As the snow quickly disappeared this week and the buds of spring began to sprout, the color of the season is beginning to shine thru and just in time for Easter. The green grass, the yellow daffodils, the bright blue Peeps and yes, pink champagne. With spring in full bloom, the thought of celebrating and creating/sharing memories has sprung to mind. And what better way to celebrate that popping the cork.
While the kids are searching for eggs and consuming pounds of sugar, sit back and watch while enjoying a glass of bubbly; why should the kids have all of the fun. The Raspberry Sorbet Bellini is a fun and yummy way to mix things up by adding
color, sparkle and even fruit to your Easter or spring gathering. If sorbet is not your thing; simply adding a piece or two of fruit to a glass of prosecco or champagne as a light alternative. This is a staple my sisters (AKA Mary Poppin Bottles); she loves prosecco with a frozen slice of peach. A very light way to enjoy the crispness of the champagne or prosecco. And, there is, of course, the traditional splash of your favorite juice…so many options.
Another indulgence is the Lemon Cream Dessert. The burst of sunshine yellow and a burst of lemon to wake up the taste buds. The dessert is a special treat for those that love lemon, cream cheese and don’t mind the calories. It is a labor of love to construct as there are multiple levels, but truly worth the effort. The dessert also serves as many as 18, so a great option if you need to feed a crowd….which is always a need in this house.
Check out both recipes; in the recently added recipes section. And for more ideas, be sure to browse through the other recipes too, if you are looking for new ideas for your holiday get together.
Happy Easter, Passover and Spring…ENJOY!
Having had a nice respite from the winter holiday festivities, it is time to hop to it and get the Easter planning underway. And with the melting of the snow and signs of spring peeking through, the ideas for Easter brunch are plentiful…in fact, maybe too plentiful. So many ideas and recipes, it is tough to choose what will make the cut; decisions, decision.
Luckily, there are a couple staples that have to be made like Mom’s macaroni & cheese. In fact, I think if there was simply a large vat of mac and cheese, everyone from age 2 to 60 will be happy…well, accompanied by a cockta
il of course. Ah, and the beverages…mimosas, bloody mary’s and hmmm, maybe a spring sangria? The menu will be grounded with some familiar classics, but part of the fun is trying new recipes.
Thus, the past few weeks have been spent experimenting. Not having my mom’s carrot cake recipe, I have been trying to come up with a new one…that tastes like hers though. And making some new desserts to see which ones will be added to the menu. Fortunately, my test kitchen is equipped with taste testers to offer an honest critique.The quicker it disappears the higher the rating it gets! Furthermore, I personally have subjected myself to be the cocktail taste tester; a tough job but all of the concoctions need to pass the test. Be sure to check out the recipes section of the site to see which ones made it.
So while there can be stress in planning and hosting, try not to lose the element of joy that comes along with it. The fun of trying new things to introduce along with the and joy that you know some of the family favorites will bring; enjoy it all. Because at the end of the day, it is the company that will be the winning ingredient.
Spring has sprung…well, according to the calendar it has. But regardless of the temperature, this brings about a change in our cooking, baking and yes, our drinking. From the seasonal ingredients becoming more plentiful, there are so many changes that occur with the transformation of our seasonal palate.
A true sign of spring and a symbol of the change of season is Easter. The bright meal is an awakening of our senses following the months of winter and the muted colors of the richly flavored hearty comfort foods. Visually, the meal prepared for Easter is a burst of spring colors that the season brings. The pink ham, beautiful bright greens, rich hues of luscious berries, desserts of vibrant lemon and let’s not forget to mention the rainbow of peeps. And the flavors are as lively as the colors; deviating from the richness of winter comfort to the lightness of spring fancy.
Our senses are also enlightened by the beautiful and aromatic lavender as it can be a bright and tasty ingredient for spring beverages; lavender lemonade for the kids and a lavender Moscow Mule for mom (recipe in the works, so stay tuned). But not all of the changes that come with the new season are that of seasonal ingredients or flavors, some are a simple change in temperature; most importantly, the change over from hot coffee to iced coffee.
