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[1] The earliest cornbread was made in a skillet: Rectangular baking pans were not yet in use. This gluten-free cornbread was made from a boxed mix (photo © King Arthur Baking). [2] You cam bring the skillet to the table, already garnished. Here’s the recipe. It’s topped with creme fraiche, but you can substitute sour…
Continue reading “Skillet Cornbread & More Cornbread Recipes”
Turn spinach dip into poinsettia hors d’oeuvre. The ones in the top photo, from Mackenzie Limited. They have a base of focaccia bread topped with creamy spinach dip with a hint of truffle oil. The flower is made from piped goat cheese flower. We created our own version of the canapés, which pair well with…
Continue reading “FOOD FUN: Poinsettia Hors d’Oeuvre”
We have long made “designer ice cubes” for cocktails and non-alcoholic drinks by: Adding fruit to the ice cube for sweet drinks. Adding herbs to the ice cubes for savory drinks. You simply fill the ice cube tray with water and drop a piece of fruit or an herb into each compartment. Here’s our…
Continue reading “TIP OF THE DAY: Create Ice Cube Art (Designer Ice Cubes)”
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