Dawn's Recipes

Roasted Beet Salad

Dawn — Sun, 24 Feb 2013 03:41:20 +0000

This salad is inspired by one I saw recently at Burtons Grill. I’ve been twice with friends who’ve ordered it, and it always strikes me how beautiful the presentation is. Much to my delight, our recent CSA shares have included many of the ingredients necessary to replicate this salad at home. Burtons tops theirs with some very pretty “micro” greens, whereas I opted to use the alfalfa sprouts I’d received. Use whichever you prefer. I can also totally see this working with blue cheese if goat cheese isn’t your thing. Candied pecans can be used in place of candied walnuts, golden … Continue Reading →

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Bacon Rose Bouquet

Dawn — Thu, 14 Feb 2013 23:17:38 +0000

Firstly, let me apologize for not posting this before Valentine’s Day. I couldn’t very well make it in advance since I was giving it to my husband. I had to wait till he was at work today, otherwise the telltale aroma of bacon filling our house would have given it away. Plus, he reads my blog. If you’re not celebrating Valentine’s Day till the weekend, I’ve still got you covered. Otherwise, why not Pin this now and you’ll have it ready for next Valentine’s Day, or for Father’s Day, or for that special someone’s birthday? I can’t take full credit … Continue Reading →

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Whole Wheat Buttermilk Waffles

Dawn — Wed, 23 Jan 2013 11:00:56 +0000

This recipe is adapted from King Arthur Flour’s Classic Buttermilk Waffle recipe. I love a good waffle, but it’s so easy to wind up with waffles that are mediocre at best. They often end up either too dry from overcooking or with an exterior that is too spongy. One trick is to use pastry flour. Pastry flour gives waffles a delightfully crispy exterior and a tender, light interior. I received a bag of whole wheat pastry flour in a recent CSA (Community Supported Agriculture) share and decided to see how it would fare in a waffle recipe. I was afraid the … Continue Reading →

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Baked Winter Squash Slices

Dawn — Wed, 16 Jan 2013 11:00:46 +0000

Delicata squash is something I discovered recently thanks to my local CSA (Community Supported Agriculture). It is a long, round heirloom squash with ribbed sides. The think, edible skin is yellow with darker yellow or green stripes. The flesh is the color of orange sorbet. It is similar in taste and texture to acorn squash. Because of its thinner skin, delicata doesn’t keep as long as most winter squash, so try to prepare it within a few days of purchase. The recipe below is a method I frequently use to cook acorn squash, unless I’m trying to be all fancy … Continue Reading →

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Roasted Carrots and Parsnips

Dawn — Wed, 09 Jan 2013 11:00:29 +0000

One of the things I love about our winter CSA share is all the root vegetables we get. These hearty vegetables really stand up well to roasting, and the process brings out their natural sweetness. A little olive oil, some seasonings, and a bit of time in the oven is all it takes to turn these seasonal beauties into a fantastic side dish. Here I used carrots and parsnips, but don’t stop with just those. This method works well with turnips, rutabagas, kohlrabi, yams and more. You’ll have even the pickiest eaters requesting seconds. Print Roasted Carrots and Parsnips Prep … Continue Reading →

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Twice Baked Potatoes

Dawn — Wed, 02 Jan 2013 11:00:54 +0000

I hope everyone had a fantastic 2012 and is looking forward to a stellar 2013! I have some new content ideas I’m excited to implement this year. Life with a toddler and a newborn doesn’t give me a lot of extra time, but I think I can still squeeze it all in. This recipe started out as something an ex-boyfriend would make for parties. (Hey, I guess the relationship wasn’t all bad!) I showed him a few tricks to improve the texture and flavor. It’s undergone even more changes since, resulting in a more consistent end result. It’s still one … Continue Reading →

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Chocolate Caramel Thumbprint Cookies

Dawn — Wed, 19 Dec 2012 11:00:24 +0000

I adapted this recipe from Favorite Brand Names: Gifts from the Christmas Kitchen. It’s a fantastic book with lots of gorgeous photos, yet I keep going back to this one recipe. Someday I’ll get around to trying the others. Meanwhile join me in falling in love with this recipe. The cookies are chewy and brownie-like in taste and texture. Combined with the caramel and pecans, they remind me of the decadent turtle candies I always request from my husband each Valentine’s or Mother’s Day. While they do take a bit of time to prepare, the recipe is actually quite simple … Continue Reading →

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Penuche Fudge – Brown Sugar At Its Best

Dawn — Wed, 12 Dec 2012 11:00:14 +0000

It’s confession time! I didn’t actually make the beautiful fudge pictured above. It’s one of my mom’s specialties, so I asked if she’d whip up a batch for me and let me post the recipe this week. I’m still adjusting to being a mom of two and recovering from my latest c-section, so she was kind enough to oblige. Aren’t moms great? I can remember growing up and watching my mom make this fudge. She’d sit down with the pan full of hot candy and stir like mad until it was ready to pour. You get a free upper body … Continue Reading →

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Magic Cookie Bars

Dawn — Wed, 05 Dec 2012 11:00:27 +0000

This cookie recipe has been around forever. There are infinite variations of it around the Internet, sometimes under different names. My mother-in-law calls them Hello Dolly Bars. I got this version from my aunt at least a couple of decades ago. I debated posting yet another incarnation until a friend asked me recently for the recipe. I feel it is my duty as a recipe blogger to spread awareness about such important things as what is possibly the world’s easiest cookie recipe. Seriously, there’s no mixing, rolling or shaping. Just dump the ingredients in the pan in the proper order … Continue Reading →

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Shepherd’s Pie

Dawn — Wed, 28 Nov 2012 11:00:20 +0000

It seems everyone has their own idea of what goes into a Shepherd’s Pie. Some people prefer it with corn, while others prefer carrots. I like mixed vegetables in mine. Some like to add a gravy base to the meat filling, while others leave it dry. Mine is somewhere in-between. One of the great things about Shepherd’s Pie is that it’s a complete meal unto itself. This makes it great for weeknights when you get so frazzled focusing on the main course you forget to decide on a vegetable till the last minute when everything’s just about ready to serve. … Continue Reading →

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