Realizing there are those hard-core New Englanders that will drink iced coffee year round, for me, this is a right of passage into spring by making the move to iced coffee. And once the change has occurred there is typically no going back to the hot coffee until mid-fall; which may require drinking the iced coffee in the car with the heat and heated seats on high for a month or even two.
So while the wind may still blow cold and yes, snow is in the forecast, spring is in the air!
In honor of St. Patrick’s Day and surviving Mother Nature’s wicked sense of humor, dumping a blizzard on us this week; cooking with Guinness is in order. Aside from the rich earthy flavor, the stout can add depth and richness to a slew of recipes; it is also the added comfort of eating your beer!
A little Guinness goes a long way…both in cooking and baking. The more the stout is reduced, the stronger, more intense the flavor will be. In fact, as I was skimming through recipes years ago and saw Guinness as the key ingredient in one, I had to try it. The recipe was for ribs and they were a hit. Yes, I am sure the seasoning I coated the ribs in and the sauce they were later smothered in
attributed to the recipe’s success. The fact that the ribs boiled in a pot of Guinness for hours added both flavor and tenderness to the meat. As a result, it became obvious how the stout and other beers can boost recipes and have cooked and baked with it ever since. And while there is such a depth to stout, more and more brews are being created all around us to expand our palette and thus expanding the vast amount of flavors to create new recipes or enhance old ones. And while I do not stray too far from Guinness for ribs, I have substituted on occasion with a brown ale or porter. Even if these darker, heavier drafts are not typically drafts that appeal to you to drink (why I don’t know), try not to be discouraged to try them in food.
A safe test for any beer recipe is beer bread. This is a recipe that you can try time and time again with a variety of beers and each time you will gain a new flavor. While I love brown ales I may defer to an IPA or Gose in a beer bread to change things up. And if you like (or love in my case) steamers, try steaming them with beer; trust me, you’ll never go back. Finally, let’s not forget beer can chicken. Good news is that there are great micro-brews that come in cans now, so don’t sell the chicken short by using Bud. Embrace the bounty of brews that we have available and get that flavor into your cooking and baking.
Cheers to beer…it makes good food!
Han – gry (han-gree) Adj : A state of anger caused by a lack of food; hunger causing a negative change in emotional state.
Sound familiar? Food or lack of food, can cause such a wide range of emotions from pure joy to heated fury. When someone gets hungry they can quickly turn from a calm and reasonable person can turn into a crazy animal.
We use food as a sign of love; in planning for special events and gatherings to share and bring pleasure. We have feasts in celebration; we laugh and indulge in food and drink. But on any given day and the business of everyday life, we skimp and 
even skip the food. And while we may ignore pangs of hunger, we can’t and/or shouldn’t ignore hangriness. Skimping or skipping may save you or buy you some time, but those around you will suffer for your angered state of hunger. And grabbing a quick something doesn’t have to be junk, better yet, keep healthy snacks on hand like nuts. Popping a few almonds in your mouth that you have handy will not distract from tasks at hand, in fact, to the contrary it me help add focus without taking time away. And isn’t it better to keep your self fueled than becoming a hangry psycho because you skipped lunch?
So maybe you have back to back meetings or a long drive and you don’t want to stop or you are just heads down on a project, keeping filling snacks on hand can spare you of transforming into a nightmare. Nuts, peanut butter and crackers or granola bars are easy to toss in a bag and not go bad if you don’t need them right away. Carrot sticks or fruit are great if you know in advance you won’t have time for a real meal. And while you may not stop to eat, most will stop for coffee…and coffee shops typically stock snacks like yogurt, fruit and nuts.
Do everyone a favor, especially yourself, don’t skip the food;please eat versus apologize for what you may say or do when you are hungry.
