Tagged: ‘cognac’

Classic Pumpkin Pie

Thanksgiving and pumpkin pie. A tradition. I used to think heavy cream too rich an addition to the custard, having grown up on using the old Libby’s recipe calling for evaporated milk, but the cream stabilizes the custard perfectly for…

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A Glass for the Pot: Cooking with Wine

Wine is the world’s most common beverage, along with beer, these days. It is remarkably compatible with food, not only as an accompaniment, but as as a highly versatile ingredient as well since it blends so nicely with a myriad of foods. It has become a staple and can be added at the beginning of the cooking process, or at the end.

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Vampire Dessert Buffet-Recipes and How To

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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Chicken with Glazed Walnuts & Grand Marnier

This recipe is from Julie’s friend Batia Rabec, a fabulous home cook and dedicated slow cooker user. Batia loves to entertain and, in her hands, the humble slow cooker turns out truly elegant party fare. Batia appreciates the way in which the slow cooker allows her to cook for a party over two days: You can do the messy part of this dish (the sautéing) the day before the event and refrigerate the chicken, garlic, onions, and peppers right in the crockery insert. The next day, add the salt, pepper, and Grand Marnier and start the slow cooking.

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