Tender pork chops topped with caramelized apples go delightfully well with White and Sweet Potato Casserole with Spice Butter.
Persimmon Pudding is a rich, delicious cake that takes advantage of the delicate Hachiya persimmons — the orb or acorn shaped ones that must become soft to be ripe. Pudding is the classic term used for desserts in the UK. Recently, I discovered this was true here in the US into the 20th century. Served with lemon sauce and whipped cream, it’s divine! The perfect Thanksgiving dessert, it also serves well for December holidays. If you use just some at a time, I recommend wrapping the balance of the cake in a clean dish towel moistened with Brandy or rum.
This is a very popular dessert as most of us love the rich and homey taste and texture of custard. The warm crunchy sugar crust, in contrast with the silken cold custard makes each bite a total sensory pleasure. Serve just as it is or with fresh berries on top.
Note: You may substitute 2 teaspoons of Rain’s Choice vanilla paste instead of the bean, vanilla bean powder and extract. Eliminate the bean, powder and extract and add vanilla bean paste to the cooled custard mixture before baking.
Years ago I lived in a rural area on the California Coast. I was writing cookbooks and doing some consulting work but I also wanted to be doing something that involved community and made money. A cookie business came to mind.
Courtesy of Carole Bloom: www.carolbloom.com
Homemade fudge is a real treat and, with good instructions, an easy gift to make for the holidays. The following recipe is a delicious variation on the more traditional fudge, one we think you’ll enjoy. And…it celebrates tropical coconut, a favorite!
There’s something magical about desserts made with pumpkin. Maybe it’s the spices as I feel that way about carrot cake too. These brownies are perfect for a cozy evening, especially with a good cup of vanilla tea.
Courtesy of Chef Stephany Buswell: www.chefany.com
Stephany says about this recipe: “When I was a child my mom made this cheesecake for every holiday or special occasion. My mom died when I was 17 and I forgot about her cooking until I became a serious baker in my 20s. I began searching for a recipe like the one my mother had made but could never duplicate the recipe.
Courtesy of Elinor Klivans
This Baked Blintz has a traditional filling that cooks between two layers of a batter that becomes soft, crisp and crepe-like when baked. It was the main dish at our daughter’s wedding brunch—need I say more?
Creamy hot polenta is a delicious alternative to standard breakfast cereals. The infused honey can be made ahead and kept in the refrigerator. Serve it over hot cereals, pancakes, French Toast or cornbread.
Courtesy of Beth Hensperger
Yeast adds a dimension of flavor and texture by allowing the batter to develop overnight before baking. Remember that a high temperature, in either a regular grid or Belgium-style waffle maker, tends to make a crisp waffle, while a lower temperature produces a waffle that is moist and tender. Serve with your choice of a dazzling array of accompaniments: raspberry puree and crème fraîche, a fruit butter, sliced bananas or fresh berries and vanilla yogurt, sautéed apples, or lots of pure maple syrup and sweet butter.
Courtesy of Chef Stephany Buswell
(My favorite Sunday morning breakfast that I’m sharing just because it’s soooo good!)
Served as a dinner party appetizer or on a picnic in the park, Vanilla Cheese Spread with Roasted Peppers and Pistachios is a lively appetizer that your guests will not forget!