After a little over a year of writing here on ‘Baking and Books,’ I feel it’s time to tell you something you probably don’t know about me - a confession of sorts: I love the holidays. Thanksgiving, Chanukah, Christmas, New Year’s Eve. I know some folks are driven batty by the holiday music and bright lights all over the city, but few things fill me with nostalgic glee like walking down the street on a crisp evening surrounded by sights that bring happy memories to mind. The cool winter air reminds me of my mother, ... lire la suite
After a little over a year of writing here on ‘Baking and Books,’ I feel it’s time to tell you something you probably don’t know about me - a confession of sorts: I love the holidays. Thanksgiving, Chanukah, Christmas, New Year’s Eve. I know some folks are driven batty by the holiday music and bright lights all over the city, but few things fill me with nostalgic glee like walking down the street on a crisp evening surrounded by sights that bring happy memories to mind.
Earlier this week I met an energetic Italian woman in the baking section of my local Barnes & Noble bookstore. After simultaneously reaching for the same book - then laughing because neither one of us was willing to take it (there was only one copy) - we began talking about our favorite recipes.
Balsamico-glazed Pork Tenderloin with Chanterelles
December 19, 2007
Seared and Glazed Duck Breasts
October 17, 2007 Mini-Scones à la Carotte et au Romarin Carrot and Rosemary Miniature Scones] Ah, the Curse of the Potluck and its familiar dilemmas that grip and nag -- what to bring, what to bring? Something sweet, something savory? Something indulgent that will please everyone who doesn't know how much butter went into it, or something healthful so your friends will live longer with a healthy heart and glowing skin?
Wow, I love scones. So. Scottish. And delicious. And with the addition of cranberries. so very North American too! I wonder if that makes these "fusion. Any-which-way, they are creamy (which seems like a particularly strange way to describe a baked good - and yet, its just so darned accurate!
Apple Scones
I’m not sure what this says about us, but we received large packages of bacon this year from not one, but two different people. I mean big packages of bacon. Our freezer is brimming with bacon. Thick cut, apple wood smoked; peppered; Canadian-style. Come on over, and have some bacon… we have plenty to share!
Red Glazed Heart Cupcakes from Cupcake Recipes (via Flickr) - click through above for details on how to make them. She also says: These heart cupcakes could have fresh raspberries and slices of fresh strawberry on the top and then have the red glaze. I think they are very attractive to look at.
Hoisin Glazed Pork Loin Posted by Editor March 12, 2008 Posted by Todd M. Johns on Get Your Grill On Nicky Morse is the chef for Team Jegs. He is labeled “The Racing Chef”. He travels with Jeg Coughlin Jr. time National Hot Rod Association (NHRA) defending champion).
Flaky Currant Scones
June 06, 2008
TWD: Apple Cheddar Scones This week’s edition of Tuesdays with Dorie featured scones - cheddar apple scones. I don’t normally like scones very much, but these were pretty darn good. Not too sweet or savory, kind of in between. I couldn’t find cider, so I subbed apple juice.
Lemon-Poppy Cream Scones Posted by Editor September 26, 2008 Posted by Sandy Smith on Just Baking Whenever I'm called on to bring a baked good to a gathering, my thoughts immediately turn to scones. They're easy, delicious, extremely versatile, and quick to make. That combination of characteristics make them one of my favorite go-to recipes.
Oatmeal Buttermilk Scones
October 30, 2008
These almost look like donuts to me.
Cum Glazed 3 chez Acrodeal Ref D13027
Cum Glazed 4 chez Acrodeal Ref D13012