We Like To Cook!

Treat Mom to the Perfect Brunch

2026-04-29T09:48:00.000-04:00

Each year, we all do our best to spoil our Moms on the day named just for her. We lay plans to let her sleep late and make her breakfast in bed. This year, why not go a step further and plan a brunch for the whole family replete with breakfast and lunchtime favorites accompanied by cocktails to complement the offerings. If you’re new to planning a brunch and would like to make your own this weekend, here are a few ideas that will make your brunch a treat worthy of Mom.

Eggs:
Eggs are the staple to brunch menus. Whatever you decide to cook, always include an egg recipe as either the main dish or a side dish. However, making eggs doesn't necessarily mean you have to be satisfied with the common scramble. Be creative! There are several ways you can dress up your eggs.

Herbs are a marvelous addition to accentuate their flavor. Parsley, cilantro, dill and tarragon are all good choices. One of the most common mistakes one can make when making eggs is to overcook them. Depending on how you’re making them, the perfect eggs will be creamy and buttery to the touch. A technique you can use for the perfect eggs are to turn off the burner as soon as they appear slightly under cooked They’ll finish cooking as they rest on the pan. Another trick for better eggs is to add about a tablespoon of water into your egg mixture. This will make them airy and fluffy. Other egg dishes that lend themselves to a brunch buffet are frittatas, eggs benedict, omelets or even a south of the border classic like huevos rancheros!

Meats and Veggies:
Meat always makes an appearance at brunch. Europeans commonly serve platters of cold cuts and cheeses as part of their typical breakfast buffets.Whether it’s bacon, sausage, chorizo, pancetta or ham, meat is always a binding element that brings veggies (like red and green pepper, tomatoes, potatoes, mushrooms, or onions) and eggs together. Meat and veggie skillets are popular side dishes for brunch, providing a savory and salty contrast.

Crepes, Waffles and Pancakes:
Another component for a successful brunch is to have breads and pastries that will contrast the hearty taste and texture of eggs. Most common brunch ideas for batter-made foods are crepes, waffles or pancakes.

Waffles and pancakes are probably the easiest to make, nevertheless the bad execution of said dishes could make them chewy or tough. A tip to keep batter from becoming dense in the pan or oven is to hold back from over mixing. The more you beat the batter the denser they’ll be, leaving you with thicker but tough pan-fried dough.

Fruit:
There is nothing more spectacular than fresh seasonal fruit to complement any brunch table! Strawberries, blueberries, a selection of melon and even pineapple are delicious on their own or served atop your pancakes, crepes and waffles.

Beverages:
There are a variety of drinks that will both quench your thirst and enhance your brunch menu. Freshly squeezed orange or grapefruit juice are popular favorites. These also make delicious mixers for brunch cocktails such as mimosas or grapefruit sparklers. Bloody Marys are another common brunch beverage and our personal favorite is a Creole version:

4 oz. tomato juice
1 ½ oz. vodka
1 tablespoon Creole mustard (we use Zatarain’s)
1 teaspoon prepared horseradish
1 dash of Worcestershire sauce
Hot sauce to taste (we prefer Louisiana brand)
Lime wedge for garnish
Pickled okra (or any of your favorite vegetable condiments)

Combine all liquid ingredients in a cocktail shaker with ice. Pour into your favorite glass and add lime wedge and pickled okra.

By planning ahead and getting a little creative, you can start Mom’s day with a treat she will never forget!

Originally posted 5/7/2013

What is a Gourmet Baby Anyway?

2026-02-16T00:26:00.000-05:00

Lately we have been asked to review several cookbooks which we truly enjoy doing. It exposes us to new cuisines, recipes and most importantly, to new food stories. Recently, we was asked to review a cookbook titled “Growing Up Gourmet” promoting the idea of raising children to be non-picky eaters. While I'm sure that it is a lovely book with wonderfully useful information, I find that I am extremely irked by the title. Please be clear that this is not a review of that cookbook (or any other), but a long coming disquisition.

Teaching children to eat a variety of healthy foods does not make them gourmet. It makes them well-adjusted children who develop healthy diets and eating habits. Over the years, we have known more than a few parents who feed their children chicken nuggets on a nightly basis and making a separate meal for themselves including one mom who regularly carried a cooler bag with turkey hotdogs so that her son would be able to eat when visiting friends.

When, for a short period of time, our son adopted a “brown” diet, wanting only meat, potatoes and plain pasta and going on a hunger strike when we did not comply to his dietary wishes. Worried he was not getting a balanced diet, we discussed this with his pediatrician who said, “No child will willingly starve to death.” Sure enough, he ate “colorful” foods when he was hungry and learned to eat what he was served.

Many doctors and specialists fear that eating the same foods on a continuous basis may lead to a consistent lack of intake of very important vitamins and nutrients. Further there is some evidence suggesting that a monotonous diet can interfere with sleep patterns. Another theory is that more children are developing food allergies because they are not being exposed to common allergens, such as nuts and shellfish, at an early age, if at all.

For most parents, teaching children to eat foods they are preparing for the rest of the family makes economic sense or even an economic necessity. Purchasing those tiny jars of prepared baby food can get extremely expensive and puts a huge dent in a family's grocery budget.

It is so easy to make your own baby food; so easy in fact, that it is hard to believe the amount being charged for a 2-ounce jar of baby food! Most fruits can be mashed or pureed from the raw fruit with little or no preparation or can be easily adapted for kids from the less expensive “adult” packaging. A perfect example of this is applesauce which is quite inexpensive in a large jar and very versatile.

Our boys always LOVED mashed bananas, mango, and avocado, and yes, avocado is a fruit! As much as you like avocado toast, so will they. Peel and take out the pit of a ripe avocado or mango – they do not need to be cooked! The nice thing about making your own baby food rather than depending on the flavors available in jars is that you can make combinations that your baby likes and naturally sweeten vegetables that might be less appealing with sweeter fruits or vegetables. Simply puree raw and/or steamed vegetables together. Freeze excess amounts in an ice cube tray for serving-size portions later on. And, don't be afraid to add a small amount of fresh herbs and spices (many of which have added health benefits) to the mix (except maybe for chili peppers). A favorite in our house was always carrot-mango. Try some of these combinations with your babies:

Mango Carrots with Ginger
Peachy Sweet Potatoes with Cinnamon
Avocado and Spring Peas
Basil Zucchini
Banana, Potato, Coconut
Apple Chickpea Hummus with (a pinch of) Curry
Cauliflower, Pear, Parmesan
Pumpkin, Papaya, Paprika
Beets and Rutabaga

There are so many delicious foods in the world. Let your youngsters enjoy them early and often!

Romantic Rack of Lamb

2026-02-12T03:30:00.000-05:00

When the boys were little, it was never easy to find a babysitter on Valentine’s Day so we would put the kids to bed early and have an intimate dinner with a good bottle of wine and these amazing mustard-coated lamb racks served rib ends up and gently interlocked on an heirloom silver platter. A simple dessert of fresh strawberries capped off a quiet romantic evening.

The boys are older now and enjoy these lamb chops as much as we do. The racks can be cut into individual servings as well, then coated and roasted in the same manner. which makes serving a bit easier. You may want to have extra napkins handy because it is impossible to resist gnawing the bones to get every last tidbit.

2 racks of lamb about 7 ribs each
2 tablespoons Dijon mustard
2 large cloves of garlic
1/2 teaspoon kosher salt
1 1/2 teaspoon oregano (or rosemary or thyme), fresh or dried
2 tablespoons lemon juice
1/4 cup olive oil
1 cup coarse breadcrumbs, fresh or Panko
2 tablespoons melted butter

Mix the mustard, garlic, salt, herbs, lemon juice and olive oil and whisk together until it reaches the consistency of mayonnaise.

