I needn’t tell you the Sweets Factory at our house has been in overdrive ever since we arrived here for the holidays. There have been dozens of cookies, a Red Velvet Cake, even a Norwegian “Fyrstekake” a Cardomon Almond confection, beautifully decorated with star-shaped pastry. But I would have to say that the piece de resistance so far this season has been a Cheesecake that combined three kinds of chocolate – cocoa powder, bittersweet chocolate and chocolate graham cracker crust. It was a cheesecake lovers dream. But Andrew still managed to gild the lily by topping the cake with whipped cream and chocolate shavings. This cake serves at least 16 people. It was taken to a dinner party and then brought home and it’s been steadily diminishing in size ever since. It is the perfect thing to bake for New Year’s Eve because it will actually taste even better tomorrow. Andrew assures me it is easy to make. I’ll take his word for it. And also pass on a couple of hints he wanted to share with you. And here they are. Thanks to Andrew and Abigail Johnson Dodge who shared the recipe in Fine Cooking, one of our go-to sources for great recipes.
Wild Garlic (or Ramps) Pasta - A simple pasta with the delectable flavor of wild garlic, or ramps, made with olive oil and fresh noodles.
1 day ago