While March Madness is typically associated with college hoops, it truly is so much more. March is the gateway to spring; the celebration of St. Patrick’s Day, the kick-off of the Easter season, the start of the spring sports season (regardless of the snow still on the fields) and yes, college basketball playoffs!
The madness of the month can be a bit dizzying as we let go of the winter and usher in spring; in large part due to the dramatic swings in weather. It was a lovely 60 degrees today here on the southern Maine coast, so we received a pleasant taste of spring…but just a taste. Yes, we are expecting freezing temps this coming weekend. And we can never rule out more snow. But not to fret, the cold temps and maybe snow, will allow for a few more fires and the cooking of hearty meals and baking sweet
treats are on tap. But with the temps in flux, I do foresee the dwindling and winding down of the comfort foods and subsequently an uptick in lighter fare such as seafood, grilled meats and veggies, and salads.
Aside from welcoming palate change to the lighter meals, it can also simplify dinner prep time with the start of the of the increased activity that comes with spring. With the games, practices, and kids coming and going, the move to the grill and a side salad make for not only a quick meal it can also be a good meal…saving pizza for a Friday night.
So while we anxiously await the warmer weather, the longer days and the ease of grilling dinner, I will relish in the last weeks of winter to cook a few more rich and heavy meals, bake a pie or cake and enjoy the peace of weekend sporting events before the inevitable hurriedness that will have us in a frenzy 5-7 days a week…Let the Madness Begin!
With the boys on vacation this week, we have been out and about enjoying sites and attractions and eating some really bad food! I know that I am a bit of a food snob (ok, a huge food snob) but some places, especially those that cater to children, are serving more food product than real food. I am pretty sure the pizza I had yesterday was a processed lump of cheese substitute atop a form of tomato paste and cardboard….YUCK! Real food please; if not for me, how about for the kids?
Thus, I appreciate good food made with the best and freshest ingredients even more. If you are what you eat, I only want the good stuff! I know dried spices, jars of minced garlic or marinara are quick and easy, but the taste of fresh 
herbs, garlic, etc…are delicious, so why skimp?!?!?! And honestly, it really isn’t costing more money or time. If you haven’t used fresh garlic or herbs for sometime or ever, give them a try…trust me on his one; huge punch of flavor. But be warned, you won’t go back. And with spring in the air, we are ever closer to the Farmer’s Markets. Not only are fresh herbs plentiful, they are such a beautiful and fragrant add to the kitchen.
They say that cooking is an art and the art is marrying the flavors of food together. I have recently added a cocktail recipe to the site, the basil-tini. It isn’t just a beautiful combo of ingredients, it showcases the fresh basil. I love basil and had not thought to have it in a cocktail, let alone to have it be the showcase of a cocktail and it works; I absolutely love it. The possibilities of creating wonderful dishes is endless with good, fresh ingredients. Sometimes, like the basil-tini, it is a simple single ingredient that can wow the whole recipe. While the other ingredients/flavors are key elements of the recipe,it is the combination that elevate a single component to standout and shine. Give it try and you’ll see…Cheers!
Real food doesn’t have ingredients, real food is ingredients – Jamie Oliver
“Try new recipes, learn from your mistakes, be fearless and above all have fun.” – Julia Childs
People cook for different reasons; some find it relaxing, some are inspired to create and some as an expression of love. I believe my passion for cooking originated from being a form of relaxation as well as an outlet for my creativity, but then after marrying and having my boys, cooking grew into an expression of love. But, it isn’t always easy…not all the recipes are successful; there is a great deal of trial and error. It can be discouraging and needs a sense of commitment and passion to continue to trudge along to get the enjoy the sweet taste of success.
