Old-Fashioned Apple Crisp with Salted Caramel Drizzle + Annual Team Appreciation Lunch

On Friday I hosted my annual team appreciation lunch.  I believe this is the 10^th annual celebration that I have hosted at my house.  Each year I invite my direct reports to enjoy an afternoon of appetizers, lunch and dessert along with spending time away from the office to simply enjoy each others company.  We have a small gift exchange and I leave my Christmas decorations up for everyone to enjoy.

It is a small way of showing my direct reports how much I appreciate all that they do on a daily basis to have our region hit our budgeted numbers.  We had many reasons to celebrate since 2012 gave us many victories and some challenges.  Our challenges only help us to strive for excellence.

(Click "Read More" below to continue post)

Left to right: Christine, Me, Jessica, Catrina, Debby, Matt, Amy, Lisa S and Stefanie

When planning my menu, I kept in mind that I work long days and needed to work backwards to get everything accomplished for the luncheon.  That meant planning the menu to be both easy and delicious.  A “list” is my best friend when entertaining.  The one piece of paper includes the menu, the shopping list by store and the timeline to complete everything.  A great tip is to run the event preparation through your head then review the written list to see what steps you are missing.  In addition, always shop a day or two ahead of time, so you can concentrate on preparation.

Speaking of preparation, cut, slice, assemble, toast, pre-cook as many items as possible, so the day of the event you are simply heating, assembling and serving.  One of my employees Christine has worked with me for close to eight years and volunteers to be my helper for assembling and serving the plates to the group.  She is one huge help on the day of the event.  This year, she said to me that she just marvels in watching me get everything together. Smile. I guess we all have our methods of entertaining and after years of mastering my craft, it is rewarding to share with others.

Many of the items on the menu are proven favorites along with being crowd pleasers.  We started with appetizers including:  Watermelon Cubes with Feta, Mint and BasilOlive Oil, Roasted Grape Crostini with Ricotta and Thyme and Mozzarella and Mini Heirloom Spheres with Basil.  After appetizer hour we adjourned to the dining room for the main event.

We started with Kale Salad with Oranges, Almonds and Manchego and Garlic & HoneyVinaigrette. This was the winner of the day.  Half of the team had not experienced kale and were now converts.  Our main course included Baked Garlic Brown Sugar Chicken (blog post coming soon) with Roasted Mini Fingerling Potatoes andHaricot Vert.

The finale to the day was Ina Garten’s famous Old-Fashioned Apple Crisp.  I added my Salted Caramel Drizzle and a scoop of vanilla ice cream to kick it up a few notches.  We returned to the family room to have a bit of fun with the gift exchange.  At first everyone was polite and did not steal gifts, however that quickly changed with the bottle of Chopin PotatoVodka mading an appearance and the stealing began.  All in all a fun day away from the office and great kick off to the weekend.

Old-Fashioned Apple Crisp with Salted Caramel Drizzle

5 Pounds McIntosh or Macoun Apples

Grated zest of 1 orange

Grates zest of 1 lemon

2 Tablespoons freshly squeezed orange juice

2 Tablespoons freshly squeezed lemon juice

¾ Cup granulated sugar

2 teaspoons cinnamon

1 teaspoon ground nutmeg

Topping

1½ Cup flour

¾ Cup sugar

¾ Cup brown sugar, packed

½ teaspoon salt

1 Cup Oatmeal

½ Pound butter, cold

Preheat the oven to 350 degrees.  Butter a 9 by 14 by 2 inch oval baking dish.

Peel, core and cut the apples into large wedges.  Combine the apples with the zests, juices, sugar and spices.  Pour into the dish.

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas.  Scatter evenly over the apples.

Place crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly.  Serve warm with a bit of the salted caramel drizzle and vanilla ice cream if desired.

