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When I was a little girl I used to enjoy going through my mother’s recipe box. I loved seeing all of the different styles of handwriting, looking at all of the different recipes, and particularly enjoyed the various types of stationery on which they were written. In one of my more creative moments, much to my mother’s dismay, I organized them by stationery category (matching the various types of recipe cards to each other, fold-a-notes, note cards, etc.) rather than by recipe type. It took her quite a while to get things back in order. One of the recipes that I found, during that particular flight of fancy, was one that had been given to her by her sister. It was for a cookie called Date Rocks. I couldn’t imagine what those cookies tasted like, and wondered if they were as hard as the name indicated. It wasn’t until recently that I came across it again and decided to give it a try. As I often do, I changed things up a bit using Blood Orange Dark Chocolate-Covered Jooliettes Dates in place of plain ones. Wow! These are really delicious. Date Rocks 1½ c. brown sugar 1 c. butter, softened 3 eggs, room temperature 1 t. vanilla extract 3 c. flour 2 t. baking powder ½ t. baking soda 1 t. kosher salt 1 t. ground cinnamon 1/8 t. cloves 1 c. raisins ¾ c. Blood Orange Dark Chocolate-Covered Jooliettes Date Nibbles 1 c. walnuts Preheat your oven to 350°F. Line baking sheet with parchment paper or a Silpat; set aside. In a large bowl, cream together the softened butter and brown sugar. Add eggs and vanilla; beat to combine. Add flour, baking powder, baking soda, cinnamon, and cloves and beat to incorporate. Fold in raisins, dates, and walnuts. Drop the batter onto prepared sheet (I used a cookie scoop), and bake for 15-17 minutes. Remove to a wire rack to cool. As an Amazon Associate I earn from qualifying purchases. View the full article

I have been a fan of Juliska for years. I treasure the pieces that I own designed by them, so I was thrilled when I learned that the creators of that brand, husband and wife founders, David and Capucine [DeWulf] Gooding, were coming out with a book, Together at the Table: Entertaining at Home with the Creators of Juliska. Trust me when I tell you that it does not disappoint, quite the contrary, it is GLORIOUS! Anyone who is a fan of fine dining, beautiful tablescapes, or simply reveres getting together with friends and family in a pleasant setting, is going to fall in love with this book. While initially it may appear to be a bit highbrow in the various offerings (not all of us have expensive China and cut glass stemware), that’s not the point; the point is to take those treasured items that you’ve been saving for “good,” and bring them out to enjoy every single day. There are hundreds of eye-catching and inspirational ideas here on how to use what you have, mix-and-match various styles and patterns, and indulge yourself in a wide range of colors… or not. Their eye for design and color is impeccable. With each turn of the page I felt as if I were being transported into places of beauty. I also made mental note of various ideas, color combinations, layouts, etc., in order to incorporate these into what I do. This book is a real treasure, and would be a thoughtful gift for people who enjoy setting lovely tables or simply dreaming of lovely tables. You can’t page through this book without coming away with the feeling that life is truly magical, and that you can help make it so. As an Amazon Associate I earn from qualifying purchases. Disclaimer: I received a complimentary copy of Together at the Table: Entertaining at Home with the Creators of Juliska from Abrams Books as a participant in their Abrams Dinner Party Program for 2022-2023. View the full article

Back in my youth, I would host multiple holiday gatherings, enjoying each one of them. As I got older, the number dropped but at least, in my opinion anyway, the quality soared. This year I decided to host a holiday luncheon. I spared no expense. There were four of us, including me, and we were all looking forward to it. I worked for weeks in preparation, cleaning, decorating, planning the food, making the food, ordering fresh flowers and greenery…you get the idea. It was originally scheduled for Saturday, December 10, and then due to illness of one of the guests, I was lucky enough to be able to change it to Sunday, December 11. All systems were go until 9 o’clock that morning when I learned that one of the ladies had fallen, and the other had taken her to the ER. What was it that Robert Burns said about the best laid plans? Yeah. On the plus side, the house is clean, it looks lovely, and I have a lot of delicious food. Truth be told, as many of the dishes that can freeze, will be frozen, I have plenty for some future event. But just because it can’t be enjoyed in the way in which it was originally intended, does not mean that I can’t share it with you. This table went through numerous changes before I decided upon this final one. On top of the checkered tablecloth are black and cream placemats that you can’t see in the picture, but would be able to see during dinner because the leafy green placemats (that look like greenery surrounding the plates), are surreptitiously removed when the diners grab their plates to hit the buffet. There’s no way I’m going to insist that my guests hack their way through greenery to get to their food. Originally I had tin chargers under the greenery and pine cone plates (that I got at Pottery Barn years ago), my intention being to match the tin to the reindeer vessel that made up the centerpiece. Later I discovered that the red charger plate with embedded rhinestones looked much brighter. The Santa plate on top I inherited from my mother. It is from Fitz & Floyd 1989. It would be removed and later used to serve dessert. The flatware is from Cabela’s, and has a pine cone design to match the pine cones in the plates. I tried a number of different cups, saucers, and mug combinations, deciding that the white mug was the best as it picked up the white in Santa’s beard making things brighter. The emerald green water glasses I inherited from my mother. They have made many Christmas appearances. The wine glasses are from Mikasa and in the “Park Lane” pattern. The darling wooden Santa napkins rings were, again, my mother's; the napkins are from Pottery Barn. The candle holders that look like trees I inherited from my mother as well. I always admired them on her table, and am now thrilled to have them on mine. The little ceramic baskets with holly leaves at each place setting, holding aLindor milk chocolate truffle, I inherited from my mother as well. They are bone china from the Philippines, 1986. I always like to have a little goodie at the table. In addition to this little treat, each diner was going to go home with a can of hot chocolate mix from local chocolatier, Chocolate, Chocolate, Chocolate. The centerpiece I have mixed feelings about. I had ordered this requesting the “Premium” (read: the absolute BEST and most expensive) size, and paid the premium price. This looked a little puny compared to what I was expecting. On the plus side, the vessel is darling, and I intend to make my own arrangement for future years that I guarantee will look much showier than this one. I had covered the serving area with fresh greenery, and used place card holders to display the names of the dishes. I find that people really enjoy knowing exactly what they’re digging into. The champagne flutes were a new edition this year, intended to be used for serving the house “Poinsettia” cocktail, a tasty mixture of cranberry juice, Cointreau, topped off with champagne. Whatever you do for the holiday season, and however you do it, I wish you great success! As an Amazon Associate I earn from qualifying purchases. This post is linked to: Tablescape Thursday View the full article

