Food

  Cherry and Biscoff Semifreddo Semifreddo had been off my radar for a while. Years, in fact. Until I had one in a restaurant recently and remembered what a delicious treat it is (and a great way to do a “wow” homemade ice cream sort of dessert without needing a churn. This is a simple semifreddo, with the addition of rich, sweet Amarena cherries and a little crunch from the Biscoff cookies. Give it a try and tell me what you think! 3/4 cup cold heavy whipping cream1 teaspoon pure vanilla extract3/4 cup granulated sugar1/4 cup water4 large eggs1 package Biscoff cookies1 jar Amarenda cherries Line a 9 x 5 x 3-inch metal loaf pan with plastic wrap, leaving an overhang of several inches on all the ends. Place the pan in the freezer to chill. At least 20 minutes before you are ready to whip the cream, place a large bowl and the beaters of an electric mixer in the refrigerator.Pour the chilled heavy whipping cream and vanilla extract into the chilled bowl and whip the cream at high speed until soft peaks form, about 4 minutes.Return the bowl to the refrigerator and proceed with next steps.In a small saucepan, combine the sugar and water. Bring to a simmer over medium heat, then cook, stirring occasionally, until the sugar is completely dissolved, 3 to 4 minutes.In another large mixing bowl, beat the eggs on medium speed until foamy, about 1 minute. With the mixer running, slowly add the hot sugar syrup into the eggs in a thin stream. Continue beating until the mixture is very light and fluffy and feels cool to the touch, 8 to 10 minutes.Gently fold the chilled whipped cream into the cooled egg-syrup mixture.Remove the prepared loaf pan from the freezer. Spoon about 1/3 of the mixture into the pan. Create a layer of Biscoff cookies, followed by a layer of cherries, without their syrup (reserve syrup for serving). Spoon the rest of the mixture into a pan, and add a final layer of the Biscoff cookies.Cover securely with the overhanging plastic wrap and place in freezer. Freeze until set, at least 8 hours, preferably overnight.When ready to serve, invert onto a plate or platter, and slice into servings. Drizzle with the cherry syrup and sprinkle with crushed Biscoff cookies. Enjoy! Dessertscherry biscoff semifreddo, cherry desserts, dessert, no churn ice cream, semifreddo, summer desserts

It's not really summer for me until I make Gazpacho. Is this one "authentic authentic?" No. Is it the one that I started making when I owned my cafe/catering business in Carytown, and I've made it pretty much every summer since? It's light, pretty dang healthy, and seriously addictive. Let me know if you make it! GOURMET DELIGHTS GAZPACHO It’s not really summer for me until I make Gazpacho. Is this one “authentic authentic?” No. Is it the one that I started making when I owned my cafe/catering business in Carytown, and I’ve made it pretty much every summer since. It’s light, pretty dang healthy, and seriously addictive. Let me know if you make it! 1 whole cucumber seeded (peeled if tough skinned)1 whole green bell pepper3 cloves garlic (or to taste)1/2 yellow onion16 ounces good quality canned tomatoes2 Tbs tomato paste3 Tbs olive oil2 Tbs red wine vinegar1 Tbs lemon juice1 Tbs Worcestershire sauce1 1/2 tsp salt1 tsp Tabasco sauce (or to taste)Fresh cracked black pepper to taste1/12 cups V-8 juice Place first 4 ingredients in the bowl of a food processor. Don’t puree but gently pulse. Remove to a large covered bowl or jar.Pulse next 6 ingredients, again gently, leaving tomatoes in small chunks. Add to container with chopped vegetables and shake or stir to blend. Let sit in refrigerator for a few hours or overnight to allow flavors to blend.Enjoy! Soups and Saladscold soup, gazpacho, gourmet delights recipe, summer soup

