Custards are a special comfort food that kind of fell off our collective radar in the last 30 -40 years, but they really deserve a place at the table. Eaten warm on cold, rainy or snow-slushy days, or room temperature, even chilled with fresh fruits in warm, sunny weather, they offer us a sense of well-being. What I love about Maple Vanilla Custard is the symbiosis of these two flavors as they play off each other. Maple syrup brings a delicate, almost woodsy sweetness that is complemented by the more complex flavor profile of pure vanilla. The magic happens when the flavors explode on the palate and tongue. Worries fall away, the awfulness of a sore throat eases, and for a few minutes all’s well with the world.
After dining at a local Afghani restaurant recently, I came away with a new favorite soup. I wouldn’t have thought I’d fall in love with a bean soup! It’s the combination of the herbs and spices that elevate this soup to genius status. Believe me, it’s wonderful.
This delicate Rum Almond Cake was conceived as a coffee cake but it deserves to be elevated to a much higher status if for no other reason than it’s too boozy for a 10:00 am coffee break! As you can see from the photo, it was the ideal New Year’s Eve cake — moist, flavorful and rich enough that a small slice was sufficient.
Pumpkin and vanilla were meant for each other. Ditto with all the spices in this incredibly light, moist, delicious cake. Really, what could say autumn better than a freshly baked Pumpkin Chiffon Cake, a Pumpkin Pie or Pumpkin Spice Latte? Over the years I’ve really come to appreciate really fresh spices. I grate my nutmeg and grind allspice and cinnamon in a coffee grinder dedicated just for spices. The flavors really pop when they’re fresh. And our dear vanilla is the backup chorus once again, making sure all the flavors work synergistically.
Does anyone ever really get tired of homemade cookies? Whether it’s a broken heart, a badly stubbed toe, a big disappointment or a bad day at school or work, a couple of cookies with milk, coffee or tea, can make things right again, or at least, a lot better. And, let’s face it: chocolate is a near miracle ingredient for almost everyone. So, when I saw this recipe for Chocolate Whoppers, I knew I had to bake and share it. Thank you, Donna Maurillo for posting this very chocolatey deliciousness in our local paper!
It’s the time of year when writers wax eloquent about memories of ice cream trucks, bells jingling, and kids rushing from their homes for a sweet, icy indulgence like a multi-colored popsicle or an ice cream sandwich to fight off the humid heat. After getting brain freeze, the next step was playing in the sprinklers or the opened fire hydrant before being called in for dinner. Were there ice cream trucks in your childhood?
Several years ago I had a terrific recipe for shortcake biscuits. Naturally, I lost it. I didn’t know this, of course, when I decided that it would be the perfect dessert to bring to a party I was attending. Even though it was late in the season, the warm, sunny days we’ve had has meant a never-ending abundance of strawberries and, even as I write this, it appears it’s far from finished.
If you’re reading this post in May, read on. You are at the welcoming end of the new season and the recipe I located is great. If you’re reading this in late September, this is the recipe to use with the last of the season’s berries.
Can you imagine warm shortcakes filled with juicy berries and whipped cream (or Greek yogurt if you must) for breakfast? This is what got me through a lot of cookbooks and ultimately led me online where I scored. The winning shortcake? Made by James Beard’s mother!
Here’s the surprise: James Beard wrote over twenty cookbooks but never included his mother’s recipe. However, he did confide in his friend, Larry Forgione that, “There can never be a better dessert, only fancier.” Forgione ended up with the recipe, included it in his book, An American Place (Morrow, 1996), and it was a hit.
If you’re looking for a perfect brunch recipe to serve for Mother’s Day, a special birthday, or are hosting guests, this recipe from the Headlands Inn in Mendocino, CA will surpass everyone’s expectations. Even the presentation creates a “Wow” response. First, a few words about the Headlands Inn and how we were served this beautiful breakfast.