I’m not a fan of grocery shopping, but when I go, I find the liquor department irresistible. There is something about all of those little bottles, some of them uniquely shaped, the colors, the labels, I love it. As a consequence, I tend to come home with bottles of various things that I have no clue as to what to do with. Such was the case last fall when I came home with a bottle of Fireball whiskey. Fortunately, I recently found this recipe. Trust me when I tell you I already had the whipped cream vodka, who knows why. I’m not an eggnog person either, but I bought it specifically to make this recipe, and boy is it good! If you’re looking for a festive and tasty winter warmer, look no further, this is it! Fireball Eggnog 3 oz. good quality eggnog 2 oz. Fireball whiskey 1 oz. whipped cream vodka Cinnamon sugar Rim cocktail glass of choice with cinnamon sugar mixture. Fill a cocktail shaker with ice. Add eggnog, whiskey, and vodka to cocktail shaker and shake vigorously; strain into cinnamon sugar-rimmed glass. Garnish with a cinnamon stick. Serve immediately. Makes one cocktail. As an Amazon Associate I earn from qualifying purchases. View the full article

I was having a particularly bad day the other day and decided it might be a good day to make cookies. I keep a stack of recipes that I plan to try always on hand, so I grabbed this one to make a copycat of Starbucks ginger molasses cookies. Having never had their ginger molasses cookies, I can’t say if these are as good as what they sell in the stores, but I will say that they are delicious! Copycat Starbucks Ginger Molasses Cookies 1 c. dark brown sugar ¾ c. unsalted butter, room temperature ¼ c. molasses One large egg, room temperature 2¼ c. flour ¼ t. Kosher salt 2 t. baking soda 1¼ t. ground ginger 1 t. ground cinnamon ¼ t. freshly ground nutmeg ½ c. sugar, for dipping Preheat oven to 375° F. Line two large baking sheets with parchment paper or a Silpat; set aside. In the work bowl of a stand mixer, cream brown sugar and butter together until fluffy, 3 to 4 minutes. Add molasses, scrape down, and add egg. Mix until smooth and creamy. In a separate bowl sift together flour, salt, baking soda, and spices. With mixer on low speed, slowly add dry ingredients. Beat only until a thick dough forms. With a large cookie scoop or small ice cream scoop, scoop up about 1/4 cup of the dough. Roll it in a ball, roll it in the granulated sugar, and place it on the prepared baking sheets. Allow 2 inches of space between each of the cookies. Once you have filled a baking sheet, dip the bottom of a glass in the sugar, and flatten each slightly. With a teaspoon (in order to get that crackled effect) top each cookie with a little more sugar (approximately a half teaspoon). Bake for 15 minutes. Allow to cool on the baking sheet 10 minutes before removing to a wire rack to cool completely. Makes approximately 15 cookies. As an Amazon Associate I earn from qualifying purchases. View the full article

Last week I reviewed Tara Teaspoon’s wonderful cookbook, Delicious Gatherings: Recipes to Celebrate Together (You can read my review here ); today I’m going to share one of her recipes with you. I like recipes that are versatile, and this one certainly is. It is a delicious creamed vegetable recipe that is as at home at dinner as it is at breakfast. I cut the recipe in half (half the amount of spinach, the full amount of sauce) and had it with lemon dill salmon for dinner one night, and the next morning I had it as a filling in an omelet. You would not believehow delicious that omelet was! I highly recommend that you try this recipe. Creamed Spinach A recipe by Tara Teaspoon 2 T. olive oil 2 cloves garlic, minced ½ c. finely chopped onion 10 oz. baby spinach, coarsely chopped ½ t. kosher salt Cream Sauce: 1 T. butter 1 T. flour 1¼ c. milk 2 T. cream cheese 3 T. finely grated Parmesan Pinch freshly grated nutmeg In a medium nonstick skillet, heat olive oil, garlic, and onion over medium heat. Sauté until onion is soft and just turning golden, 2 to 3 minutes. Add spinach and salt, and cook, stirring with tongs, until wilted. (Spinach can be added in batches, if needed, until all spinach has been cooked.) Transfer to a colander in the sink to drain. For cream sauce: in the same skillet, melt butter over medium heat. Add flour and stir. Whisk in milk, cream cheese, and Parmesan cheese. Stir until cream cheese is melted and sauce begins to thicken. Add nutmeg and remove from heat. Press spinach in colander to release excess water, then add spinach to sauce. Stir until spinach is completely coated. Season to taste with salt. As an Amazon Associate I earn from qualifying purchases. View the full article

