Beth’s Blog

Lou’s Raspberry Amaretto Bombe

Sunday December 4, 2016

The art of frozen desserts has fascinated bakers for a multitude of centuries. Reliable refrigeration made this type of dessert, first created for royalty, a delight of the masses. The bombe, a sophisticated-looking classic French dessert, is composed of two layers: a sorbet, then an ice cream mixture, in a pretty mold. What is great is that a simple bowl, which will be turned upside down, looks incredible, so no special mold is needed. There are so many excellent commercial ice creams and sorbets on the market today that the connoisseur doesn’t have to rely on the laborious task of making it at home anymore. Not only do they look fantastic all smooth and round, but what a lovely surprise everybody gets when you cut it open to reveal layer upon layer of different ice cream. This version is a favorite, a creation of my friend Lou Pappas in her book, Sorbets and Ice Cream (Chronicle Books, 2005). A bombe can conveniently wait up to a week in the freezer before serving. Serve in wedges Nobel style, with Champagne.

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Hot Tomato Consommé

Sunday December 4, 2016

Consomme is a clear, strong broth often served as the first course of French-style meals. Consomme is made from meat or poultry bones or even vegetables, but is clarified by straining the stock instead of leaving it full of chunky vegetables like in regular soup. The true process is long, but rewarding, and all true chefs learn to make it. But a lovely mock consomme can be made with tomato juice and canned broth in the slow cooker. This is an unusual, light bodied soup adapted from one of my favorite phamplets called Home for The Holidays by Irena Chalmers’ Potpourri Press (1980). Don’t skip the avocado garnish; it is delicious as it is lovely to look at.

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Bunny’s Day-After Thanksgiving Turkey, Stuffing, and Vegetable Pie

Thursday November 24, 2016

This is a recipe created by my friend Bunny Dimmel for the day after Thanksgiving main meal. “We had it for supper on Friday,” she wrote on a Thanksgiving weekend. “And it was the best ever. We all liked it better than the Thanksgiving dinner itself.”

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Stuffed Sweet-and-Sour Cabbage

Thursday November 24, 2016


This recipe is modeled after the one used by Julie’s aunt, Rose Newman, a creative and discerning home cook.  Many of the tips and techniques are hers — including the ingenious pre-microwave oven method for removing cabbage leaves from the…

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The Ultimate Home Casserole

Thursday November 24, 2016

While it has Italian roots, there is no American cook who doesn’t have a version of the filling and satisfying layered pasta, tomato sauce, and cheese. In most of my books I have a version of lasagna and it seems like every time I make it, it is a bit different.

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Slow Cooker Marinara and Mozzarella Lasagne

Thursday November 24, 2016

marinara
You will love this recipe. Two staples on the pantry shelf, dried pasta and a jar of marinara sauce, some cheese in the refrigerator and you can assemble this lasagna in about 5 minutes.
The 1 1/2-quart cooker makes…

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Chocolate Cake of the Month: Renee Shepards Chocolate Chip Carrot Cake

Thursday November 24, 2016


An irresistible moist and flavorful old fashioned cake; be prepared to share this recipe! Renee Shepherd is widely regarded as a pioneering innovator in introducing international vegetables, flowers and herbs to home gardeners and gourmet restaurants. If you are a…

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The Bread Machine: Sweet Rolls to Die For Delicious

Sunday November 20, 2016

Even the simplest loaf of homemade bread is special, but the realm of sweet breads is almost a genre of baking unto itself. Sweet breads just reek of “something special.” Whether you have a holiday or family gathering, your own delectable creation is a welcome gift or personalized addition to a meal. Having yeast sweet rolls for breakfast adds some WOW factor to the meal…

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The Bread Machine: Rose Rolls

Sunday November 20, 2016

First of all, I love the name of this beautiful breakfast roll. Secondly, they are a fast version of my favorite fruit-filled Danish pastries.

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Roasted Sweet-Potato Cheesecake with Maple Whipped Cream

Sunday November 20, 2016


What we in the United States refer to as a yam is actually a variety of sweet potato. Yams have brilliant orange flesh and are moister and sweeter than sweet potato varieties labeled as sweet potatoes. Think of yams as…

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