Saffron has been a coveted spice used by people across many cultures for roughly 3,500 years. A little more than 200 years ago England was the world’s largest producer of saffron, growing it in the loamy soil in Essex County. Interestingly enough, David Smale has revived the art of growing saffron near the village of Saffron Walden. The town’s name was changed to its current moniker during the Middle Ages when saffron was first grown there.
While perusing Food 52’s weekly recipes for inspiration recently, there was a post for Mushrooms Bourguignon. I was planning a New Year’s Eve dinner for friends and wanted an elegant option for my vegan friends. What could be more elegant than a variety of meaty mushrooms in a flavorful, dressed-up sauce?
Although the French name for this beautiful dessert means Christmas Log, the origins of the custom of bringing in a Yule log, building a blazing fire, then lighting candles from it are pagan in origin as is the Christmas tree and decorating with holly and other greens. I like to think of these ancient traditions as a way to bring light and joy into the dark nights of winter for everyone, regardless of our ancestry or religion. And what could be prettier than a chocolate sponge cake filled with cream, frosted with chocolate ganache and dusted with snowy powdered sugar? Add some meringue mushrooms or sprigs of holly, and you have a lovely and meaningful completion of a holiday meal.
Gougeres are a French comfort food. Not a mac ‘n cheese kind of comfort food, but the kind that’s served fresh from the oven with a glass of wine or a cocktail. Or maybe stuffed with warm brie or some crab or smoked salmon and creme fraiche. The fun part is deciding how you want your gougeres (goo jeres)– small or medium in size, what kinds of cheese to add to the dough, or whether to stuff them with something substantial that works perfectly with a drink or as part of a small plates party.
Cream puffs and eclairs aren’t the first thing that comes to mind when we think of versatile desserts. But in reality they’re wonderful edible containers that can be big, medium or small, round or elongated, and filled with all kinds of delicious options sweet or savory! Whipped cream? check. pastry cream? check. crab salad? You bet.
Planning a party takes time and energy. An impromptu party takes imagination. The trick to managing either is to have some strategic ingredients on hand or on a list under party supplies so you can pull a party together fast. Here are my personal favorites for small bites and small plates.
While these deliciously crunchy candies do not actually contain honey, the bubbles that give them their light air airy texture and their deep golden color, conjure up images of bees and nature’s sweet treat. Perfect for topping cakes and desserts or just served on their own, we think you’ll be pleased with their surprising texture and rich flavor.
It’s Fat Tuesday, the last day of Mardi Gras. Time to eat Beignets and drink Cafe au Lait, best made with a coffee-chicory blend or French Roast. Quite honestly though, you can make any day special by making and serving Beignets and you don’t necessarily need Cafe au Lait, though, why not?
These spicy little cookies are so delightful they will evoke memories of Christmas past. A wonderful contribution to holiday platters, these make great gifts and are perfect for a quiet evening at home, cozied up by the fireplace with a nice cup of tea.
No matter how carefully we want to eat, there are times when nothing short of a good dessert will do. These scrumptious baked donuts will not only surpass expectations, they also are baked, not fried. While they’re not totally guilt-free, they come pretty close!
Remember how excited you were as a child, thinking about what you’d be for Halloween and how much candy you’d amass? The chill and thrill of walking through your neighborhood, door-to-door after dark?
It’s interesting how a holiday with deep roots in pagan beliefs and early Christianity is widely celebrated as a secular holiday hundreds of years later. Halloween, as we celebrate it here in the US, has its origins in both early Celtic/Gaelic pagan practices and early Celtic Christianity in the British Isles. Samhain (pronounced Sow-ain,) fell between the end of the summer harvest and the beginning of the dark time of the year. It was believed that the spirits and fairies were especially active during this time and that the souls of departed family members were out and about.