With the exception of one year when my husband decided to bake me a cake that he had seen on the cover of Gourmet magazine, henceforth known as “The Cake Incident of ‘97“, I have always had a German chocolate cake for my birthday. My mother started making these for me when I was 11 years old and kept it up until shortly before she passed away. Yesterday I was feeling nostalgic, so decided that I was going to make one for myself. I figured that after making that Chocolate Peanut Butter Cake that German chocolate cake would be easy. And essentially, it was. The difficulty is that the more I bake, the more I realize that my KitchenAid is too small. When I put the butter and the sugar into the work bowl and turned it on, it shot everything all over the counter. Sugar was everywhere, including between my toes. So, I rescued the butter (god that stuff is expensive), and had to get out my cleaning equipment to clean off the counters, the front of the dishwasher, the floor, and myself. OK. I started again, and things were going fairly smoothly. Yes, I had to inhale puffs of flour as I added that, and wear splatters of both the buttermilk and chocolate mixture, but I got through it. Then when I went to put it into the cake pans (I used 3 8” cake pans instead of 2 9” because I like the taller cake) I couldn’t get the bowl loosened from the stand mixer. Apparently enough stuff had fallen down that it solidified it to the base. I had to use a measuring cup and dip the batter out to put into each of the cake pans. Then, in order to get the work bowl loose, I had to hit it with a meat mallet! I didn’t finish the cake and clean up until around 3:30 PM, so that thing took me all day. And then, the icing on the cake (if you’ll pardon the pun) was that I had a slice and it nearly made me sick. As much as I love German chocolate cake, it’s now too sweet for me. I haven’t really had sugar in three months, and it nearly made me ill. So I shoved the rest into the refrigerator so the icing would firm up, and tonight I’m going to slice it, wrap the slices in plastic, and stick it in the freezer. I can’t believe that I spent my entire day, half a dozen eggs (eight actually) a pound of butter, and all that time on an attempt to revisit my past, only to end up making myself sick. If this doesn’t tell you that you can’t go home again, nothing will! For those of you who love your sweets, this is a classic. German Chocolate Cake Slightly adapted from Baker’s Chocolate 1 4-oz. pkg. Baker's German sweet chocolate ½ c. boiling water 1 c. butter 2 c. sugar 4 eggs, separated 1 t. vanilla 2 c. flour 1 t. baking soda ½ t. salt 1 c. buttermilk Preheat oven to 350ºF. Spray the heck out of Line three 8” cake pans with Baker’s Joy. Melt chocolate in water, cool. Cream butter and sugar; beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda, and salt. Beat in flour mixture, alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into pans; bake for 30 minutes or until cake springs bake when lightly pressed in center. Cool 15 minutes; remove and cool on rack. Frost cake. Coconut-Pecan Frosting 1½ c. evaporated milk 1½ c. sugar 4 slightly beaten egg yolks ¾ c. butter 1½ t. vanilla 2 c. shredded coconut 1 ½ c. chopped pecans Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in shredded coconut and chopped pecans. Cool until thick enough to spread. Makes 4-1/4 cups. As an Amazon Associate I earn from qualifying purchases. View the full article

It’s October, and if you don’t have a pot of soup simmering on the top of the stove, or cooking and away in the crockpot, I want to know why! It’s soup season, everybody, the heartier, the better. I spotted this recipe on Jenna’s Painted Apron blog, and knew I had to try it. I tweaked the recipe a bit, simplified the cooking process, and it is a winner! It is velvety smooth, rich and delicious, with the taste of your favorite dip along with cheese tortellini. This is a wonderful combination of ingredients to comfort you all winter long. Spinach, Artichoke & Tortellini Soup Adapted from thepaintedapron.com 2 T. butter 1 large yellow onion Salt and pepper to taste 2 t. Melissa’s minced garlic 4 c. vegetable broth or chicken broth 1 14-oz. can artichoke hearts, drained & coarsely chopped 1 9-oz. pkg. frozen chopped spinach, thawed & squeezed dry 1 8-oz. pkg. cream cheese, room temperature 1½ c. grated Italian blend cheese ½ c. finely grated Parmesan 9 oz. frozen cheese tortellini Few gratings fresh nutmeg Melt butter in a 6-qt. slow cooker set to high. Chop onion and add to slow cooker; season with salt and pepper. Cook for 3 hours, after which the onions will be caramelized. Stir in minced garlic, broth, artichoke hearts, and chopped spinach. Cook for an hour. Stir in cream cheese and cook another hour. Stir in Italian blend cheese, Parmesan, tortellini, and nutmeg; cook for 30 minutes. Stir and serve with additional grated Parmesan. As an Amazon Associate I earn from qualifying purchases. View the full article

I mentioned last week that I was interested in making peach cobbler cheesecake from the new Golden Girls Cheesecake and Cocktails Cookbook. Despite the fact that the store did not have any peaches, I still bought the cream cheese. What can I say? I am a slave to my list. So that started me looking for recipes that used cream cheese that I had not tried before, and I came across this at allrecipes.com. Now, if you are Polish, and consider this blasphemy, swearing that the Poles would never have egg salad with cream cheese in it, don’t shoot the messenger! I just tried this, liked this, and wanted to pass it along. The flavor is mild, but it intensifies over night in the fridge. I really liked it and the creamy texture. It makes a great topping on bagels making it perfect for breakfast, as well as a wonderful sandwich filling. It can also be mounded onto crackers to use as a snack. I thought it perfect as is, but if you’d like a little more zip, add a little cayenne, Sriracha, or spicy mustard to the mix. Polish Egg Salad 1 8-oz. pkg. cream cheese, softened 1 T. butter, softened, or more to taste 4 hard-boiled eggs, chopped 1 small onion, chopped Salt and ground black pepper to taste 1 T. chopped fresh parsley Combine cream cheese and butter in a bowl and mash with a fork. If mixture is too thick, add more softened butter. Mix in eggs and onion. Season with salt and pepper; serve with parsley. As an Amazon Associate I earn from qualifying purchases. View the full article

