Good Sport

Author: Kirsten K., Food & Drink, Holidays, Sweets

One of Kirsti’s favorite scenes in the movie Throw Momma from the Train occurs when Billy Crystal’s character, Larry, declares that he’s going to kill the mother of Danny DeVito’s character, Owen. Before going after her, Larry asks Owen if he wants anything, and Owen replies, “You can get me a Chunky.” Pre-murder snack aside, this struck both of our funny bones, because who eats a Chunky?

I had personally never tasted the tubby trapezoid of Nestlé milk chocolate with peanuts and raisins, because 1) raisins, and 2) see #1. However, it became a running joke with Kirsti and me, and we started gifting each other a Chunky on birthdays and special occasions. I tried one and was surprised to find that I…liked it. I didn’t love it, and I never went out and bought one for myself, but the combination of creamy chocolate, crunchy nuts, and—yes—chewy* raisins tickled my taste buds.

Years later, I was introduced to Ritter Sport chocolate and swooned over their marzipan bar. It’s still one of my favorites, because the precise temper gives it a pleasing snap, and the chocolate-to-almond-paste ratio is just right. Designed by Alfred Ritter and his wife Clara to “fit into every sport jacket pocket without breaking,” each perfect, 16-square grid of Ritter Sport chocolate is both sweet and satisfying to those of us chocophiles with OCD tendencies.

I’ve sampled many of their flavors, from Yogurt and Cornflakes, to Espresso and Caramel Mousse, so—despite the “currant” situation—I decided to give their Milk Chocolate with Rum Raisins & Hazelnuts a try. It tasted like a sophisticated Chunky and I found it delicious, raisins (gasp!) and all. It has the familiar smooth milk chocolate and crunchy nuts, but there’s a reason they call this bar “The Tipsy Chocolate.” Before mixing in the raisins, they are soaked for hours in Jamaican rum. There is also rum in the chocolate, and the boozy flavor is surprisingly strong. I like to call it a “drunk Chunky.”

I don’t come across Ritter Sport’s Rum Raisins & Hazelnuts very often, which is probably a good thing (chunky isn’t just the name of a chocolate bar). The combination of rum and raisins seems to have become associated with the Christmas season, because I only see this bar at World Market and my local German deli during the holidays, so if you’re going shopping for international treats, be a good sport and ask me if I want anything, but don’t laugh when I say, “You can get me a Ritter.”


Stuff Worthy Of Our Notice™ in this post:

Ritter Sport Milk Chocolate with Rum Raisins & Hazelnuts

 

*It seems that what I actually don’t like are “plump” raisins. If they are completely dried to the point that they’re dense and chewy, I can handle them.

Try to get a fresh package, because the marzipan is sometimes dry in older bars.

 

The Pilgrim’s Bloggess

Author: Kirsten K., Author: Kirsti K., Holidays

.

“We did not fix
To show to all the World our Posts and Pics
On such a blog; we only thought to share
What makes us swoon, so others are aware,
Thereby to please our Readers; to be true,
We did it our own selves to say, ‘Thank you.’

..

🌽 Happy Thanksgiving Swooners! 🦃

 

 

Poem adapted from the prologue to The Pilgrim’s Progress by John Bunyan.

 

Light-Headed

Author: Kirsten K., Author: Kirsti K., Holidays

.

♪ ♫ Well, I’m light-headed, check it and see.
I’ve got a hollow feeling inside of me.
Getting sleepy, as if I’m in a trance.
I’m light-headed, I’m light-headed. ♩ ♬

..

🎃 Happy Hollow-een Swooners! 🎃

 

 

This pumpkin was carved using tools and patterns from Pumpkin Masters. Lyrics adapted from Hot Blooded by Foreigner.

 

Lemon Aid

Author: Kirsten K., Dessert, Entertaining, Food, Food & Drink, Holidays, Recipes, Sweets

Today is National Ice Cream Day, and whether you plan to celebrate with scoops of the dairy-derived dessert or pints of a plant-based alternative, I’ve got a sweet and simple recipe that you can squeeze out in mere minutes.