Here in the Seacoast region, like most areas of the country, micro-breweries have been popping up left and right. I believe at las
t count there were 20 in a 15 mile radius. And it is not simply the sheer number of breweries it is the variety of beers and each brewery’s spin to create their version. While I conjure up new cocktail recipes in my kitchen which ultimately end up being poured down the drain because they are so bad, I look at all of these brew-masters and am truly in awe of what it must take to develop a new or different beer that distinguishes one brewery from the next. And, what is the deal with the number of IPA’s? How many ways are there to brew and IPA? But I guess where there is a will, there is a way…and they are finding it.
I have put some time into sampling a variety of these brews and can say, from my perspective, there are many successes yet some fails…but can only applaud them for trying. Regardless of the brews that miss the mark, the love and passion that the brew-masters pour into their creations is evident. The fact that they have all put themselves and their creations out there speaks to the fearlessness. And I have not walked into a single one of these establishments and encountered a disgruntled brewer…how could you not be having fun.
So even if a recipe or two or three or even four are fails…keep plugging away, the pay-off of creating something wonderful can be so rewarding.
“Creativity is intelligence having fun.” – Albert Einstein
With a winter storm looming, my mind began to swirl today with recipes to get us through the day of being house-bound. Big storms are like a holiday when special dishes, like baked blueberry french toast, are made. It also is a great day to try new recipes which unfortunately then results in a grocery list. So while the masses are flocking to the market for staple items like milk and bread, I fight the crowds to get sp
ices, herbs, a special liquor for a new cocktail concoction, etc… It always seems like a good idea while I ponder the recipes that will add to the warmth and comfort of being in by the fire as the snow falls; but then I drive around the parking lot and wonder why the store is so busy! Breathe…it is just the storm before the storm.
But while the storm rages outside, the food that is made will hopefully calm the storm inside…that storm of having three boys home from school. The french toast obviously covers breakfast and maybe even lunch, but there are snacks needed, something baking in the oven to fill the house with an aroma to intoxicate them and subsequently put them in a sugar coma, perhaps a chili or stew in the slow-cooker and finally let’s not forget the hot chocolate for the post-sledding or night hike in the woods. And for the adults coming in from snow clean-up, a special treat is hot chocolate with a shot of butterscotch schnapps to be enjoyed by the fire…if the dog will share.
So, if you too are house-bound by the storm or just have a need to try something different, be sure to check out some of the recently added recipes, including new cocktails, and give them a try. Also, check in tomorrow night to see some new ones from our day inside.
Let it snow and we will take full advantage of our forced day home.
On this first day of February and the eve of Groundhog Day there is the hope of an early spring. But regardless of when spring comes, we can be sure that it will come…early, late or on time, but it will in fact come. In the meantime, if we are faced with six more weeks of winter we can look forward to enjoying it with the help of wine. Aside from the breaking news on the health benefits of wine, it pairs so wonderfully with comforting meals and desserts that warm us as we near the end of winter. Thus, I look forward to the coming weeks filled with cooking, baking and wine.
To kick this month off, in addition to Groundhog Day, the 2nd is also my mother’s birthday. And while she is no longer with us, h
er recipes live on and we will celebrate her with them; specifically for me with her chocolate cake. How better to pay homage to her and her birthday than to bake and enjoy this cake. Growing up, I loved the cake with a scoop of vanilla ice cream on the side. But as an adult, my taste has evolved to enjoying the cake with with a nice red wine. While the cake is outstanding on it’s own, the pairing with the wine enhances and magnifies the essence of the cake. And what can genuinely elevates the pairing is sharing the experience for the ultimate pleasure.
It is said that drinking good wine with good food in good company is one of life’s most treasured pleasures and I truly believe this. The memory of the chocolate cake made with love by my mother is not simply that of a delicious cake, but the memory of enjoying it with others and how much we all collectively enjoyed it and our time together. So whether a large gathering of friends and loved ones or a quiet dinner at home, it is company in addition to the food and wine that memories are made of.
So as we head into what may be another six weeks of winter, wine a little and laugh a lot.