  Summer Berry Pavlova This really is one of my favorite summer desserts, and it’s great with any fresh fruit, but most especially berries, and especially when they’re at the height of the season. It really isn’t hard to make, either, just make sure you get it nice and dry, so don’t short the time you leave it in the oven. (This dessert was created in Australia or New Zealand- this is debated, for the Russian ballerina Anna Pavlova, during her tour there in the 1920’s.) 4 large eggs whites (room temperature)Kosher salt1 c. superfine sugar (No superfine? Run your sugar through the blender a bit until it’s finer.)1 tsp. cornstarch2 tsp. white wine vinegar1 tsp. pure vanilla extract2 c. whipped cream2 c. mixed berries (such as raspberries, blueberries, strawberries, and blackberries (or whatever you like- get crazy!)) Preheat oven to 300° F and line a baking sheet with parchment paper.In a large bowl using a hand mixer, beat egg whites with a large pinch of salt until foamy. While beating, slowly add in sugar and beat until meringue is thick and glossy, about 7 minutes. Beat in cornstarch, vinegar, and vanilla.Pile meringue in the center of prepared baking sheet and use a spatula or spoon to spread into an 8″ circle. Make a small well in the center.Place meringue in the oven and immediately reduce temperature to 250°. Bake until set but still white, about 1 hour and 15 minutes.Turn off oven and let pavlova cool completely in oven, at least 2 hours and up to overnight.Transfer cooled pavlova to a serving dish and top with whipped cream and berries. Dessertberry pavlova, dessert, favorite summer recipe, Meringue Dessert, pavlova dessert, summer desserts, summer recipe, summer recipes

This month celebrates my son's 21st birthday (how??) so I asked him to pick the recipe this month. This is what he had to offer as we head into spring, and it feels like a pretty solid choice! Let me know if you try it! Baklava Crinkle Cake 1 package filo dough2 sticks butter (melted)1 cup simple syrupPistachio and walnut pieces for garnishFor the filling:1 cup walnut pieces (crushed)3/4 cup pistachio pieces (crushed)2 tbsp sugar1 tsp ground cinnamonFor the custard:1 cup milk2 eggs1 cup sugar1 tablespoon vanilla extract1 teaspoon almond extract (recommended, but optional)For the syrup:2 cups sugar1 cup water1 tsp lemon juice1 tsp orange flower water Start by preparing the simple syrup. In a pot add 3/4 cup sugar and 3/4 cup water. Stir together, then place on the stove on high heat. Bring to a boil then lower heat to medium. Add lemon juice & orange flower water. Simmer for 10 minutes. Remove from heat & allow to cool completely.Preheat the oven to 350.On a flat surface, place 2 sheets of filo dough then spread a row of the filling along one side of the dough leaving about 1″ edge. Fold the edge over the filling then start to roll. Continue rolling this “sausage” until you get halfway finished, then start to crinkle the remaining filo into itself.Place in a baking dish then repeat the process until you’ve used all the ingredients. You’re basically just smushing these crinkle “sausages” together as you go.Bake at 350 for 10 minutes.Remove from oven and drizzle with melted butter.Bake at 350 degrees for 10 minutes or until golden brown.Mix together custard and pour over (carefully!)Bake at 350 for 30-40 minutes.Remove from oven.Drizzle 1 cup of the simple syrup over the entire dessert.Garnish with crushed pistachios and walnuts, and dust with cinnamon if you like. Allow to come to room temperature before serving.Cut and enjoy! Dessert, Dessertsbaklava crinkle, baklava crinkle cake, baklava recipe, crinkle cake, dessert

March is my late father's birthday month, and while he would eat cake, his favorite was always cobbler, and peach cobbler, more specifically. While March is just on the cusp of the start of peach season, this recipe is great with canned or frozen peaches as well, and incredibly easy as well. So, whatever you're celebrating, there's no excuse for not making this one! Old School Southern Peach Cobbler 1 cup self-rising flour3/4 cup granulated sugar ((plus 2 additional tablespoons for topping))1/2 cup butter (divided (and melted separately))1 cup milk1 29 ounce can sliced peaches in heavy syrup, undrained~or~3 cups sliced fresh peaches1 tsp lemon juice {Mix these together and set for 30 minutes}1/2 cup sugar1/4 tsp cinnamon (optional) Preheat oven to 350.Mix self-rising flour, sugar, and milk together in a bowl until well combined with no lumps.Pour melted butter into a 9×9 baking dish (or a 9- or 10-inch cast iron skillet). Pour flour-milk mixture over top.Carefully pour peaches and syrup into the pan. Use a spatula to spread peaches evenly around the pan.Bake in the preheated oven until the crust turns golden brown, 30 to 45 minutes.Cool for 10 minutes or so before serving. Always better with vanilla ice cream (isn’t everything?) Desserts