Many years ago, my brother-in-law’s co-worker shared his “secret” formula for a foolproof hot weather treat: lemonade ice cream. It is embarrassingly easy, utterly unsophisticated…and absolutely awesome!

With its cool, creamy texture and tart, refreshing flavor, lemonade ice cream is the perfect summertime sweet. The recipe involves just two ingredients, two pieces of equipment, and two minutes of your time—it’s almost too good to be true!

If you’re looking for a last-minute dessert, it’s lemonade ice cream to the rescue. You can blend up a batch for your next seasonal social and still have plenty of time to enjoy the lazy days of summer (emphasis on “lazy”). And when guests are swooning from the heat, start spooning up this treat and you’ll render lemon aid.


Stuff Worthy Of Our Notice™ in this post:

LEMONADE ICE CREAM

Ingredients:
One half-gallon of vanilla ice cream*
One 12 oz. can of frozen lemonade concentrate

Equipment:
Large glass or metal bowl
Large mixing spoon

Directions:
Place bowl in freezer for 30 minutes or more before preparing recipe (recommended, but not strictly necessary). Set ice cream on counter at room temperature for about 10 minutes to soften. Remove bowl and lemonade concentrate from freezer. Empty entire carton of ice cream and full can of lemonade concentrate into the bowl. Mix together with spoon until blended (I prefer a uniform mixture, but my sister likes to gently fold in the concentrate, stopping when there are still random chunks of vanilla ice cream and frozen lemonade in the mix). Cover bowl and return to freezer for at least an hour to set before serving. The consistency will be a little softer than that of regular ice cream. Serve with a slice of lemon or a strip of candied lemon peel.

Variations:

  • To fancify this dorm room dessert, add a drop or two of Lavender or Rose flavor extract from Medicine Flower before mixing, then serve with a sprig or sprinkle of lavender buds or rose petals that haven’t been treated with pesticides.
  • Substitute a can of frozen concentrated limeade for the lemonade, then serve in a margarita glass. First dip the rim of the glass in lime sugar (or salt), then slip a slice of lime on the edge.

.
*For vegans and those who avoid dairy products, substitute four pints of vanilla non-dairy dessert (I like Vanilla Island from Coconut Bliss) for the ice cream. Since I never see quarts or half-gallons of dairy-free ice cream at my local supermarkets, I usually make small batches of this recipe by mixing a pint of non-dairy ice cream with ¼ can (or to taste) of the frozen lemonade concentrate. Just scoop it out of the can, replace the lid, and secure with a rubber band to store in the freezer for later.

 

Taking Liberteas

Author: Kirsten K., Cold Drinks, Food & Drink, Holidays, Tea

This time last year, we gave three cheers, but not everyone wants to celebrate the Spirit of ’76 by adding spirits to the mix. For those who forswear alcohol (or sugary drinks), you can offer a refreshing alternative to the usual 4th of July fare with this festive trio of teas. Featuring botanically-based hues of red, white, and blue, these caffeine-free* brews will be a natural at your patriotic party.

The crimson of classic Red Zinger from Celestial Seasonings comes from tangy hibiscus leaves, which impart their trademark “zing” with an assist from peppermint, sweet orange, lemongrass, and wild cherry bark.

What white tea lacks in color, it makes up for in character, and with eight varieties to choose from in The Republic of Tea’s line of 100% rare Chinese white teas—including Pineapple Guava, Cucumber Mint, and Asian Jasmine—you’ll find a flavor to please every palate.

But the sapphire shade of Blue-Tee from Wild Hibiscus Flower Co. is the real sparkler here. Made from pure butterfly pea flowers, this herbal tisane has been a Southeast Asian staple for centuries, but has found recent popularity in America due to its Instagram-worthy tint and peculiar properties. Add a squeeze of lemon juice and the blue brew turns a violet hue. Mix in milk and you get something resembling Bridget Jones’ leek soup.