Your racks should be frenched for the best presentation. If your butcher did no French the racks, do this first. Then, score the fat side of the racks lightly by making shallow crisscross cuts. Leave the rib ends free and coat the tops and sides of the racks with the mustard mixture. This can be done up to a day in advance and kept refrigerated until ready to cook.

Melt the butter and mix with breadcrumbs.

Preheat your oven to 500°F. Roast the lamb for 10 minutes at 500°F to sear. Reduce the thermostat to 400°F removing the lamb from the oven to spread the bread crumbs over the top of the lamb racks and return to the oven. Roast the meat for another 20 minutes, to rosy rare. A meat thermometer insert into the center should read125°F. The meat should be just slightly springy when pressed. Remove the racks from the oven and let rest 5 minutes serving.

2/14/14

Italian Blood Orange Salad

2026-01-29T13:24:00.001-05:00

For those of you who have attended true Italian family dinners, you know that they are usually epic with multiple courses and dishes. There are many different thoughts about when a salad should be served in an Italian meal. The typical answer is that “it depends.” It depends on the region, the family, or the time of year. In Rome, a salad of mixed greens is commonly served as a side dish for grilled or roasted meats or breaded cutlets. In Northern Italy, salads are served as a course following the main dish (or secondi), while the custom among Italian-Americans is to eat the salad after the appetizers (antipasti) and before the first course (primi).

Regardless of when you choose to serve it, this is the perfect salad to accompany any Italian meal. This recipe relies heavily on the quality of all the fresh ingredients, so be sure to have the freshest citrus, fennel, and red onion to ensure the perfect texture and flavors. This super-fresh salad brings together all our favorite ingredients into a vibrant dish that is a treat for your eyes as well as your taste buds! The contrasts of the slightly spicy onion, the crunchy anise, and the tart citrus... nirvana.

1 fennel bulb, sliced thinly
1 medium red onion, sliced thinly
2 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
3 blood oranges, peeled and sliced
Salt and freshly ground black pepper

Slice the onion and fennel as thinly as possible (reserving the fennel fronds for garnish). We use a mandolin on the thinnest setting. Place onions and fennel in a salad bowl and toss with the olive oil and vinegar. If white balsamic vinegar is not readily available, feel free to substitute champagne vinegar or even unseasoned rice vinegar. (In our opinion, lemon juice is just a little too tart.)

Peel the oranges and slice them as thinly as possible with a serrated knife. (The mandolin beats up them up too much.) Can't find blood oranges? You can use Cara Cara or navel oranges. Gently toss the oranges with the fennel and onions before plating.

Garnish the salad with the delicate fronds from the fennel and sprinkle with salt and freshly ground black pepper. The black pepper adds a nice nuance to the dish, so really don't skip it.

Making Your Own Yogurt at Home

2026-01-18T12:08:00.000-05:00

In the late 1970s, my Mom received a Salton yogurt maker as a Christmas gift. I remember thinking at the time what an ironic gift as she detests yogurt, however, Dad loved it and would eat it every morning for breakfast given the option. Thus that little 5-cup appliance became the workhorse of the kitchen for many (many) years. We lived in the boonies which at the time made shopping for fresh yogurt a chore, but with the purchase of one container of plain yogurt and a large box of instant nonfat dry milk, Dad had yogurt for at least a month or longer.

Recently a friend told me she had made yogurt and was in love with the taste and texture. She had made her batch using the oven light to keep the yogurt incubate the cultures overnight. Brilliant. Dom eats the small fruit-on-the-bottom cups of yogurt for breakfast each day and I like to use yogurt in smoothies; that’s a whole bunch of little yogurt cups… So I got online, did a little research and decided to try my own.

Here’s what I learned:

You can use any type of milk (unpasteurized, whole, 2%, skim or nonfat dry milk) with the exception of ultra-pasteurized.
The milk is heated to 180° Fahrenheit to kill off any wild bacteria, yeast or mold spores that would compete with your yogurt cultures and denature proteins in the milk to bind with caseins to create a firmer, thicker yogurt curd.
The heated milk should be held at 180°F for 30 minutes. This is the most important step in creating the creamy consistency and texture you want for your yogurt. I did this by keeping it in an oven pre-heated to 180° F.
Allow the milk to cool to 115°F since this is the ideal temperature at which yogurt cultures reproduce.
Skim the ‘skin’ from the surface of the cooled milk. This step is actually optional but most people dislike the texture it adds to the finished product.
When the milk has cooled to the proper temperature, stir in your yogurt culture. You can use a powdered culture for a particular strain or a high quality commercial yogurt that has “live active cultures.” Add roughly 1 tablespoon of starter for each quart of milk (1/4 cup of yogurt for a gallon of milk).

Pour your yogurt into glass jars you wish to store the yogurt in.
Maintain the temperature of the jars between 100° and 115° for 5 to 10 hours. To accomplish this, I allowed the oven to cool with the door open while the milk was cooling (remember I left the milk in the oven at 180°F for 30 minutes), then I placed the jars in a pot of water that was 115°F. I placed the pot in the oven with the oven light on and left the pot in the oven overnight.
You can test the yogurt at any point by tasting it. It should have the consistency of panna cotta, showing a nice separation when you dip into it with a spoon. Out of curiosity, I tested the mixture at the 3-hour point. A more solid mass was developing at the center, but the yogurt was still very loose. At the 10-hour mark, the yogurt was fully developed.

The finished yogurt will have likely have a watery liquid that rises to the surface. This is milk whey which can either be stirred back into the yogurt or can be drained for a thicker finished product. Add the whey to your favorite smoothie recipe.
If you like your yogurt even thicker, you can strain it further to make a Greek-style yogurt by carefully scooping the set yogurt, being careful not to break up the curds, into a colander lined with cheesecloth. Allow the yogurt to drain over a dish until it reaches the consistency you prefer.
Refrigerate for at least two hours to allow the yogurt to set completely. It will continue to thicken and achieve that stark white opaqueness you are looking for.
Don’t forget to set aside enough yogurt as starter for your next batch of homemade yogurt!

The newly made yogurt was begging to be eaten which provided me the perfect opportunity to try Setton International Foods new Pistachio Berry Blend made with tart cherries and cranberries, roasted almonds, cashews, and of course, pistachios. A match made in heaven! The dreamy, creamy yogurt, crunchy nuts and chewy berries will most definitely be my new breakfast addiction.

While we received a complimentary sample from Setton International Foods, Inc., all opinions are honest and unsolicited.

Lucky Dumplings for the Lunar New Year

2026-01-14T09:07:00.001-05:00

The Lunar New Year is one of the most significant of Asian holidays and is a time for feasting, reflection, and renewal. Traditionally celebrated over 15 days, the holiday starts with the first lunar new moon of the year and ends on the full moon. Chinese New Year 4724, which begins Tuesday, will be the Year of the Horse. The New Year's Eve family dinner represents a night of unity, reunion, and harmony. Popular lucky dishes include anything whole (complete) or long (longevity). Traditional favorites include whole chicken, duck, or fish served with long noodles, long leafy greens, and long string beans. Fresh and candied fruit, especially kumquats and oranges, represent good health, happiness, prosperity, and blessings.

Chinese dumplings called jiaozi (“gee-OW zeh”) represent wealth because they are shaped like ancient silver and gold ingots, which were used as currency during the Ming Dynasty. Interestingly, the first banknote of China was called "Jiaozi." I adore these hearty little bundles of joy filled with cabbage (prosperity and luck), pork (strength and wealth), and green onions (long life and eternity). Until this week, I have enjoyed them at Chinese restaurants. Amazingly, they are actually quite easy (and fun) to make at home. For those not ready to fully embrace the “from scratch” concept, pre-made dumpling wrappers are available in most Asian and ethnic markets.

Dumpling Wrappers:
2 cups all-purpose flour
1/4 teaspoon salt
2/3 to 3/4 cups boiling water

In a mixing bowl, combine flour and salt and then slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks or a fork until a ball is formed and the dough is not too hot to handle.

