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TOP PHOTO: Individual sachets are best if only one or two people want a cup. Larger sachets are used to make a 6- or 8-cup pot. Photo courtesy McCormick. BOTTOM PHOTO: Empty tea bag “sachets,” used to fill with loose tea, are easier to make although less festive than muslin or netting. You can get…
Continue reading “TIP OF THE DAY: Make Mulling Spice Sachets”
We’ll soon celebrate Thanksgiving, a remembrance of a harvest feast that took place 394 years ago. Pumpkin may have been served at the Pilgrims’ first harvest feast, but it wasn’t pumpkin pie. The pumpkin pie we know and love first appears in cookbooks in the early 19th century. After a horrific first winter that saw…
Continue reading “Pumpkin Custard Baked In A Pumpkin & The First Thanksgiving”
We love salted caramels: plain sea salt, fleur de sel, gray sea salt, smoked sea salt (see the different types of sea salts). They aren’t inexpensive: A box of seven smallish squares, chocolate coated and garnished with salt, is $14.00 at Fran’s. So how about a project for a lazy Sunday: homemade salted caramels? It…
Continue reading “TIP OF THE DAY: Make Apple Cider Salted Caramels”
As a lover of both chocolate cake and Bananas Foster, we were inspired by the creative use of Bananas Foster at Davio’s Italian Steakhouse in Boston (see photo). It’s traditionally used to top ice cream. It’s a most delicious addition. At Davio’s, a slice of flourless chocolate cake is topped with a slice of caramelized…
Continue reading “Bananas Foster Recipe: Use It As A Topping & Garnish”
[1] Classic nachos (photo by Chee Hong | Wikipedia). [2] International style: Japanese nachos, made with rice chips and spicy tuna (photo © RA Sushi). Today is National Nacho Day, and our tip is: Go where no Mexican nacho has gone. The appeal of Tex-Mex nachos—crunchy, creamy, spicy—cannot be denied. But how about fusion…
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