Adapted from David Lebovitz’ Ready for Dessert
In honor of Irish heritage (mine and a lot of other Americans who also have Irish ancestors), I wanted to make something special for those who celebrate St. Paddy’s Day. Unfortunately, the Irish are not known for their desserts. However, Guinness Stout is in every Irish pub and is the beverage of choice on March 17th.
This Caramel Peanut Popcorn has been a family favorite for years. If you grew up loving Cracker Jacks, you’re going to love this crunchy treat. It makes a great gift over the holidays, or is delicious as a light snack any time of the year.
When it comes to good food, Southern Louisiana does not disappoint! Along with a bountiful harvest of seafood and the combination of traditional Southern, Creole and Cajun cooking, they’ve enriched our national cuisine with Jambalaya, Etouffee, Gumbo, Po’Boy’s — and that’s just a few of their long list of specialties.
Just a few weeks ago I’m sure I came across a recipe for Smoked Trout and Endive Salad. It was posted by someone who said she had discovered the recipe in Alice Waters’ American Vegetable Cookbook. It sounded like a great base for a full meal salad. Later, when I attempted to check on the dressing ingredients, I couldn’t find the recipe anywhere, including Alice’s cookbook, which leads me to wonder if I dreamed it.
Food history is always fascinating. It’s like an archeology dig that you can then eat. My mother made Chicken Tetrazzini for dinner when I was growing up and it was a favorite of mine because it was the right kind of cozy on a cold, wet winter night. It’s an ideal recipe to use up leftover roasted or rotisserie chicken (or turkey), which was precisely why I just made it again for the first time in ages. It is also an incredibly wet, dreary February so it served as a useful way to warm my body and spirit as well as warming my kitchen and office thanks to the oven.
It’s hard to imagine anyone who doesn’t like cherry pie. Making it is another story, however, as putting together a good pie crust can be intimidating. I have my mother to thank for having demystified pie crust. Pies were her specialty and her crust was always delicious. Even better, it’s really easy.
While perusing Food 52’s weekly recipes for inspiration recently, there was a post for Mushrooms Bourguignon. I was planning a New Year’s Eve dinner for friends and wanted an elegant option for my vegan friends. What could be more elegant than a variety of meaty mushrooms in a flavorful, dressed-up sauce?
If you’re looking for a holiday breakfast treat or wondering what to do with that leftover eggnog, here’s the solution. Or, if you’re an eggnog fan, make up a small batch just for these very appealing doughnut muffins and a little evening sipping.
Love salads as an entree but when the weather turns cold, not so much? That’s my problem. Easy to make, they can be as simple or complex as your mood or time allows, they’re healthy and, if you’re clever, you can get in your days’ worth of greens at one sitting. The problem? Facing a crisp, cold green salad on a cold, wet or snowy day! So, what’s the alternative?
Although the French name for this beautiful dessert means Christmas Log, the origins of the custom of bringing in a Yule log, building a blazing fire, then lighting candles from it are pagan in origin as is the Christmas tree and decorating with holly and other greens. I like to think of these ancient traditions as a way to bring light and joy into the dark nights of winter for everyone, regardless of our ancestry or religion. And what could be prettier than a chocolate sponge cake filled with cream, frosted with chocolate ganache and dusted with snowy powdered sugar? Add some meringue mushrooms or sprigs of holly, and you have a lovely and meaningful completion of a holiday meal.
These cakes are my latest downfall. I discovered that you don’t have to use them right away to enjoy the smooth
exterior and melted center of these chocolaty mini-cakes. Make the recipe, bake it off and use however many of the little cakes you want. Wrap the rest and refrigerate or freeze. When you’re ready for a rich chocolate hit, pop the room-temperature cakelet into the microwave for about 10 seconds. The center will be soft and oozy and ready to give you the rush you’ve been hoping for. These cakelets are really rich. If you want three-bite desserts, make eight or ten instead of six.
