I was scrolling down my posts, and they seemed to be getting a bit long and tiresome.... I will update more often :P and keep it at a manageable length.
I have always been intrigued by the Japanese way of food styling. From my observation what makes it unique is its cuteness , edibility, combined with a messy factor. The bowls are petit, bright and colourful. The presence of fork, spoons, makes it edible. Sometimes they will place a plant of some home grown fresh herb in the back ground. The meal itself doesn't need to be of a complicated nature, but looking at it gives you such irresistible happiness, that all troubles seemed to slip your mind. It is physically and emotionally calming.
Today I improvised an recipe again ~ I based it on a biscotti recipe found on epicurious. The rosewater extract really adds the sweet romantic note.
Rosewater & Cranberry Chocolate Biscotti
- 1 cup sugar
- 1 stick unsalted butter, melted
- 3 tablespoons brandy
- 2 teaspoon rose water extract
- 1 cup dried cranberries
- 1 cup 70% dark chocolate chip
- 3 large eggs
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in chocolate chips, cranberries and eggs. Stir in flour, baking powder, and salt until just combined.
Chill dough, covered, 30 minutes.
Preheat oven to 350°F with rack in middle.
Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
Cut loaves into 3/4-inch slices with a serrated knife.
Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.