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“Amaize” your crowd with these Indian corn cupcakes, which can serve as a table centerpiece inspired by the dried harvest corn decorations that grace doorways each fall. The kernels are gourmet jelly beans in beautiful autumn shades. Sheets of toasted phyllo dough form the tawny corn husks. The history of Indian corn is below. This…
Continue reading “THANKSGIVING: Indian Corn Cupcakes Recipe”
Our favorite easy dessert is a dish of sorbet. It’s light and refreshing, and there are wonderful flavors to be had. It accommodates vegans, lactose-intolerant people, kosher observers (it’s pareve) and those who are so stuffed they can’t eat another bite—but of course, want to end their meal with something sweet. Sorbet is made in…
Continue reading “TIP OF THE DAY: Fall Harvest Sorbet, The Easiest Dessert”
Currantlicious: currant juice, vodka and triple sec. Photo courtesy CurrantC. We are huge fans of CurrantC black currant juice. It looks like grape juice, but don’t let that fool you: It’s a bit grape-like, but currant tastes distinctive, bold, pleasantly tart and sophisticated. It’s the kind of juice wine drinkers would choose if they…
Continue reading “RECIPE: Currant Cocktail”
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