By taking liberties with afternoon tea, this British tradition becomes as American as red, white, and blue, so for those who want to skip the soda and bypass the booze this Independence Day, add these stars to your backyard bars and give guests their freedom of choice.


Stuff Worthy Of Our Notice™ in this post:

Red Zinger Tea from Celestial Seasonings
White Tea from The Republic of Tea
Blue-Tee from Wild Hibiscus Flower Co.

 

Celestial Seasonings and The Republic of Tea can be found at most chain supermarkets. Wild Hibiscus Flower Co. teas are available at many Whole Foods and Sprouts markets. If you can’t find the tea, look for their b’lure Butterfly Pea Flower Extract at BevMo.

 

*Herbal teas like Red Zinger and butterfly pea flower are caffeine-free. The caffeine content of white teas can vary widely depending on type and processing. White teas from The Republic of Tea are low in caffeine.

 

 

Swoon Giver

Author: Kirsten K., Author: Kirsti K., Holidays

.

♪ ♫ Swoon giver, why do you beguile?
To make our readers smile some way.
You sigh maker, you breath taker,
Wherever you show up this Valentine’s Day.

Two bloggers, off to write a post
To plug the site we host jointly.
We’re after the same worthy end:
To start a lovely trend
With stuff we recommend
For follower and friend,
Swoon giver and we. ♩ ♬
.

 Happy Valentine’s Day, Swoonhearts! 

 

 

Will You Be Swooning New Year’s Eve?

Author: Kirsten K., Author: Kirsti K., Holidays

.

♪ ♫ Maybe it’s much too early in the day,
Oh, but we thought we’d ask you anyway:
Will you be swooning New Year’s,
New Year’s Eve?

Wonder who’ll stand beneath a winter moon,
Champagne in hand, and fall into a swoon,
As we ring in the New Year,
New Year’s Eve.
.
.

Maybe our readers, so engrossed,
As they peruse our latest post,
Of all their thoughts and their sensations
Will take leave.

Oh, but in case your evening’s hum and drum,
We hope your senses will be overcome.
Will you be swooning New Year’s,
New Year’s Eve?
Oh, will you be swooning New Year’s Eve? ♩ ♬

.

🍾 🥂 Happy Swoon Year! 🕛 🎉

 

 

Picture of Ella Fitzgerald in 1947 by William P. Gottlieb with vintage Times Square ball,
party hat, pink champagne coupe, and pink S streamers with confetti added.

 

What Blog Is This?

Author: Kirsten K., Author: Kirsti K., Holidays

.

♪ ♫ What blog is this, which notices
When stuff is worthy of swooning?
The one that’s here to bring good cheer
With a carol that’s had some re-tuning.

This, this, our Christmas wish,
Is for a day that’s filled with bliss.
Haste, haste, no time to waste; 

The day has arrived to be merry.♩ ♬
.

Merry Christmas! Season’s Swoonings! 

 

 

My Lady Greensleeves by Dante Gabriel Rossetti is wearing an Anne Boleyn-style S necklace.

 

A Rose-Flavored Holiday Story

Author: Kirsti Kay, Dessert, Food & Drink, Holidays, Recipes, Sweets

I did a crazy thing this year. I entered the Los Angeles Times Holiday Cookie Bake-Off. I never enter contests. I hate competition. I remember being in school and getting chosen last for sports teams. I hated sports. I still do. To this day, the only sport I can play with any kind of confidence is ping pong. But I always hated competition, because there has to be a loser. I know what it feels like to be chosen last, or not at all, and I don’t want anyone to feel that lonely feeling, so I have avoided competition my whole life.

