Well, it’s that time of year again and it certainly sneaks up on us every year…well it sneaks up on me anyway. With Thanksgiving upon us, the major holidays follow very quickly! With that in mind, I thought I would share my go to holiday hostess gift.

Now, don’t freak out or dismiss this because it requires a candy thermometer. It is not that scary and the payoff is well worth it. Although not difficult, this is one of those recipes that does require your full attention. Stay close by and don’t get distracted. That being said, the toffee portion of the recipe, takes only about 15 minutes and about 20 minutes overall.

Because I do so much of this over the holidays, I buy a 3 pound bag of walnuts, chop them all, in batches, in the food processor and store them in an airtight container. That way, when I am ready to make a batch, the nuts are ready to go and the whole process takes about 20 minutes. Other than the cooling and packaging of course. I hope you try it and let me know how you make out.

INGREDIENTS
2 sticks butter
1 cup sugar
1 Tbs. Karo Light syrup
2 Tbs. water
12 oz. semi-sweet chocolate bits
1 1/2 cups nuts, ground (use food processor because if they are too large, it doesn’t spread as nicely)

DIRECTIONS
First, put the chocolate in a double boiler, on very low heat and let it be while it’s melting. I don’t even stir it until I am ready to use it. Meanwhile, add the first 4 ingredients to a saucepan. Bring to a boil with medium-high heat and cook to hard crack (300°). Yes, a candy thermometer is a definite must here. Although, once you have made this a number of times, you will be able to eyeball the color of the toffee and know when it is ready.

Stir frequently and DO NOT leave the kitchen! I can’t tell you how many batches I have ruined because I answered the phone, got sidetracked and ended up with a mess that had to be tossed. You should keep a steady eye on this, checking for color (you want a nice deep amber color), lowering the heat if needed, but making sure it is bubbling constantly.

Once the mixture hits 300º, remove from the heat and immediately add 1 cup of the chopped nuts. Stir quickly, but carefully, to combine and pour onto a greased sheet pan. I actually use a silicone baking pad. So if you have one, by all means use that, but it is not essential. Be very careful, this is molten sugar and it is insanely hot. Tilt the pan back and forth to spread the toffee mixture, don’t worry if it doesn’t fill the whole sheet pan. Then, let it set for about five minutes, to cool a bit and set slightly.

By now, your chocolate should be fully melted. Stir it until very smooth and pour the chocolate onto the toffee, spreading it evenly and to the edges with a spatula or offset spatula. Then, immediately sprinkle with the remaining (generous) 1/2 cup of nuts. You want to make sure the nuts go on the toffee before the chocolate starts to cool. Otherwise the nuts won’t stick to the chocolate.

Let cool completely and break into pieces. If using as hostess gifts, package in small tins, candy box, or a cellophane candy bags and wrap with a ribbon.

Another cold-weather favorite, that really hits the spot when you need a substantial, comforting lunch.  I love the meatiness of this soup, both the barley and the veal have a wonderful texture and as a result, gives it great substance. You can use beef, if you prefer however, I find the texture much more pleasant with the veal. Beef tends to be more tough than chewy. Besides being hearty and healthy, it also freezes beautifully, hence this should become a regular in cooler weather and will help stock your freezer..

INGREDIENTS
1 lb. boneless veal
1 large onion, finely chopped
kosher salt and fresh ground pepper to taste
olive oil
3-4 carrots finely chopped
1 lb. can Italian tomatoes
1/4-1/2 cup barley
4-5 cups chicken stock
parmesan rind (optional)

DIRECTIONS
The amount of barley and chicken stock varies depending on how thick you like your soup.
Put barley in a microwave-proof bowl, generously cover with water, cover, and microwave for about 15 minutes or until tender. Don’t worry if it isn’t totally tender, because it will continue to cook in the pot.

Using a large dutch oven, sauté onion, carrots, salt, and pepper, in a small amount of oil until browned slightly. Add the veal and sauté briefly. While the vegetables and veal are sautéing, crush the tomatoes (I use my hands or an immersion blender, right in the can), add to the pot, and simmer for 10-15 minutes. Add the chicken broth, barley, and any excess liquid from the barley, to the soup. Reduce heat to a simmer, add parmesan rind, if using and simmer for about 2 hours.

While the soup continues to simmer, remove the veal and with two forks, shred into small pieces and return to the pot. Serve with a good crusty bread or even better, some freshly made crostini and a sprinkle of good Parmesan cheese.