I absolutely adore these Cranberry Caramel Tarts. This was one of those desserts that I knew would be a favorite of mine, even before I tried it. And I was oh, so right, even with my ridiculously high expectations. The thing is, I REALLY love caramel. And cranberries. And almonds. These Cranberry Caramel Tarts may […]
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When I set myself upon a Mexican menu, I knew that all of those cornbread stuffing recipes I’d seen over the years would finally have their day in my Cornbread Stuffing with Cotija, Figs and Sage. I started with a favorite cornbread recipe and subbed sage for rosemary to make it a little more Thanksgiving […]
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This Tequila Cranberry Relish is a variation on the cranberry relish my mom always makes. People often ask about her secret recipe, but it’s really just the recipe on the back of the ocean spray cranberry bags. 1 bag of cranberries, 1 orange, 1 cup sugar. I use less sugar, and mix a tequila sauce […]
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This creamy, sweet and spicy Sweet Potato Chipotle Soup was a perfect fit with my Mexican theme. The crunch of the apple corn salad gave it both textural and visual intrigue. Mike and Rebekah served an amazing applejack ginger beer cocktail with it and all in all, this course was an easy success. The Sweet Potato Chipotle […]
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Clementine Rosemary Margaritas started off Thanksgiving 2012. Good parties do have a tendency to start with cocktails. And like good cocktails often do, Clementine Rosemary Margaritas started with fresh citrus and herbs and good tequila and mezcal. Clementine Rosemary Margaritas are amazing on a cold fall night and perfect with a Mexican themed Thanksgiving. Cheers. […]
Continue readingIt’s surprising to me that this is my first pizza post because I love brainstorming pizza combinations. I like to follow the seasons and what’s at the market in terms of toppings. This particular one is special for many reasons. The cheese (and if you can’t find it, sub a smoked cheese or a sheep’s […]
Continue readingInstead of steaming it, this year I decided to roast the cabbage. I thought it was a nice variation that took advantage of my already hot oven. I roasted the cabbage while the shepherd’s pie was in the oven anyway. I have to admit, that steamed or boiled cabbage beats steamed or boiled brussels but […]
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I love artichokes. A lot. But I do not make them often because Marc despises them. We’re talking mortal enemies. He can sense from two days out if I steamed an artichoke while he was away for the weekend, so clearly, I only serve this Artichoke and Preserved Lemon Soup when he’s not around. The […]
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I absolutely love making this Cous Cous with Pomegranates salad all winter long. It pairs well with almost any protein, or it’s great on its own. I love it because of the vibrant colors and flavors of the mint and pomegranate kernels. I also love all of the textures. The chewy cous cous, the tart […]
Continue readingChoose your preserving jar. I used a 1 liter Weck cylinder. This recipe is easy to adjust and very flexible but make sure you buy enough lemons to fill your jar and then adjust the quantities accordingly. 8 meyer lemons (you can use orange, regular lemons, limes, grapefruit) 1/4 cup sea salt 1 cinnamon stick […]
Continue readingPreheat oven to 400° F. Split pumpkin in half. Scoop out the seeds and loose fibers. Place in a large roasting pan flesh side to the pan. Pour ⅛ – ¼ inch of water in the pan. Roast the pumpkin until it has an easy to scoop, tender texture even at its thickest flesh. This pumpkin, […]
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