Chef and author Eric Akis has just launched his new website http://www.everyonecancook.com! Eric has just published the latest book in his series Everyone Can Cook, with Everyone Can Cook for Celebrations just in time for the holiday madness!  Whether you are cooking a meal for four or 40 guests this holiday season, don’t sweat. All of Eric’s recipes are simple to make so that you can spend time hosting your party instead of slaving in a hot kitchen. I’m planning on making his recipe for Mandarin Cranberry Tarts this Christmas!  

Check out his website for great recipe and menu ideas, that Everyone Can Cook, from the food writer at the Victoria Times Columnist! 

Happy Holidays! 

Fine wine gets better with age, and as the bestselling Had A Glass 2010 is updated each year, it too gets better and better making this book the perfect gift!

James Nevison and Kenji Hodgson are back once again with their amazing reviews, as Had a Glass 2010 celebrates five years of wine appreciation, presented in a helpful and easy style. Their picks are broken down into reds, pinks, and whites, with helpful icons, and James and Kenji also provide you with great recommendations for any occasion,from a Friday movie night to an elegant dinner party.

James will be at the Gourmet Warehouse in Vancouver, BC, this weekend, Saturday November 12 between 12:00-1:30 for a tasting! Come chat with the wine guru and learn to pick the perfect bottle of wine for this holiday season.

Happy Holidays!

If you’re looking for something unique to serve or give away to your friends and family besides snowman shaped cookies (as cute as they are), then I recommend that you pick up a copy of Chocolate by master chocolatiers Dominique and Cindy Duby. There are no boring recipes here, each page is filled with amazing chocolate recipes from Mousses and Creams to Ganaches and Pralines. Wrap one of these decadent treats with cellophane and a holiday ribbon, and your guests will be amazed at what you’ve created. Or make one of their delicious cakes to serve at your next party! 

I’ve included a great recipe for ganache, which will definitely satisfy your chocolate cravings this season.

Crystallized Ginger Ganache

Yields 64 pieces 

12.5 oz (355 g) milk chocolate, finely chopped

2/3 cup (160 mL) whipping cream

2 Tbsp (30 g) corn syrup

1 Tbsp (15 g) fresh ginger, peeled and finely chopped

1/4 cup (60 g) unsalted butter, softened

1/3 cup (50 g) candied ginger, finely chopped

tempered milk chocolate for enrobing

colored sugar, for decorating (optional) 

Line an 8-inch (20 cm) square pan with parchment paper or plastic wrap. Place chocolate in a bowl. Bring cream, corn syrup, and fresh ginger to a boil in a saucepan. Let infuse, covered, for about 30 minutes. Strain mixture and bring back to a boil, then pour over chocolate. For best results, blend using an immersion blender. Or, using a wooden spoon or rubber spatula, stir mixture from the center out in a circular motion, trying not to incorporate any air. When chocolate and cream are well mixed, add butter and candied ginger and continue blending or stirring until mixture is smooth and shiny. Pour mixture in prepared pan and smooth the top using an offset spatula so that mixture is even. Let set for about 4 hours at room temperature, or until hard (overnight is best).

Unmold ganache from pan, peel off plastic wrap or paper, and cut into desired shapes using a knife or cookie cutter. Place ganache pieces ona tray lined with parchment paper or a silicone mat to cure for 24 hours at room temperature (making sure they do not touch one another). Using a fork, dip ganache pieces into tempered chocolate and slide onto another tray lined with parchment/silicone. Optionally, while chocolate is still wet, sprinkle with some colored sugar. Let set for about 4 hours, then store in an airtight container in a cool, dry place for up to 2 weeks.

The master baker behind BetterBaking.com will be appearing on the Martha Stewart Radio Show on Friday, December 3 at 7:30am EST to talk about Hannukah and her two new books! The 10th Anniversary edition of A Treasury of Jewish Holiday Baking is  updated with traditional holiday favorites and new twists on old classics,  while The New Best of BetterBaking.com, the revised  sought after baking bible, includes all the best contemporary and classic  recipes from her popular website.

Tune in on the Sirius Radio Network http://www.sirius.com/freetrial/register, and listen to Marcy Goldman and she shares her secrets about scones, cookies, cakes, pies, and more!

Happy Holidays!