On Sunday I reviewed Gabby Dalkin’s new book, What’s Gaby Cooking: Take It Easy. Today I’m going to share one of the recipes from the book that is perfect for Meatless Mondays, or any other day of the week. It is super simple to put together, light, and refreshingly good. Pasta with Peas and Pesto 4 four cloves garlic, finely chopped 1/3 c. finely grated pecorino Romano cheese, plus more to finish 1/3 c. extra-virgin olive oil 2 lemons, one juiced and one thinly sliced ¼ t. crushed red pepper Kosher salt and freshly cracked black pepper 1 10-oz. pkg. frozen peas, completely thawed 1 lb. pasta (your choice) Basil Pesto Fresh basil, for garnish In a medium bowl, whisk together the garlic, pecorino, oil, lemon juice, crushed red pepper, salt, and plenty of black pepper. Add the thawed peas and stir to combine. Taste and adjust with salt and black pepper as needed. Use the back of a fork to roughly mash half of the peas so they are a little chunkier, and leave the other half whole. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and toss the pasta with the smashed peas and a few large spoonfuls of pesto. Top with the basil, lemon slices, and more salt and black pepper before serving. As an Amazon Associate I earn from qualifying purchases. Disclaimer: I received a complimentary copy of What’s Gaby Cooking: Take It Easy from Abrams Books as a participant in their Abrams Dinner Party Program for 2022-2023. View the full article

Gaby Dalkin is one of my favorite cookbook authors, and that is high praise indeed. A good many of my favorite cookbook authors are legendary women who have been honing their craft for decades. Gaby, in comparison, is just a girl. But she is my kind of girl. She recently gave birth to a darling daughter, Poppy, and that proved to be a big awakening for her (as it does all of us who have been there). She knew that she still wanted to have healthy, filling, and nourishing food, but didn’t want to spend all day in the kitchen in order to do so. She started to rethink her ideas about food, focusing on ingredients that can “…pop on their own without necessarily needing a lot of hand-holding, and dishes that shine in their simplicity…” I think What’s Gaby Cooking: Take It Easy is her best cookbook yet. After my initial page-through, I can honestly say that there was not one recipe in this book that I didn’t want to try; there was not one recipe that isn’t perfectly doable for cooks of all levels of experience. The subtitle of this book is “Recipes for Zero Stress Deliciousness.” If that isn’t appealing, I don’t know what is. The book has special sections for recipes to start the day, quick dinners, salads (and other things to eat in bowls), sides, a large section of sauces and dressings, desserts, as well as menus, recipes, tips, and ideas to help you plan and prepare an Italian Dinner Party, Al Pastor Dinner Party, and a Spring Roll Party. There is also a section of acknowledgments in the back and, bless you Gaby, an index! I tried the Pasta with Pesto and Peas, and loved it! It was a wonderfully tasty meatless meal, light and delicious, while simultaneously being nutritious. It was also beautiful.As I have come to expect in all of Gabby‘s cookbooks, there are beautiful, mouthwatering color photos of every recipe contained within (this book should get five stars based upon that criteria alone) photos of parties, and engaging pictures of Gaby and family. As usual, each recipe is preceded by helpful, but brief, commentary. This volume, like all of her others feels like home. As an Amazon Associate I earn from qualifying purchases. Disclaimer: I received a complimentary copy of What’s Gaby Cooking: Take It Easy from Abrams Books as a participant in their Abrams Dinner Party Program for 2022-2023. View the full article

We are on the cusp of October, and what that means is that it’s time to harvest all of the tender herbs in your garden. For me, that means basil, and basil means pesto. Pesto is one of those things that I could eat with a spoon. I love the bite of the garlic, the freshness and fragrance of the basil, and the pungency of the Parmesan cheese. Recently I have discovered a lot of new recipes for pesto, and I plan to try them all. This one, for broccoli pesto was something that I couldn’t even imagine. The combination of broccoli and basil doesn’t immediately spring to mind, but it really works. Broccoli is such a wonderful antioxidant, and this is a deliciously easy way to get it into your diet. Whether you like broccoli or not, you’ll never know it’s here. Sources: Pasta Bowl, Black Floral Flatware Broccoli Pesto From loveandlemons.com 1 heaping cup very small broccoli floret pieces ½ c. fresh basil ⅓ c. extra-virgin olive oil ¼ c. grated Parmesan cheese 2 T. fresh lemon juice 1 t. lemon zest 2 garlic cloves ½ t. sea salt Freshly ground black pepper Bring a medium pot of water to boil and place a bowl of ice water nearby. Blanch the broccoli in the boiling water for 30 seconds, and then use a slotted spoon to scoop it into the ice water to stop the cooking process. Drain and pat dry. Place the broccoli into a food processor with the basil, olive oil, cheese, lemon juice and zest, garlic, salt, and several grinds of fresh pepper. Pulse until combined. If desired, toss the pesto with the cooked pasta. Serve with pine nuts, red pepper flakes, and additional cheese. Season to taste and serve. As an Amazon Associate I earn from qualifying purchases. View the full article

When the local supermarket was advertising fresh local peaches, I knew this would be the weekend to make peach cobbler cheesecake, a recipe that I spotted in the new Golden Girls Cheesecake and Cocktails Cookbook. Unfortunately, when I got to the store, there wasn’t a peach in sight. Still, I was in the mood for baked goods. Remembering a recipe that I had seen on the Food Network website, I grabbed a couple of Granny Smith apples and headed home. This is delicious! I tweaked it a good bit in order to add to the depth of flavor. It worked. Your home is going to smell like apple pie is baking when this is in the oven. Stock up on apples, you’re going to want to make this again and again. Cinnamon Swirl Apple Fritter Bread Inspired by Food Network 1/3 c. light brown sugar 2 t. ground cinnamon Few gratings fresh nutmeg 2 medium Granny Smith apples, peeled and chopped 2/3 c. sugar plus 2 tablespoons ½ c. (1 stick) butter, softened 2 large eggs, room temperature 1½ t. vanilla extract 1½ c. flour 1¾ t. baking powder 1-1/8 t. apple pie spice, divided 1 t. kosher salt ½ c. milk plus 1 to 3 tablespoons 1 c. powdered sugar, sifted Preheat oven to 350°F. Spray a 9-by-5-inch loaf pan Baker’s Joy; set aside. Mix brown sugar, 1 t. cinnamon, and nutmeg together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl; set aside. Beat butter and remaining 2/3 cup granulated sugar until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time; add vanilla extract. Whisk flour, baking powder, salt, and 1 teaspoon apple pie spice together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the chopped apple mixture. Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer. Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife. Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes. Let loaf rest in pan for 20 minutes, and then remove to a wire rack to cool completely. To make glaze: Mix powdered sugar with 1/8 teaspoon apple pie spice and remaining 1 to 3 tablespoons milk, thinned to desired consistency. Drizzle bread with glaze. As an Amazon Associate I earn from qualifying purchases. View the full article

