Joseph and I drove from Boston to DC for the holidays and decided it would be fun to bring our cat, Snoopy, with us. After 3 hours of yowling, she finally settled down and slept for the rest of the trip. Still, it was a long trip and we were thrilled when we finally pulled up to my parents’ place. Things improved even more when we got inside to find these cocktails and some awesome brie and apple compote toasts waiting for us, courtesy of my sister and brother-in-law.
The pomegranate-rosemary royale is made with a simple syrup infused with rosemary, giving it just a subtle herbal flavor while the pomegranate juice and Champagne make it both sweet and tart. Garnish with a sprig of rosemary and it’s pretty as can be. It’s just perfect for ringing in the New Year!
Happy New Year everyone! I hope your year is filled with happiness and good food and drink!
Ok, I know, I know, it’s been way too long since my last post. But believe me, this recipe should (somewhat) make up for it and it’s just in time for your holiday parties, dinners, etc.! I came across this recipe from Martha Stewart a few years ago and love to make it for guests. Love or hate Martha, you’ve got to agree that it’s an ingenious idea to invert a cupcake and pour some ganache over it. It takes it from average, everyday cupcake to a beautiful, elegant individual dessert. Ok, well, you don’t have to agree that it’s ingenious, but I sure think it’s pretty cool. And it makes it look so much more complicated than it actually is.
I first made these cakes on a fall night a few years ago when Joseph, my sister, Jessica, and her future husband, Adam, were all meeting up at my parents’ house to watch a Redskins game. I think it was an important game. I don’t remember, I wasn’t all that interested. I had decided that I would pass at least part of the time by baking something for dessert and I had gotten Martha Stewart’s Baking Handbook recently and really wanted to try these. I asked my sister if it would be weird if I made a fancyish dessert when we were just watching the game (or at least some of us were) and having a simple dinner. She was thrilled and seemed to think the fancier the better. Her enthusiasm made more sense when she and Adam announced just before dessert that they were engaged! Continue reading
Running out of Thanksgiving leftovers? Trying to squeeze in some healthy food to make up for all that pie and stuffing? Well, look no further than this lightened up version of mac n’ cheese.
I should tell you up front that this mac n’ cheese is not going to be the same as the ooey gooey traditional stuff overflowing with cheese. But neither is it a sad pile of flavorless, plasticy macaroni. It’s actually one of my favorite dishes because it it satisfies my craving for mac n’ cheese without making me feel guilty. What’s the secret? Pureed winter squash. But don’t worry, there’s still cheese — real cheese — but now you’re also getting veggies in your mac n’ cheese! Can’t you just feel your reservations melt away?
As much as I love pumpkiny foods, I’ve never really been a big fan of pumpkin pie. I guess it’s the texture (so mushy). But it such a classic Thanksgiving dessert that I figured I should make one. I was also inspired when I found this recipe when flipping through Joanne Chang’s new cookbook at the bookstore. I’m a big fan of Joanne Chang from her bakery, Flour Bakery and apparently this pie has gotten all kinds of accolades, so I figured, hey, why not? I went home and quickly found the recipe on the Food Network website.
The funny thing is that when I got in the car the day before Thanksgiving, there was a woman explaining a pumpkin pie recipe on the radio and I kept thinking, wow, that sounds exactly like the pie I made the night before. And indeed it was because it was Joanne Chang on the radio! It’s a little embarrassing how much I enjoyed listening to her on the radio. I’m so clueless when it comes to pop culture, so food people end up being my celebrities. Continue reading