This is the finale – the last of the holiday box of Harry & David pears. Bosc or Anjou work nicely and keep their shape well. Its a make-ahead, super simple, show stopper. Perhaps you’ll make it for your cozy stay at home Valentine dinner? …
We are 3 weeks past the winter solstice. The skies are still a cold gray backdrop to the bare trees, but the days are subtly getting longer and the spring flowers are beginning to emerge from the protective blanket of crunchy damp leaves. Earlier this …
I first made a version of this cake for my book club, probably 10 years ago, after reading The Poisonwood Bible. I’ve modified it a bit since then and make it gluten free now. Many things I like about it: it’s not too sweet and can be eaten for breakfast or dessert; secondly, because of the sauce, the gluten free cake is moist. It’s also a good “make ahead” for the holidays. It’s late November and the daytime temperatures are around 70 degrees, and the camellia outside my dining room window is in full bloom. Blooming branches from now until March are my favorite! Forage a branch centerpiece from your yard – have dessert on your front porch.
Grease a 9 inch springform pan and line the bottom with parchment paper.
Preheat oven to 350 degrees
Place the dates in a small bowl. Add baking soda to boiling water and pour over dates. Set aside
In a stand mixer, combine butter and sugar until creamy. Beat in the egg. Sift in the flours, salt and baking powder. Add dates (including water) and nuts. Mix.
Pour mixture into the prepared springform pan and bake for around 45 minutes, or until toothpick comes out clean. Remove from the pan. Remove parchment paper and cool on a wire rack.
Pour a little rum sauce over the cake and dust with confectioners sugar.
Serve slices topped fresh whipped cream and extra rum sauce.
In a sauce pan, combine sugar and 1/4 cup of water and bring to a boil. Add rum and carefully ignite to burn off the alcohol, reduce heat and simmer, stirring often, until the sugar is dissolved. Remove from heat and stir in butter and vanilla.
Air travel in the 1970s was a far cry from what it is today. We dressed up for a flight, smoked cigarettes on the plane, drank cocktails, and a fancy chicken dinner was served! This beautiful crispy skin on the outside of a juicy boneless …
My husband and his friend catch a crazy amount of Florida spiny lobster, free diving, every year during the mini season in Key Largo. We’re always exploring ways to prepare it to highlight its freshness. Steeping makes it easy to remove the shells, then butter-poaching, …
How many different versions of shrimp and grits have you had? Ingredients and shrimp varieties differ all throughout the South. The winning combination for me: fresh gulf shrimp, a few vegetables, cider vinegar and Alabama Conecuh sausage. The prep takes a little while, but it’s something you can do in advance and the rest is quick and easy!
My daughter was playing in a junior golf tournament in Greenville, South Carolina, when I first became familiar with Anson Mills grits. They have been a stock item in my kitchen for years (conveniently gluten free) and can be purchased directly from ansonmills.com.
Begin with slicing and browning the andouille, then remove from the pan and set aside.
Sprinkle shrimp with Emeril’s Essence and sauté – remove from pan and set aside with andouille.
Next, sauté carrots, peppers, onion and garlic. Add thyme and return shrimp and sausage back to the pan. Give it a squeeze of fresh lemon juice and add the chicken stock, cider vinegar and heavy cream. Reduce.
Ladle over grits and top with chorizo, chives and scallions.
ANSON MILLS GRITS
Sauté one clove chopped garlic and a little chopped fresh thyme is a tablespoon of butter in a dutch over. Add 2 1/2 cups chicken stock and 1 1/2 cup heavy cream and bring to a boil. Add 1 cup grits. Reduce to simmer and cook about 45 minutes. You may need to add more liquid (stock or water) as the grits cook. If that’s too much cream for your taste, use all chicken stock or all water. Whatever liquid you chose, just keep your ratio 4:1.
These grits are a treat, super rich and creamy, but if you don’t have them on hand, you can use any brand grits you like, or even serve over rice.
PARMESAN CRISPS
These are super easy and only take 10 minutes, making any soup or salad stylish!
Start by finely grating some parmesan cheese. Use 2 teaspoons grated cheese for each crisp. Place on parchment lined baking sheet, sprinkle with freshly ground pepper, and bake at 400 degrees for 5 to 10 minutes. Remove from the oven and transfer the parchment paper with the crisps to a cooling rack and remove with a spatula.
No doubt the star of this recipe is the crab, so keep it the highlight! Orange Beach, known as the “Redneck Riviera”, sits on the Gulf of Mexico in L. A. (Lower Alabama) and boasts the most beautiful wide soft white fine sand beaches you’ll …
I think the trick to making a good meatball is the order of operations. Start by mixing the eggs and spices together and then slowly whisking in the grated fresh parmesan cheese (no clumps), followed by gently hand blending the meats into the liquid mixture …
“Are you making the good potatoes tonight?” Meaning, this luxurious potato gratin. There’s a reason these are so delicious: heavy cream, butter, and freshly grated parmesan cheese. Great for serving a crowd, or made in individual ramekins for one or two!
Preheat oven to 350 degrees.
Prepare an 8×8 baking dish by rubbing the crushed garlic clove on the bottom and sides, then coat the bottom with butter (easiest with room temperature butter).
Peel the potatoes and place in a bowl of cold water. Use a mandolin to uniformly thin slice the potatoes. Pat each potato dry before slicing.
Layer the slices, overlapping a little, in the baking dish. Sprinkle with a little freshly grated parmesan cheese, salt and minced thyme.
Repeat for at least 3 layers, finishing with parmesan and gruyere (the more layers the cooler the presentation).
Pour heavy cream into the baking dish from the side (do not pour on top).
Top with a little butter (Tip: use cold butter and a large grater). Bake, uncovered, for 1 to 1 1/4 hours until cream is bubbly and top turns golden brown.
We are all about a curry dish at our house. This soup is a perfect transition when autumn is approaching but the days still feel like summer. Its flavor is robust, yet it’s light and fresh. Method Preheat oven to 425 degrees. Cut the cauliflower …
