Holidays are filled with wonderful happenings. This morning I was looking through my calendar of engagements/concerts/appointments during December. It’s more densely populated than any other month of the year with festive events I’m looking forward to with anticipation. ]…]
The Sauce: Tapenade – Appetizer made with olives, capers, thyme, lemon, anchovies, garlic and spread on grilled or toasted baguette slices.
The Sauce: Persimmon Mango Jam – Combine Fuyu persimmons with mangos for an unusual jam that tastes like tropical apricot and has a glistening orange hue. [...]
Mom used to make Apple Crisp during the Fall when apples are plentiful. She had a crunchy topping that contrasted with the tender apple slices sprinkled with cinnamon and sugar. I love texture [...]
Joe Yonan’s Persian-Spiced Sweet Potato Pie published today in the Washington Post. Food and Travel Editor, his newest book is “Eat Your Vegetables: Bold Recipes for the Single Cook”. I had the privilege of testing the recipe. I made the sweet potato pie pictured [...]
The Sauce: Chicken Gravy – Scratch gravy seasoned with spices reminiscent of Thanksgiving stuffing; sage and poultry seasoning plus a surprise, nutmeg.
The Sauce: Custard Sauce – A rich sauce of five eggs with cream lightly beaten into a liquid that bakes into a vegetable pudding.
The Sauce: Maple Glaze – Maple syrup, olive oil and a touch of ginger are combined with carrots to create a glistening glaze.
The Sauce: Cream Sauce – Chicken stock with half & half and a dash of mustard is lightly thickened for a scratch cream sauce that enhances green beans and mushrooms.
The Sauce: Jellied Cranberry Sauce – Fresh cranberries are simmered to extract cranberry juice then combined with maple syrup. Pour in a mold or small bowl and chill to set.