Chocolate-Covered Cherry Cookies
Rich, chocolaty and chewy — like the chewy edge of a brownie but with a cherry, fudgey center. Yum! Who needs a date on Valentine’s Day when you can have plate full of these cookies? Remember these cookies after Valentine’s Day too. They are quick and easy to make and their bite-size, petite portion make them a great “fancy” cookie for teas, showers or Christmas cookie exchanges. Continue reading
Happy New Year! Starting the new year with a mess of greens, Hoppin’ John or black-eyed peas and corn bread is a southern tradition said to bring you luck and prosperity in the New Year. According to tradition you are to have 365 peas (one for each day of the year), yellow corn bread to represent gold and greens to represent folded money in your wallet. I have to wonder how this tradition really got started because to me this seems like the perfect meal to get you back in form after a night of celebrating, just saying…
Posted in Spoon
Tagged Baking, Bread, Cooking, Entrees, Food, Recipe, South Carolina, Vegetables
November 1 is All Saints Day, a day to celebrate all saints, known and unknown. In Mexico All Saints Day corresponds with the first day of Day of the Dead celebration. We’ve all seen the skeletons and skulls associated with the Day of the Dead but have you ever tried the Pan Dulce or Mexican Sweet Bread baked for this celebration?
Besides being the first day of Fall, yesterday was also the Chinese Mid-Autumn Festival, a festival of harvest and lunar worship. One tradition of the Mid-Autumn Festival is to give mooncakes to friends, family and business associates (think, American Christmas fruitcake).
It’s cherry season! Time to make possibly one of the best cakes I’ve ever eaten, Sour Cherry-Mascarpone Pound Cake from Domenica Marchetti’s cookbook, Big Night In. Moist, dense, rich and just a touch of sour cherry sweetness. The recipe calls for sour cherries it’s just as good with Bing or Rainier cherries. While they are in season, I buy up pints of cherries from the farmers market, pit them and freeze them, 2 cups per quart bag. Continue reading
Bonjour mon amis! It’s Memorial Day weekend but instead of patriotism, pools and picnics I can’t stop thinking about Madeleines. The classic French little cake that compelled Proust to ponder the past. Continue reading
When I think about my mother I think about cream puffs. Big, baby-head sized, glossy, golden cream puffs. All lined up on the kitchen counter, row upon row, like a Pate a choux platoon ready to march right into your dinner party. Continue reading
Its been a hectic and travel-filled fall and my weekly The Bread Baker’s Apprentice home bread baking regiment has suffered as a result. It’s a new year and a fresh-start so back on track. First bread up is a cracker; Lavash Crackers. Continue reading