Carole Bloom has graciously shared a toothsome recipe from her new book, Intensely Chocolate (Wiley, 2010), which not only is delicious, but is also an ideal gift to make for a chocolate lover. Carole says, “A blend of bittersweet chocolate, dark milk chocolate, hazelnut paste, and chopped toasted hazelnuts create a candy that fills the mouth with intense flavor. These go very well with coffee or tea after dinner.”
Gougeres are a French comfort food. Not a mac ‘n cheese kind of comfort food, but the kind that’s served fresh from the oven with a glass of wine or a cocktail. Or maybe stuffed with warm brie or some crab or smoked salmon and creme fraiche. The fun part is deciding how you want your gougeres (goo jeres)– small or medium in size, what kinds of cheese to add to the dough, or whether to stuff them with something substantial that works perfectly with a drink or as part of a small plates party.
My recent trip to Costa Rica was fortuitous in several respects, not the least of which was that one of my favorite tropical fruits was in season and I indulged myself at every opportunity. There are three varieties of passion fruit; the variety I had in Costa Rica is the same as lilikoi in Hawaii. It is a tart fruit but with the lovely underlying flavor of passion fruit. Called Maracuya in Latin America, it is made into a refreshing beverage served icy cold as well as a rich, creamy pie. It occurred to me as I ate a piece, that the recipe was either similar to, or the same as, the one I use for Key Lime pie.
Thanksgiving’s over and you’ve eaten all you can stand of turkey “sundaes” and turkey sandwiches. I know it’s hard to have enough of all the sides and turkey with gravy, but just in case you’ve had one too many days of leftovers or, if you love turkey and want another easy-to-assemble, delicious turkey option, this recipe is for you!
This is an especially rich and creamy pie, one that is memorably delicious. You remove it from the oven before the custard splits but after it has cooked long enough to set up when it cools. It some respects, this Sugar and Spice Pumpkin pie is more like a cream pie than a regular pumpkin pie. If you bake the pie on a pizza brick in the oven, the bottom crust will get enough heat to remain crisp, one of the challenges when making a custard pie filling. This is a recipe you are likely to reach for more than once during the holiday season.
When the weather outside is cold and damp, salad isn’t the first thing that comes to my mind when I’m planning a meal. That said, salads are a refreshing contrast to a rich, heavy stew, a hearty grain dish, or roasted meat. I like the subtle sweetness and crispness of Fuyu persimmons and Japanese pears, but if neither is available or you prefer, substitute firm, crisp apples and grapes. The salty, sharp character of blue cheese balances the sweetness of the fruit. A good appetite stimulator! And trust me on the vanilla. It always brightens salads.
Cream puffs and eclairs aren’t the first thing that comes to mind when we think of versatile desserts. But in reality they’re wonderful edible containers that can be big, medium or small, round or elongated, and filled with all kinds of delicious options sweet or savory! Whipped cream? check. pastry cream? check. crab salad? You bet.
The year I turned 15 I spent the summer with my cousins in Connecticut. I had been cooking since I was very young and especially loved to bake. One afternoon when my cousin and I were hanging out with a friend down the road, the friend’s dad asked if I would teach his daughter to cook. Being 15, cream puffs seemed like a great idea as we could eat the lesson. Much more interesting than something practical like French toast, hamburgers or soup. In the middle of making the cream puffs there was a thunderstorm. As California doesn’t get rain in the summer and we rarely have thunderstorms, I was quite surprised when we ended up with a soupy mess. While I don’t know that the thunderstorm and the humidity caused the fail, they were the likely suspects. This is the first — and only — time I ever had trouble with cream puffs. Until this week.
In the mid-1980s I wrote the Artichoke Cookbook. It was quite successful and so the Brussels sprouts growers on California’s Central Coast asked me to write a cookbook for them. My then husband said he would leave me if I did; he hated them that much. I didn’t write the book though we did part ways a few years later and, after he left, I brought Brussels sprouts, among other things, back into my life.