Peanut Chocolate Clusters and Father’s Day

As Father’s Day approaches, I am remembering my father-in-law, Ron. I met my husband, Bob, when I was 20 and over the years Ron became like a second dad to me. I am truly fortunate to have two incredible men as fathers in my life.

Ron passed away two years ago from ALS.  When he was diagnosed, he never asked, “Why me?” but rather, “Why not me? I’ve lived a full life.”  I can’t tell you how inspiring his positive attitude is to me.  When life handed him ALS, he chose humor and dignity as his response.  Ron lived life in the moment, appreciating every day what he could still do instead of what he could not.  The more time passes, the more I appreciate how well he lived his life, with such grace, optimism and humor.

He was kind, respectful, and took a deep interest in everyone he met.  He always treated everyone with respect (to this day, Bob says he still can’t boo a rival sports team). Ron had a way about him that I often thought of as a quiet competence. He got things done, and you felt lucky to be a part of it. He showed his caring nature in many ways, sometimes unbeknownst to the recipient.

Just one story: Right after college, Bob and I attended a friend’s wedding.  The party was lots of fun with friends, dancing and music. My champagne glass was always full and I nibbled quite a few liqueur infused strawberries, perhaps too many. Definitely too many. We were staying with Bob’s folks for the weekend, and when we arrived home late from the festivities, his parents were still up and playing backgammon.  As we chatted about the wedding, it became clear I was not feeling well and I quickly said good night.  Very quickly. I was horribly embarrassed and wondered what his folks would think of me.  When I hesitantly appeared at breakfast the next morning (with my head pounding), Ron shared a story from his Navy days involving his buddies and a big party and a lot of Scotch.  I can’t tell you how much more relaxed I felt.  Years later, I learned that Ron had made the entire story up on the spot – he could see how I was feeling and conjured it up, all so his son’s 22 year old girlfriend would feel more comfortable

Ron’s favorite candy was peanut clusters, in particular the milk chocolate clusters from See’s Candies.  I smile whenever I see See’s and think of Ron.  Of course, I had to make some peanut clusters for Father’s Day.  In addition to milk chocolate I also made some with dark.  The different chocolates provided a nice contrast with each other – the smooth, creamy, almost caramel tasting milk chocolate against the bitter richness of the dark.  I chose salted peanuts to get that glorious salty-sweet taste... heavenly.  If you do not have a mini-muffin tin, you can just dollop the clusters directly into mini-muffin cups on a lined baking sheet.

I look at my boys and it warms my heart to see them happily munching on their Grandpa’s favorite candy. Sam and Isaac are fine young men; they are open and loving, accepting and funny, and they appreciate all life gives them. I am proud to see Ron live on in them.

I wish Ron was here to spend a little more time together.

Happy Father’s Day.

Peanut Chocolate Clusters

Makes 28-30 candies

10 ounces good quality milk chocolate, chopped

10 ounces good quality dark chocolate (I used 85%), chopped

3 cups peanuts, roasted and salted

Mini-muffin cup liners

Line a mini-muffin tin with liners and line a baking sheet with wax paper.  Set aside.

In 2 small or medium sized saucepans, melt each chocolate separately over low heat.  Stir often, and when most of the chocolate has melted remove pans from the heat and keep stirring until it is smooth.

Set aside a small amount of peanuts to use as garnish.  Divide the remaining peanuts in half and stir a portion into each of the pans of chocolate.  Using a teaspoon, dollop scoops of the chocolate peanut mixture into the mini cups, filling each one.  Drop a peanut on top of each chocolate to garnish.

Let the chocolates sit at room temperature for a few hours until they firm up.  They can be made ahead and stored in covered tin for a couple of weeks, but they won’t last that long.

An Omelet for my Dad

Father’s Day is this weekend and I am thinking about my Dad. He is a lovely man, kind and patient and always interested in whatever is going on with my two brothers and me. He shared his love of books, reading and travel with me at a young age and these are great loves of mine today. Since having my two sons, it warms my heart to see what a caring grandfather he is, too.

One of my favorite memories when I was quite young is of an elaborate treasure hunt game my Dad created for my siblings and me. We turned out all the lights in the house, and armed with a flashlight and our first written clue we ventured from the “safe zone” of the staircase into the “caves and swamps” in search of the next clue. My Dad hid as a swamp monster or other creature and let out growls and noises to add shivers to our venture. Each time we found the next clue, we ran screaming with glee to the safety of the staircase to figure the riddle out. This could last for hours, and I so appreciate the time and effort my Dad put into thinking of creative clues and hiding in dark corners and under tables.

Looking back, memories of my Dad in the kitchen revolve around pancake making. My Mom did all the cooking while I was growing up, sharing recipes and teaching me. She is a marvelous cook and baker and makes the most incredible pie crusts (pie crust cookies are a favorite of my Dad’s, made from leftover scraps). On Saturday mornings, though, he would create works of art for my brothers and me in the forms of dinosaurs and silver dollar pancakes. We loved them!

Cheese omelets remind me of my Dad, since this is a favorite meal he enjoys any time of day. Recalling a French rolled omelet I had seen in Cook’s Illustrated a couple of years ago, I located the recipe and made it in his honor. I love the technique used here of scrambling the eggs using chopsticks.

My Dad is always ready to share a bottle of Champagne, so be sure to have some chilled bubbly ready to pop and enjoy with this fluffy, buttery omelet. Cheers to you, Dad, and to all you fabulous fathers!



French Omelet from Cook’s Illustrated
Makes 2

2 tablespoons unsalted butter, cut into 2 pieces
6 large eggs, cold
Table salt and ground black pepper
1/2teaspoon vegetable oil
2 tablespoons shredded Gruyere cheese
4 teaspoons minced fresh chives

Cut 1 tablespoon butter in half again. Cube remaining tablespoon butter into small dice, transfer to small bowl, and place in freezer while preparing eggs and skillet, at least 10 minutes. Meanwhile, place oil in 8-inch nonstick skillet and heat over low heat 10 minutes.

Crack 2 eggs into medium bowl and separate third egg; reserve white for another use and add yolk to bowl. Add 1/8 teaspoon salt and pinch of pepper. Break yolks with fork, then beat eggs at moderate pace, about 80 strokes, until yolks and whites are well combined. Stir in half of frozen butter cubes.

When skillet is fully heated, use paper towels to wipe out oil, leaving thin film on bottom and sides of skillet. Add ½ tablespoon reserved butter piece to skillet and heat until foaming subsides, 45 to 90 seconds. Swirl butter to coat skillet, add egg mixture, and increase heat to medium-high. Use 2 chopsticks or wooden skewers to scramble eggs using quick circular motion to move around skillet, scraping cooked egg from side of skillet as you go, until eggs are almost cooked but still slightly runny, 45 to 90 seconds.

Turn off heat (remove skillet from heat if using electric burner) and smooth eggs into even layer using rubber spatula. Sprinkle omelet with 1 tablespoon cheese and 2 teaspoons chives. Cover skillet with tight-fitting lid and let sit 1 minute for runnier omelet and 2 minutes for firmer omelet.

Heat skillet over low heat 20 seconds, uncover, and, using rubber spatula, loosen edges of omelet from skillet. Place folded square of paper towel onto warmed plate and slide omelet out of skillet onto paper towel so that omelet lies flat on plate and hangs about 1 inch off paper towel. Roll omelet into neat cylinder and set aside. Return skillet to low heat and heat 2 minutes before repeating instructions for second omelet. Serve on warm plates.