I was rummaging around in my mother’s recipe box as I have often mentioned doing, and came across a recipe that I had not noticed before. It had been written on one of those pieces of stationery that fold into an envelope, and are then stamped and mailed. For this reason I know that her friend Shirley Fick sent it to her on the 21st of April 1979, at a cost of 13¢. Because my mother was such a good cook on her own, when she asked for a recipe from someone that meant that she really enjoyed it, so I thought I should try this for myself. Including sauerkraut in a meatball was new to my experience, but it worked. Surprisingly, it did not do a whole lot to alter the taste, something I found a tiny bit disappointing. I enjoyed mine a couple of times in a variety of ways: first, as you see here on top of egg noodles, second, on top of mashed potatoes, thirdly, on top of mashed potatoes and topped with sauerkraut. I even had leftovers as a meatball sandwich slathered with stone ground mustard and topped with thinly sliced red onion. Clearly this recipe is versatile and I can tell you that I enjoyed them all of these ways. Because I always tend to think that I know better than everyone else, I altered this recipe just a tiny bit to give it more flavor. These are easy to make, and something that I think the entire family would enjoy, however you plan to serve them. I do find that they make quite a striking presentation in these beautiful black au gratin dishes. Bavarian Meatballs For meatballs: ½ c. beef stock 1 t. caraway seeds 2 lb. ground chuck 1 lg. egg 1 c. drained, chopped sauerkraut 1 T. dried minced onions ¼ t. lemon pepper seasoning 1/8 t. dry mustard ½ t. salt ¼ t. freshly ground black pepper 3 T. flour 2 T. olive oil For sauce: 2/3 c. sour cream 2 T. whole milk ½ t. caraway seeds Pour beef stock over 1 teaspoon caraway seeds and let stand for five minutes. Combine ground chuck, sauerkraut, onions, lemon pepper seasoning, dry mustard, egg, salt, pepper, and stock/caraway seed mixture. Mix well and shape into 18 balls. Roll balls in flour; set aside. Heat oil over medium/high heat in the bottom of a 12-inch skillet. Add meatballs and brown on all sides. Reduce heat to medium/low and cook slowly for 30 minutes until cooked through. (Meatballs may have to be done in batches.) Combine sour cream, milk, caraway seeds, and salt in a medium saucepan and heat until hot. Remove meatballs to platter (or individual au gratin dishes) and top with sour cream. Garnish with chopped parsley and a few gratings of lemon pepper seasoning. Makes six servings. As an Amazon Associate I earn from qualifying purchases. View the full article

Last week I mentioned that my aunt came for lunch for a Mexican meal. I decided that, in addition to making the margaritas, that I would prepare an easy yet traditional dessert. Mr. O-P used to be the one to make rice pudding, and he was really good at it using, what I consider to be the best recipe in the land, the one from Neiman-Marcus. I decided to go for a Mexican version, spotted online, and make Easy Arroz con Leche. It is super simple to make. I stirred everything together an hour before my aunt came so that it was still simmering lightly on the stove when she arrived, scenting the room with the rich fragrance of cinnamon and vanilla. Easy Arroz Con Leche As seen on mashed.com ½ c. uncooked white rice 1½ c. water ½ t. ground cinnamon 2 c. whole milk 1 14-oz. can sweetened condensed milk 1 t. vanilla extract In a medium saucepan, add the rice, water, and ground cinnamon. Bring to a boil, and lower to a simmer for 10 minutes. Add the milk, condensed milk, and vanilla extract. Stir well. Continue to cook over low heat for 45 minutes, stirring occasionally. Remove from heat, and garnish with additional ground cinnamon and/or cinnamon sticks. As an Amazon Associate I earn from qualifying purchases. View the full article

Ever since the Rams left St. Louis, my interest in football is (I was going to say diminished), really nonexistent. I do have friends who avidly follow football, and I do like the conviviality associated with gathering to watch a football game, and I particularly like the food. Here is a hearty hot ham and cheese dip that will please even the most ravenous of football fans. It’s make ahead, and will keep in the refrigerator for one or two days prior to baking if you want to prepare it in advance. Who doesn’t love hot ham and cheese? Hot Ham & Cheese Dip 1 Melissa’s shallot, finely diced 2 T. butter 8 oz. cream cheese, room temperature 1 t. yellow mustard 1½ c. diced deli ham 1 c. shredded mozzarella cheese 1 c. shredded cheddar cheese ¼ c. whole milk ¼ c. sour cream 2 t. chives Preheat oven to 350° F. Spray an 8” x 8“ baking dish (or similarly sized casserole dish) with PAM; set aside. In a medium skillet over medium heat, sauté shallot until transparent. Add cream cheese, and stir until it begins to melt; stir in mustard. Add remaining ingredients, turn the heat to low, and stir until everything is combined. Pour mixture into prepared baking dish and bake for 20 minutes or until all of the cheeses have melted and the edges are hot and bubbly. Serve with crackers, chips, or small slices of toasted rustic bread. As an Amazon Associate I earn from qualifying purchases. View the full article

