You Know the Holidays are Coming When…

The appearance of ribbon candy is a sure sign for me that the holidays are about to pounce. I had the opportunity to watch Oliver’s Candies in Batavia, NY make their super thin ribbon candy a few years ago. They can only make it when the temperature and humidity are just right. It’s amazing to watch them manipulate the gooey mass until it has stripes, then run it through a fingered disc to create the “wave.” It has to sit for a time before they can pick it up and box it. The rows of boxes hold 10 flavors, and are beautiful to behold.

If you’ve never had their ribbon candy, try it. The super thin candy dissolves right away, coating your mouth with bright, fruity flavor. It’s not like anything you’ll find in the grocery store. It’s very fragile; Oliver’s Candies can’t even ship it, making it a truly “local” specialty. Jeremy tells me they’re going to start selling it November 16th. He won’t give me the recipe for the candy, but he did share his quiche recipe, so I’m passing it on to you.

Swiss Cheese and Ham Quiche

• 6 ounces shredded Swiss cheese

• 6 ounces diced smoked ham

• 1 pie shell, unbaked, 9-inch

• 3 large eggs

• 1 cup heavy cream

• 1/2 cup milk

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• dash cayenne pepper

• 1/2 teaspoon dry mustard

Sprinkle cheese and ham over bottom of pie shell. In a mixing bowl, beat remaining ingredients together. Pour over cheese and ham in pie shell. Bake in preheated 375° oven for 45 minutes, or until a knife inserted in center comes out clean. Cut in wedges to serve. Serves 6.

By: Dawn Ireland-Monsees