A few weeks ago, I saw the ad for the Los Angeles Times Holiday Cookie Bake-Off and thought, “I CAN DO THAT!” I have some recipes that are twists on classics! I have some skills! I can bring something unexpected, yet nostalgic, to the holiday table! So I entered. I entered with a cookie I have been making for many years: rose petal shortbread. I tweaked the decorations to add holiday-colored sugar and red rose petals so the cookies would have Christmas flair, and I entered with pride.

After hitting “submit,” I realized I would have to ask my friends to vote for me. The only thing worse than competition is asking everyone I know to do me a HUGE favor. I hemmed and hawed, I sweated, I wrung my hands, I whined to my husband Aaron, but I asked. And people responded. Not only did they vote for me—some every day—they shared my post on their own pages and sent me encouraging notes of support. I was blown away by the collective kindness.

Well, I did not win, but I’m totally OK with that. The fact is, the contest was more of a popularity vote than how good your cookie is. I still feel great about my recipe, which I think reflects the zeitgeist of what is happening in baking and is really delicious and easy to make. But most of all, I felt the holiday spirit in all of my friends who voted and reposted and encouraged me. I felt humbled by the friends of friends who voted and said they thought my recipe sounded amazing and they couldn’t wait to try it.

Of course, it would have been a fancy brag to have won (there wasn’t even a prize, just bragging rights), but I got what I needed out of the contest—I felt loved and supported by so many people, even people who don’t know me. I probably won’t be entering any more contests, but I’ll keep baking and I’ll keep sharing and I’ll keep appreciating my friends and family and my new friends of friends who believed in me enough to vote for a cookie they haven’t tasted, made by a gal some of them didn’t even know. You picked me first. And that means more to me than any bragging right.

Happy Holidays, Wonderful Friends!!


Stuff Worthy Of Our Notice™ in this post:

HOLIDAY ROSE PETAL SHORTBREAD
Makes about 24 cookies

Cookies:
2 sticks unsalted butter at room temperature
⅔ cup confectioners’ sugar
½ teaspoon rose extract*
½ teaspoon vanilla
1 teaspoon crushed dried rose petals (optional)
2 cups all purpose flour

Icing:
1½ cups confectioners’ sugar
3 tablespoons whole milk
sparkling holiday sugar and fresh (organic, non-pesticide) torn rose petals for garnish (chopping makes them dark around the edges)

Combine butter and confectioners’ sugar in a stand mixer fitted with paddle and mix until combined with no lumps, 2-3 minutes. Add the rose and vanilla extracts and the crushed rose petals (if using) and mix until incorporated. Add flour in two stages until just combined.

Transfer the dough to a gallon-size Ziploc bag, leaving a small hole at the top so air can escape, and roll out with a rolling pin until dough has fully and evenly filled the shape of the bag. Refrigerate on a flat surface at least two hours or overnight.

Preheat oven to 325°F and line two large baking sheets with parchment. Cut the sides of the Ziploc bag and peel back the top layer. Use a ruler and nick each side of the dough at 2-inch intervals with a pizza cutter or knife. Gently cut out your squares and transfer to parchment-lined cookie sheets. Use a fork to make traditional tine marks in the dough.

Put one cookie sheet in the refrigerator while the first batch bakes, 18-20 minutes. Watch carefully toward the end. You want the cookies very slightly browned at the edges only. Cool cookies completely on wire racks.

To make icing, combine confectioners’ sugar with milk and mix with a small whisk until smooth. To decorate, drizzle icing over cookies with a fork and, while icing is still wet, sprinkle with sparkling sugar and rose petals.

 

*Rose extract is available at many grocery stores and at Amazon.

Organic dried rose petals are available at Amazon or World Market (in the spice section).

 

If Wishes Were Courses

Author: Kirsten K., Author: Kirsti K., Holidays

.

If wishes were courses,
Then dreamers would dine
On plentiful sources
Of fine food and wine.

While those who were grateful
Could ask for the moon,
And feast on a plateful
That would make them swoon.

..

The Swoon Society wishes you a
🍽️ Happy Thanksgiving!
 🍽️

 

 

Image created using Freepik.