I like to make a splash with holiday hors d’oeuvres. Step out of the ordinary. Conjure up the unexpected. There is nothing more wonderful. Nothing more special than freshly baked homemade crackers. These are a snap to make. A double … Continue reading
Posted in Appetizers and Starters, Baking, Christmas Food Ideas, Uncategorized
Tagged cheddar crackers, cheese crackers, Gruyere crackers, holiday appetizers, hors d'oeuvres, make ahead crackers, New Year's eve appetizers, New Year's eve hors d'oeuvres, red pepper jelly
Through the halcyon days of summer I plundered the garden for the fattest, juiciest, reddest of red tomatoes. The days shortened. Marine fog drifted across the fields poking destructive fingers into the garden. Time to harvest the tomatoes, ripe … Continue reading
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I have a magic zucchini factory in the garden. One minute beautiful yellow flowers, then POOF elegant slender zucchini. . They can be served as an hors d’oeuvre or a starter course. They don’t need a sauce. Simply sprinkle some … Continue reading
You know when Edith Piaf is singing in your kitchen something wonderful will be cooking on the stove. But first you must wander into the garden and snip a basket of fresh herbs … some sage, a little marjoram and … Continue reading
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This is a Mediterranean version of Japanese wasabi peas. Perfect for serving with cocktails. They are salty, spicy, lemony and loaded with fresh herbs. My herb garden is lush with these aromatic herbs, a perfect time to make … Continue reading
This is a fabulous combination of hot Italian sausage and shatteringly delicate puff pastry. Each one bite portion is an explosion of wonderful favour and texture. The honey mustard dip takes the old-fashioned sausage rolls to dazzling new heights. … Continue reading
While I’m swanning around having a beatific time decorating the house for Christmas my alter-ego Mrs. Butterfingers is puttering about in the kitchen. There is panetonne set to raise . Mince pies to roll out. Short bread to bake. … Continue reading
Pickling is a state of mind. Ask anyone who pickles. There is something rather atavistic about preparing food to be stored away for the coming winter. Not to mention a wonderful feeling of accomplishment as you tuck away jars of … Continue reading
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There is nothing more divine than a perfectly executed pâté. It is heaven on a plate. You can make a lunch out of it. Serve it before dinner. I have even been known to spread this buttery rich … Continue reading
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GOUGÈRES Working with pàte à choux is almost magical. You combine milk, water, butter and flour, add eggs, and voilà, you have dough for sweet cream puffs or profiteroles. Then you add cheese and it becomes gougères. You could use Gruyère, … Continue reading