Happy New Year!

The snow is snowing, the wind is blowing and its supposed to be a very chilly night. Seems like we might actually be in for a real winter this year ... hmm, not sure how I feel about that. On the other hand, its nice excuse to don some cozy lounge wear and spend the day indoors. And I will be doing just that ... tomorrow.

Tonight we're off to a party and tomorrow I'll host one of my own. I had hoped to have more time to post this week, but that's not been the case. This is the last mad rush of the season and I'm up to my elbows in puff pastry dough ... purchased, not homemade ... shhs, don't tell! Got to take the shortcuts where you can sometimes. ~wink~

As promised, there will be a return to normalcy here next week. There's much to come in the way of new recipes, healthy tips and product reviews in the new year - so stay tuned.

Meanwhile, I'd like to take the opportunity to wish each and every one of you a delicious, healthy and Happy New Year! Here's hoping 2009 will be filled with scrumptious delights and an abundance of good things.

Whatever you're doing to celebrate tonight - have fun, be safe and remember to keep it ... Divalicious!

See you next year ... Cheers!

Chez Guillaume ...

Now, about those contradictions ... fairly typical in Divaland ... so naturally a lengthy list of diet tips will be followed by a post about crepes. Mais ouis, bien sur ... pass the butter!

Fresh on the heels of his wildly successful post on knife sharpening, Papa Diva has once again favored us with his wit and winsome ways. Crepes have long been a part of the Diva family Christmas celebrations and Papa's are spectacular. Read on as he shares his secrets with us ...
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CHEZ GUILLAUME

If you are afraid of traveling to France because of Euroshock, do not despair. You can have a taste of Paris right here at home. Nothing says Paris like a crepe.

We find crepes to be an extremely versatile menu item - ideal for breakfast, brunch, lunch or even a light dinner. The Diva Dad, he of knife sharpening and cabinetmaking fame, makes crepes for a Christmas morning brunch every year. Diva Dad is a serious Francophile - and Chez Guillaume is one of his alter egos.

We start with a pitcher of mimosas, about 1/2 Champagne and 1/2 real orange juice. Two kinds of crepes are served at Chez Guillaume. Savory crepes, served with fillings listed below are the first course.

Savory Crepes:

• 1 cup whole wheat flour
• 1/2 tsp. salt
  
• two eggs
• 1 1/4 cups of milk (it is best if the eggs and mile are at room temperature)
  

• Butter for frying the crepes (no oil, remember we are being French here)
  

Mix the dry ingredients separately. Beat the eggs separately. Make a well in the center of the flour and add the eggs and a little of the milk. Mix with a wooden spoon. Gradually add the remaining milk. Mix until all the flour is incorporated into the batter.

To cook:

Use one ladle per crepe, pour into a hot, well buttered crepe pan and tilt the pan quickly to spread the batter thinly and evenly over the entire surface. When the surface is no longer glossy - approximately one minute - turn the crepe over. 30 seconds should be sufficient to lightly brown the second side. Repeat steps for the next crepe. Keep the crepe pan hot and well buttered as you cook the remaining crepes. This recipe will yield approximately 8 to 10 crepes.
Serve the savory crepes with any of these listed items, or even a combination that appeals to you or your fellow diners: ham, bacon, sausage, cheese, scrambled or fried eggs. Crepes with smoked salmon, sour cream and caviar make an elegant brunch as well.

We use a dedicated steel crepe pan (as seen in the photos) that was purchased from Williams-Sonoma. Its relatively thin and heats quickly. The Diva will tell you how to season a new crepe pan at a later date. A 10" skillet will work as well if you do not have a crepe pan.

A typical meal in a Parisian creperie will have a savory crepe, with some filling(s) as a first course, and a sweet crepe as a second course. It is also customary to serve the crepes with some hard cider ... though we do enjoy our mimosas!

Sweet Crepes:

(Approved by the carbo cops and transfat cops.) ~though this Diva says approved for holiday use only~ wink

For the "low death" - as in lower fat - crepes, prepare as follows:

• 1 cup all-purpose white flour
  
• 1/2 tsp. of salt
  
• 1/2 tsp. of baking powder (optional)
  
• one egg
  
• 1 1/4 cups of milk

Mixing and cooking directions are the same as for the savory crepes above. Filling options are: jams, preserves, lemon curd, Nutella, bananas or any kind of fruit ... and the Diva would add butter and sugar to the list, as well as maple syrup. Again, this recipe will yield 8 to 10 crepes.

The baking powder is optional, using it will allow the crepes to rise, but just slightly.