I’ll bet, like me, you have a lot of things that you haven’t used in a long time. Apparently, I haven’t used this large chicken that makes up the centerpiece at this table in more than 10 years because I’ve never written about it on the blog, and I’ve been blogging for more than 10 years. I ran across it in the belly of the beast last week, decided to bring it upstairs, give it a good cleaning, and set a table around it. Here are the results. I think this is one of my most favorite tables. The colors are like an autumn sunset, so bold and beautiful. The bright red tablecloth that I used here is another one of those inexpensive linen tablecloths, of which I have many. There’s no reason not to stock up considering the low cost and the wide varieties of colors offered. I was tired of using the woven placemats that I believe I have used in the past three table settings, so I went with blackto give it some drama. On top of the placemats is a plate stack beginning with a Bordallo Pinheiro geranium leaf charger. This is topped with a deep yellow Waechtersbach plate that is then topped with an orange plate that I got from Pier 1. I struggled with the napkins here. I tried a variety of autumnal solids, a couple of plaids, and ultimately decided that this cream colored napkin with the rooster on it from Williams-Sonoma was my best bet. The flatware is Noritake. The chicken glassware belonged to my mother. I don’t use these as often as I would like, but I think they work very well here. The teapot and oversized mugs featuring a rooster on one side and a sunflower on the other are in the “Orange Rooster” pattern and are by Maxcera. Aren’t the corn cob candlesticks the cutest?! I do not remember where I got them, but it was in one of the shops along Historic Main Street in Saint Charles, MO. (That really narrows it down for you, doesn’t it, particularly considering that stretch is about a mile long.) I don’t use these often, but when I do they always get comments. What a colorful way to enjoy breakfast in the morning! As an Amazon Associate I earn from qualifying purchases. This post is linked to: Tablescape Thursday View the full article

Despite the fact that I briefly lived in and went to university in Florida, until recently I had never heard of The Columbia Restaurant. Opened in 1905, it is one of the longest running restaurants in the state and the birthplace of the 1905 Salad. You may have seen this recipe going around the web recently, as have I. Lover of salads that I am, I naturally had to try it. Interestingly enough, the salad was not created until the 1940s when waiter, Tony Noriega, created it one night from random leftovers in the fridge. Who among us hasn’t done that?! Personally, I am a fan of the crunchiness of iceberg lettuce. I think the addition of this to a salad gives it such life. It’s not the most flavorful of lettuces, however, hence the need for other ingredients and a very flavorful dressing. The dressing, I thought, had too much oregano, so I cut that with a teaspoon of sugar. In my opinion, that makes it perfect. 1905 Salad Slightly adapted from The Columbia Restaurant For the Dressing: 4 garlic cloves, minced 1 t. dried oregano 1 t. Worcestershire sauce ½ c. extra virgin Spanish olive oil 1/8 c. (2 T.) white wine vinegar 2 t. fresh lemon juice 1 t. sugar Salt Freshly ground black pepper, to taste For the Salad: ½ head iceberg lettuce, shredded 2 ripe tomatoes, sliced into wedges ½ c. Swiss cheese, sliced into matchstick strips ½ c. baked ham (or shrimp or turkey), sliced into matchstick strips ¼ c. green Spanish olives, pitted 2 t. freshly grated Romano cheese In a bowl, whisk together the garlic, dried oregano, and Worcestershire sauce. Gradually beat in the olive oil to form an emulsion. Mix in the vinegar and lemon juice and season with salt and pepper. In a large bowl, toss together the lettuce, tomatoes, Swiss cheese, ham, and olives. Pour the dressing into the salad and toss well to coat. Sprinkle the Romano cheese and toss again. Serve and enjoy! As an Amazon Associate I earn from qualifying purchases. View the full article

My number two son asked me the other day if I had ever come across a recipe for Mac & Cheese Alfredo. He loves Fettuccine Alfredo, but prefers the smaller noodle. It hadn’t occurred to me, so I went looking for one. I found a couple of them, and they seemed unnecessarily complicated. Macaroni and cheese is peasant food. It is supposed to be an easy dish to put together and serve to the family. Recipes that require jumping through hoops no longer interest me. When I got to thinking about it, I figured that, based upon my comfort culinary experience, I could come up with one on my own. Here it is, and it’s a good one -- all of the convenience and comfort of macaroni and cheese, with the taste of Alfredo! Alfredo Mac and Cheese 2 c. rotini, cooked al dente* 1 c. whole milk 1 c. heavy cream 2 T. butter 2 T. flour 1/8 t. white pepper 1/8-¼ t. kosher salt 2 t. Melissa’s minced garlic ½ c. Parmesan cheese, finely grated 1 c. mozzarella cheese, grated Few gratings fresh nutmeg Preheat oven to 350°F. Spray a 1.5 quart baking dish with PAM; set aside. In the same pan that you have cooked your pasta, i.e., while it is still warm, melt the butter over medium heat. When the butter is melted, whisk in flour and cook for 1 to 2 minutes. Add garlic, continuing to whisk, and cook for 30 seconds. Slowly add milk and cream, whisking constantly. Cook, whisking regularly, until it begins to thicken. Add Parmesan cheese, whisking until it has melted, remove from heat, and whisk in nutmeg. Taste for seasoning. If you think it needs more salt, pepper, or nutmeg, now is the time to add it. Add half of the cooked pasta to the prepared dish. Pour on half of the sauce and sprinkle with half of the mozzarella cheese. Repeat the layers of pasta and sauce and sprinkle the remaining mozzarella on top. Grate a bit of fresh nutmeg over the top. Bake for 45-60 minutes until the sauce is bubbling and the top just starts to lightly brown. Serve. *I like cellentani, because I think it’s more fun, but use your favorite pasta. As an Amazon Associate I earn from qualifying purchases. View the full article