Two Ingredient Chocolate Mousse 1 1/2 cups cold heavy cream (divided)1 cup good-quality chocolate chips or coarsely chopped chocolate (6 ounces)Garnish options: grated chocolate or crunchy toppings (such as chopped nuts, toffee, or brittle) Heat 1/2 cup of the cream in a microwave-safe bowl for 1 minute. Add 1 cup chocolate chips and stir to combine. Set the bowl aside for 5 minutes for the chocolate to melt. Whisk the chocolate and cream together until smooth. Set aside to cool while you whip the remaining cream.Place the remaining 1 cup cold cream in a medium bowl. Beat with an electric hand mixer or with a whisk by hand until soft peaks form. Transfer 1/2 cup to a small bowl and refrigerate for topping the finished mousse before serving. Continue whipping the remaining whipped cream until stiff peaks form.Fold the whipped cream into the cooled chocolate mixture with a large spatula in three additions. Work swiftly and gently and don’t stress if there are streaks of cream in the chocolate mousse.Divide the mixture between 4 ramekins or cocktail glasses. Refrigerate at least 1 hour and up to 4 before serving.Dollop with the reserved softly whipped cream and sprinkle with grated chocolate, chopped hazelnuts or toffee, or anything your heart desires! Desserts

Sheet Pan Roast Chicken and Veggies with Pan Sauce 4 chicken breasts3 medium carrots1 pound brussels sprouts4 medium yellow potatoes1 medium red onion3 tsp dried thyme1 cup chicken broth3 cloves garlic1/3 cup sour cream2 Tbs all-purpose flour2 tsp garlic salt2 Tbs butter4 Tbs olive oilSalt and pepper to taste Wash and dry all produce.Preheat the oven to 450°F.Halve Brussels sprouts. Peel, then cut carrot into 1/4-inch rounds. Cut potatoes into 1/2-inch pieces. Roughly chop the red onion into 1/2-inch pieces. Peel, then mince or grate garlic.Add potatoes, Brussels sprouts, carrots, half the onions, half the garlic, half the thyme and 1 tbsp oil on a baking sheet. Season with pepper and half the garlic salt, then toss to combine. Arrange evenly into a single layer. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown, 20-24 min.While veggies roast, pat chicken dry with paper towels. Add chicken, remaining thyme, remaining garlic salt and 1 tbsp oil to a large bowl. Season with pepper and toss to coat. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Cook, until golden-brown, 2-3 min per side.Remove the pan from heat. Transfer chicken to the baking sheet, on top of veggies. (NOTE: Give the veggies a stir before adding the chicken.) Roast in the middle of the oven, until chicken is cooked through, 10-12 min.While veggies and chicken roast, heat the pan from the chicken over medium heat. When hot, add 2 tbsp butter, remaining onions and remaining garlic. Cook, stirring often, until onions soften, 2-3 min.Sprinkle the flour over the onions and cook for 1-2 min. Add chicken broth. Cook, stirring often, until sauce slightly thickens, 4-5 min.Remove pan from heat, then stir in sour cream.Thinly slice chicken. Divide veggies and chicken between plates. Spoon pan sauce over top. Main Courses

  Make Ahead French Toast Casserole French toast has been one of my favorite breakfast dishes for as long as I can remember. With the business of the holiday season, this is a terrific make ahead dish for breakfast, brunch, or Christmas morning, and perfect for a crowd! For French ToastButter (for greasing)1 loaf crusty sourdough or French bread8 whole eggs2 c. whole milk1/2 c. heavy cream1/3 c. sugar1/2 c. brown sugar2 tbsp. vanilla extract or pasteWarm maple syrup (for serving)Butter (for serving)1 c. fresh blueberries or strawberries (for serving)Topping1/2 c. flour1/2 c. firmly packed brown sugar1 tsp. cinnamon1/4 tsp. saltFreshly grated nutmeg (optional)1 stick cold unsalted butter (cut into pieces) For the French toast:Grease a 9’x13′ baking dish with butter. Tear bread into chunks, or cut into cubes, and evenly distribute in the pan.In a large bowl, whisk together the eggs, milk, cream, both sugars, and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (ideally, overnight). This can also be made and baked all at once.For the topping:Mix the flour, brown sugar, cinnamon, salt, and some nutmeg in a medium bowl. Stir together using a fork. Add the butter and use a pastry cutter or your hands to mix it all together until the mixture resembles small pebbles. Store in the refrigerator until needed.When you’re ready to bake the casserole, preheat the oven to 350˚. Remove from the refrigerator and sprinkle the topping over the top. Bake for 45 minutes for a softer, (bread pudding-like) texture or for 1 hour or more for more firm, crisp texture.Serve and top individual portions with butter, drizzle with warm syrup, and sprinkle with berries. Breakfastbrunch dishes, Christmas morning breakfast, Christmas recipe, French toast, French toast casserole, holiday breakfast, holiday brunch, holiday brunch recipe, holiday food, holiday recipes, make ahead breakfast  

