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We love to start the new year with homemade biscuits—a different type each year. This year, it’s ham and Gruyère, with fresh chives. THE HISTORY OF BISCUITS The word biscuit dates to ancient Latin: bis cotus, meaning twice baked. These words form the origin of biscotti: initially a hard food with a long…
Continue reading “Ham & Cheese Biscuits Recipe: Homemade Biscuits For Breakfast”
[1] Holiday baked Brie with liqueur-accented cranberry compote, walnuts and thyme (here’s the recipe from Liren Baker of Kitchen Confidante). [2] Baked Brie with olives, recipe below (photo courtesy DeLallo). [3] Whatever bubbly you serve, Baked Brie is a delicious companion (photo of sparkling rosé from Santa Margherita). [4] Pitted, chopped olives make an already…
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Bouchon (BOO-shone) is the French word for cork; hence the name of these little chocolate cookie-cakes*, bouchons au chocolat. They’re made in timbale molds, also called baba molds (photo #2). They are rich and brownie-like, and the inspiration for Chef Thomas Keller’s Bouchon Bakery (here’s his bouchon recipe). These chocolate “corks” are an ideal sweet…
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For prosperity in the new year, it’s a Southern tradition to eat black-eyed peas on New Year’s Day—most popularly in the beans-and-rice dish, Hoppin’ John. Other favorites are black-eyed peas and ham, the peas often combined with collards (photo #3). The custom is actually a lot older than the U.S., and began in the Middle…
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[1] Erica’s Sweet Tooth found fancy picks to decorate her champagne gelatin shots. We could only find these at Ali Express, but we did find others with jewel-like accents and these with faux pearls. Plus, instructions to make your own. [2] Coucou Jolie used a star-shape ice cube mold to make stars. You can stir…
Continue reading “TIP OF THE DAY: Champagne Gelatin (Not Jell-O) Shots”
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