Beth’s Blog

The Baker: Pan de Los Muertos

Sunday October 26, 2014

Panes de Muerto, or “breads of the dead,” is a special orange- and anise-spiked egg bread made especially for November 2, All Soul’s Day, a Mexican national holiday honoring the deceased. It is a fusion between Indian and Spanish religions. This is a very happy loaf, despite the morbid name, and is consumed with the reverence awarded to Holy Communion.

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Pumpkin Tales and Crock-Steamed Winter Squash

Sunday October 19, 2014

A sure sign that Indian summer is in full bloom is the appearance of the pumpkin patch the local produce stands. Farm Fresh Produce in the South San Francisco Bay Area occupied a stretch of property on the corner of a suburban area, and busy street, that grew corn as high as an elephant’s eye and ruby red oversized tomatoes, big sunflowers with their nodding heads to line the field, and old rose bushes, for as long as I can remember. How delightfully out of place.

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Roasted Pepitas

Sunday October 19, 2014

If you are using a fresh pumpkin, you will have pumpkin seeds, which can be roasted and salted for some good nibbling, used in baking, or for a topping on salads.

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Cooking for A Crowd: Dessert with the Vampires (Move Over Count Dracula)

Sunday October 12, 2014

One of my favorite characters in literature and movies is Count Dracula, the vampire from the Transylvanian Alps of Eastern Europe. Obviously I am not alone since the media is thick with pop Gothic vampire regalia.

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Vampire Dessert Buffet-Recipes and How To

Sunday October 12, 2014

photograph by Philip Burne-Jones Bt. (1861-1926)

Buffet Preparation, Storage,and Service Timeline

  • Prepare two chocolate tortes, the chocolate sauce, the crêpes, almonds, biscotti, chocolate chip cookie dough, and double batch of compote 2 to 3 days ahead.
    Miss Grace Jones/horror comedy/1991/look for…

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Preserved Lemons/Tagine of Lamb, Tomato, Green Beans, and Sesame

Sunday October 5, 2014

Preserved lemons are made by soaking lemons in a brine solution made of lemon juice, plus salt, sugar, or a combination of the two, until the lemons turn pulpy and soft. They are used as a distinctive condiment or flavor accent in Moroccan cuisine, but have gone on to be so popular and addictive that they show up in everything from gingerbread to rice pilaf, couscous, and salad dressings.

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Summer in the Slow Cooker Tips plus Chinese Apricot Pork Roast with Buckwheat Soba Noodle Salad

Sunday September 28, 2014

It’s September and still hot as blazes. While we often think of the slow cooker for those long cooked winter stews, the slow cooker is the premier tool for summer cooking as well. Think of turkey breast, pork roasts, even lamb shanks.

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Cruising the Blogs: Pear Bread with Vanilla and Ginger

Sunday September 21, 2014

Pear Bread from the Quick Breads book is the kind of quick bread that turns out so perfect that you will get inspired to keep on baking more and more. It has to have something to do with the buttermilk in the recipe. Pears are my favorite fruit and one of THE fruits of fall. And its pear harvest time…

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So You Wanna Host An End of Summer Potluck-A Chat About Tips of the Trade

Sunday September 14, 2014

I get lots of questions about how to do a potluck and tips on giving a successful end-of-summer outdoor buffet party. Here are some off the cuff Q&As and a favorite recipe for entertaining.

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Caramel Brie

Sunday September 14, 2014

This is a rave recipe for a group; Brie cheese is presented with a thick top coating of caramel. As the party goers cut the cheese, they get some caramel at the same time to spread on crackers or apple slices. It is a flavor combo made in culinary heaven.

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