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
Tag: festive
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,
This is a spicy, creamy, cheesy onion and egg recipe that I haven’t made for years, until now. It’s called eggs Chartres. The name of it really intrigued me, so I googled. And, I got nothing. Besides all kinds of info regarding the cathedral in Chartres, there was no insight into why this dish is
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
I love to share recipes. I’m not one of those who hides them away, not revealing the “secret” ingredient in my sauce or soup. Which is good, actually, since I have a blog! But oddly enough, there is one recipe that I’ve held dear to my heart, and I have no idea why. It’s one
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
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 –
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
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
Although I’m a huge fan of smoked salmon, I probably would have balked at the idea of smoked trout, until I actually had it. And it’s spectacular. Our younger daughter went to summer camp outside of Estes Park, Colorado two years in a row, and one time when we dropped her off, we stayed in