Happy New Year! I hope you’re all sharing the optimism I have about 2015. It’s odd that just turning a page on the calendar should make one feel hopeful. Nevertheless, I can’t help feeling that this New Year will bring wonderful things.
Even before Epiphany I had an epiphany about my work. I am shifting gears bookwise. I spent a lot of time last year testing recipes for my book of funeral foods. Nevertheless, I haven’t established the right tone in my writing for the narrative. So that book is being postponed until after I finish another project that is percolating in my brain and laptop. Stay tuned for developments!
Meanwhile, as Epiphany strikes I want to share one last Christmas recipe. As many of you may know, for the last couple of years I have done holiday sales at a local branch of Williams-Sonoma in order to make extra money for year-end giving. My knees aren’t always thrilled with the job, but the people I work with are great.
Moreover, I have always strongly believed that everyone needs to spend some time doing retail work. This experience helps us remember to be extra nice to the people behind the counter when we shop.
Williams-Sonoma’s signature Christmas product is its peppermint bark. We have been handing out samples of this confection for a month and a half now, and it has ALMOST disappeared from the shelves.
Our store’s resident chef mentioned recently that one of the other stores had held a contest asking customers what they would make using the bark. This of course got me wondering what I would make myself—and it didn’t take me long to come up with something! I decided on a peppermint icebox cake.
The end product, as you can see below, looked appropriate for the season—rather like a log in snow. Another time I might crumble the peppermint bark a bit more; as you can see, its bits resembled dirty rocks in the snow. Or I might just use crushed candy canes. The flavor was pretty darn terrific, however. And I can’t really think of anything simpler to make.
I wish you all a wonderful new year full of good work, good health, and good food.
2 cups heavy cream
1 teaspoon vanilla
2 teaspoons peppermint extract
1 package (9 ounces) Nabisco Famous Chocolate Wafers (these flat, round chocolate cookies are difficult but not impossible to find; just ask around at area grocery stores)
1/2 cup crumbled peppermint bark or peppermint candy
Whip the cream until stiff peaks form. Fold in the vanilla and extract.
Spread about 1-1/2 tablespoons of the cream mixture onto a wafer. Top it with another wafer. Stack the creamed wafers standing up until you have 9 or 10 wafers; then gently lay the stack on its side on a serving plate. Repeat, adding to the horizontal stack, until you have used up the remaining wafers.
Cover the log of stacks with the remaining whipped cream.
Refrigerate, gently covered, for at least 4 hours.
Remove from the fridge just before serving and garnish the cake with the crumbled candy. Slice diagonally so that black-and-white bars appear.
Serves 8 to 10.