On a floured surface, knead the dough until it becomes a tight ball. This is harder than you think it will be. Keep folding and kneading until the dough is smooth and elastic.

Place the dough back in the bowl and cover it with a damp cloth and allow it to rest for about an hour. Resting the dough is important because otherwise, the dough is difficult to roll out and shape.

Working on a floured surface with floured hands, roll out dough to form a long 'noodle' about 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 4 inches in diameter.

Pork and Ginger Filling:

3 cups Napa or regular cabbage, shredded
2 teaspoons salt
1/2 pound ground pork
2 tablespoons scallions, finely chopped
2 tablespoons fresh ginger, grated
1 tablespoon garlic, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 egg, beaten

Sprinkle cabbage with the salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. You will be amazed at how much water can be extracted from the cabbage. The dryer the cabbage; the better.

In a large bowl, thoroughly mix the cabbage with all of the other ingredients. Cook a tester to check the seasoning and make any wanted adjustments.

Place a small mound of filling in the middle of the wrapper. Be very careful not to touch the edges with the filling as this will impede the proper sealing of the dumplings. Fold the wrapper in half to form a half-moon shape. Starting on one end, pleat the wrapper tightly together until the dumpling is completely sealed. There will be approximately 10 folds per dumpling. Rest the dumplings with the folded edges straight up. You can also use a dumpling press, which makes uniform pot stickers and dramatically speeds up the process.

To cook, bring two inches of water to a boil in a wok or sauce pot. To prevent dumplings from sticking during cooking, lightly coat the steamer basket with oil (or you can line the steamer basket with several cabbage leaves). Steam 6 dumplings at a time in the basket, being careful not to over-crowd, for 8-10 minutes with a tight-fitting lid.

While the dumplings are steaming, whisk together a tangy dipping sauce:

1/4 cup soy sauce
1/4 cup rice wine vinegar
2 teaspoons honey
1 teaspoon fresh ginger, grated
1/2 teaspoon sesame oil

Combine all the ingredients and mix until the honey is fully dissolved. Drizzle some sauce over pot stickers and garnish with chopped scallions. Serve the remaining sauce in a small bowl for dipping.

Jan 30, 2014

King Cake for Mardi Gras

2026-01-09T11:26:00.000-05:00

Many people do not know that the term Mardi Gras actually means “Fat Tuesday.” Fat Tuesday is the last day of the Carnival season which begins on Twelfth Night (January 6th is the twelfth night after Christmas which is also known as the Feast of the Epiphany) and ends the day before Ash Wednesday. This is the last opportunity to celebrate before the beginning of Lent. The pre-Lenten carnival has Roman Catholic origins and is celebrated in New Orleans, as well as Brazil, France, and Germany. A tradition of the Mardi Gras season is the King cake. The cake has hidden within its sweet brioche, a token, usually a plastic or ceramic baby, coin, or bean to represent Mary and Joseph hiding their baby from King Herod's persecution. When the cake is cut the recipient of the token is the King (or Queen), and can expect good fortune in the coming year. The recipient is also responsible for providing next year’s King cake. King Cakes have a reputation of being hard to make, but I think this recipe will put an end to that myth.

King Cake Dough:
1 package active dry yeast (1 Tablespoon)
½ cup warm milk
1/4 cup butter
1/4 cup sugar
3 eggs
3 ½ cups sifted flour

Filling:
4-6 ounces jam or preserves of your choice
1/4 cup softened butter

1 token (baby, coin, bean)

1 teaspoon cinnamon (optional)

1/4 cup chopped pecans (optional)

In a small bowl, dissolve yeast in warm milk and allow to proof (bubble). In a large bowl, cream together 1/4 cup butter and sugar. Add the eggs one at a time, stirring between additions. Next, add the yeast mixture, and mix. Gradually blend in the flour one cup at a time. Mix together until a soft dough is formed. Cover the dough with plastic wrap or a damp towel and let rise in a warm location until it doubles in size, about 2 hours.

Gently deflate the dough and transfer to a floured surface. Roll out the dough into a large rectangle. Grease the token and push it into the dough, then rub 1/4 cup of softened butter over the rectangle of dough. Spread preserves over the buttered rectangle. Starting from one long side, roll the rectangular dough into the shape of a tube. Pinch the seam and gently place the roll on a greased cookie sheet to form a ring, pinching the ends to seal.

Cover the ring again with plastic wrap or a damp towel and let rise for 30 minutes to an hour. Place in a pre-heated 375º oven and cook for about 20 minutes or until the top is golden brown. It should feel firm to the touch and have an internal temperature of about 190°F.

Let the pastry cool and decorate with purple, green, and yellow frosting and colored sugars. Add beads to the plate for decoration.

Epiphany, mardi gras, fat tuesday

January is National Soup Month: Seafood Chowder

2026-01-02T23:11:00.001-05:00

Soup is one of the oldest forms of food right up there with bread. Although it was not until the invention of waterproof containers, about 9,000 years ago, that soup came into existence, the fact that an entire month is devoted to celebrating soup is a testament to its continued universal popularity.

Soup can be dated back to about 6,000 B.C. and was first made of hippopotamus (disgusting, eh?). Soup is made by combining ingredients, such as meat, vegetables or beans in stock or hot water, until the flavor is extracted, forming a liquid meal. There are lots of variations on the basic theme of soup, each offering a wide range of nutritional benefits.

Soup, first known as "sop," was originally a piece of bread served with some type of broth. People used to pour sop over a piece of bread or over broken off chunks of bread in a platter allowing it to soak up all the broth and then they would eat it. As time went by sop was placed in deeper bowls and the liquid became the focal point instead of the bread. In modern day, the word sop is used to define the act of sopping up food.

Every country in the world has soup recipes and family traditions from long ago so it comes as no surprise that soup is a favorite in most households. We have all been nursed back to health with chicken noodle soup, warmed on a frigid day by a hot bowl of tomato soup with grilled cheese sandwiches and celebrated holidays with green bean casserole with cream of mushroom soup.

New England-style chowder is a favorite in our family with the ingredients varying depending on what is fresh at the market and what we have on hand. This is the basic formula, but don’t be afraid to experiment to create a chowder that will become your own family recipe to be handed down to the next generation.

2 teaspoons olive oil
¼ lb. country ham or bacon, cut into 1/8-inch cubes
1 large onion, finely chopped
1 cup celery, chopped
6 cups fish or vegetable stock
4 cups russet potatoes, cut into 1/4-inch cubes
2 bay leaves
1 lb. (30-count) shrimp, shelled and deveined
1 lb. clams (and juice), chopped
1 lb. cod, skin and bones removed, bite-sized pieces
½ cup heavy cream
1/8 teaspoon cayenne pepper
Kosher salt and ground white pepper
Old Bay seasoning (optional)
Fresh parsley, chopped for garnish (optional)

Heat a medium skillet over low heat adding enough olive oil to coat the bottom of the pan. Add ham and cook for 5 minutes and then add onion and celery and cook, stirring, until soft.

In a separate stock pot, bring stock and bay leaves to a simmer. Add diced potatoes and cook for about 15-20 minutes, until just tender.

Add ham and vegetable mixture to the stock pot and stir to mix well. Then add shrimp, clams, and fish, and simmer for 5 more minutes.

Next, add cream and season the chowder with cayenne, salt, and white pepper.

Remove the bay leaves and serve hot with parsley and Old Bay seasoning. We put some hot sauce on the table too.

January 21, 2012

Warm Prosperity Dip for the New Year

2025-12-30T00:00:00.000-05:00

Those of us that live in the South are accustomed to the tradition of eating collards, black-eyed peas, and pork on New Year’s Day to ensure luck, wealth, and happiness in the coming year. Yet many do not know the symbolism behind each of the prescribed ingredients for prosperity.