Lastly, here is a recipe for what we like to call "high death" sweet crepes. This is supposed to be Joel Robouchon's crepe recipe. He is the chef that specifies one half pound of butter to every one pound of potatoes for mashed potatoes. Yikes! You can see why we've named them so.

High Death Crepes:

• 1 cup of all-purpose white flour
  
• 2 tsp. granulated sugar
  
• 2 tbsp. melted butter
  
• 2 eggs
  
• 1 1/3 cups of milk
  

Recipe is the same as above, though allow the melted butter to cool a bit, then beat with the eggs before combining with the flour.
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A couple of things occurred to me as I was reading over the recipes - a.) the whole wheat crepes are entirely Beach friendly ... so long as one chooses an appropriate filling. Yay! The second is that the "high death" are not nearly as deadly as I'd remembered. I still prefer to leave the sugar out of the batter, but a couple of tablespoons of butter aren't such a bad thing after all.

You can't go wrong with any of the recipes, though my personal favorite is the whole wheat. Try one, try them all - they are magnificent!

I hope you've enjoyed today's visit to Chez Guillaume as much as I have. What a treat to have some "help around the blog" as it were. Thanks, Papa Diva for another great post!

Bon appetite!

Reality Check ...

I don't mean to scare you with this picture, but I thought it might be time for a reality check here. What with all the cookies, and baking, and holiday feasting - you may be wondering if I'm still "The Diva on a Diet?" I assure you I am.

After returning from a wonderful - and delicious - Christmas spent with my family, I braved the scale yesterday morning to find that I lost 2 pounds last week. This is not unexpected. I almost always lose weight over Christmas, despite all the indulgences, due to all the running around and the fact that after baking 4,000 cookies I couldn't care less about eating them. Which is not to say that I've denied myself anything, I really haven't. I've eaten mindfully, which is something I advocate year round.

With that in mind, and as my post-holiday gift to you, I'd like to offer some tips for regaining control - if you need to - or staying in control while you enjoy the remainder of the holiday festivities. I like to call this list ....

The Seven Habits of Highly Effective Losers:

• Eat a Healthy Breakfast Every Day - Do not skip breakfast, doing so is counter productive. Irregular eating habits disrupt your body's metabolism and saving a few calories by skipping breakfast will leave you hungrier later in the day - and therefore prone to making bad choices. Some combination of a lean protein, whole grains and a fruit seems to work best for me ... half a grapefruit, a boiled egg and a slice of sugar-free 9 grain bread is one of my favorite ways to start the day. Choose wisely and you'll be setting yourself up for a good day!

• Snack between Meals - And I don't mean on Doritos! I prefer to eat 4 or 5 small meals throughout the day, rather than fewer, larger meals. I keep a variety of healthy snacks on hand and eat something roughly every 3 or 4 hours. Nuts, hummus, raw veggies, low-fat cheese, sliced turkey breast, non-fat yogurt and popcorn are my "go to " snacks. I make sure to include some protein in every snack and I don't over indulge. Some red bell pepper strips dipped into a few tablespoons of hummus is more than enough to keep me going.

• Stay Hydrated - I drink 8 to 10 glasses of water and or iced green tea every day. I do this without fail. I know there have been some conflicting reports of late on the water/weight loss issue - and I also know what works for me. I believe that adequate hydration is essential - both for weight loss and for good health in general.
  

• Keep Moving - This one should really go without saying ... yet I'm saying it anyway ... stick with your exercise plan, even if its the holidays. Stick with it because its the holidays! If you've over indulged a bit, then ramp up the exercise as well. Its one thing to make some dubious choices food-wise, don't compound the error by skipping your work-out too.

• Make a Date with Your Scale - and keep it! Ignorance may well be bliss ... and its also rather foolish. I like to know where I stand and for me that means weighing myself nearly every day. I'm not at all suggesting you do the same, once a week may be sufficient for you. I prefer the every day method because it eliminates the stress of "the big weigh-in." I don't live by the scale and it does not dictate my mood. Daily check-in's allow me to see the normal fluctuations that exist and account for them. Doing so also allows me the opportunity to reel it a bit if necessary - or discount a small gain if I know its cyclical. Bottom line here: information is power. Don't skip the scale because you're afraid of it. Let's face it, one of two things will happen when you step on ... you'll either be pleasantly surprised and therefore affirmed, or you'll be afforded the opportunity to nip a major gain in the bud. Its a win either way.

