‘Tis the season for entertaining…and good things to eat. This new recipe is perfect for the holiday time of year…quick, easy, and adaptable.
The “recipe” is a loose guideline…mixed nuts salty, sweet, and hot…coated and roasted with a mixture of butter, maple syrup, brown sugar, fleur de sel, cinnamon, and cayenne.
I used almonds as that is what I had on hand, and what we enjoy. These were delicious…just as described…sweet, salty, and a little bit spicy…and definitely kept you coming back for more! My husband loved them! They were a little hot for me, but it didn’t stop me from going back for more…they were slightly addictive haha!
These were a winner and will be a great addition to any entertaining menu…or even gift giving!
I was excited to make this one because everyone who chose to make this as their first recipe this month, loved it.
The All-Purpose tart shell is partially baked, cooled, and then lightly coated with Dijon mustard. Meanwhile the filling is prepared consisting of eggs, cream, salt, pepper, nutmeg, and grated Gruyère. When it is time to assemble, half the filling is poured into the shell, the sliced up pear is arranged, followed by the rest of the filling and some cubed Gruyère. The whole thing is popped in the oven for about 15 min, and then pulled out to add some chopped up walnuts on top. It gets returned to the oven, and cooked for another 15 min or so until the custard is puffed and golden brown. The tart can be served hot, warm, room temp, or even cold…so very versatile!
We thought this was a pretty gourmet looking tart that tasted as delicious as it looked. This would be really nice to serve to guests..really at any meal of the day. This was a winner and not too time consuming.
This is a recipe to “zhoosh up the season’s stalwarts, root vegetables and squash”.
The recipe calls for potato, celery root, and squash to be steamed and then mixed with maple syrup or honey, olive oil, and finally either heavy cream or chicken broth. After roasting the mixture, topped with granola and roasted another 5 min to warm but retain its crunch.
We are told the recipe is a guideline and any root vegetables can be mixed and substituted. I could not find celery root so I made mine with potato, butternut squash, and turnip. I also omitted the step of steaming the vegetable to precook them..I just went straight to roasting and it works out just fine. I used honey and chicken broth along with the olive oil…salt and pepper.
We eat roasted vegetables ALL the time, although never granola topped. 😳. My husband’s first comment as he tasted it was, “why the granola??” I was like, I don’t know 🤷♀️😂😂…it’s a blog recipe.
So needless to say, this wasn’t a favorite. Funny enough though, it did grow on him and he suggested we save the leftovers to have mixed in an egg burrito the next day so all was not lost. However, I can say I would probably never add granola to our roasted vegetables again haha.
I sent all of the dessert out to my tasters before getting a picture haha! 🤷♀️🤦♀️. Wow! I went to write this up and was like oh no! Quickly sent a text to my daughter-in-law (the last to get theirs) and asked if they hadn’t eaten it yet, PLEASE take a picture for me.
DIL to the rescue! ❤️❤️
…and then I get this text 😍
“I was going to wait until he got home to taste test with him but I made the mistake of going in for “just one bite” 😂 superrr delicious and the perfect treat as I put up our Christmas decor! (It’s never too early for the holiday spirit right?!)”
Love it!
These certainly scream holidays…gingerbread but in an understated way with the earthy additions of all-purpose, wheat, and rye flour and the zing of fresh cranberries. I felt like this was a modern twist on an old classic. I for one am not usually a fan of cream cheese frosting, but somehow on these, it was the perfect complement.
Easy to make and loved by all…what more can you ask for really?!! I plan on adding this to our thanksgiving dessert spread as an alternate to the traditional pies.
This one is a keeper!
…in case you were curious…the text from my son later on 😍😂
We are big clam chowder fans…my husband both types; me, Manhattan…so I knew this would be a hit…and it certainly was!
Dorie’s recipe is a creation all her own which is a riff on the New England version that gives a nod to Thailand. Instead of the cream…coconut milk, and in place of the traditional aromatics…ginger, lemon-grass, cilantro, basil and a kaffir lime leaf. She also adds pancetta, Yukon Golds, Vidalia onions, and jalapeño just to mix it up a bit more.
So, I had to go my way a little bit on this one because I had trouble finding a few of the ingredients..the lemon-grass and kaffir lime leaf were not to be found…and then I am one of the strange ones that has the genetic disposition that can’t take cilantro. I didn’t want to do the optional traditional clam chowder because I already knew we liked that. I decided to just go ahead with the rest of the ingredients and see how that goes so although not exactly following the recipe, the best that I could.
The soup is started with cooking down the pancetta, onion, celery, ginger, garlic, jalapeño, and bay leaf in butter. Clam juice and potatoes get added. About 20 minutes later, the coconut milk and clams are mixed in and heated. Upon serving, top with pepper, basil, and oyster crackers.
I have to say, I am not a fan of coconut and was afraid that would be the dominant flavor, but it was not at all. This soup was absolutely delicious! We both loved the flavors and I especially liked the lighter, broth base, more like a Manhattan. I am not sure how much leaving those couple ingredients out did on the overall flavor, but as is I would most certainly make this again. Totally winner in our book!
Is this a keeper? 