Cooked greens of any sort, including cabbage, collards, kale, and spinach, are eaten on New Year's in different countries because the green leaves look like folded money, and symbolize economic fortune. It's widely believed that the amount of wealth you'll have in the new year is directly proportionate to the amount of greens you eat on New Year's day.

Eating a black-eyed pea for each day of the new year (366 this year because it’s a leap year) is said to bring luck and good fortune. According to Southern folklore, this tradition traces back to the Civil War when many ran out of food while under attack. After the Northern troops commandeered Southern food supplies, all that was left was field peas (and greens and salt pork). The Southern residents felt fortunate that they still had food to eat thus making the peas lucky.

Legumes of all sorts are consumed on New Year’s Day in other parts of the world and are believed to be symbolic of money. Their small, round appearance resembles coins that swell when cooked so they are consumed with financial rewards in mind. For some, the tradition also signifies a year’s worth of good health. Black-eyed peas for example are high in nutritional value, containing calcium, fiber and protein, all for less than 200 calories a cup, depending on how you prepare them.

Now pork has an even stranger association: the custom of eating pork on New Year's Day is based on the idea that pigs symbolize progress because pigs root in the ground, pushing forward. Thanks to the rich fat content found in pork, it also signifies wealth and prosperity. For us, pork symbolizes happiness because who isn’t happy eating bacon?!

In planning for our New Year’s Eve festivities, we want to create a dish with these traditional ingredients in mind. And, of course, it isn’t a party without dip, right? So, starting with the idea of the old reliable warm spinach dip, I headed to the farmer's market to get fresh collards, where in addition to the gorgeous greens, I also found black-eyed peas in the bulk bins. A plan was forming in my head… beans would be a healthy substitute for cheese in our dip. A package of bacon and we were good to go.

Warm Prosperity Dip
5 bacon slices, cooked & chopped
1 small onion, chopped
2 garlic cloves, chopped
2 cups collard greens, blanched and chopped
2 cups black-eyed peas, cooked
8 ounces cream cheese, room temperature
½ teaspoon black pepper
½ teaspoon salt
Tabasco (optional)
¼ cup freshly grated Parmesan cheese

Prepare collards by bringing a large pot of lightly salted water to a boil. Wash the collard greens and remove tough stems. Place the collard leaves in the boiling water and boil for approximately 20 minutes. Drain collards and let cool.

Cook bacon over medium-high heat for 5 to 6 minutes or until crisp. Remove bacon from the pan, drain on paper towels and set aside. Using about 1 tablespoon of the bacon drippings and stirring to loosen particles from the bottom, sauté the onion and garlic until the onion is translucent about 3 to 4 minutes.

Combine the cream cheese, cooked black-eyed peas (soaked overnight and boiled until tender with salt and pepper) sautéed onions, salt, pepper, and Tabasco (as desired) in the bowl of a food processor, and pulse until fully combined.

Squeeze out the excess liquid from the cooled collards using a kitchen towel and then coarsely chop greens. In a large mixing bowl fold collards into the black-eyed pea puree until fully incorporated then transfer the dip to a lightly greased 1.5-qt. baking dish or smaller ramekins.

Crumble the reserved bacon pieces and sprinkle the Parmesan cheese and bacon over the top of the dish. Bake in preheated oven until bubbling, about 20 minutes. Garnish as desired. We dusted the top with smoked paprika, but chopped scallions would be a nice addition as well. Serve with toast, assorted crackers, flatbread, crudities, or whatever suits your fancy. And while we know it will be difficult, leave a smidgen behind in the dish to guarantee a stocked pantry in the New Year.

Have you ever wondered if there are foods you should avoid eating on New Year’s Day? Apparently, eating any winged fowl could cause your good luck to fly away. And because chickens have the tendency to scratch backward, eating yard birds could cause you to dwell on the past and/or could lead to serious setbacks in the coming year.

Sautéed Greens (Verdi Saltati) for Luck

2025-12-29T10:48:00.000-05:00

Cooked greens of any sort, including cabbage, collards, kale, and spinach, are eaten on New Year's day in different countries because the green leaves look like folded money, and symbolize economic fortune. It's widely believed that the amount of wealth you'll have in the new year is directly proportionate to the amount of greens you eat on New Year's day.

Sautéed greens are healthy, easy, and wonderfully adaptable. They are an addition to our dinner table at least once a week. They can be mixed with pasta or white beans for a hearty vegetarian meal, served as a side dish or Dom’s favorite served in chicken broth with veal meatballs as Italian wedding soup. Served cold, they make a delicious summer salad, too.

Cooking greens, also known as “potherbs,” are leafy green vegetables that are among the most widely grown vegetables worldwide. The term “leafy greens” refers to vegetables like cabbage, endive, escarole, spinach, broccoli, rapini, collards, turnip greens, mustard greens, kale, Swiss chard, and even dandelions. They are grown specifically for their leaves and stems, (though sometimes the stems are not edible.) Collards, which are considered to bring a year of good fortune if eaten on New Year’s Day, were cultivated and eaten by the ancient Greeks and Romans. They are the oldest leafy green within the cabbage family.

¼ cup extra-virgin olive oil
1 bunch leafy greens, blanched (see below)
3 cloves garlic, smashed
½ teaspoon crushed red pepper flakes
Kosher salt, to taste

Blanching is a technique used to soften vegetables before their final preparation. All leafy greens (except spinach) benefit from being blanched prior to sautéing. For greens with thick stems or ribs, separate these from the leaves, place them in boiling water and cook them for about 5 minutes. Add the leafy pieces and stir with a wooden spoon until the water returns to a boil. As soon as the greens are a bit limp, (but not soggy looking) which should take another 3-5 minutes, remove the greens to a dry towel and drain briefly.

Heat olive oil in a heavy pan or skillet over medium-high heat. Add parboiled greens (or spinach) and cook, turning occasionally for about 5 minutes until just starting to brown. Add minced garlic and crushed red pepper and cook another 2-3 minutes. Sprinkle water (up to 2 tablespoons as needed to keep the greens from burning or sticking to the bottom of the pan. When the garlic looks golden and the greens are slightly browned, remove to serving plate and salt to taste. Sprinkle with mollica for added texture.

12 Days of Holiday Cookies

2025-12-08T09:00:00.000-05:00

There is nothing like the scent of vanilla wafting through the house as

the holiday cookies are baking. We have compiled some of our family favorites for you.

Simply click on the picture to be taken directly to the recipe!

Meet the Original Tom & Jerry

2025-12-08T08:36:00.000-05:00

This very potent variant of eggnog which is served hot with brandy and rum was a popular drink in the U.S. and England from the mid-1800s until the Eisenhower administration. “Thomas and Jeremiah” was a jokingly-highfalutin’ name for the frothy hot drink once every bit of piece of American Christmas iconography as mistletoe and roasted chestnuts. In the 1880s, the New York Sun reported that the most fashionable barrooms would place a huge ornamental and costly punchbowl midway on the bar at Christmas time.

However, the stylish martinis and “wallbangers” of the swinging ’60s instigated the demise of the Tom and Jerry craze. We first encountered this heady libation at a neighbor’s home several years B.K. (before kids.) We were very excited to find the recipe in our first cookbook “The Joy of Cooking” copyrighted in 1975 (which has been adapted below.) We’ve been told that later versions of the cookbook do not include this recipe.

Contrary to popular belief, the drink’s name is not related to the popular MGM cartoon nor was it the brainchild of famous bartender "Professor" Jerry Thomas who authored one of the first bartender's guides “How to Mix Drinks” in 1862 either. Instead, it is a reference to Pierce Egan's book, “Life in London” and the subsequent stage play “Life in London” (“Tom and Jerry”) circa 1821. To publicize the book and the play, Egan introduced a variation of eggnog by adding ½ fluid ounce of brandy and rum calling it a "Tom and Jerry." The additional fortification helped popularize the drink.

