Today is Easter, the day of the resurrection. Even if you aren't Christian, the rising of the earth again in spring is cause for great celebrations. We Persians (the other half of my heritage) mark are biggest holiday on the Spring Equinox. The renewal of the land is a holy experience for us all--regardless of religion.
One land that is in most desperate need of renewal--both figurative and literal is our sister island of Haiti. The misery and devastation of the January 12 earthquake goes on and waves of aid are still needed. Please remember Haiti today and consider donating to worthy charities like the UN World Food Programme that is doing on the ground work on the island to feed the hungry. Food4Haiti, a nonprofit organization I founded with some amazing women here in Westport: Edina Field, Maria Proto, Ellen DeHuff and Dana Silverstein in NY is still working to raise funds for Haiti Food relief as well.
Whether you can send funds or send prayers, all help is appreciated and will be needed for some time to come. Perhaps the greatest gift will be to one day think of Haiti in its beauty and renewal rather than its ruins.
So, here's a toast to that sweet day: A recipe for Haitian Peanut Brittle.
Haitian Peanut Brittle
1/2 cup water 1 cup light corn syrup 1/8 teaspoon salt 2 cups peanut halves, roasted
| ||
1. Grease a large cookie sheet. Set aside. 2. In a heavy 4 quart saucepan, bring water, corn syrup, salt, peanuts, ginger and sugar to a boil, stirring constantly with a wooden spoon. Clamp a candy thermometer on the side of the pan and cook on medium heat until the thermometer registers 300 degrees F. 3. Remove from heat and mix in the mixed essence, butter and baking soda. The mixture will fizz up, continue stirirng vigorously for 30 seconds. 4. Drop by tablespoonfuls onto the cookie sheet an cool completely. Store in an airtight container. Makes about 2 pounds of brittle | ||
No comments:
Post a Comment