We have already begun celebrating the holiday's out west. Actually, our guests have, we just supply wonderful fun holiday accommodations. In keeping with the holiday mentality we made szechuan peppermint candy today. We paired the spicy, sweet and salty cracker with roasted foie gras, Buddha's hand puree, warm yogurt and water pepper leaves. To make the szechuan peppermint we ground candy canes with toasted szechuan pepper corns, salt and an egg white. We dried the base out until it was still just malleable and shaped them into handkerchief forms.