Pumpkin Bread Adapted from Bobby Flay’s Pumpkin Bread Pudding Recipe Be sure all your spices are fresh. If they are over 6 months old…buy some new spices in the bulk section. Spices lose their flavor quickly. Anything you bake with old spices will not be as good as with fresh pungent spices. You don’t want to mess with those wonderful holiday flavors! 4 tablespoons unsalted butter, softened, plus more for greasing 1...
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Friendship and Chocolate-Espresso Torte with Raspberry Sauce Recipe from Sunset Magazine A couple of weeks ago we invited some very close friends up to our house for dinner. When we planned the dinner, we had no idea it would be one of our last together as Colorado residents. The evening before they arrived, our friends Craig and Stacy’s house sold and they announced they were moving to Washington State…. at the end of...
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www.wickedgooddinner.com This is simply the best apple pie in America! Really! Dawn Viola of “Wicked Good Dinner” is an award-winning chef and food-writer. She won the 2009 Crisco National Apple Pie Championship (professional division) for this wonderful Vanilla Vanilla-Bean Roasted Apple Pie. Dawn has also appeared on Food Network, Fox News, Martha Stewart Radio, Cooking with Emeril and has been featured in Desserts...
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Artichoke & Prosciutto Strata Recipe from Morning Food by Margaret Fox & John B. Bear In my home town of Mendocino, there is a well-known restaurant called Cafe Beaujolais. For years, the owner and chef, Margaret Fox turned out some of the most wonderful dishes on the coast. During that time she and John Bear authored two special cookbooks based upon the menu at Cafe Beaujolais. Both books are terrific, but I really enjoy...
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Swiss Cheese Fondue Ingredients: 1 lb Gruyere cheese, shredded 3/4 lb Emmenthaler cheese, shredded 1/4 lb Appenzeller cheese, cubed 1 1/2 TBSP cornstarch 2 large garlic cloves, crushed 1 1/2 cups dry white wine 2 tsp fresh meyer lemon juice 2 TBSP Kirsch (eauz-de-vie) cherry liquor Pinch of freshly grated nutmeg Pinch of cayenne pepper Method: Step 1: Toss and coat all cheeses with cornstarch in a large bowl. Step 2:...
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Beer and Swiss-Cheddar Fondue Ingredients: 1 TBSP – unsalted butter 1/2 small yellow sweet onion 2 large cloves garlic, minced 3/4 lb Emmentaler cheese, coarsely grated 1/2 lb extra-sharp white Cheddar, coarsely grated 1/4 lb Gruyere, coarsely grated 2 TBS cornstarch 1 tsp dry mustard 12 oz. of lager-style beer 3 TBSP Amontillado Sherry Sea salt and pepper Step 1: Melt the butter in a medium-sized sauce pan over...
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