Recipe slightly altered from here

Salted Caramel Drizzle

1 ½ C. sugar
¼ C. water
½ t. lemon juice
1 C. heavy cream

2 t. Grey Salt

Stir sugar, water and lemon juice in a large saucepan over medium heat until the sugar dissolves. Increase the heat; boil without stirring until the mixture turns deep amber brown. This should take about 9 minutes. Take off the stove and hold over the sink before pouring the cream mixture into the sugar mixture. It will boil and bubble. Once calmed down, add grey salt and set back on the burner and reduce slightly over medium low heat for about 8 minutes. Chill until thickened. Put into another container and slightly heat when ready to use.

Zucchini Soup with Gruyere Croutons + Dinner Party Highlights

I love to entertain!  From the planning of the menus, to designing the table settings and decorations to matching the wine to the various courses – the entire process brings me much joy.  The greatest gift for me is bringing good friends together and sharing an evening together with tasty food, delicious wine and fun conversation.  Once I have a date on the calendar, my creative spirit goes into high gear. 

Last night was such a gathering.  My dear friends Melissa and Rich along with Pam and Tom joined hubby and I for a special dinner party at our house.  Time flies by way too quickly; we had not seen Melissa and Rich for a bit, however, when I opened the front door, it was like no time had passed.  That is the beauty of good friendships – the time gap closes immediately.  It was a double treat to see Pam and Tom two weekends in a row. Smile.

Me, Melissa and Pam

A moment of remembrance. It is weighing heavy on my mind and I would be remiss not to take a moment to reflect on the tragedy in Connecticutthat occurred on Friday.  My thoughts and prayers go out to the family and friends of the victims.  Incidents like this remind us how valuable each and every day is, along with cherishing our loved ones. Not having children of my own, but an Auntie to four wonderful nephews, this hits me hard to imagine what these folks are going through.  It is a time to send many prayers and positive thoughts and support to those impacted families. 

It was extra special to have long time great friends over to share an evening together.  With our house all decorated for the holidays, it is one of my favorite times of the year to entertain and spend time with friends.  I wanted to make the evening extraordinary by sharing classic dishes that are worth repeating over and over again and proven winners.  I selected some special wines to share with our friends and to pair with the various courses.

We began with a glass of J Vineyards & Winery 1999Vintage Brut with a few frozen blueberries added for a bit of pizzazz.  This delightful wine has tiny elegant bubbles with a bright pear and citrus notes. I never want my guests to go hungry; I tend to make enough food for a small army.  Along with our sparkling wine, we noshed on Shaved Brussels Sprouts withTruffle and Parmesan and Brie Cups with Grape Salsa.  (recipe coming soon) With the bright flavors and effervescence of sparkling wine, the pairing was perfect.

We advanced to the dining room to begin with the Crab Cakes with Srirachi Aioli and a glass of Laurent Reverdy 2009 Sancerre. It is from Trader Joe's and very reasonable at $13 to $14 per bottle. The dry crispness of the wine was perfect with the rich crab cake.  Having a small starter or amuse bouche is a terrific method to share with your guests the tone of the evening and give a treat to their palates.  Next on the menu was the Zucchini Soup with Gruyere Croutons.  I decided to pair this with a Pinot Noir from Breggo which sits in the Anderson Valley.  This wine displayed intense aromas of black cherry along with undertones of earth and sage, along with a supple mouth feel and delightful finish. 

Now it was time for the Grand Dame of the evening – The AsianBraised Shortribs with Orange Hoisin Sauce on top of Sour Cream and GarlicMashed Potatoes.  This is hubby’s absolute favorite dish that I make and always a top notch winner at my dinner parties.  Tonight was no exception.  To honor this dish and our good friends we shared a very special wine – Lancaster Estates 2005 Estate Bottled Nicole’sfrom Alexander Valley. This Bordeaux style wine is a combination of Sauvignon Cabernet and Merlot. From the tasting notes on the Lancasterwebsite, this wine exhibits a ripe raspberry jam, black cherry and chocolate characteristics along with hints of plum, clove and lavender.  All I can say, this wine certainly has the “wow factor”.  We also enjoyed the Estate Cabernet Sauvignonsince we were all in love with the Lancasterwines.

