Ginger Spice Truffle Balls

By definition, truffles, the chocolate kind not the fungus, are made of chocolate and cream only. These I call truffle balls, which are a throwback to the rum balls of the 1950’s. I enjoy making truffle balls, because for one thing they’re way easier than real truffles. They’re also more “stable” and less temperamental, because

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A Festive Baked Brie

I happen to love baked brie. I’ve discovered since joining the blogging world, however, that there are those who don’t. Personally, I feel like these people are missing out. But, like with all food, taste is subjective, and no one need be forced to eat baked brie or anything else he or she doesn’t love,

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Gingerbread Liqueur

Well, it’s that time of year once again, with sugar plums dancing in my head. I love all of the flavors of the holidays, yet, not so much gingerbread. I don’t dislike it, it’s just not one of my top holiday flavors. That is, until I discovered a recipe for gingerbread liqueur, on a now

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Holiday Toddy

I happen to be in love with Christmas. I love the smells, sounds, the foods of Christmas… Christmas movies. I love it all. I’m actually listening to Christmas carols as I type this post, and I was listening to Christmas carols when I whipped up this toddy. I start listening on the first cold day

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Berberé

Before one can make any traditional dishes of Ethiopia, it is necessary to make the wonderfully complex spice paste called berberé. It is paprika based, but also contains onion, garlic, and many wonderful spices that add to the complexity of this unique seasoning mixture. These include cayenne, ginger, coriander, cloves, fenugreek, cardamom, and more. The

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Niter Kebbeh

Niter Kebbeh is a spice-infused butter. Along with berberé, niter kebbeh is an essential element of cooking Ethiopian cuisine. The recipe I use, and have for years, is from the Time-Life series called Foods of the World. I made this spiced butter after the lockdown in March. It’s typically made with butter, then clarified. I

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Spiced Gammon Cooked in Cider

Ever since my daughter had a cider-cooked gammon on Christmas in England with her now-husband, I’ve been chomping at the bit to make it. It sounds so British, but also so autumnal. First I had to figure out the American equivalent of gammon. Thank goodness I have British blogger friends, who worked tirelessly with my

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Mincemeat Ice Cream

I know. Your initial impression of ice cream with mincemeat may not be favorable. But this isn’t the suet and minced meat type of olden days mincemeat. This is a glorious mixture of spiced apples, raisins, and pecans – mixed into ice cream. Last Thanksgiving I made the ubiquitous pumpkin pie, a favorite of my

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