It’s the holidays. You need some yummy dessert options. Mix it up a bit: instead of a standard slice of chocolate cake, offer a selection of nibbles. Perhaps a dessert tasting menu? You could plate a trio of bites with a drizzle of caramel, pass small platters so guests can hand-pick their faves or display large, tempting platters on a nearby buffet.
Perhaps offer a selection of after dinner liquors?
I am almost embarrassed to have a specialty ice cream post. Not that it isn’t a brilliant idea—it probably is. Who wouldn’t want to make-then-eat DIY corn ice cream with salted caramel sauce? Putting up a post for a unique ice cream intimidates me: I will ever be in the shadow of my chef friend who puts on a kick-ass Ice Cream Sunday Party each summer. He spends weeks and
I recently co-hosted a dinner with California Olive Ranch at FareStart in Seattle. Bloggers and media folks attended and we chatted up a storm while sipping olive oil and learning about the nuances of growing… [more]and distributing oil state-side. It is harder than you think. And olive oil is more impressive than you give it credit. Next time you are at a restaurant: ask for an extra wine glass
I hope you and your family and friends are happy and healthy, full of merriment and grace.
This is little dessert gift, from me to you. I adore the subtle flavor of cinnamon permeating this exquisite, always-welcome pot of cream. And I love that it is easy to make.
I use a little culinary blow torch to ‘brulee’ mine, but truth be told: I am hankering for a… [more]
This Thanksgiving I made 3 desserts. It seems like a lot, but then again long, lovely meals are about lingering at the table. And the more desserts you have to try—the longer you will sit and enjoy. I firmly believe if ‘Thanksgiving’ and ‘desserts’ are in the same sentence: all bets are off. You can open your plate for business, pile it high, guffaw at nearby dieters. You can hit… [more]
Dolci.… [more] Dessert in Tuscany is often a simple cake, a fruit tart or cookies. Chocolate shows up too, but my experience with dessert is beverage-forward: Grappa or Vin Santo (sweet white wine) and always espresso. Once you have the drink down and are wholly satiated on the aforementioned multi-course meal, dessert is more of an excuse to stretch time and good conversation than showcasing multi-tiered dessert cakes or layers of
Though I have seen rice pudding with long-grain and basmati rice, I am committed to this arborio version. Just try it… you will know why.
I have to say, after dipping my spoon a few-too-many-times into this dreamy pudding, the nostalgia hit me. My grandmother (who incidentally also loved canning, gardens, hummingbirds and apparently dreamy pudding) used to make a creamy rice for Sunday dinners. It wasn’t made with arborio—I… [more]
Did you like rhubarb growing up? I didn’t. Though I find that to be true of quite a laundry list of foods: tomatoes, bell peppers, avocados, eggplant… now I love them all.
I bought rhubarb the other day through my CSA; I opened the box and my eyes went straight to these long, deep-red stalks. Rhubarb is stunning—probably the envy of celery. Celery gets used more, to be sure. But… [more]