With full bellies, there was still a bit of room for a bite or two of something sweet.  When planning the menu, I originally was going to make an espresso and chocolate bread pudding with salted caramel sauce, but decided to put that on hold for an event I am hosting in January.  My food bloggerlunch and cookie swap that I attended on Thursday provided me the perfect dessert – a lovely cookie platter full of tasty treats.

All in all, a memorable evening full of great friends, tasty wines and delicious food was had by all.  Cheers!

Zucchini Soup with Gruyere Croutons

Serves 6 to 8

1 large White Onion, small dice

2 Tablespoons Olive Oil

10 Cups Zucchini, diced (about 10 zucchini)

6 Cups Chicken Stock

1 Tablespoon + 1 teaspoon Curry Powder

Salt

Pepper

In a large stock pot, add the diced onion and olive oil and cook over medium heat, until onions are translucent.  Add the 1 tablespoon of curry powder to the onion mixture and cook for 5 minutes.  Add the diced zucchini and mix well and cook for 3 or 4 minutes.  Season with salt and pepper. Next add the chicken stock and cook on medium heat for about an hour until the zucchini is super soft.

Use an emulsion blender to puree the soup.  Add the teaspoon of curry powder and cook for another 10 minutes.

Gruyere Croutons

Slice the desired amount of sour dough baguettes in ¼ inch thick slices.  Toast lightly on both sides under a broiler.  Add a small slice of gruyere cheese to each toasted slice and place under the broiler until bubbly.  Remove and let cool.  Serve on top of each bowl of soup along with a few sliced green onions or chives for garnish. 

The Perfect Dinner Party + Brussels Sprouts with Pancetta, Garlic, Pinenuts and Blue Cheese

There is a certain art or finesse to throwing The Perfect Dinner Party.  Let me stop for one moment since I use the term “perfect” with caution.  Every person defines “perfect” differently.  Perfect could mean all of the china, crystal and silver are utilized.  Perfect could mean handmade baked lasagna served with a fresh salad and crunchy bread.  Perfect could mean Chinese take out simply placed in large white bowls and served family style. Whatever is perfect for you is YOUR perfect.

My definition of the perfect dinner party is bringing people together for an evening of comfort, conversation and cohesiveness. A dinner party is a reason to be creative and give your guests a gift of yourself.  The gift is bringing together old and new friends to share great food, wine and conversation around the dining table.  A good dinner party means clean plates, numerous wine glasses, and empty bottles of wine, laughter and lovely music.  It is the kind of evening where everyone wants to linger and no one wants to say goodbye.

Mark, Me and Dean

Over the years I have learned the art of throwing my perfect dinner party.  The key is to make your guests feel comfortable the moment they arrive through the front door until the last goodbye.  Planning and working backwards will aide tremendously in the success of your soirée. My trusty list that I create on 5x7 index cards is my savior.  First comes the menu, then the shopping list along with the basic entertaining checklist (cleaning, setting the table, choosing the music) and the final checklist for the day of the dinner party.

Work backwards to set your personal timeline that will weave in between career, family and daily errands then add to the list with dates and times to complete. Utilize your index cards and keep them in the kitchen area for ease of use.  Planning will reduce stress and increase the wonderful time you will have with your guests. 

Preparing a menu that is both easy and flavorful takes a bit of skill, but something you can master quite quickly.  Think about dishes you can prepare as many of the ingredients ahead of time.  For example, have everything for a flavorful salad done ahead from cutting vegetables to having the dressing made and you then simply toss together and serve.  Braised dishes are one of my favorites – simply dump ingredients into a dish and bake for hours while the flavors develop those rich aromatics and your guests think you slaved over the stove for hours.  The more you practice putting together menus, the easier and more adventurous you will become. Speaking of menus, I always create a personalized menu for each dinner party.  Guests can take one home as a memento.  I have been keeping a large binder for years that houses all of the menus from dinner parties.

