Beth’s Blog

Mint and Lemon Crusted Rack of Lamb with Mascarpone Creamed Spinach

Sunday May 23, 2010


Rack of lamb might be an extravagance, but it is also one of the easiest lamb dishes to prepare. You will look like a master chef serving it. Topping the rack with a crust is a classic preparation for this…

Read More »

The Best Winter-time Crumb Cake

Monday March 22, 2010

Once a local restaurant asked me to do a private cooking class and streamline a fresh- tasting fruit crumb cake for them that would serve a large amount of people at brunch. I made this fresh pineapple crumb cake with a yeasted sweet dough, cheese layer, and fresh pineapple filling in a half sheet pan. It was a smash hit.

Read More »

Pineapple Cheese Crumb Cake

Monday March 22, 2010


Popular in all the cuisines of the hot regions of the world, the juicy, tart-sweet pineapple fruit is really showcased when used in sweet breads.  Most coffee cake recipes call for canned pineapple, but here the colorful fruit layer is…

Read More »

Chez Dining Room: Hogwarts Great Hall

Monday February 15, 2010

Unless you have children, you might not realize that modern children’s literature is a booming part of today’s world publishing market. While many of the titles fall unheralded to even the most avid reader, it has been close to impossible to escape the sheer delight, the astonishment, and novelty generated by the British Harry Potter series by J.K. Rowling.

Read More »

Poppy Pomfrey’s X-traordinary Restorative Hot Cocoa with Marshmallows

Monday February 15, 2010

Plain ol’ hunks of pure chocolate, one of children’s most requested pleasure foods, is given the medicinal power to nourish and revive bodies exposed to debilitating toxic vapors and high altitude broomstick falls. Served in the Hogwarts school hospital wing,…

Read More »

Magical Ink Buttermilk Scones

Monday February 15, 2010



Ink is one of the oldest tools of magic. Whether needed to write a spell or symbol, magical ink can invoke or banish potentially dangerous beings. To make invisible ink appear, hold the paper over a candle flame to gently…

Read More »

Champagne and Sparkling Wine-Lets Not Just Drink It But Cook With It, Too

Monday December 28, 2009

New Years, Birthdays, Weddings, Celebrations of all types call for the crème de la creme of wine—Champagne. Just the word Champagne evokes the feeling and atmosphere of the rarified, the exlusiveness, the privilege.

When Dom Pérignon, the Benedictine Monk who invented…

Read More »

Champagne Pink Grapefruit Sorbet

Monday December 28, 2009


You want nice tangy-fresh juices for this sorbet and don’t strain them, leaving any bits of floating pulp in for texture. This light and refreshing dessert featuring winter’s best seasonal citrus is adapted from a recipe from one served in…

Read More »

Champagne Risotto with Leeks and Celery

Monday December 28, 2009

While you can use any champagne or sparkling wine, such as Prosecco, it can be fresh from the bottle or leftover flat dregs. I heat the champagne first to burn off a bit of the alcohol. This is has a good proportion of wine, so the flavor will be marked. If you want your risotto to look pristine, be sure to use white pepper.

Read More »

Veal Stew with Champagne

Monday December 28, 2009

Champagne is a wonderful complement to veal and makes a lovely flavorful stew. It is a great use for leftover champagne. Veal makes a milder stew than beef or venison. Serve this Italian style, with risotto.

Read More »