Last Friday night the Aggies were playing their bowl game and my intention had been to make this cake because the Aggies colors are maroon and white. But between going to the gym, going to the grocery store, making dinner and then a wine and beer tasting at Spirited Gourmet, well, it just didn’t happen. Luckily I had made meringues for my sister who was in town because they’re her favorite. I mean, you just don’t want to get caught without any options for dessert now do you?
So it wasn’t until the next night that I made the cake. It’s not at all that the recipe is too complicated or anything — it’s quite easy actually — I just ran out of time Friday night. In fact, I almost forgot about the cake again the next night, so didn’t make it until around midnight. We had plans to meet up with my sister at a bar and I didn’t have time to prep and bake the cake before we’d have to leave. I prepped everything (all the way down to having the cranberries, sugar, spices, and zest in the buttered pan with some saran wrap on top) and then when we got back I whipped the rest together and threw it in the oven. It was so good warm that second and third helpings may have occurred. It wasn’t so bad the next day either. I can’t tell you what it would have been like by the third day because there wasn’t any left….
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!
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
I don’t know exactly how old I was (10ish?), but I still remember standing at the kitchen counter trying to roll out my pie dough and my grandmother guiding me through this process that was proving to be so much more complicated than I had thought it would be. I’ve made an apple pie every Thanksgiving since.
In fact, every Thanksgiving I made the exact same recipe, an apple pie loaded with spices from the 18th century in Recipes from the Raleigh Tavern Bake Shop. It’s a unique recipe (the only reason I have mace in my spice cabinet), and it’s good, but I got tired of making it. More than that, I got tired of making a lattice top pie (pretty though they are) and wanted to try a crumb pie. So last year I made a new recipe and I wish I could remember where I got it because it was the worst apple pie I’ve ever made and I want to be sure that I never make it again. It’s funny because none of my family members remember it being that bad, but when I cut into it, all I really got were some soggy apples swimming in their juices. I mean, it was edible, but it was definitely nothing to be proud of. Continue reading
Thanksgiving morning began with individual monkey breads – monkey bread that my mother-in-law made in muffin tins so we each had our own piece of gooey, warm, sticky monkey bread to pull apart and devour. It was the beginning of a magnificent day of feasting.
Thanksgiving dinner included a ridiculously succulent turkey; stuffing; a butternut squash, brussel sprout, chestnut, and bacon medley; and an amazing cranberry sauce that my sister-in-law made that has a surprise of figs, walnuts, and (my favorite), nearly a full bottle of port. We finished things off with an apple crumb pie, pumpkin pie, and ginger ice cream. Continue reading