The drink also features prominently in Damon Runyon's 1932 short story "Dancing Dan's Christmas" which inspired the Broadway musical “Guys & Dolls,” introducing this popular drink and a group of New York street characters who, after having a few “cracks” of Hot Tom and Jerry, embark on a goofy adventure to spread holiday cheer while tarnishing the image of Santa Claus in the process.

Tom & Jerry Batter:

3 eggs
Pinch of cream of tartar
1/4 cup powdered sugar
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Wash the eggs in their shells with mild dish soap before cracking* and separate the egg whites from the yolks. In a large bowl, beat the egg whites with cream of tartar until they are stiff but not dry. In another bowl, beat the egg yolks with sugar, allspice, sugar, cinnamon, and cloves. Gently fold the yolk into the egg whites trying not to deflate the whites. This is the batter that can be stored in the refrigerator for up to a week or it can be frozen.

For each drink:
2 tablespoons of Tom & Jerry batter
½ jigger (3/4 ounce) of brandy
1 jigger (1½ ounces) of dark rum

Dollop batter into a mug and add brandy and rum. Top off the mug with the hot water, milk, or coffee and gently stir to mix thoroughly, and dust each mug with freshly grated nutmeg. To quote Dancing Dan, “you will never taste anything so soothing in your life.”

*The original recipe in “The Joy,” the eggs are used raw. To avoid the threat of salmonella, use the freshest eggs possible and wash the shells before using. You can use pasteurized eggs or you can prepare the batter over a double-boiler if you wish to be extremely cautious.

Challah: Braided Loaves of Tradition

2025-12-08T08:09:00.000-05:00

Something about Challah is synonymous with Autumn. Perhaps this because warm baked bread is awesome on a nippy fall day, but more likely because our Jewish friends begin celebrating their High Holidays during the season. Challah is basically a brioche. Brioche is sweet bread and is likely what Marie-Antoinette was referring to when she said, “If they have no bread, let them eat cake.”

You don’t have to be Jewish to make a Challah. And, there is no rule that the loaves must be braided although the interlaced dough with its egg-wash sheen is surely impressive! You can bake it in small pans to be taken out and eaten with a little butter and jam. You can roll it into little buns to use for sandwiches or you shape it into a loaf to serve at dinner, any day of the week. This bread is extremely versatile, but most importantly it is extremely delicious!

1 cup warm water

1 packet (1 tablespoon) yeast

1/3 cup neutral oil ((butter or lard would make the bread non-kosher)

2 eggs

1 large egg yolk (reserve the white for the egg wash)

1 teaspoon vanilla

1/3 cup sugar (white or brown)

4 cups of all-purpose flour

1 teaspoon Kosher salt

Egg wash: reserved egg white beaten with a splash of water

Instructions:

Dissolve the yeast in warm water with a generous pinch of the sugar and stir to combine. Let stand until you see a thin foamy layer across the top, 5 to 10 minutes. If you do not see tiny bubbles forming on top of the water, your yeast has likely expired or your water was too warm, so you’ll have to start over. Pour oil into yeast liquid when you are sure it is active. In a separate bowl, cream together eggs, egg yolk, sugar, and vanilla.

In the bowl of your stand mixer, add dry ingredients (flour and salt) and whisk to combine. Add egg mixture and roughly mix before adding yeast mixture. Turn your mixer on low to begin blending without sending flour flying all over your kitchen. As the dough comes together, turn the mixer speed up to completely mix and knead.

Fit the mixer with the hook attachment and knead on low speed for 6 to 8 minutes. Alternatively, turn out the dough onto a floured work surface and knead by hand for about 10 minutes. If the dough seems very sticky, add flour a tablespoon at a time until it feels tacky, but no longer like bubblegum. The dough has finished kneading when it is soft, smooth, and holds a ball-shape.

Let the dough rise until doubled. Place the dough in an oiled bowl, cover with plastic wrap, and place somewhere warm. Let the dough rise until doubled in bulk, about 45 minutes to 1 hour.

Divide the dough and roll into ropes. Divide the dough into 3 or 6 equal pieces, depending on the type of braid you'd like to do. Roll each piece of dough into a long rope about 16 inches long. If the ropes shrink as you try to roll them, let them rest for 5 minutes to relax the gluten and then try again.

Braid the dough. Gather the ropes and squeeze them together at the very top. Long loaves of 3-stranded challah are commonly served weekly for Sabbath meals. For a 3-stranded loaf, braid the ropes together like braiding hair or yarn and squeeze the other ends together when complete. Line a baking sheet with parchment paper and place the braided dough on top and sprinkle with a little flour. Cover with a clean kitchen towel and let it rise in a warm place away from drafts until puffed and pillowy, about 1 hour. At this point, your loaf is fairly long and skinny.

Celebration rings are traditionally served during Rosh Hashanah, the Jewish New Year. These loaves are rolled into a circular shape symbolizing the cycle of the year. You can stretch a 3-stranded loaf longer and squeeze the ends together to form a circle. Or, if you are adventurous, you can attempt a 6-stranded loaf. The trick is to remember "over two, under one, over two." Carrying the right-most rope over the two ropes beside it, slipping it under the middle rope, and then carrying it over the last two ropes. Lay the rope down parallel to the other ropes; it is now the furthest-left strand. Repeat this pattern until you reach the end of the loaf. Try to make your braid as tight as possible. Your braid will start listing to the left as you go; it's ok to lift it up and recenter the loaf if you need to. Once you reach the end, squeeze the ends of the ropes together and tuck them under the loaf.

Brush the challah with egg wash about 15 minutes before baking. Be sure to get in the cracks and down the sides of the loaf. Arrange a rack in the middle of the oven and preheat oven to 350°F. Bake the challah 25 to 30 minutes rotating the baking sheet halfway through, until the challah is deeply browned and registers 190°F in the very middle with an instant-read thermometer.

Cool the challah. Let the challah cool on a cooling rack until just barely warm. Slice and eat. Wrap leftover challah tightly in plastic wrap and store at room temperature for up to 5 days. Use leftovers to make sandwiches, French toast, or our favorite – bread pudding!

Chestnuts Roasting on an Open Fire

2025-12-07T23:16:00.000-05:00

We had the best time last night sitting by the fire, roasting chestnuts and singing Christmas carols! Several years ago, we had our fireplace (which was originally designed to burn coal) re-built to burn wood. It was one of the best decisions we ever made! This year we decided to try roasting our own chestnuts. We purchased a chestnut-roasting pan, which looks like a skillet with holes punched in its bottom, and waited for the chestnuts to go on sale.

When buying chestnuts, pick over them carefully, choosing only those that are a rich brown color and firm. If they smell like mold, look dull or blotchy, feel light and rattle, or have pin-holes, leave them behind.

Before roasting the chestnuts, wipe them down with a damp cloth and use a paring knife to cut an “X” on the round side of each nut, to keep them from exploding. Put the chestnuts in the pan, spritz them with a little water, and then set the pan over the flame. Shake the pan frequently and continue roasting until the skins are charred. The skins will peel back from the meat where you cut into them; this should take 10-15 minutes (or longer depending on how hot the fire is.) The tricky part is knowing when they are done. Under-cooked chestnuts are translucent and leathery in the middle, while over-cooked chestnuts get dry and mealy. With practice, you will be able to tell when they are perfect.

Wrap the hot chestnuts in an old towel, squeeze them hard to crush the skins, and let them steam in the towel for five or so minutes to make them peel more easily. Open the towel and peel the chestnuts and serve them warm. Of course, you may want to sing a few verses of “The Christmas Song” before nibbling on the roasted treats!

Happy Christmas to all and to all a good night!!

