Festive Cumberland Sauce

Cumberland sauce is, to me, a cross between what Americans know as a fruit compote and a fruit chutney. Mustard and shallots add savory elements to the sauce, plus I added cranberries to a traditional Cumberland sauce for the festive aspect! Cause I’m all about festiveness. Cumberland sauce supposedly originated from Cumbria, in England, which

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Brie with Roasted Strawberries

I am a cheese-aholic. I love stinky cheese the best, if I was forced to choose. My favorite stinky cheeses would include Époisses, Reblochon, Délices, and raclette. The ones I love the best tend to be washed rind cows’ milk cheeses. However, there’s also nothing much more appealing to me than ooey, gooey cheeses –

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Foriana Sauce

Soon after starting my blog, I posted on this miraculous concoction called Foriana sauce. I’d never heard of it before which is what I love about food and cooking. There is always something to discover. The recipe is in the cookbook, “Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods” by Eugenia

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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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Cranberry Salsa

Years ago I was visiting with my friend Dan, who is quite a foodie, and he asked me if I’d ever had cranberry salsa. Cranberry salsa? I’ve never heard of such a thing! Where have I been? This just made me absolutely giddy. It’s always so exciting to come across something new and different. Dan

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Gin Ramos Fizz

I remember the first time I tasted a gin Ramos fizz at a friend’s house. I wasn’t a drinker back when I had it, but I never forgot its uniqueness. There was a subtle orange flavor, and the best way to describe the drink, was that it was fluffy! Years later, on a Christmas morning

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Chocolate Hazelnut Mousse

Back when I followed the recipe for a chocolate and nutella spread that was supposedly “better than Nutella,” I made three suggestions for utilizing the spread. One was to mix it with whipped cream and create a chocolate hazelnut mousse. So that’s just what I did. I’ve actually done it with real Nutella. It takes

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Mimi’s Christmas Biscotti

I’m not the first person to come up with the festive combination of dried cranberries and pistachios. They’re red and green, which, of course, is all about Christmas and the holiday season. Biscotti are twice-baked cookies. They’re first baked in flat logs, then sliced and baked again to dry them out. I’ve always loved making

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