It's the first Thursday of the month which means it is time for our monthly Fill the Cookie Jar post, where a group of bloggers get together and post a cookie recipe based on a monthly theme.
And the theme for November is Thanksgiving. I bet you didn't see that one coming.
And what do we have for dessert in most American households on Thanksgiving?
Three years in a row now we have been tapping the maple trees on our property to produce maple syrup. We do it to get just enough for us and to give a few bottles away. This year started later than usual because of our ridiculously cold weather. It's March and we have had nights close to zero and days barely above 20 degrees. We really need it to be below freezing at night and above freezing during the day to get the sap running. This year we tapped 20 trees and we boiled down approximately 18 gallons. We now have around 50 ounces of yummy maple syrup....more
Roasted Sweet Potatoes with a Maple VinaigretteLast weekend, I was searching for a flavorful side to go with pork tenderloin. I wanted something that was savory because I find pork tenderloin to be somewhat bland. I turned to a cookbook entitled, Ottolenghi: The Cookbook. The recipes in this cookbook are wonderful because the full flavor of each ingredient is distinctly tasted. As Yotam Ottolenghi states in the forward to the cookbook, the recipes represent all the different aspects of their restaurant’s food – “vibrant, bold and honest.”...more
Brunch, that combination of breakfast and lunch, is a very popular way of entertaining. I wondered what the origins of brunch were. As it turns out, there is no clear cut answer to this question. Some food historians say the roots come from England’s hunt traditions. Multi-course meals were served late in the morning after a hunting expedition. Others say the roots stem from the Catholic tradition of fasting before mass and then eating a large breakfast after mass....more
Fall is my favorite time of the year; and by my estimation the best season in the northeastern part of the country. The air is crisp and clean, which allows me to sleep with the windows open. The leaves start to don their crimson and gold color; and the apple trees are laden with their sweet juicy harvest.
When I am cooking for my children and the recipe calls for sugar, I usually avoid adding overprocessed, white sugar. I am always looking for ways to sweeten cookies, muffins, and pancakes with alternatives like applesauce, honey, and maple syrup. The more and more I use maple syrup, the more I like it! ...more
[Editor's Note: For those of us in the San Francisco Bay Area, the Giants World Series win was a holiday in itself. Their run for the World Series inspired this orange-themed sweet potato dish, which would be just as much at home on a Thanksgiving table as it would have been at a Giants celebration. --Genie]...more
I really don’t know why brussels sprouts have such a bad rap. It’s like somewhere along the line all the other veggies got together and said, OK let’s gang up on our small green friend. And for no good reason! Poor brussels sprouts!...more