Celebrate St. Lucia Day

2025-12-07T07:47:00.000-05:00

Sweden’s Christmas season begins on December 13th - Santa Lucia Day. No one is quite sure why Lucia, a 4th century Sicilian saint, came to be so revered in Sweden, but each year a celebration is held to thank the Queen of Light for bringing hope during the darkest time of the year. Her story is that in the days of early Christian persecution, Lucia carried food to Christians hiding in dark underground tunnels. To light the way she wore a wreath of candles on her head. Eventually, Lucia was arrested and martyred hence her saintly status.

Following Swedish tradition, the eldest daughter in each family dresses in a white dress with a red sash, and wears an evergreen wreath with seven lighted candles on her head. She carefully carries coffee and buns to each family member in his or her room. One mandatory element of the celebration is a saffron-flavored bun, called a "lussekatt," or a "Lucia cat."

Lussekatter (St. Lucia Buns)
2 packages active dry yeast
5 1/2 cups all-purpose flour (divided)
1 1/2 cup milk
1/2 cup sugar plus more for sprinkling
1/2 cup (1 stick) butter or margarine
1 teaspoon salt
1/8 teaspoon ground saffron or 3/4 teaspoon ground cardamom
2 eggs, at room temperature
1/2 cup blanched almonds, ground
1 tablespoon finely shredded lemon zest
Raisins
1 slightly beaten egg white

In a large bowl, stir the yeast into 2 cups of the flour; set aside. In a medium saucepan over low heat, stir the milk, 1/2 cup sugar, butter, salt and saffron until the butter is almost melted and the mixture is warm (120 to 130 degrees). Add to flour mixture along with the eggs. Beat with electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the almonds, lemon zest and as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease the surface. Cover and let rise in a warm place until double, 1 to 2 hours. Punch dough down and turn out onto a lightly floured surface. Divide into 4 balls. Cover and let rest for 10 minutes.

Grease baking sheets. Divide each quarter of dough into 12 equal pieces (making 48 rolls in total.) Roll each into a 10-inch rope. Place 3 inches apart on prepared baking sheets. Form each rope into an S-shape, coiling ends like a snail. Press one raisin into center of each coil. Cover and let rise in a warm place until nearly double, 30 to 40 minutes. Heat oven to 375 degrees. Stir 1 tablespoon water into the egg white and brush over buns. Sprinkle with sugar. Bake about for 10-12 minutes or until golden brown. Serve warm (dark tunnel optional.)

Can't Make Enough Almond Biscotti

2025-12-04T12:06:00.000-05:00

Biscotti is the mainstay of every Italian cookie assemblage. They are the perfect addition to every meal, going well with coffee as well as wine. We love these classic treats, but at $13.50 per pound at our local bakery, it is an indulgence to buy. This recipe costs approximately about $5.00 and makes about 2 pounds of biscotti. Years ago, I tried making biscotti and it was a disaster, so I was afraid to try them again. Recently, I reworked an old family recipe with fabulous results! Easy, fast, and better than a bakery. So good in fact, I had to stop at Trader Joe's* to buy more almonds this morning to make my third batch in two weeks. I can't seem to make enough!

2 cups almond flour

1 ½ cups all-purpose flour
1 ½ cups sugar
½ cup brown sugar
2 ½ teaspoons baking powder
1 teaspoon salt
2 cups whole almonds, toasted
4 large eggs
3 teaspoons almond extract
plus 1 teaspoon sugar for dusting

Preheat oven to 350 degrees F. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Stir in almonds. In a small bowl, whisk together eggs and almond extract; stir into flour mixture. (Dough will appear very dry, but will come together when kneaded.) If the dough will just not stick together, add water one tablespoon at a time until the dough just stays together.

The dough will be very sticky, so have your surfaced floured and baking sheet ready before you start to knead the dough. Transfer dough to a floured work surface; knead until smooth. Divide dough in half; shape into two logs, each about 1½ inches high and 2½ inches wide. The logs will spread out a little, so keep this in mind. Place on a parchment-lined baking sheet (or silicone mats), and sprinkle with remaining sugar. Bake the logs until they are puffed and outside is firm (the tops may crack), about 30 minutes. Transfer to a wire rack to cool completely, about 2 hours.

Using a serrated knife, thinly slice the logs crosswise, 1/4 inch thick. Lay slices on two parchment-lined baking sheets. Bake (again at 350 degrees F) until crisp and lightly golden, rotating pans and turning biscotti over halfway through, 20 minutes total. Cool completely before serving or storing.

*Trader Joe's has the best dried fruits and nuts. Bought some raisins and dried cherries to make some panettone too - Stay tuned!

CNN, Italian, Stanley Tucci, Searching for Italy, Tuscany, Italy, cantucci, vin santo

CNN, Italian, Stanley Tucci, searching for Italy, Tuscany, cantucci, cookie, vin santo, Rome

Hot Holiday Gin Toddy

2025-12-03T16:00:00.000-05:00

The weather in the South has finally turned colder, making it feel like it really is December and the season for celebrating the holidays with friends and family. With everyone’s busy schedules, it can be difficult to find a time when everyone can get together. And, let’s face it, while it is always wonderful to see everyone at holiday parties, the usual party fare can get a bit tiresome. If you have seen one cheese log, you've seen them all, right? So why not try something a bit different this year? Perhaps an after-dinner party with desserts and warm drinks, with everyone gathering around a fireplace?

Now what to serve?

Normally, we would start the evening with cocktails; a favorite being gin and tonic. So in an “Ah-Ha” moment, we decided on “Gin Toddies,” a sophisticated spin on the seasonal Hot Toddy to pair with artisanal cheeses and some homemade pizzelles, torrones, and amaretti.

Hot Gin Toddy

1 teaspoon sugar
½ cup boiling water
1 tablespoon lemon juice
1 ½ oz. favorite brand of gin

Put a teaspoon of sugar in a heatproof glass or mug and add boiling water. Stir briefly to dissolve the sugar and then add gin and lemon juice. Stir to combine and garnish drinks with your choice of cinnamon sticks, cloves, cardamom pods, star anise, or lemon slices.

Mix, drink, repeat! Happy Holidays!!

It's Begining to Look a Lot Like Pizzelles

2025-12-02T16:25:00.001-05:00

I try to make pizzelles every year before the Christmas holiday. For those of you who are unfamiliar, pizzelles are also known as Italian wafer cookies. Their name comes from the Italian word “pizze” meaning round and flat. In Scandinavia, they are known as Lukken. They are made in a pizzelle iron similar to waffles. The original Italians pizzelle irons were forged by blacksmiths and would be created with original designs or family crests on them. They were lovingly handed down from one generation to the next. They are a seasonal favorite at our house. All our friends from up north (especially Youngstown, Ohio) are sure to visit to get a stack.

Classic Pizzelles
3 eggs
¾ cups sugar
½ cup margarine, melted
4 Tablespoons anise extract
1 ¾ cups of flour
2 teaspoons baking powder
2 Tablespoons anise or fennel seeds, optional

Preheat pizzelle iron. Cream together eggs and sugar, then add melted margarine that has been cooled and anise extract. Add flour and baking powder and mix until smooth. Add anise seeds and mix well. If batter is too thick add water a tablespoon at a time until it is the desired consistency. Using a teaspoon, drop one spoonful of batter on iron for each cookie. Makes about 3 dozen cookies.

Hint: I place the batter in a Ziploc bag and snip off one small corner (like a pastry bag) and squeeze out a teaspoon-sized dollop on the iron for each cookie. It gives you better control and is MUCH less sticky. And clean-up, well... much easier!

Kid-Friendly Cinnamon Sugar Snowflakes

2025-12-01T15:18:00.000-05:00

Christmas is the time of traditions and nostalgia. The smell of cinnamon and spruce brings memories of childhood holidays flooding back. Opening the boxes of ornaments is like visiting with friends you haven’t seen for a year. I get a tingle of excitement on cookie day when we put our favorite Christmas music on and break out handwritten cookie recipes along with the collection of holiday cookie cutters.

