November 2, 2008.   Categories Appetizers, Peggy's Favorites, Seafood.

Peggy’s Wonton Crisps Preheat oven to 350 degrees Very lightly oil a baking sheet with sesame oil. Cut square wonton wrappers into four round(ish) pieces.  I use pinking shears so they look more home spun.  Scissors OK too. Place them on a cooking sheet and lightly brush with more sesame oil. Lightly.  Then, sprinkle them with sesame seeds. Bake for 5 to 8 minutes or until brown and crispy.  Watch them as they burn easily. Store in...

November 2, 2008.   Categories Appetizers.

Peggy’s Recipe: 10 servings Below is the basic recipe which I really modified from the traditional chili cheese Sunday Brunch puff recipe by substituting asparagus (which I roasted in the oven al dente) and sun dried tomatoes.  The cheese was a mixture of jack, white NY cheddar, and swiss.  It took longer than 35 minutes, but just watch it.  I did not let it get real brown because I don’t like the eggs to be...

November 2, 2008.   Categories Appetizers, Peggy's Favorites.

Filet Mignon Rumaki Appetizer Rumaki is a Polynesian appetizer with bacon-wrapped chicken livers and water chestnuts.  I don’t know about you, but I’m not a big fan of chicken livers.  But the flavors used in the Polynesian version including ginger and garlic are wonderful.  This recipe is a spin on Ramaki using either filet mignon or prime top sirloin.  The meat and one whole (or half if you prefer) water...

November 2, 2008.   Categories Cakes, Contributing Chefs, Desserts.

Ina Garten‘s Lemon Cake Recipe created by Ina Garten This is the best recipe!  It makes a wonderful party or host gift and is beautiful and delicious… Unfortunately I didn’t have any photos that show what this cake really looks like.  The next time I make it I will take some nice images.  If you don’t already own Ina Garten’s Barefoot Contessa Parties!, it’s a great book and has good photos of...

November 2, 2008.   Categories Christmas, Desserts, Peggy's Favorites, Pies and Tarts, Thanksgiving Dinner.

My mother used to make a Thanksgiving dessert that she called Autumn Alaska.  It was originally inspired by the traditional Baked Alaska dessert – but used a full size pumpkin pie as the base, then a layer of ice cream topped by meringue.  It was both beautiful and delicious. In the 1970’s, her recipe was published in a cookbook in the San Francisco area. Unfortunately, she no longer has her exact recipe, but she was able...