SWEET ENDINGS …..THE LITTLE CANDIES FOR YOUR COFFEE.
At the end of the evening, when all the food has been consumed and guests have enjoyed conversation and a good time together, we serve the sweet ending. Please believe me, there is always space for the sweets things at the end of a meal. Even the people on a careful eating routine, will have something to taste and enjoy.
I use a large tray or glass plate. Doilies or individual cookie cups look good with the sweets in them
The best way is to set them out in rows,or in circles.
Use the following. Dates, good chocolates, nougat, almonds, halvah and marzipan, dried mango, small fruits like cherries or grapes. The grapes should be firm, red and white. I use nuts and dried raisins too. Baklava is a welcome sweet with a good coffee, and in season watermelon, Bulgarian cheese and arrack, is great.
Good toffees and candies always fit in anywhere………………
Strawberries, and small fruits in season, are a welcome addition to any candy plate
Dates. Wash and slit the dates and fill with pieces of marzipan that has been rolled in coconut.
Apricot and raisin clusters.
113g plain chocolate, 2 large tablespoons honey, 55grams chopped dried. apricots and 55 grams of seedless raisins.
Break chocolate into pieces and put into a bowl with the honey. Stand bowl over a saucepan of hot water. Stir the mixture. Add chopped apricots and raisins. Drop teaspoons of the mixture into small paper cups. Decorate with a small cherry or nut.
See the recipes of 25th July 2009–
These are features in the column of 25th August 2008.
A favorite candy. Easy to make and you can freeze these and remove as needed.
Look at the article of 18th August 2008
I use slices of nougat and dip the ends in melted chocolate.
These can be served in squares in a paper cup.
Apricot and almond candies.
I soak twelve dried apricots in a little liquor overnight. Just enough to cover the apricots. Then I cut them tiny and mix with four tablespoons of crushed almonds and a little ginger. Roll into balls and coat with coconut.
Enjoy you sweet platter of delights with a good coffee or a well chilled glass of Recanatti dessert wine.
I was brought up in rural South Africa and live in Israel on a farm. I feel lucky to have had earth and sky as my scenic world. I have lived with rainbow people and learned a great deal from all of them. My fascination with people, nature, environment, flowers, animals, books, theatre, films, music and art, gave me a hunger for more learning each day. I lectured over the years on health, beauty, natural cosmetics, perfumes, vegetarian and natural foods and supplements, and products that are not tested on animals and are ecologially friendly. I am active in volunteering work and have done this for over forty years. I find creativity a gift to share and it is a way of finding joy in simple things. My family, children and grandchildren are the joy of my life, and my friends are treasures I respect and devote time to. Meditation and healing are part of my life time studies and my health store that I started in the late sixties was a vision I knew that would grow and feed many minds with food for thought. I believe that every experience helps us to grow and learn. The difficult ones and the unexpected hurdles have given me new insights to think about and cope with. My day is what I create and at the end of it, I balance it all and say THANK YOU to my Creator. I appreciate the good earth and would like to pass a better world to our chilren and grand children. Thankyou for your questions and I look forward to sharing many moments with you all.