It's been a bit of a crazy time here, extra holiday articles to write and recipes to develop, in addition to working on the cookbook and the general hullabaloo of the season. I'm really excited, though, because every year my friends and I have a Christmas party when we're all back home from the places we moved off to, and this year because I am finally settled back home in Oregon for good, we're having it at my house. Jeremy is hard at work building a dining table for us to use at the party (fingers crossed it will be done in time!) and I've been trying to finish up the last bits of the kitchen. A hanging fern there, costco-sized bags of sugar being tucked away there, little mug hooks being screwed into the cabinets, it's nearly come together.
Being permanently back home with my family and friends for the first time in nine years, I have much to celebrate, so I wanted to make a cake that was very much part of the holiday season of joy, booze, and excess. So, I decided to combine one of my favorite sweet flavors, dates, with one of the most flavorful alcohols around, whiskey. I simmered the dates in a bit of whiskey, covered, until the dates soaked up the liquid in the pot. Since dates are dried, they will absorb any hot liquid you trap them with, almost like a whiskey steam bath (the best steam bath of all).
Also, just another reminder that registration for my online food styling & photography workshop is now open, and since it's all online you can participate wherever in the world you're located. Would love to see you there!