MAKES ABOUT 100
An incredibly decadent recipe from my former editor, Harriet Bell, now publisher of cookbooks at William Morrow, these are guaranteed to disappear . . . fast! The cookie-candies freeze remarkably well.
2 cups all-purpose flour
1½ cups packed dark brown sugar
2 sticks (½ pound) plus 3 tablespoons unsalted butter
1½ cups pecans, coarsely chopped
1½ cups chocolate chips
1. Heat the oven to 350°F. In a food processor, combine the flour, 1 cup of the brown sugar, and 1 stick of the butter. Process until sandy; the dough will not form a ball. Pat the dough firmly into an ungreased 9 × 13-inch baking pan. Sprinkle the pecans evenly over the dough.
2. In a heavy medium saucepan, combine the remaining 1 stick plus 3 tablespoons butter and ½ cup brown sugar. Bring to a boil over moderate heat, stirring to dissolve the sugar. Boil the caramel for 30 seconds, stirring constantly.
3. Pour the hot caramel evenly over the nuts in the baking pan. Bake for 20 minutes. Remove from the oven and immediately sprinkle the chocolate chips evenly over the top. Let melt slightly, then spread lightly, leaving some of the chips whole. Let cool completely before cutting into 1-inch squares.
To my ear, the popping of a Champagne cork is just about the prettiest sound in the world. For many years, I sat back and listened; the idea of opening a bottle myself was unthinkable. I played helpless. To be honest, it scared me. Then one day, at a Champagne tasting I was attending, a sommelier explained exactly how it should be done—for ease, for safety purposes (to avoid shooting the cork across the room), and to preserve all the bubbly. When they asked for volunteers, I impulsively raised my hand. It was with great trepidation that I opened my first bottle, and with great pride, I poured. I was liberated forever. Here’s how easy it is.
Set out the glasses in advance of opening the bottle. Tall, narrow flutes are the shape connoisseurs prefer to maximize the effect of the effervescence. Be sure the Champagne has been resting for at least a couple of hours; shaking up the bottle before opening is for locker rooms only. The wine should be well chilled, in the refrigerator or in a bucket of ice and water, for 45 minutes to 1 hour.
First remove the outer foil wrappings from the top of the bottle. Then loosen the wires around the neck. Do not peer over the top as you do this, because occasionally a cork will eject spontaneously. Leaving the wire loose but still over the cap, grip the cork, using a folded kitchen towel to help you, and, holding the bottle at a 45-degree angle, slowly twist, not the cork but the bottle. Continue to hold the cork with the towel to restrain it if necessary as you twist. You’ll feel the cork partially ease up out of the bottle before it pops open. Immediately put down the cork and pour, filling the glasses slowly and only partway until the initial foam subsides, then top them off. Salud!