The one rule of thumb I always practice is being 100% ready a minimum of 30 minutes prior to my guests arriving.  It gives me the chance to sip a bit of chilled wine along with walking through the evening in my head and checking for last minute touches.  Drinks and appetizers are always ready for the guest’s arrival with a customized cocktail playlist in the background.  Often it is fun to have a signature drink for each event along with the usual suspects – wine, sparkling water, beer and spirits.  A signature drink can set the tone and add some whimsy to the event.

Keep a timeline in mind when moving through the evening from the cocktail/appetizer hour to dinner to dessert to after dinner drinks and conversation.  No need to rush your guests, but they will appreciate a flow to the evening.  As the hostess you are the conversation starter, contributor and listener. Try adding some dinner conversation by introducing “Dinner Party Table Topics” to spice up the chatter. Ensure your guests have enough to drink, eat and are comfortable. If your guests are lingering and having a wonderful time, enjoy these special moments and cherish them.

It brings me joy to open our home, create a special menu and share great conversation with friends.  Recently I threw a perfect dinner party for our wonderful friends and I am dedicating this post to you both.  Mark and Dean you are simply divine!

Brussels Sprouts with Pancetta, Garlic, Pinenuts and Blue Cheese

1 Pound Brussels Sprouts, trim bottom and cut in half

2 to 3 T. Olive Oil

4 to 6 cloves of garlic, peeled and sliced

Salt and pepper

4 oz. Pancetta, small dice

½ Pinenuts

1/3 C. Blue Cheese, crumbled

In a large pan, add a tablespoon of olive oil and then add the pancetta.  Cook on medium until the pancetta is crisp.  Remove from the pan.  Add the Brusselsand a couple more tablespoons of olive oil.  Season with the salt and pepper. Cook for 5 to 9 minutes on medium until golden brown and just turning tender.  Add the garlic and cook for one more minute. 

Remove from the heat and toss into a large bowl.  Sprinkle with the pancetta, pinenuts and blue cheese.  Serve immediately. 

Mark, Charles aka Hubby and Dean 

Entertaining Tips | Individual Cheese Plates

Do you ever channel your inner Martha? Do you get excited about planning your next entertaining extravaganza, whether it is an intimate dinner for four or a cocktail party for fifty? Do you thrive on creativity and perfection? If you answered YES to any of the questions above, then you are probably an entertaining guru or at a minimum someone who loves a reason to bring people together.

I happen to be one of those people. Any reason to entertain makes me smile from ear to ear. The idea of preparing a get together to make people happy brings me much joy. It is an opportunity for me to try a new recipe, decorate with a new idea and let my creative inner Martha out. I am very excited to bring a new feature to my blog, titled – “Entertaining Tips”. This feature will highlight ideas for easy, unique and fun suggestions to make your next party or get together special.

{ Idea: share your sketch with your guests during the cheese course, so they could refer to it while enjoying the different cheeses and combinations of flavors } 
.

Last evening, my hubby invited a new co-worker and his wife over for wine and appetizers. They have recently relocated to the Bay Area and we thought it would be a wonderful idea to welcome them by inviting them over to celebrate the holidays. One of my favorite ways to entertain is to serve wine and appetizers. Last evening a served several course of small plates that we enjoyed while sitting by the fire in the family room with holiday music playing softly in the background.

Instead of serving the traditional cheese platter, I opted to create individual cheese plates for each person. This gave everyone the option to taste everything at their own pace along with having the suggested pairings available at one quick glance. I had stopped by whole foods in the morning to the cheese department. I adore the selection of cheeses and it an adventure each time with a new selection in my shopping basket to try.

For our intimate wine and appetizer party last night, I selected a Manchego cheese from the La Mancha region of Spain from the milk of sheet of the Manchega breed, which is typically aged for between 60 days and two years. A classic pairing is to add a touch of quince paste and marcona almonds. The next cheese going clockwise on the plate was the Cave Aged Gruyere with my Balsamic Fig Jam along with a dried apricot. The Gruyere is aged for about one year in secluded caves in Switzerland. It has a dense texture with a nutty, richness to the flavor profile. The fig jam compliments the richness of the cheese for a perfect pairing.

