There's a Scarecrow Auction today at the Center for the Arts, to benefit the Center and the Jackson Hole Public Art Initiative. Here's a sneak preview of the jacksonholefoodie scarecrow.
Her name is Strega Nona, after the children's book about the old Italian witch who makes her pot overflow with pasta by using magic. Her hair is made of pasta, and her body, well, let's just hope the kids don't miss their croquet set next summer. She is the spitting image of my Nonna Barranco, except my grandmother dressed only in black, and didn't really smile.
Strega Nona will go home with the highest bidder at the CFA live auction today. Buy her and she will scare your crows and coyotes away, and supply you with enough pumpkin chocolate chip cookies, chocolate anise biscotti, and buttermilk pumpkin cake to last until Halloween.
The jacksonholefoodie scarecrow will also be offering a brand new original snack bar, created just for the Center for the Arts: the Art Bar. You could be the first to take a batch of these figgy, gingery, peanut buttery bars home.
Come by the Center for the Arts today and check out all the other scarecrows by local artists. And if you decide to adopt Strega Nona, please send me a note so that I know she's found a good home.
I love this cat sculpture by Jane Lavino.
Isn't she lovely?
This cheery guy appears to be made of glass.
Cool!
Here's my recipe for Chocolate Anise Biscotti, the perfect little cookie for any occasion.
For a printable version of the recipe, click on the file below it.
Chocolate Anise Biscotti
Biscotti don't have to be hard as a rock. When you make them yourself, you can bake them soft or crispy, or somewhere in between. You'll need a good, sharp serrated knife, such as a bread knife, to cut the cookie loaf into thin slices.
Makes about 2 dozen
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup sugar
- ½ cup (1 stick) unsalted butter, at room temperature
- 2 teaspoons anise seed
- 2 large eggs
- 1 cup mini semisweet chocolate chips
1. Preheat oven to 350 F. Line a large heavy baking sheet with parchment paper.
2. Whisk together the flour, baking powder and salt.
3. Crush the anise seed in a mortar and pestle. Or place the anise seeds in a plastic bag, and crush a few times with a rolling pin.
4. Using an electric mixer, cream the butter with the sugar. Add the eggs, one at a time.
5. Add the anise seed, flour mixture, and the chocolate chips. Stir gently until just combined.
6. Form the dough into a 16 inch long, 3 inch wide log. Transfer to the baking sheet.
7. Bake for 30 minutes, or until light golden. Cool on the baking sheet for at least 30 minutes.
8. Transfer the log to a cutting board, and cut on a diagonal into ½ inch to ¾ inch slices using a sharp serrated knife.
9. Transfer biscotti cut side down onto the baking sheet. Bake until pale golden, about 10 minutes for chewy biscotti, 15-20 minutes for crispy ones.
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