  Autumn Orchard Salad with Roasted Sweet Potatoes and Pecans Yep, I’m the psycho that brings salad to Thanksgiving. If your holiday is anything like ours, there’s not a lot of fresh and light on the table. A salad definitely fits the bill, and if you’re going to serve a salad on Thanksgiving, it better be a wow. This one solves all of those problems! 2 cups baby spinach4 cups spring mix1 large apple (cored and thinly sliced)1 small red onion (thinly sliced)4 ounces crumbled gorgonzola (feta or chèvre works well here as well)1 cup pecan halves (toasted (you can buy these toasted, or toast in oven for 5 minutes or so at 400))1 cup low or no sugar dried cranberries1 cup or 1 medium sweet potato, cubedFor the dressing:1/2 cup extra virgin olive oil2 tablespoons maple syrup or honey (not pancake syrup)1 tablespoon dijon mustard1/3 cup apple cider vinegarSalt and pepper (to taste) Preheat oven to 400.Toss sweet potato with 1 tbs olive oil, and spread on a baking sheet. Roast until just soft and slightly browned. About 20-25 minutes.Whisk the dressing ingredients together. Drizzle over the salad and serve, with any extra dressing offered on the side.Layer all the salad ingredients, minus the dressing , in a large bowl, just before serving. Options to adjust: If you’re short on time, skip the sweet potatoes, but they really do make it delicious! Sub blue cheese with goat or feta if you prefer. Pretoasted nuts (from Trader Joes or any store) work great, and I love it with the slightly spiced ones too! No pecans? Pumpkin seeds are also delicious here. No Brown Apple Hack: If you want to keep your apples from turning brown in your salad (or anywhere) here are a couple of ways to prevent that. Soak your sliced apples in 2 cups of water with 1/4 tsp salt for 1-3 minutes, then rinse. (Don’t leave them for longer, because salty apples are probably not going to be a hit.) Alternatively, you can use 2 tbs honey dissolved in 1 cup of water for the same effect. Soups and Saladsapple salad, autumn salad, fall recipe, fall salad, fall salads, salad with apple, Thanksgiving, thanksgiving recipe, thanksgiving salad  

Just in time for cozy season!! Last month, when I was trying to come up with a recipe for September, I wanted cozy, easy, comforting foods that would work well for busy days and back to school. While I think Baked Ziti fits that bill, I completely forgot about the OG: easy to fix, one-pot, always a fan favorite, perfect dinner on the run, even when everyone is eating at different times. And that, my friend, is Goulash. Old Fashioned (American) Goulash Not Hungarian, but the good old, totally Americanized dish that’s a hearty cross between chili and pasta, topped with a sprinkle of cheddar cheese. (It’s what Hamburger Helper only dreams it was, and was one of my all time favorites when I was a kid, and probably still, when I’m cold, not feeling great, or I just crave comfort.) 1 lb. lean ground beef or turkey1 cup finely diced yellow onion1 cup finely diced green bell pepper (about 1 pepper- I don’t like green, so I use yellow or red. You do you!)½ teaspoon kosher salt½ teaspoon coarse black pepper3 cloves garlic (minced)1 tablespoon paprika1 14.5 oz can of diced tomatoes, undrained (I love the petite diced)1 15 oz can tomato sauce (no salt added)2 cups low socium beef broth (more if needed)1 tablespoon Worcestershire sauce1 1/2 teaspoon Italian seasoning1 bay leaf8 oz uncooked elbow macaroni (2 cups)Optional (but recommended- shredded cheddar cheese for topping) In a Dutch oven or large skillet, over medium high heat, brown ground beef, onion, and green pepper, seasoning with salt and pepper. Break ground beef into smaller chunks as it browns. Cook until meat is no longer pink and vegetables are softened, about 10 minutes.Add garlic and paprika, cooking and stirring, for one minute or until fragrant.Add tomatoes, tomato sauce, beef stock, Worcestershire sauce, Italian seasoning, and bay leaf; stir to combine. Bring to a simmer over medium high heat. Stir in uncooked macaroni.Reduce heat to low; cover and simmer 8 to 10 minutes or until pasta is just tender, stirring occasionally. Add more broth, as needed.Remove from heat, leave covered for 3 minutes. Goulash will thicken as it cools.Remove bay leaf.Serve with shredded cheddar cheese and chopped parsley, if desired. Soups and Salads