My third selection for the cheese plate was a French blue cheese, Blue Fourme d’ambert with a drizzle of clover honey. The sweet honey perfectly compliments the salty and earthy blue cheese. The French blue cheese is one of France’s oldest cheeses and is made from cow’s milk and is inoculated with penicillium roqueforti spores and aged for at least 28 days. If you love blue cheese, this is the king of them all. Our last tasting was one of my favorites that I buy from whole foods each time I visit. It is an Reserved Dutch Gouda, an orange cheese made from cow’s milk and originates from the Netherlands. It is had a slight earthiness with a hint of smoky, cedar flavor that pair beautifully with a cabernet sauvignon. I added a nib of panforte, which is a traditional Italian dessert containing fruits and nuts.

Creating your own individual cheese plates gives you the opportunity to learn about new cheeses, create themes and share something unique with your friends. A few suggestions:

• Different Types - select one cheese from each milk family – cow, sheep and goat.
• Around the World – select a cheese from France, Italy, Spain and the Netherlands – the possibilities are endless
• Go Local – select cheeses made local to where you live
• Vertical Tasting – select all one type of cheese but vary where it is from – for example – do a blue cheese tasting

To learn more about cheeses, ask questions when you go to the cheese counter. Ask to try samples and pick what you like. Invest in a few cheese specific books to expand your knowledge. Laura Werlin’s Cheese Essentials is a perfect selection. She is a cheese expert who explains this fascinating world of cheese in a manner that anyone can understand.

Sticky Toffee Pudding + Team Appreciation Lunch

I love traditions. For the last eight years I have hosted an annual appreciation lunch for my direct reports to thank them for all of their hard work during the year. This year was no exception. With the challenging economy the last couple years, we have celebrated small wins. In 2010, our company had a banner year. I am in an industry that is an economic leading indicator and quite thankful for having such success in 2010.

{Lisa, me, Debby, Patti, Stefanie, Christine and Amy }

Success is gained by having a team of talented individuals who understand the goals to be achieved and are driven to work hard. With the economy slowly beginning to improve, there is a much more positive feeling at our company. Since the holidays are filled with taking our clients out to lunch to thank them for their business, December is challenging to get the team together during business hours. Thus I typically plan the appreciation lunch for the beginning of January.

During the holidays, I began to contemplate the menu. I typically do not like to repeat any dishes and make a fresh menu each year. Since it is lunch time, I want to make it light but usually I add in a dish or two that is a tad heavier. Oh heck, it is a celebration, so let’s swing out and eat. Nine times out of ten, I don’t need dinner that night, since I am still satisfied from lunch.

The menu this year consisted of some favorites I have made and posted on the blog. Thought I would share the menu with each of you:

Appetizers
Gorgonzola and Cherry Pastry Puffs
Shaved Brussels Sprouts with Parmesan and Truffle Oil Crostini
Caprese Bites

Starter
Pear, Gorgonzola and Pecan Salad with Pomegranate Vinaigrette

Main
Hoisin and Orange Braised Short Ribs
Sour Cream Mashed Potatoes

Dessert
Sticky Toffee Pudding with Handmade Caramel Sauce

Each person arrived separately. With having a shoe free house, the guest slippers were at the front door. My boss Tony arrived with his own personal slippers, since he knew the drill. The appetizers were laid out on the kitchen island along with a bucket full of assorted non-alcoholic beverages. We soon moved to the family room to enjoy the appetizers and each others company.

{Lisa, Amy, Patti and Tony (my boss) }

I created personalized menus for each person and did double duty by having a place card all in one. Each person could also take their menu home to enjoy. We sat down for the salad course and the conversation was moving along nicely. Christine was my helper this year, which makes the serving and clean up a breeze. Throughout the afternoon, I had several helpers and it was so appreciated.

