Nussknacker--Austrian candied nut treat (Recipe)

This was one of my favorite bakery items I had in Austria. I decided to experiment at home and came up with this recipe. If you like pie crust as well as candied nuts and dark chocolate, I think you'll like it.

Here's what you'll need:

1 cup all-purpose flour
1 stick unsalted butter (cold)
3/4 cup cold water
1 pinch of salt
1 tbsp. unsalted butter
1/4 cup dark brown sugar (packed)
1/4 cup honey
1 tsp. molasses
1/2 tsp. vanilla extract
2 cups mixed nuts, roughly chopped (I like almonds, cashews, hazelnuts and brazil nuts)
1 1/2 cups dark chocolate chips

Here's what you'll do:

Make the pastry first.
Put the flour in a medium-sized bowl and mix in 1 pinch of salt with a spoon or fork.
Cut up the 1 stick of butter into pats or cubes, add that to the flour and cut in the butter with a fork, two knives or even use a food processor.
Once the butter/flour mixture is crumbly, slowly add the cold water, 1/4 cup at a time, and mix with a spoon until all the dough comes together in a ball. Make sure it's not too wet.
Then wrap the dough ball in a sheet of plastic wrap and place in the fridge for 30 minutes to 1 hour.
Preheat the oven to 350 degrees.
Once the dough has rested, you can lightly flour the surface of a large cutting board or your counter and roll out the dough until about 1/8 inch thick. Try to get it as square or rectangular as possible.
Place dough on a cookie sheet and, using a fork, dot the dough all over so as to prevent bubbling up while baking.
Bake at 350 degrees for 12-15 minutes or until the kitchen smells like toasty, buttery pastry and the edges are slightly golden brown. Place on a cooling rack and set aside.

Now you will prepare the nut mixture.
In a medium-sized saute pan, over medium heat, add 1 tbsp. butter and let it melt until foamy.
Then add the brown sugar, honey, molasses and vanilla extract and stir with a wooden spoon until melted and gooey. Feel free to add more honey if there's not enough moisture.
Then add the nuts, turn off the heat, and stir to coat the nuts well.
Let the nuts cool slightly but not too much, otherwise they will stick together.
On the cooled pastry crust, spread the nuts evenly and allow to cool.

Then prepare the chocolate.
Put the chocolate chips in a ceramic or glass bowl.
Microwave, 30 seconds at a time, stirring with a spoon after each 30 seconds, until all the chips are melted.
Drizzle the melted chocolate over the nuts, as much or as little as you want.
You can also let the pastry/nuts cool, cut up into snack-sized pieces and dip each piece into melted chocolate and let it cool.
Or you can also melt the chocolate before placing the nuts on the pastry crust, spread the chocolate on the pastry crust first to act as a "glue" for the nuts and then drizzle more chocolate over the top (for serious chocolate lovers).
Allow everything to cool completely and then cut into snack-sized pieces. These can be stored up to 1 week in an air-tight container or plastic baggie.
Enjoy!



Tribune Tavern--Oakland (Comfort food)

This is a pretty new spot in downtown Oakland in the old Oakland Tribune building. Located at 401 13th Street, it's very close to where I work. The newly renovated bar and restaurant is a mix between old and new, and was done very well with high ceilings, sleek black leather, dark wood and different light fixtures in each section of the restaurant, making it modern and cozy at the same time. I ventured here for lunch one day with my co-workers and then immediately went back for dinner that weekend. Yes, it was that good.

http://tribunetavern.com/

Here were some of the things I enjoyed.

Many Roots Beer. This was actually a real soda made with real sugar and real flavors. It had a very nice licorice/sarsaparilla/cinnamon/molasses flavor. I loved this. The clear, square ice cubes were a nice touch as well.

Tavern Cobb. This was a huge salad that fed me for two meals. It had romaine, little gems, egg, bacon, fried chicken, blue cheese and avocado with a creamy dressing. This was probably one of the heartiest salads I've ever had.

Man About Town. This delicious bourbon drink, reminiscent of the Sazerac, included Buffalo Trace Bourbon, Carpano Antica, and Gran Classico. It was smooth, with just the right hint of sweetness and perfectly balanced.

Tipsy Turvy. Another beautiful bourbon drink that seemed to be a twist on the Mint Julep. This included Woodford Bourbon sous vide with Sweet Cherries, Mint and Angelica Root. It had a very nice mintyness, a bit of sweetness and was also well balanced.

Potted Rabbit. I had no idea what to expect with this dish. It seemed like it was rabbit confit, then mixed with some cream, herbs and a few other ingredients that I couldn't distinguish. It was pureed and spreadable. This appetizer included toasted and oiled bread, grain mustard and cornichons. The consistency was almost like a well-mixed tuna salad and it had a light meaty taste. It was very good.

Stout-braised Chuck Roast. This tender piece of meat was falling off the fork buttery with an excellent sauce. Served with smooth and creamy grits, horseradish creme fraiche, and crispy fried onions. I was very happy with this dish.

Tavern Burger. This chuck and brisket patty is cooked as you like it and includes smoked cheddar, pickled onions, aioli and romaine. It was thick, juicy, the added bacon were thick cuts and the fries were made from Colcannon potatoes. I didn't think the potato variety would really make a difference, but it does. These potatoes somehow have a more pronounced potato flavor. An outstanding burger.

TCHO Chocolate Pot De Creme. I had to try this. It had the chocolate cream on the bottom, then dulce de leche in the middle and topped with toasted meringue with a side of caramel popcorn. This was the perfect dessert in terms of not being too sweet, and having different flavors and textures that blended very well together.

I will definitely be coming back for lunch and probably for dinner as well. It's also very close to the 12th street bart station, so it's convenient to get to.