Okay, so it’s not “really” a Margarita. But that’s okay. It has tequila. It’s somewhat sweet. And, it does the trick. Enjoy. Citrus Margarita 2 oz. Lemon Simple Syrup 2 oz. white tequila 2 oz. sparkling water candied orange peel Stir all the ingredients together and serve chilled, in a cold glass.
Read More
I often deliver treats to the folks downstairs – we live above a restaurant. Cookies, bread, pies… I like them – and I think they like me. However, one of my favorite friends downstairs is a gluten-free gal. I don’t often bake gluten-free, until now. Grace, these are for you. Gluten Free Chocolate Chip Orange…
Read More
Sometimes I’ll wake up early on a Sunday morning and all I want to do is bake. Bake and bake and bake. One sabbath Sunday, I arose quite near 4:00am. I had a craving ~ an urge. The force was with me and I just had to get tow work. FOUR pies later, I was ready…
Read More
Not to toot my own horn or boast about my skills in the kitchen, but I’m pretty darn good. After all, I’ve had quite a bit of practice. I’ve candied lemon peel, I’ve candied orange peel, I’ve even candied grapefruit. This concept is nothing new. However, this time I made a mistake. I left the…
Read More
I’m often enamored with foods from other cultures. I love to experiment with different flavors and spices from different regions, as well as mix and match one area’s aromatic heritage with another’s. The English term pilaf is borrowed directly from the Turkish pilav, which in turn comes from Persian polow (پلو), Hindi pulāo, from Sanskrit pulāka (meaning “a ball of rice”), which in turn, is probably of Dravidian origin.[7] The…
Read More
Honey cake emerges from its hibernation around the High Holidays in the fall, when honey and other sweet foods are eaten to usher in a sweet new year. But as much as this is an early fall cake for the holidays, its warming spices make it a perfect winter cake as the finish to a delightful…
Read More
