DARK CHOCOLATE + GINGER FLATBREADS

My intention this year was to give edible gifts and charity donations in peoples' names for Christmas. Everyone starts talking about lists and ideas and I worry that my idea won't go over so well - that my gift will look chintzy regardless of the cost. It's going to be on my new years resolutions to really follow through with that next holiday, if that is what I WANT to give. Because the season is about giving joyfully, not fulfilling a list. And yes, I am aware it isn't too late to do that this year, but the ship has sailed on committing to that for this year.

I got the idea for these treats from a Food & Wine magazine and thought they'd be nice to have around this time of year for when people stop over (which actually doesn't happen too often come to think of it, which is why I end up eating them). They're kind of like the ever popular "bark", except there is a whole grain cracker standing in for some of the chocolate thickness, making them lighter. They have a nice snap to them, a perfect sweetness and wrap up beautifully for a gift. The sturdiness makes them ideal to send in the mail too! So whether you need a treat around for you or someone else, it doesn't get much easier than dipping crackers in chocolate.

We are sharing this recipe with our lady friends over at Wedding Chicks so be sure to check out their other great edible treats!

DARK CHOCOLATE + GINGER FLATBREADS // Makes 16

Inspired by Grace Parisi at Food + Wine magazine

Get creative with your toppings. I added a dribble of peppermint extract to some extra chocolate and sprinkled crushed mint candies on top, sort of like a cracker peppermint bark. Some chopped pistachios and dried cherries would be great too, you could gift a variety pack!

6 oz. Dark Chocolate (I used Valrohna 71%)

16 Flatbread Crackers such as Ak Mak or Finn Crisp

1/4 Cup Crystallized Ginger, minced

3 Tbsp. Toasted Sesame Seeds

Maldon Flaked Sea Salt

Break up the chocolate and melt it in a double boiler (set a glass bowl over a pot of simmering water, being sure the water doesn't touch the bowl). Stir it every so often until the chocolate is completely melted, about 4 minutes.

Lay your crackers on a baking rack with some parchment paper underneath for easy clean up.

Coat the top of each flatbread with a generous layer of the melted chocolate (I use a spoon and a silicone pastry brush, an offset spatula or butter knife will work as well). Set them on the baking rack.

Sprinkle the chopped ginger and sesame seeds on top, no need for perfection, just go ahead and sprinkle. Add more if you please.

Finish them with a sprinkle of flaky sea salt and put the tray in the fridge to set.

They will last about two weeks in an airtight container.

PEANUT SAUCE BENTO BOWL

Why are there consistently bottomless leftovers from Thanksgiving? I went by my parents house today and there remain two giant tupperware full of stuffing. I didn't take home any leftovers and still do not want to look at any dish that represents colonial America. Our dinner this year was great. The food was lovely, we were in good company, my grandma said inappropriate things to new guests, my mom fell four feet off a stool getting mugs and bruised her entire left side, the dogs ate so many scraps they threw up in the garage....you know, the usual. There were vegetables present at the table, but I have been craving something light, crispy and resembling a place far far away from the motherland of butter, salt and starch. Not to mention that Hugh often asks for asian food, and it's the last culture I lean towards for inspiration, so it was about time to compromise.

I'm not going to say "this is the best peanut sauce recipe I've tasted", but it was a nice change and certianly good enough to make again. I have read that using Skippy or Jiff yields a better consistency, but I couldn't bring myself to do it. I like the idea of a mix of raw and steamed vegetables with a savory sauce, so you can play around with it. A traditional Japanese bento box typically includes a lean protien, rice, pickled vegetable and represents a balanced, complete meal. This is our intrepretation... Thai meets Japan... every component gets along quite well in this lovely bowl of goodness.

PEANUT SAUCE BENTO BOWL// Serves 2

12 oz. Extra Firm Tofu

1/2 lb. Soba or Rice Noodles

1 Bell Pepper, thinly sliced

4 Baby Bok Choy

2 Carrots, Shaved with a Vegetable Peeler

Half a Cucumber, Sliced on a Bias

4 Scallions, Halved Length Wise

Sesame Oil

Cilantro for Garnish

1/3 Cup Pickled Ginger

PEANUT SAUCE//

1/2 Cup Peanut Butter

1/2 Cup Light Coconut Milk

1/2 Cup Water

1 tbsp. Tamari/Soy Sauce

1 tsp. Red Pepper Flakes

2 tsp. Lime Juice

2 tbsp. Agave

1 Shallot, finely chopped

2 Cloves Garlic, finely chopped

2 tsp. Canola/Peanut Oil

1. Bring a large pot of water to a boil for the noodles. Drain and press the tofu. Cut it into cubes and saute on medium heat with 1 tsp. sesame oil until lightly browned. Be gentle so the tofu stays in cube form.

2. Start the sauce. Saute the the garlic and shallot in the oil to soften, whisk in the peanut butter, coconut milk, water, agave and soy sauce and mix to combine. Sprinkle in the red pepper flakes. When all ingredients are warmed through, add the lime juice. Add spices as you wish here.

3. In a steamer basket, or pan filled 1'' with water. Steam the bok choy, scallions and bell peppers for 6 minutes with the lid on (time may vary). Remove.

4. Cook the noodles according to instructions. Drain and drizzle a little sesame oil to prevent them from sticking. Mix the tofu with desired amount of sauce so it looks like a creamy mess. Lay the tofu on top of the noodles and arrange the bok choy, peppers, cucumber, pickled ginger and shaved carrots along side. Sprinkle everything with sesame seeds and fresh chopped cilantro.