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Our vote for World’s Best Toffee. Photo We taste lots of toffee each year, but have never found one we like as much as Enstrom’s. It’s a very buttery toffee; and that rich, buttery flavor combined with excellent chocolate and nuts makes the product stand out. There’s so much butter that the company recommends refrigerating…
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Holiday season is high-calorie season. But you can help your calorie-stressed guests. In addition to serving crudités as an option to the seductive Brie Torte, provide fresh fruit for guests who are watching calories or carbs, don’t eat refined sugar or are doing their best to avoid plunging into your brownies and butter cookies. Fresh…
Continue reading “TIP OF THE DAY: Strawberries For The Holidays”
We loved the fresh butter we churned in our kitchen. Photo by Katharine Pollak | THE NIBBLE. We had so much fun churning our own butter that we made room in our kitchen cupboard for this nifty butter churn, imported from France. Here’s a nice surprise: churning butter is quick and easy using only heavy…
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The National Restaurant Association surveyed more than 1,500 chef members of the American Culinary Federation for the bead on what we can expect at restaurants in 2011. Things haven’t changed much since last year. Locally sourced ingredients and sustainability top the restaurant trends projections for 2011, and the rest of the Top 20 trends have…
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Egg nog French toast. Photo courtesy The Blackberry Patch. You’ve had egg nog and egg nog ice cream, but how about egg nog French Toast? As long as there are bread, egg nog and eggs in the house, whip up a batch of seasonal French Toast. It’s an even richer version of one of our…
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