• Dump the "Diet" Mentality - This may sound funny coming from a self-titled Diva on a Diet ... but I don't think of myself as being "on a diet." Anyone who eats food is on a diet. I prefer to think of the changes I've made as life-style changes and these changes are permanent. "Diet" implies that this is some short-term, results-driven proposition and that's not what I'm about. I prefer to eat mindfully; to eat well - with an eye towards health. I don't deny myself anything that I really want - I eat everything ... in moderation. My goal is to eat well or "eat clean" 98% of the time and that means taking the long view of my food intake. A cookie here or there will not derail this train - though I'm careful not to string a bunch of less than optimal choices together. Honestly, this may be my most important tip. I believe that this shift in thinking has been the key to my success. I've lost a total of 34 pounds ... kept it off, am still losing, and have not deprived myself in the least. Rather, I've nourished myself - abundantly!

So, there you have it. A bit of a post-holiday wake-up call, or pep talk, if you will. I certainly didn't intend this post to be a buzz-kill and, obviously, I'm no expert here. These tips are simply a collection of my thoughts on the matter of weight-loss and I offer them as much for myself as anything else. Its useful to see my plan in print and periodic self-evaluation can be a good thing. I beg your indulgence and hope you will find something of use here for yourself.

Meanwhile, I'm nothing if not a walking contradiction ... so with that I'm off to begin prepping for my New Year's Day party ... the menu of which will contain foods so verboten they'd make your hair curl. Really! More on that later in the week. Stay tuned.

For now, what's your best weight-loss tip? Curious Diva wants to know.

Bon appetite!

Merry Christmas!

A Poem for Christmas Eve:

The shopping is finished, the gifts have been wrapped,
the cookies are frosted, why I've even napped!
Its been quiet hectic, my nerves have been frazzled,
the gifts I am giving - I hope they will dazzle!

Its off to the country, this Diva must flee,
to cheer and make merry her dear family.
While I am gone I assure you I'll think -
of all my dear readers and toast you with drink.

This one is quite festive, its pink as can be,
I hope you'll enjoy it ... and have one for me!

Pomegranate Martini:

• one shot of good quality vodka
• one shot of pure, natural pomegranate juice
  
• tiny splash of orange juice
• wedge of fresh lime
• some fresh pomegranate seeds.
  
• ice

Chill your martini glass by filling it with some ice cubes and water. While the glass chills, place some ice in a martini shaker and pour the vodka, pomegranate and orange juice into the ice filled shaker and shake well to combine. Remove the ice and water from the glass and place some pomegranate seeds in the bottom of the glass. Pour the shaken martini over the seeds, squeeze the lime into the drink, serve and enjoy ... repeat as necessary!

Don't forget to eat the seeds once you've finished the drink, they are delicious. Cheers!

I hope to return to posting on Monday ... just in time to resume the madness in preparing for my annual New Year's Day Bash. More on that to come, stay tuned.

In the meantime, Diva-cats Zelda and Lucy join me in wishing you a blessed, joyous and wonderful Christmas! May all the gifts of the season - warmth, cheer, peace and goodwill - be yours this holiday and always.

Merry Christmas!

Cookies Galore ...

Suffice it to say that my kitchen counters over-floweth ... with cookies. Here are just a few this year's offerings ...


... along with these butter cookie cut-outs, my cookie baskets will contain the Meyer Lemon Sparkles, Chocolate Peppermint cookies, the (now famous) Hungarian Horns and Peanut Butter Blossoms ... known in our house as "nipple cookies" ... ahem.

I'll post the butter cookie cut-out recipe next year, its a three day process - what with the dough chilling, the rolling and frosting - and it seems a bit late for that now. Instead, I'll pass on the recipe for the blossoms. This one comes from my dear Aunt Linda and they've been a part of every Christmas celebration for as long as I can remember. They've become a huge favorite of the husband ... and also one of our doormen.

Peanut Butter Blossoms:

• 1 cup of granulated sugar
• 1 cup of light brown sugar
• 1 cup of unsalted butter, softened
• 1 cup of creamy peanut butter
• 2 eggs
• 1/4 cup of milk
• 2 tsp. of pure vanilla extract
• 3 1/2 cups of all purpose flour
• 1 tsp. of salt
• 2 tsp. of baking soda
• one 20 oz. bag of Hershey's Chocolate Kisses

• 1/2 cup or more of granulated sugar for rolling the cookies
  

Pre-heat the oven to 375 degrees.

In the bowl of your standing electric mixer, cream together the butter, 1 cup of granulated sugar and 1 cup of light brown sugar until light and fluffy. Add the peanut butter and mix until well combined. Add the eggs, one at a time, and beat until they are incorporated. Add the milk and vanilla and beat until combined.

In a large bowl, sift together the flour, baking soda and salt, then add by thirds to the butter/sugar/peanut butter mixture and mix until well combined.

