Sachertorte This cake is so wonderful and rich. My mother has been making this since I was very little. It takes some time – but is well worth the effort. There are hundreds of recipes called Sachertorte – many have ingredients not considered authentic like marzipan and hazelnut. The cake in this version is close to the original recipe, but I’ve been told by some bloggers that the glaze isn’t close to the...
Read MoreSmoky Chipotle Shrimp, Roasted Corn Cakes and Salsa Appetizer We always make this as an appetizer and it is always a favorite at parties. The corn cakes are so good, they could even take the place of traditional pancakes at breakfast. You can put anything on the corn cakes, but the shrimp is my favorite. Smoky Shrimp 1.5 – 2 lbs medium shrimp 4 tablespoons butter 1 cup softened butter 5 tablespoons of canned chipotle (with...
Read MorePeggy’s Sensational Gravy To quote my mother, she is the “Queen of Concepts” not step-by-step recipes. I asked her to please share her “concept” on how to make gravy as it is probably the best gravy I’ve ever tasted…. ever. Being “conceptual” isn’t a bad thing, as creative chefs have a knack of making something good from what is around. However, when you can plan to make...
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These roasted chile cheese squares are like a crustless quiche that is great for appetizers or brunch. For appetizers, chill and cut into small squares. Serve just out of the oven for brunch. You can vary this recipe by adding whatever you feel will taste good (i.e. sundried tomatoes and asparagus instead of chiles)… but this very basic recipe is a great stand-by. (10 servings) Ingredients: 1/2 cup flour 1/2 teasp salt 10 eggs 4...
Read MorePeggy’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...
Read MoreFilet 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...
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