I think we have all probably heard of avocado toast, something I never stop enjoying being the fan of avocado that I am, but I’m wondering how many of you are familiar with Cauliflower Toast. This is from the genius of Ina Garten, and is absolutely delicious! Personally, I can eat the cauliflower on its own just roasted in the oven, tossed with a little olive oil, salt and pepper, and red pepper flakes as she has done here, but when you stir in all of these other ingredients, mound it on toast and broil, it is wonderful! Do what I did, and use a large slice of rustic bread, cut it into quarters, and share it with a friend. Cauliflower Toasts 1 small head cauliflower (2 lbs.) 4 t. olive oil ¼ t. crushed red pepper flakes Kosher salt and freshly ground black pepper 12 oz. Italian mascarpone cheese, room temperature 6 oz. Gruyère cheese, grated 4 oz. thinly sliced prosciutto*, julienned ¼ t. freshly ground nutmeg 6 large slices country-style bread Paprika Freshly grated Italian Parmesan cheese 2 T. minced fresh chives Flaked sea salt, such as Maldon Preheat the oven to 400° F. Turn the cauliflower upside down on a cutting board. Cut off and discard most but not all of the stems, then cut the florets into small, ½” clusters. Place the florets on a sheet pan, toss them with the olive oil, red pepper flakes, 1 t. salt, and ½ t. black pepper, and spread them out in a single layer. Roast for 25 to 30 minutes, tossing two or three times, until the florets are tender and randomly browned. Set aside to cool for 10 minutes. Set the oven to broil and arrange a rack 6 inches below the heat. Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyère, prosciutto, nutmeg, 1 t. salt, and ½ t. black pepper. Toast the bread in a toaster until lightly browned, and place in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly on each toast and dust with paprika. Broil the toasts for 2 to 4 minutes, until browned and bubbling. (Watch them carefully!) Transfer to plates and sprinkle with Parmesan, the chives, and sea salt. Serve hot. *I used deli ham. I’m not a fan of prosciutto. It just seems like ham jerky to me. As an Amazon Associate I earn from qualifying purchases. View the full article

Every couple of months my aunt comes over for lunch. I don’t prepare it, instead I order from a favorite local Mexican place and have it delivered. We will then spend the afternoon sipping on margaritas, munching on chips and salsa, and enjoying our favorites from the restaurant. I decided to set a table especially for the lunch this time. I recalled that years back (I’m talking more than a dozen) I had bought some Mexican fabric, so I decided to press it, hem it, and use it as a topper for the table. I took off from there. The table would not have been at all appropriate without margarita glasses. We both love margaritas, and I love to make them. If you love them as much as we do, hereis what I think is the best recipe for them. At the center of this table is a southwestern vase that a friend had given me years ago. More alstroemerias were used, this time in orange and yellow. Woven placemats are beneath Bordallo Pinheiro geranium leaf chargers. On top of the chargers are red plates from Pier One’s spice collection, orange salad plates by Corsica Home that my cousin had given me, on top of which I have lively Hausenware chile pepper plates. Emile Henry crimped-edge ramekins are the perfect solution for holding salsa. My mother’s red flatware seemed like the perfect choice here. The rust colored napkins are from Pier One, as are the sunflower napkin rings. One of my favorite things on this table is the set of “Kissing Couple” salt and pepper shakers. This Mexican couple delights everyone who sees it. There are little magnets in the mouths of each, so they’re always kissing. The tangerine glass water bottle in lovely fall colors is by Blenko Glass Co., and holds a lot of margaritas I can tell you. The next time you serve Mexican food, or even order in, be sure to set your table in a colorful and appropriate manner. As an Amazon Associate I earn from qualifying purchases. This post is linked to: Tablescape Thursday View the full article

I don’t know what’s happening at your house, but it is pesto season at mine. The basil that I planted in the spring has grown by leaps and bounds and is ready for harvest. I have a lot of new pesto recipes to try, but thought I would start with this one. It is adapted from one that I saw on the Melissa'swebsite. I’ve never made pesto without including Parmesan cheese, so was curious as to whether or not this would be as rich and delicious as other pesto that I’ve made. It was! The citrus juice and peel gives it a wonderful brightness, the olives a magnificent, buttery depth. If you like olives as much as I do, you may want to make a double batch. Lemon Olive Pesto 8 oz. Castelvetrano olives, pitted ½ c. fresh basil leaves ½ c. flat-leaf Italian parsley ½ c. walnut halves 1 T. organic capers, rinsed 1 lemon, juiced and zested* ¼ t. kosher salt ½ t. red pepper flakes ¼ c. extra virgin olive oil Place all ingredients EXCEPT oil into the work bowl of a food processor. Pulse several times until combined. With motor running, slowly add oil until combined and desired texture is reached. *Zest before juicing As an Amazon Associate I earn from qualifying purchases. View the full article

September is upon us can you believe it? Honestly, I don’t know how to feel. I actually enjoyed this past summer that, to me, seemed to just fly by. So I’m not entirely sure that I’m ready. By that I mean that my spring cleaning is going to have to overlap with my fall cleaning, because I didn’t get the former done. But I digress. For those of you with extra zucchini, or if you are still harvesting it, this is the perfect transitional summer/fall soup for you. It is hearty, spicy, main dish worthy, and intensely delicious. The combination of flavors here is a good one with the smokiness of the cumin, the earthiness of the oregano, not to mention the tomatoes, zucchini, corn, and peppers. It is a wonderful combination. Mexican Zucchini Cheese Soup 1 T. olive oil 1 c. chopped onion 2 cloves garlic, minced ½ t. dried oregano ½ t. cumin Pinch of cayenne pepper 2 14.5-oz. cans chicken broth 1 14.5-oz. can Ro-tel tomatoes 2 Melissa’s organic zucchini, halved and cut in ¼” slices 1 15.25-oz. Mexicorn, drained 12 oz. Velveeta, cubed ½ teaspoon freshly ground black pepper Heat olive oil in a large pot over medium-high heat. Cook onion and garlic until tender; season with oregano and cumin. Add chicken broth and tomatoes. Bring mixture to a boil. Stir in zucchini and corn. Return to a boil, reduce heat to low, and simmer until zucchini is tender, 8 to 10 minutes. Stir in Velveeta. Continue to cook and stir until cheese is melted; season with freshly ground black pepper. Garnish as you see fit. As an Amazon Associate I earn from qualifying purchases. View the full article

