try it.  Lucy had adapted a recipe from the great Jacques Pepin.  It is easy enough to make if one has a candy thermometer and can follow directions precisely.  I had never made caramels before but found the recipe straight-forward, simple, and fun, though requiring a bit of time and one’s attention.  But it is worth the effort.

For the inspiration – and the recipe, keep reading.

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Chocolate Nut Revels – Rich yet Delicate Cookies: What Would Jessie Dish? Week 5

What exactly are these chocolate nut revels?  I was intrigued by this week’s installment of the lost recipes of my grandmother Jessie, especially as “revel” is not used often these days – much less as a noun than as a verb.

This particular recipe was an easy one to prepare, though it is another item I do not recall from among my grandmother’s repertoire.  However, the name made me wonder about some of the things in which Jessie used to revel.  In this first photo, from the 1950s, she is at a banquet, probably one which involved sports writers, promoters, agents, etc.  (She is third from right in the pearls, with my grandfather, Louis, next to her on the right.)  Jessie seems to be reveling in this event, having just finished her dessert:

One other thing Jessie reveled was spending time in the sun, particularly during the brutal Chicago winters.  Here she is in Miami, where my grandparents spent the winter from the 1940s through the 1960s (this picture is dated March 1965):

Another passion of Jessie’s was travel.  Below, she appears to revel in her proximity to one of the great pyramids in Egypt, in 1971:

Of course, as I mentioned in previous posts, Jessie reveled in baked goods and sweets, so it is no surprise that the Chocolate Nut Revels were among her index cards of recipes.  In preparing it, I followed the ingredients  precisely yet made a few modifications in technique, so I will only make a couple of notes in addition to the recipe at the end of this post.

For the chocolate nut revel recipe, Continue reading