Sometimes a recipe grabs my attention not because it sounds particularly delicious but because the method by which you make it is so peculiar, I just have to try it.
Such was the case with the recipe for Pain D’Epice in Canal House Cooking Volume 2. Other recipes for Pain D’Epice, a French spice bread, are packed with, well, spices. Nancy Silverton’s has fennel seeds, black pepper and lots of ginger; David Lebovitz’s has cinnamon, nutmeg, and cloves; the Canal House pain d’epice has no spices. It has marmalade.
Today’s the second day of Hanukkah and as much as I wish I could tell you that I’m frying latkes and spinning dreidels and unwrapping Hanukkah gelt in celebration, I’m actually sitting here next to a pile of cookbooks trying to figure what constitutes the Best of 2009. You see, many of my food blogging contemporaries–David, Deb, Eat Me Daily–have already offered up their take on what you should buy for you and yours this holiday season and now it’s my turn to separate the wheat from the chaff or the sour cream from the apple sauce (latke joke!). Are you ready for some hardcore gift-buying ideas? Come along with me.