In 2014 I was a featured speaker at England’s first national “Real Vanilla Day.” Inspired and hosted by Janet Sawyer, owner and CEO of Little Pod, it was staged at Bickleigh Castle in Tiverton, Devon. It was a three day celebration, which included the launch of Janet’s cookery book (as they say in the UK), Vanilla, cooking demos by several name chefs and bakers, and a hands-on baking event for children. And while it might seem odd to celebrate “real vanilla,” to those of us who assume pure vanilla extract is everywhere, in Europe, vanilla beans or a synthetic coumarin/vanillin powder have been the available vanilla products until recently. Janet’s mission is to promote real vanilla in support of the smallholder growers and to encourage more flavorful English desserts using pure vanilla.
It’s freezing outside, you’re exhausted, and you want something better than a can of soup for dinner. Here’s an easy solution. It requires some shopping in advance, so get the basic ingredients and have them on hand. You’ll be grateful you did.
If you’ve ever eaten a burger, a sandwich or anything else that features caramelized onions, you likely had a wow moment — a how could something as humble as an onion be so sweet and pack so much flavor? Really. Onions?
So, in late November, as I was stalling as long as a I could before climbing out of bed and into the chilly morning, I started thinking about something new I could make to give friends and family for the holidays. Onion jam came to mind.
The delicious autumn hard shelled squashes are so welcoming to find at the farmers’ market or in the produce section, especially as nights grow dark earlier and the weather turns chilly or cold. They all but beg us to take them home to make something warm, filling and comforting! What I love about this recipe is that you get an unusually silky, risotto as the butternut squash is used two ways. Half of the roasted butternut squash is pureed, which adds to the creaminess of this dish.
This recipe (with some adaptations) comes to us from Jerry Di Vecchio, the woman who helped change the way the West eats. By West, I mean the Western United States. A gracious and amazing woman, Jerry spent her entire career working at Sunset Magazine, and many of those years as the editor/director of the food division. She also inadvertently launched my career as an international expert in vanilla. But that’s a story for another time. Instead, this easy-to-make, delicious entree is one you’re going to want in your collection of favorites, whether for a weeknight dinner or for a special meal with guests.
When I was fifteen, I spent a memorable summer with my Connecticut cousins. Our Aunt Patricia (yes, I was named after her — we were known as Big Pat and Little Pat) worked and lived in New York City, and in our eyes she was all we aspired to be. My cousin Deborah and I took the train to Manhattan and spent a day with Big Pat. It was a classic New York summer day — hot and sultry — but my aunt had prepared a sophisticated cold lunch, which included the perfect dessert: half-frozen table grapes in sweetened sour cream. This was before yogurt was mainstream and sour cream was considered a gourmet item. I’ve been making some version of this refreshing dish ever since.
These decadent brownies are incredibly moist and fudgy. With the marshmallow, chocolate and walnut topping, they are more like a candy than cookie/brownie bar. Whatever you choose to call them, they are a show stopper and are sure to please a crowd!
Risotto, when it’s good, is right up there on my comfort food list. I never had risotto, polenta or gnocchi until I was an adult as pasta was the signature Italian dish where I was growing up. For all I knew, pizza, spaghetti, meatballs, and lasagne were what Italians ate every night.
Adapted from David Lebovitz’ Ready for Dessert
In honor of Irish heritage (mine and a lot of other Americans who also have Irish ancestors), I wanted to make something special for those who celebrate St. Paddy’s Day. Unfortunately, the Irish are not known for their desserts. However, Guinness Stout is in every Irish pub and is the beverage of choice on March 17th.
Food history is always fascinating. It’s like an archeology dig that you can then eat. My mother made Chicken Tetrazzini for dinner when I was growing up and it was a favorite of mine because it was the right kind of cozy on a cold, wet winter night. It’s an ideal recipe to use up leftover roasted or rotisserie chicken (or turkey), which was precisely why I just made it again for the first time in ages. It is also an incredibly wet, dreary February so it served as a useful way to warm my body and spirit as well as warming my kitchen and office thanks to the oven.
Thanksgiving’s over and you’ve eaten all you can stand of turkey “sundaes” and turkey sandwiches. I know it’s hard to have enough of all the sides and turkey with gravy, but just in case you’ve had one too many days of leftovers or, if you love turkey and want another easy-to-assemble, delicious turkey option, this recipe is for you!