This year we received a copy of A Very Merry Golden Records Christmas which we put on in the background and we had a fabulous time singing along with our holiday favorites; "Frosty The Snowman," "Rudolph The Red-Nosed Reindeer," and "Jingle Bells." The kitchen was oddly quiet as we listened to Ed Asner’s reading of "Twas The Night Before Christmas" and Wallace Shawn’s (inconceivable) narration of "A Christmas Carol."

Golden Records, originally created by Grammy Award-winning producer Arthur Shimkin, was one of the first and ultimately most successful children’s record labels in America. Today, his son Tony Shimkin, also an award-winning music producer, is carrying on his father’s legacy. This kid-friendly new holiday CD (the fifth of an entire series recapturing the values, quality, and timeless innocence of Golden Records) is loaded with 20 classic songs and stories featuring beautifully remastered recordings and vocal talents of stars such as Wallace Shawn, Busy Phillipps, Ed Asner, and Didi Conn. The CD which will warm even the grinchiest of hearts is available on Amazon, iTunes, and at most Walmart stores.

Oh and back to the cookies… It is always a good idea to whip up a little snack before embarking on a full-scale cookie event to keep little cookie monsters from eating all the dough. Since the CD is totally kid-oriented, we thought perhaps a kid-friendly treat was in order. These edible snowflakes are the perfect way for the kiddles to practice their scissor skills while keeping appetites at bay.

Flour tortillas

Vegetable oil or cooking spray

Confectioner’s sugar

Edible glitter (optional)

Scissors

Wrap tortillas in a wet paper towel and microwave for about 15 seconds to soften. Fold the tortilla in half and half again (or accordion into thirds) and cut with child-safe scissors as you would a paper snowflake. Once the creations are complete, lay them on a cookie sheet and lightly brush them with vegetable oil (I sprayed the tops lightly with cooking spray.) Bake the snowflakes for about 4 minutes or until the edges are light brown and crispy. Sprinkle liberally with confectioner’s sugar or cinnamon sugar and enjoy your edible “Winter Wonderland.” sopapilla

In accordance with the Federal Trade Commission’s 16 CFR, Part 255, we are disclosing that we received a complimentary digital copy of the CD from representatives of Verse Music Group in exchange for this post and giveaway. A favorable review was not required; the review of the product is based solely on our personal opinion and experience and may differ from those of our readers.

Here We Come A-Wassailing

2025-11-30T19:30:00.000-05:00

Wassailing is a traditional ceremony with the purpose of awaking the apple trees and scaring away evil spirits to ensure a good harvest. Wassail is a term derived from the Old English "waes haeil," or "be thou well." Wassailing lies at the heart of the modern custom of Christmas caroling. Historical wassails were made of mulled beer or mead with sugar, ale, ginger, nutmeg, and cinnamon heated in a bowl and then topped with slices of toast as sops.

3 apples
1 orange
4 whole cloves
3 12-oz. bottles of good brown ale
1 cup dry sherry
1/2 cup dark brown sugar
1/2 tsp. each of ground nutmeg, cinnamon, and ginger

Preheat oven to 350 degrees F.

Peel and core one of the apples and cut them into thick slices. Place in layers in a baking dish and sprinkle with the brown sugar. Drizzle with 2 oz. of brown ale. Bake until the apples are very tender, about 45 minutes.

Let apples cool and pulse with their cooking juices in a food processor until smooth. Place in a saucepan over medium-low heat and add the remaining ale, sherry, orange (studded with whole cloves), and spices.

Simmer gently for a few minutes. Peel and core the remaining apple and slice it crosswise. You can use a cookie cutter to cut out the center if you choose, but the natural star pattern in the center of the apple is beautiful too.

Ladle hot wassail threw a sieve into mugs and add the apple slices. Serve with a cinnamon stick stirrer for extra pizazz, and then warm up your vocal cords for a round of “The Wassail Song.”

Snowy Cranberry Almond Tart

2025-11-29T10:30:00.000-05:00

This quasi-French, frangipane-style tart reflects not only the flavors, but the colors of the holidays. Served warm, a slice of tart with a scoop of vanilla or cinnamon ice cream makes an ideal Thanksgiving dessert. The color of the red berries and snow-like dusting of powdered sugar also make it a beautiful addition to your Christmas dinner table.

Frangipane is a classic European pastry filling made with almonds, butter, eggs, and sugar which is traditionally topped with pears or apples. As the tart bakes, the filling puffs up and surrounds the fruit. Because they need to be softened and sweetened slightly, the cranberries are first candied in a sugar cook separately. The snappy tartness of the cranberries is the perfect foil for the rich, sweet frangipane. A dusting of confectioners' sugar and a dollop of lightly sweetened whipped cream cap off this tart that is literally bursting with flavor.

Tart Shell

1 stick unsalted butter, softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon almond extract
1/4 teaspoon salt
1 cup all-purpose flour
¼ cup almond meal (or additional flour)

In a standing mixer fitted with the paddle, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Add the egg yolk, vanilla, and salt, scrape down the side of the bowl and beat at low speed until smooth. Gradually add the flour, beating until the dough just forms a ball. Pat the dough into a disk and cover it with plastic wrap. Refrigerate the dough for at least 1 hour or overnight.

Roll out the dough between 2 sheets of parchment paper into a 12-inch round. Carefully peel off the top layer of parchment paper and invert the dough onto a 9-inch fluted tart pan with a removable bottom. Peel off the parchment paper and gently press the dough into the pan. Trim the dough flush with the rim. Patch any cracks with the dough trimmings. Lightly prick the bottom with a fork. Refrigerate the tart shell until firm, about 30 minutes, or freeze for 10 minutes.

Preheat the oven to 350°. Line the tart shell with foil and fill it with pie weights or dried beans. Bake the tart shell for about 30 minutes, until the rim is lightly golden. Remove the foil and weights and bake the tart shell for about 5 minutes longer, until it is lightly golden all over. Set the tart pan on a baking sheet. Increase the oven temperature to 375°.

Cranberry Filling
1 1/2 cups granulated sugar
1/4 cup water
2 cups (10- oz.) cranberries

In a medium saucepan, combine the granulated sugar with the water and cook over moderately high heat, stirring, until the sugar dissolves. Add the cranberries, cover and cook over moderate heat for 3 minutes, stirring once or twice. Remove the pan from the heat and let the cranberries cool to room temperature. Drain the cranberries well; reserve the cranberry syrup.

Almond Custard

2 large eggs
1/2 cup brown sugar
1 1/2 teaspoons all-purpose flour
1/4 cup plus 2 tablespoons half-and-half
1/8 teaspoon pure almond extract
Confectioners' sugar, for dusting
Lightly sweetened whipped cream, for serving

In a medium bowl, beat the eggs with the brown sugar and flour. Whisk in the half-and-half and the almond extract. Spread the cranberries in the tart shell. Drizzle 1 tablespoon of the reserved cranberry syrup over the cranberries, and then pour in the almond custard.

Bake the filled tart in the lower third of the oven until a skewer inserted in the center comes out clean, 16 to 18 minutes. Transfer the tart in the pan to a rack to cool completely, at least 2 hours. Dust the tart with confectioners’ sugar. Cut the tart into wedges and serve with whipped cream.

Meatloaf Smeatloaf Romeo Style

2025-11-28T01:44:00.000-05:00

“Meatloaf, smeatloaf, double beatloaf. I hate meatloaf.” This quote from the 1983 movie, A Christmas Story could have been taken directly from a scene in our family kitchen growing up. There is a notorious story from my childhood that can still cause my mom’s jaw to set during the retelling.