I first became acquainted with cider donuts in 1993 when my husband took me to New Jersey for the first time to meet his family. One of the places he said we needed to visit was Delicious Orchards in Colt’s Neck. I didn’t get the attraction. I mean, what’s the deal? We have orchards here in Missouri. When we pulled into the massive parking lot packed with people, and headed toward the door of a large building set amidst fields of bountiful vegetation, I began to understand. It wasn’t until we walked through the door and the heady fragrance of baked goods hit my olfactory senses that I became a believer. What a place! They know what they’re doing by putting the bakery at the front of the store -- cookies, cakes, brownies, loaves of bread, and cider donuts -- three varieties of cider donuts: plain, cinnamon sugar, and those dusted with powdered sugar. I would’ve been happy, at that moment, to have never left that department, but eventually I made it through the cheeses, the deli, the beautiful, artistically stacked mounds of fresh produce, the nuts, snacks, coffees and teas, I didn’t want to leave. I have been a lover of cider donuts ever since. I have tried different recipes to create them, but for the most part they’ve been rather blah. This recipe, for apple cider donut loaf, is better than the cider donuts offered at Delicious Orchards, or any place else. The secret is to boil down apple cider to a syrup to intensify the flavor. This is going to take you some time, but you can do this part the day ahead, cover it, refrigerate it overnight, and then make the bread in the morning. Put apple cider on your grocery list, you are definitely going to want to make this. You might even want to make two loaves. You’ll thank me later. Apple Cider Donut Bread 4 c. apple cider ½ c. butter, room temperature 1 c. dark brown sugar 1 large egg 1 t. vanilla 2 c. flour 1 T. apple pie spice* 1 t. baking powder ½ t. baking soda ½ t. kosher salt Topping: ¼ c. unsalted butter, melted ½ c. granulated sugar 1 T. cinnamon Pour the apple cider into a medium saucepan, place it over medium heat, and bring to a boil. Reduce it to a simmer, and cook until reduced to 1 cup, about 30 to 35 minutes. Remove from heat and allow to cool. At this point it can be covered and refrigerated for up to two days until ready to use. While cider is simmering combine ½ cup granulated sugar and 1 tablespoon cinnamon for the topping; set aside Preheat oven to 350° F. Spray a 9” x 5” loaf pan with Baker’s Joy; set aside. Place the butter and brown sugar into the work bowl of your stand mixer and beat until light and fluffy, 1 to 2 minutes. Beat in egg and vanilla just until combined. In a medium bowl, whisk together dry ingredients. Add dry ingredients with the apple cider syrup alternately, beginning and ending with dry ingredients. Mix just until combined. Pour batter into prepared pan and bake for 50 to 55 minutes or until it tests done. Allow to cool in the pan for 20 minutes. Remove the loaf from the pan to a cooling rack placed over a sheet of waxed paper. Brush the top and sides with the melted butter, and liberally sprinkle with the cinnamon and sugar mixture. Allow to cool for 30 minutes before slicing and serving. This bread is best when consumed within two days. It does freeze beautifully, so if you can’t eat it quickly, cut it into large slices, freeze it, and when you’re ready to enjoy it again, microwave it for 30 seconds. *Here’s a recipefor making your own. As an Amazon Associate I earn from qualifying purchases. View the full article

The flowers from my “Saying Goodbye to Summer” tablescape lasted longer than I anticipated, so I decided to build another table around them adding another small bouquet of red. The colors just said English hunt to me, so that’s the direction in which I decided to head. The first thing I did was pull out my hunter green tablecloth (similar to the burlap tablecloth that I use so often). Honestly, these tablecloths are the best! You can find more colors here. Because I wanted something a little different by way of a centerpiece using the flowers, I pulled out my hunt pitcher (Fitz & Floyd) and used it as a vase. I have a lot of tableware in the English hunt theme, and I think this pitcher is my favorite. Hunt colors are known to be red and green, so on top of the rattan placemats I have a green charger that once belonged to my mother, topped with a red plate that I got at Pier One. This table gave me the perfect opportunity to show off my new hunt napkins and glassware, both of which I got from Pomegranate. I couldn’t decide if I wanted to use napkin rings or not, perhaps you can make up my mind for me. Some pictures have the napkin rings, others don’t. These napkin rings that I purchased at a local store are bent keys. They reminded me very much of horse brasses so I thought them appropriate. The salt and pepper shakers are also a new addition to my collection. These used to be available from the Winterthur catalog. I have wanted them for more than a dozen years, finally spotted a pair on eBay, and didn’t look back. Isn’t this couple adorable?! You may have noticed the little saltcellars by each place setting. My plan for this table is brunch, at that saltcellar is going to have Tajin in it to use to sprinkle on top of melon. If you haven’t tried that seasoning, you simply must! The coffee cups are some of my favorites. They have a hunt scene on one side, and a thatched cottage on the other. They are so lovely. The name of this pattern is “Ireland Pursuit,” and they are by Noritake. Inspired by the gold rim of the glassware and coffee cup, I decided to use gold flatware. I think it gives this table a certain elegance that stainless flatware would not. Are you on the hunt for fall like I am? It will be here before we know it! As an Amazon Associate I earn from qualifying purchases. This post is linked to: Tablescape Thursday View the full article