So, remember that Salted Honey Cantaloupe Jam I cooked up the other day? While it was great on it’s own, I just had to dream up something else for a proper pairing. I got it! Slathered and swirled with chèvre, then topped with freshly sliced avocado and fresh tarragon, I believe this has entered the contest…
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“Do you like to make jam?” he asked me. “How about blackcurrant bushes.” “Umm…I don’t know. Sure?” Last fall, as our yard was being landscaped, I was offered blackcurrant bushes for both the decorative, and homemade jam, culinary purposes. There have been very few times in my life when I’ve lived in an area where…
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So, I have to give Bon Appétit all the credit for this one. 99.9% all of the recipes are my own creations. Perhaps inspired by things I’ve tasted and seen in my adventuresome apposition in life, they are still all mine. This one, however, I made pretty much to a tee ~ well, not really, as…
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I would say it’s more of a compote really, than a jam. But you know what…Apple Onion Jam just rolls off the tongue so much smoother. And it sounds more inviting…don’t you think? Well, what wouldn’t been inviting atop a slightly lemon seasoned stack of sweet potatoes? The answer, in case you were wondering, is…
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After such sweet success with my Quick Triple Berry Jam, I decided to try out something just a touch more savory. I wanted a bit of the umami flavor of mellow miso to swing softly with the succor of dried fruit and fresh citrus juice. And, I wanted just a touch of red wine. And,…
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An All-Clad Copper Pot…My Valentine’s Day surprise. I’m never surprised. I gasped. I turned. I did a double take. And I jumped into his arms! This time I truly WAS surprised. Way to go, Baby. Gorgeous. Dreamy. She’s my beauty. Thus, something just as beautiful simply had to be the first creation coming forth from…
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Brian came home from work the other day raving about the super delicious sammy he experienced over the lunch hour. I believe he expressed to me several times during the evening that it was “probably the best sandwich [he’d] ever had…pretty much the best thing ever!” Well, of course, feeling a bit hurt and offended,…
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The tomatoes just keep on coming. And that’s simply okay with me. It seems the tomato crop in this neck of the woods is always awfully late. Better late than never, I say. And, reduced into a spicy jam, these ta-maters made my heart smile…and my eyes water too. Oh, with creamy herbed vegan…
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Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, vegetables, and tofu. Jerk seasoning principally relies upon two items: allspice (called “pimento” in Jamaica) and Scotch bonnet peppers. Other ingredients may include cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, and salt. Doesn’t it just all sound…
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Said to be Julia Child’s favorite dessert, along with my favorite neighbor’s delight, the two of us (me and the neighbor) put this subtly sweet floating meringue in vanilla custard on our calendars and made well with the gorgeous result. I’ll Flottante – Floating Island Dessert It’s French. Everything French is better 😉 I’ll Flottante…
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