I love autumn, it speaks to my soul somehow. Walking through mist wreathed mornings always seems special; spotting a spider’s web jewelled with dew always makes me smile. I have an autumn wreath on my front door, and cinnamon coffee at my side. There is so much that is cozy and blissful about this time of year.
Just recently I have been very drawn to owls, oak leaves and acorns. I don’t know why, they just please me indescribably. Mum made us the most beautiful curtains for our bedroom- they are a lime green with swirls of orange and brown acorns all over them. I like to draw the curtains early just so I can see them!
A few weeks ago, I was in my kitchen, looking over my stores, and planning a menu for Brunch Club (we held our annual pumpkin carving party, more of which in another post). I think that one of the nicest things about planning a menu is to plan a little sweet something to go with coffee. Just as you think everything is over, the food has been eaten and the plates are (hopefully!) empty, out comes a little something extra. Sometimes I make peppermint creams or fudge, but I wanted something really autumnal.
My gaze fell upon a block of marzipan, and all of a sudden, I knew just what to do!
Mimi’s Marzipan Acorns
Make yourself a cup of cinnamon coffee, put on the radio, and pull up a chair to the kitchen table.
Divide a block of marzipan in half (I like to use the natural coloured marzipan, not the golden one There are recipes online to make your own marzipan from scratch, but I didn’t fancy doing that this time!) Roll out one half, and stamp out some autumn leaf shapes (I used a maple leaf cutter as I don’t have an oak leaf cutter). Draw on some veins with the point of a knife, then drape them over a rolling pin or similar, so they dry slightly curled.
Colour the other half of the marzipan a light green, or brown, depending on what food colouring you have. Watching the colour marble throughout the marzipan then become even as you knead is such fun!
Pull balls of marzipan off, and roll each into an egg shape.
Melt some dark chocolate, then dip the bottom third of each acorn into the chocolate (the fatter end is the end you want to dip).
Let the excess chocolate dribble off, then sit the chocolate dipped end of the acorn into a little bowl of vermicelli sprinkles.
Put a little dab of melted chocolate onto each marzipan leaf, then sit an acorn on top.
Serve to friends with hot coffee and a smile!