in the KimKitch: a glimpse of what's to come

23 November 2010

a glimpse of what's to come

bittersweet velvety chocolate

powerfully fragrant rosemary

vibrant extra virgin olive oil {not pictured}

A teasing list of ingredients comes together in the KimKitch tonight. I can hardly handle the anticipation, can you?

*KK*

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Please, help yourself

Why don't you settle into a warm, velvety wingback, put your feet up on a cushy footstool and help yourself to the "baby biscotti" in the mason jar on the side-table?

I think you'll quite enjoy Nani's Anise or the Ginger Love.

Both pair splendidly with coffee *or* tea, but if you prefer, a glass of vin santo can be served as well.

Now, I know you might have some parties to attend, so please consider giving one of these festive tasty jars of biscotti as a hostess gift. They even include a scalloped tag with a message of your choice.

BISCOTTI HISTORY

Biscotti were baked for sailors to take on long trips at sea. Because the cookies were twice-baked and did not have much fat in them, the biscotti lasted for a long time. Unlike regular American cookies (think: chocolate chips, oatmeal raisins, & peanut butter cookies), these Italian cookies are crunchy and best served with something to drink so they can be dunked and softened before eating.

The flavoring anise was traditionally used by Romans, who baked the sweet, licorice-flavored seed into cakes and desserts that were served at the end of a large meal. The warm and fruity flavor of anise was welcomed after filling festive fare.

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23 November 2010

a glimpse of what's to come

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