Upon arriving home from school one day, I noticed that there were two items strategically placed on the kitchen counter: a lump of thawing hamburger and a loaf of Wonder bread. These two ingredients placed in close proximity at this time of the afternoon could only mean one thing, one bad thing: meatloaf. So being a clever and resourceful daughter, I waited for just the right moment when Mom’s back was turned I nonchalantly stole the bread from the counter and hid it.

Tick, tock, tick, tock; I waited in my room pretending to be doing homework. Nothing. My father arrived home and pleasantries were exchanged; still nothing, until… “Where’s the bread” came a slightly shrill call from my mom. “What bread?” my dad and I replied in unison. “The bread for the meatloaf.” came the brief and definitive explanation from Mom. Dad then made the face; the I-hate-meatloaf-more-than-even-you-do face. I silently mouthed, “I hid it,” to my Dad whose eyes instantly lit up. Mom came trudging down the hall. I was busted, yet, there I stood steadfast and determined not to give in to the mundane meatloaf menace. Low and behold Dad backed me up! “We aren’t really in the mood for meatloaf tonight,” he diplomatically attempted to skirt the issue. Mom retorted something about us never being in the mood for meatloaf. The cards were on the table, all bets were off, the secret was out; "No, in fact, we hate meatloaf and would prefer to never have it again," Dad responded. And we didn’t. Meatloaf was off the regular menu rotation, reserved only for occasions when mom was cooking for herself or for Dom who completely shares her love for the hamburger-bread amalgamation.

Dom, who knows of my meatloaf aversion and typically honors my preference not to ingest the dish, recently needed a meatloaf fix on a stormy, unfriendly evening. He dug out a dusty copy of James Beard’s tome of recipes and set to work at creating dinner. I’ve known him a long time and he knows me; he knew that if he used JB’s recipe, I wouldn’t (couldn’t) dream of protesting. So here is Dom’s variation on meatloaf inspired by the equally indomitable James Beard.

2 pounds ground beef
1 pound ground pork
2 doves of garlic, minced
1 large onion, finely chopped
1 teaspoon salt
1 teaspoon black pepper, freshly ground
½ teaspoon oregano
1 teaspoon jalapeno pepper
½ cup bread crumbs
2 eggs
Thickly-sliced bacon

Mix all ingredients except bacon thoroughly and knead with the fingers until the mixture is very thoroughly blended. Form into a long loaf or cake and press firmly. Arrange enough slices of bacon or salt pork on the bottom of a baking pan to hold the meat loaf. Brush the loaf liberally with a mixture of half ketchup and half yellow mustard and then cross with 2 to 4 additional slices of bacon. Roast at 325°, basting occasionally with more ketchup and mustard, for 1½ to 2 hours, or until the loaf is cooked through.

Once the internal temperature reaches 155°F, the loaf is done and can be removed from the oven. Let it stand for 10 to 15 minutes before carving to allow the juices to settle. If you want to try my Mom’s and Dom’s favorite preparation, wait until lunch the next day and sandwich a thick slice between pieces of crusty bread.

Festive Jamaican Rum Punch

2025-11-12T05:18:00.000-05:00

Most of you know that we adulate the DeKalb Farmer’s Market. The huge market opened its 140,000-square-foot Decatur location just a few months before Dom and I met, and it was one of the first places we went together when we were dating. As we have reiterated in other posts, we truly enjoy trying and experimenting with new and exotic ingredients and the market offers plenty of opportunities for exploration.

So when Dom brought home a mysterious bag of “sorrel flowers,” I was hardly surprised. A little research revealed that they were actually the dried sepals and calyxes of the roselle plant, a species of Hibiscus native to the tropics. They are prepared by boiling in water until the water turns red and adding sugar. In Jamaica, the tea is also infused with ginger and clove and then mixed with rum to make a festive punch which is very popular at Christmas time. Other variations made with fresh fruits, juices, or extracts are used to make aguas frescas commonly consumed in Mexico, and Central and South America.

1½ cups roselle calyxes
2” piece fresh gingerroot, grated
3 whole cloves
6 cups water
1 cup sugar
1 ½ cups light or amber rum
8 teaspoons marmalade
lime slices for garnish

Comb through the flower calyxes to remove any that are damaged or spoiled. In a heatproof bowl, combine the calyxes, ginger, and cloves and pour 5 cups of boiling water over them. Let the mixture steep for 4 hours (or overnight).

While the mixture is steeping, make a simple syrup by bringing the remaining cup of water and the sugar to a boil, stirring until the sugar is dissolved, and let the syrup cool. Strain the roselle liquid into a pitcher, discarding the solids, and stir in the simple syrup.

To serve, place 1 teaspoon of marmalade, 1 ½ ounces of rum, and ¾ cup of roselle tea in a 12-ounce glass and stir. Add crushed ice to fill and garnish the punch with the lime slices.

Busy Hands Cinnamon Dough

2025-11-05T00:18:00.000-05:00

Busy hands are happy hands (and make happy Moms!) While this dough is not comestible in the true sense of the word, it is made from edible ingredients to form non-toxic, kid-friendly craft dough is undeniably perfect for the holidays. It gives the kiddles something to do while you work, makes the house smell wonderful and makes adorable holiday gifts and tree ornaments. This was always a great way for the kids to experiment with shapes using cookie cutters and plastic utensils to create their own masterpieces. One year we used alphabet cutters to make gift tags for packages. They were almost as well received as the actual presents!

Cinnamon Dough

3 cups (25 oz. jar) of unsweetened applesauce
1 cup ground cinnamon
½ cup ground clove
½ cup ground nutmeg
1 tablespoon corn starch (or non-toxic school glue)

Pour applesauce into a sieve and place over a bowl. Drain overnight. Mix together ingredients and roll out dough on adding more cinnamon if needed to roll out dough without it sticking to your work surface.

Roll the dough between waxed paper until it's between 1/4" thick and 1/2" thick. And then cut out desired shapes. Gently place the shapes on a piece of clean wax paper or parchment paper. You can use a straw to punch a hole for the ribbon to hang. The circle of dough will pull out with the straw.

The ornaments will take about 4 days to dry completely depending on their thickness. You should plan to turn them over a couple of times or the edges will curl. (The thicker they are the longer it takes for them to dry, but the less they will curl.) Don't be surprised if the ornaments shrink a bit during the drying process. You may wish to keep this in mind when picking out the cookie cutters for your designs.

When dry, thread a piece of ribbon or yarn through the hole to hang. Enjoy the wonderful scent all season long.

Spicy Foraged Pear Chutney

2025-11-03T12:48:00.000-05:00

Similar in preparation and usage to a pickle, chutney is a spicy condiment containing fruits and vegetables such as plums, apples, pears, figs, tomatoes, chilis, and onions seasoned with salt, spices, and herbs. Vinegar, lemon juice, or tamarind are commonly added as a natural preservative, which gives chutney its well-known pucker. Chutneys range in texture from chunky to smooth, and in varying degrees of spiciness from mild to hot. Chutney is a delicious accompaniment to curried dishes. Sweeter chutneys also make interesting bread spreads and are delicious served with cheese.

Simple spiced chutneys can be dated as far back as 500 BC, and get their name from the East Indian word chatni, which means “to lick.” This variation using pears foraged in our neighborhood is a plate-licking alternative to cranberry sauce as an accompaniment for your Thanksgiving turkey and dressing, or for a holiday pork roast.

1 1/2 pounds pears, cored and peeled
1 cup cider vinegar
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon cayenne pepper (or more to taste)
1/2 cup dried cranberries

Chop pears into rough cubes and add to a saucepan with vinegar, sugar, and spices. Bring to a boil, then reduce the heat, and cook for 4 to 5 minutes or until pears are fork-tender. Stir in dried cranberries and simmer for an additional 2-3 minutes. Remove from heat and allow to cool before serving warm or at room temperature.

If you pour the hot chutney straight from the pan into prepared jars, this chutney lends itself well to cold process canning too.