Fort Knox Bars

I’ll admit it, as far as I’m concerned, this falls into the “what will they think of next…” category, but in the spirit of Gustav Klimt (who showed us the benefits of embellishing all things with gold) and since it is the season of Auld Lang Syne…silver and gold and all of that…let me introduce you to (you saw it here first!)…edible gold leaf! And yes, edible silver leaf is also a (slightly more economical) option.

In the spirit of full disclosure, I must tell you that I haven’t actually tried this. (I’m far too cheap.) But if you have money to burn…or maybe I should say digest…I’m sure these bars will make quite the impression at your next party.

[Read more...]

Make a Beautiful Fruit Bouquet that Looks (and Is!) Good Enough to Eat

Have your centerpiece and eat it too! In our post about Guiseppe Arcimboldo, we explored the creative ways in which he used fruits and vegetables to produce his fantastic portraits. Now, here’s another way to create art from fruit—with the added benefit that this one is actually edible. With this beautiful fruit bouquet, you can enjoy your centerpiece during dinner and then put out a chocolate dipping sauce (or whatever you like…) and dismantle it for a delicious and healthful dessert!

A fruit bouquet might also make a nice, light morning-after-Thanksgiving breakfast. However you choose to use it, it’s an attractive and fun way to get your daily servings of fruit (and for a fraction of the cost of what the professionals at Incredible Edibles charge!).

Here’s what you’ll need:

[Read more...]

Anadama Bread

In many ancient cultures, the late summer marked the first harvest, and was often celebrated with festivities involving grain–and especially corn. So, in keeping with that tradition, making this delicious bread has become one of my personal summertime rituals.

Strange Name, Delicious Bread

And about the name…kind of strange, right? I’ve heard slightly different versions of its origin, but the basic story goes something like this:

Many years ago, there was a hardworking fisherman. Every day he went out on his boat and stayed for hours, trying to get the biggest catch he could. And every night, when he finally dragged himself back to his modest cottage, he was famished. Unfortunately, his wife Anna was very lazy and often there was no dinner waiting for him.

[Read more...]

Summer Solstice Sauce

Want to celebrate the Summer Solstice but unsure what to feature on the menu? Well, you have a range of possibilities. Traditional Summer Solstice foods include a wide variety of summer fruits and vegetables (duh!) Yellow and orange foods, because they are sun colors, are especially popular, as are beer and ice cream (can’t argue with that!).

This delicious sauce is a good fit for its bright orange color as well as its tangy flavor. Plus, it’s a breeze to make. Use it as a grilling glaze or a dipping sauce—you can’t go wrong!

[Read more...]

Mole Poblano (Puebla-Style Mole)

In addition to being the site of the famous battle that Cinco de Mayo celebrates and the source for the fabulous, colorful talavera pottery, Puebla is known for its cuisine. The signature dish of the region is the spicy chocolate/chile sauce known as mole poblano. While there are many legends about the origins of a dish with such an unusual combinations of ingredients, most versions credit 16th century nuns in this colonial city as playing a significant role. And certainly many do consider this delicious sauce a gift from the gods!

Whatever its origins, making mole remains a complicated and time-consuming process. Recipes often call for some 30 ingredients and five different kinds of chiles. As a result, the preparation of mole is often reserved for holidays and special occasions, such as Christmas and the Day of the Dead. Fortunately, there is an alternative that provides nearly the same flavor for a lot less time and effort, and that is to use a prepared mole paste:

[Read more...]

Recipe for Curried Hindu Eggs

This is a delicious dish–and perfect to serve at a brunch. This version is an adaptation of a family favorite from my mom and a recipe described by M. F. K. Fisher in An Alphabet for Gourmets.

Now, as those of you who follow us regularly know, we normally post on Tuesdays, but I’m making an exception this week and putting this one up a day early–just on the off chance that some of you have an unusually large quantity of hard-boiled eggs that you’re looking to do something (a little more elegant than egg salad) with.

So here goes:

[Read more...]

A Very Seussical Cake

There are some incredible Dr. Seuss cakes out there (check out the links below to get an idea of just how incredible!) And if you happen to be a professional cake decorator, the possibilities truly are endless. But what if you are, like me, a neophyte when it comes to cake decorating—as in never tried to do anything more than bake and frost the most basic cake?

Well, it turns out that you, too, can make a really fun Dr. Seuss cake precisely because he was all about having things be cock-eyed and non-conforming. The great news with this cake is that no one (but you) ever needs to know what aspects were “mistakes” and what are just part of “the look!”

Ready? Here goes:

[Read more...]

Zuni Stew (Recipe from a Zen Community)

This has become my signature dish. Invite me to a potluck and this vegetarian stew is more than likely what you’ll find when you lift the lid off my covered dish. It’s delicious, healthy, and very personally fulfilling to make.

The recipe is adapted from Not Your Mother’s Slow Cooker Cookbook, by Beth Hensperger and Julie Kaufmann. They, in turn, adapted it from The Greens Cookbook, which is a cookbook from the Greens, a very popular vegetarian restaurant in the Bay Area that is run by members of the Tassajara Zen community. So you see, although it’s called “Zuni” stew, there is a Zen connection (beyond the shared ZZZs).

As with everything Zen, Zen cooking is about being mindful of the process. Cutting, chopping, peeling, and working with fresh ingredients, whenever possible, will contribute to the Zen of the experience. That said, I know it isn’t always feasible to use only fresh produce, so I’ve given you some alternatives where possible. As I alluded to earlier, this recipe is based on one that was designed for a slow cooker or crock pot, but I’ve also used a big pot on the stove and it worked just fine.

[Read more...]

Recipe for Chocolate Nirvana

There are lots of (different) recipes out there that go by the name of “Death by Chocolate,” and I suppose, if you’ve gotta go, that’s the way to do it. But this recipe takes it a step farther. After all, I don’t know about you, but I don’t want to just die, I want to die and go to heaven. One bite of this and you may well feel you’ve transcended the earthly realm!

[Read more...]

Oatmeal Cinnamon Raisin Bread Recipe

In our post about Brigid, we talked about how she was closely associated with the farm, ale, butter, and cows. She was also known for traveling the Irish countryside, blessing households as she went. To make her welcome, people would put bread and fresh butter outside on the windowsill.

A piece of white cloth or a white silk ribbon was hung on the outside of the front door for the Saint to bless. The faithful would also lay out rushes (the same kind that are used to make the St. Brigid’s cross) for her to kneel on while blessing the household.

It is traditional to make fresh butter for Saint Brigid’s Day, and in many regions, the menu for the day features a special oat bread.

Okay, so this is not the traditional Saint Brigid’s Day oat bread (here’s a recipe for the more standard version, which admittedly, would go much better with the—also traditional—glass of ale). But this bread does contain oatmeal and it is really, really good (kind of like a semi-healthy cinnamon roll). Maybe this one for breakfast—and the other for dinner??

[Read more...]

Related Posts Plugin for WordPress, Blogger...