Stuffing that doesn’t have to weigh you down.
Think of this as Thanksgiving stuffing-lite.
Oh sure, it still has half a stick of butter in it.
But there’s no sausage in it. Nor any milk, cream or eggs. It gets moistened with chicken broth instead.
It also gets crunch from a profusion of pistachio nuts. And it gets a grown-up touch with dried figs that have been macerated in sweet white wine overnight. But don’t worry, they don’t come out tasting overly boozy. The alcohol tempers the fruit’s sweetness and adds a rounded depth. If you don’t have the Mucscat or Essensia called for in the recipe, you can improvise. I actually ended up using Canadian icewine I happened to have on hand.
The recipe is from one of my favorite cookbook writers, Molly Stevens. It first appeared in the February 2007 issue of Bon Appetit.
My new favorite ice cream.
Not only is the color vivid, so is the taste.
“Blueberry Ice Cream” sounds so matter of fact. But it’s quite special.
This is an ice cream in which the berry flavor soars spectacularly.
Juicy, jammy and the perfect taste of summer.
What do you get when you combine fresh summer raspberries with juicy mangoes?
A tart that’s nothing short of sensational.
It is beyond easy, too.
“Juicy Mango-Raspberry Crumble Tart” is from “One Bowl Baking” (Running Press) of which I received a review copy. The book is by Yvonne Ruperti, a former recipe developer and writer for Cook’s Illustrated magazine.
As the name implies, these are recipe that for the most part do only require one bowl to make. Of course, there are a few exceptions, such as if you make one of the layer-cake recipes, then you will need a bowl to make the batter, and another to make the frosting. The recipes don’t require the use of an electric mixer, either, just good ol’ fashioned arm-power to whisk or stir.
Your eyes are not fooling you.
If you think the foamy head on that frosty mug of beer looks a shade pink, your eyes are not deceiving you.
That’s because this beer has the unlikely ingredient of blackberries.
A full pound of blackberries per liter, in fact.
The Palos Verdes Brouwerij West’s beer is whimsically named “Dog Ate My Homework.”
My freezer is a repository of odds and ends, a treasure chest packed with the promise of delicious culinary endeavors to come.
Rinds from parmesan wedges saved for hearty vegetable soup pots in the days ahead.
Over-ripe bananas tucked away for spur-of-the-moment banana bread-baking.
Heels of bread for making crumbs to dredge chicken thighs in.
And for this recipe.
“Raspberry Almond Bars” appealed to me because they make use of almond flour (also found copiously tucked away in my freezer) and bread crumbs. In fact, there’s no need to measure out any all-purpose flour because the batter gets its foundation from the former two ingredients, plus a generous amount of eggs. The recipe calls for 6 extra large eggs. Since I only buy large ones, I just upped the number of those to 7 for this recipe. It also calls for superfine sugar. You can just whirl regular granulated in a food processor to make it finer. Or truth be told, I just used the regular granulated as is without a problem.