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Sunday February 6, 2011
You won’t believe this cake. It is really excellent. And the easiest, no brainer, bake-up-perfect-every-time little tube cake. With Valentine’s Day, the universal day of chocolate, is there not someone you need to make feel special by bringing them a homemade chocolate cake? No matter what level baker you are, you will love this cake.
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Sunday January 30, 2011
I went to a buffet at a friends’ right after she returned from her first visit to Rancho La Puerta spa, right over the border from San Diego in Tecate, Baja, Mexico. She served quesadillas, a recipe she brought back.…
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Sunday January 23, 2011
Granola certainly has become one of the most touted of healthy breakfast cereals and what we are experiencing now commercially has grown straight out of its roots in the hippie whole grain oat-nut-and-seed kitchen of the 1960s. The name granola is a take on granula, a toasted wheat cereal touted by whole grain movement of Sylvester Graham in the 1900s. Since it is tremendously versatile, it takes to all sorts of additions and variations on the basic recipe.
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Sunday January 16, 2011
Winter is time for a warm salad of fresh greens. So often there are no recipes for one serving. And that is all you want to make. The baby spinach is so easy to find now in the supermarket produce section and organic to boot!
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Sunday January 9, 2011
Butterscotch sauce is something you make when you want to impress guests. Authentic (not artificially flavored) butterscotch sauce isn’t like the thick stuff you buy in the jar; it is silky and pourable, not cloyingly sweet. And positively addicting as far as a sweet attack goes. Part of the nostalgic soda fountain ice cream sundaes, the retro sauce is now the rage. Since it is one of my favorite flavors, I couldn’t be more pleased.
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Sunday January 2, 2011
It’s technically the end of the cranberry season. But I notice big piles of cranberries in the produce section, begging to be taken home and frozen for use throughout the year. Hopefully you stashed a few bags in the freezer to hold you over until next fall holiday season. Frozen cranberries are excellent for making muffins, quick breads, even in stews or as one of your favorite cranberry sauces at Easter, if you haven’t noticed.
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Sunday December 26, 2010
Whether you are serving the glamorous or casual, a whole or half ham is a delight on the buffet table. Even people who never eat ham will indulge at a party. It is “special” and the hunk looks very impressive sitting on a platter or carving board in all its glistening glory.
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Sunday December 26, 2010
The hot-sweet Cumberland sauce is a British invention and served with all sorts of ham, poultry, and game meats. We don’t see it on American tables enough. It is so classic that it appears in Larousse Gastronomique, the French culinary…
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Sunday December 19, 2010
Trifle is the quintessential winter holiday dessert and positively addicting. It might as well be the official state dessert in Great Britain. Every home, school lunchroom, tea parlor, and restaurant have a version it is so beloved.
My mom is known for her trifle, which is a cold dessert with layers of dense-textured plain cake soaked with cream sherry and a vanilla English custard, which she has made every Christmas for decades ever since she got her first microwave in the early 1980s.
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Sunday December 12, 2010
What is Christmas without Christmas cookies? I have friends who start at Thanksgiving with their baking and bake right on through the month of December, ending up with a cache of beautiful cookies in different shapes, styles, colors, and flavors. For my holiday catering, I used to always offer the cookie tray, which was wildly popular and worth all the hours of baking that went into creating it.
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