Ah, a nice break in the cooking... and I took the opportunity to cheat on the challenge. The United Methodist Women's group had dinner at our pastor and his wife's house. She is a fabulous cook (I've mentioned before that she did an around the world in a year cooking challenge) and planned several dishes from the December issue of Bon Appetit. One of them was Baby Potatoes with Crème Fraiche, Bacon, and Chives, along with the pork loin that I made a few days before. I brought along Chocolate-Dipped Hazelnut Caramel Squares, so I got to deal with my nemesis - caramel.
Roasted Baby Potatoes with Crème Fraiche, Bacon, and Chives
OK, so I didn't actually make these, but I feel like tasting them has to count for something. These little beauties were delicious! They were tiny potatoes, careful cut off on the bottom so they sat at attention on the plate. On top was some bacon, sour cream, and chives. A lovely little deconstructed baked potato. Thanks Denise!
Yumminess: 10 out of 10
Chocolate-Dipped Hazelnut Caramel Squares
Without a main dish to deal with I tackled these little dessert squares. Unfortunately, I still didn't seem to conquer the caramel. The crust is a buttery mixture. The caramel is made from butter, sugar, cream, honey, and orange peel. Hazelnuts are added once the caramel is cooked. I was hoping it would turn out somewhat gooey, but once cooled and topped with chocolate the bars were like rocks. Some people like that kind of caramel, but it's not for me. The taste was fine, but it's hard to taste when you can't bite into it. Fortunately, people at work didn't mind eating the leftovers. Don't worry, I left a nice note that they were hard. I didn't want people's dentist bills coming to me!
Yumminess: 7 out of 10
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