Shape the dough into 1" round balls by rolling between your palms, spread the reserved 1/2 cup of sugar onto a plate and roll each ball in the sugar to coat. Place the balls of dough on an un-greased cookie sheet. Bake in the middle of a pre-heated 375 degree oven for 10 to 12 minutes. Immediately press an unwrapped chocolate kiss into the center of each cookie - pressing down a bit to secure. Remove the adorned cookies to a wire baking rack and cool completely, until the kisses have firmed up. Then serve and enjoy!

As written this recipe will make approximately 80 to 85 cookies.

So, what's your favorite holiday cookie? Hungry Diva wants to know.

Bon appetite!

Lemon Sparkle Cookies ...

... or, alternately titled: "When Cheryl Sends You Lemons ... Make Cookies!"

My gorgeous Meyer Lemons arrived on Saturday morning and I put a few of them to good use by making some yummy and interesting cookies. This recipe comes from my friend V. - of pumpkin bread fame. The original was made with lime rather than lemon, so feel free to substitute if lime is your preference. You may also use regular lemons, if you don't have any Meyer's on hand.

Meyer Lemon Sparkle Cookies:

• 2/3 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 tsp. grated Meyer Lemon zest
• 2 cups of all-purpose flour
• 2 tsp. baking powder
• 1/2 cup of fresh Meyer Lemon juice
• some green decorating sugar

Pre-heat your oven to 350 degrees.

Cream the butter and white sugar together in the bowl of your standing electric mixer until light and fluffy. Add the lemon zest and mix well to incorporate.

In a small bowl, combine the flour and baking powder and whisk gently to combine. Add half of the flour mixture to the butter/sugar/zest and half of the lemon juice. Mix well to incorporate, then add the remaining flour and lemon juice, again mixing well until the dough comes together.

Shape the dough into 1" round balls and place them on a cookie sheet. Flatten the balls with a fork and dust them with a bit of green sanding sugar, then - using the bottom of a perfectly flat glass, press the sugar into the cookie rounds. Bake in the middle of a pre-heated 350 degree oven for 10 - 11 minutes. Remove cookies from the sheet to a cooling rack and cool completely.

As written, this recipe will make approximately 56 cookies.


These cookies are light, crisp at the edges yet slightly soft in the center, and brimming with lemon flavor. They will make a very a delicious and unexpected addition to my traditional cookie offerings.

Again, many thanks to Cheryl at 5 second rule for hosting such a fun holiday event! Your lemons are delightful and I have big plans for the rest of them. Stay tuned.

Lastly, I'm one day late - yet hopefully not a dollar short - in wishing everyone a Happy Hannukah! If you're celebrating the Festival of Lights tonight, have an extra latke for me ... with sour cream and applesauce, please ... and remind me to post a recipe for that ... next year!

And with that, I'm back to the kitchen to finish off the rest of the baking. The madness continues. So, how's your holiday prep going? Curious Diva wants to know.

Bon appetite!

Virtual Cookie Swap: Part Two

I'm thrilled, and really rather shocked, to announce that my humble Hungarian Horns have won 5 second rule's Virtual Cookie swap! I just received the news this afternoon and, if I'm being honest, I must admit that I'm ridiculously excited about it! I was out and about for the better part of the day - but hopped on to Cheryl's blog as soon as I got home to find out the results. I couldn't be happier - I called Mama Diva to share my joy the minute I read the news. Whee!

The prize? A box of Meyer Lemons from Cheryl's tree and a package of her adorable 5 second rule note cards. I'm chomping at the bit to get my hands on those delicious lemons and I know I'll put the note cards to good use as well. Thank you so much, Cheryl, you've made my day ... really, my week ... ok, my month!

The other cookie finalists were as follows:

Pistachio, Dark Chocolate and Cranberry Biscotti

Lemon Sunshine Cookies

Orange-Sables Ginger Cookies

... and really you couldn't go wrong with any one of those recipes. They all look spectacular and I'm excited about trying them as soon as time will allow. I was so pleased to even be included in the contest that, for me, winning wasn't really the point. I was mostly excited about adding a bunch of new recipes to my cookie repertoire. If you're looking for last minute ideas for your own cookie tray, do take a look. Cheryl's photography is truly remarkable and I know you'll enjoy her posts as much as I do.

I'd like to take the opportunity to thank those of you who voted for my Horns in the early stages of the contest. I couldn't have done it without you! I'd like to dedicate this victory to my dear Grandma Pam and the amazing Mama Diva. My love of baking comes from you both and I'm delighted to have had the opportunity to share this treasured family recipe with others.

And with that, I'm donning my apron and heading back into the kitchen. Its time to begin the long process of making my favorite cookie of all: butter cookie cut-outs. The mixer awaits!

Bon appetite!