Chocolate Covered Toffee with Pumpkin Seeds & Sea Salt
It may come as a surprise, but I love a good cookbook. Each time I’m gifted one I get to add it to the many other likeminded (and color coordinated) texts on my shelf. And when hunger strikes, I draw it from its perch time and again, pulling inspiration and trying recipes from it at my own pace. I even have duplicates of books (apparently too many people know that I would like to hold Ina Garten captive in my kitchen), but that’s okay because it makes for a good color blocking effect.
For Christmas I was gifted a large and most thorough cookbook —a collection of recipes by The Gramercy Tavern’s exec chef/partner, Michael Anthony. It’s a gorgeous publication filled with stories, photos and, of course, how-to’s on some tastilicious recipes, all sorted by season. Anthony said he organized the book this way because, “When you have that combination of a meal that is connected to a time and a place, it seems like those are just memories that never leave you.”
Choosing which recipe to tackle first was daunting considering my options. Sure, I had narrowed it to the ‘Winter’ category, but as I flipped through the pages, each recipe looked even better than the next…Until I landed on the Chocolate Covered Toffee with Pumpkin Seeds & Sea Salt. DECISION MADE.
CHECK OUT THE RECIPE HERE.
Quote Credit – Gramercy Tavern YouTube