We now went onto the main course of Hoisin and Orange Braised Short Ribs. This is hands down my signature dish and super simple to make. Just a quick tip – try braised dishes when entertaining for a group of 6 to 10 people. It can be made ahead of time, cooks ahead and during the dinner until you are ready to serve. How simple is that?

{Debby, Stefanie and Christine }

The dishes were cleared and now it was time for dessert. During the holidays, while watching Martha Stewart, she had Jane Homby as a guest on her show. Her book is titled - "What to cook & how to cook it". Jane demonstrated how to make her version the traditional British holiday dessert of Sticky Toffee Pudding. I decided to adapt her version slightly and make it for the appreciation lunch.

We also do a small gift exchange as part of the celebration and fun. I think each person walked away with a gift they will enjoy. Since I had done so much canning this year, I gave each person a small bag with a jam, chutney or jelly in it.

I look forward to another amazing year in 2011~

Sticky Toffee Pudding

Cake

5 ounces pitted dates (Madjool dates work great)
1/2 cup plus 6 tablespoons (1 ¾ sticks) butter
1 Cup packed dark-brown sugar
4 large eggs
1 t. Vanilla extract
½ t. ground cinnamon
Pinch of ground clove
Pinch of freshly grated nutmeg
1 t. baking powder
1 ¼ C. flour
¼ t. salt

Place dates in a small bowl and cover with boiling water. Let the dates sit for 5 minutes. Drain the dates and discard cooking liquid. Transfer to the bowl of a food processor; process until smooth. Let cool slightly. Meanwhile, preheat oven to 350 degrees. I used a mini bundt pan that made six small cakes and sprayed with cooking spray that had flour added.

Add butter and brown sugar to bowl of food processor with dates; process until smooth.

Add eggs, vanilla, cinnamon, clove, nutmeg, flour, baking powder and salt; process until smooth. Spoon batter into prepared pan; transfer to oven and bake until a cake tester inserted into cake comes out dry, 20 to 25 minutes. Spoon sauce over cake and serve with cream or ice cream, if desired.

Caramel Sauce

1 ½ C. sugar
¼ C. water
½ t. lemon juice
1 C. heavy cream

Stir sugar, water and lemon juice in a large saucepan over medium heat until the sugar dissolves. Increase the heat; boil without stirring until the mixture turns deep amber brown. This should take about 9 minutes. Take off the stove and hold over the sink before pouring the cream mixture into the sugar mixture. It will boil and bubble. Once calmed down, add to back to the burner and reduce slightly over medium low heat for about 8 minutes. Chill until thickened. Put into another container and slightly heat when ready to use.

2010 "Foodie - flections"

It is hard to imagine that this is the last day of another decade. I can distinctly remember when it was 1999 and everyone was nervous about the clock striking midnight. Luckily it was a non-event for any type of negative incident. When the clock strikes that magical number “12:00” tonight, we enter into a new decade and year. During this time of year, everyone determines their resolutions, goals and aspirations for the coming year. Some are elaborate and others are simple. It is a time for reflection.

I am energized for 2011. By nature I am an optimistic person and see the glass half full versus half empty. Actually, I like to think that the glass is always full. I am certainly a realist but prefer to err on the side thinking positively. Life is very precious and my motto is to live each day to the fullest.

Many years ago I was hit by a drunk driver. Broke both my legs, almost died, spend two months in the hospital and the crash put me behind graduating college in the typical four year timeframe. (took five years) Needless to say, it was a life changing experience. However, I managed to see the positive side and knew there was more for me to accomplish on this earth. I share that experience as an insight into why I value each and every day.

This year I put energy into my enthusiasm for food, wine and entertaining and sharing my passion through blogging. Blogging provides a platform to document and memorialize your recipes. However, I soon discovered that food blogging is more rewarding, complex, fun, challenging and interesting than originally thought. Through blogging, I have met wonderful new friends, realized a new hobby of photography, improved my writing abilities and tried a lot of new recipes.

For 2011 my objectives are straightforward, uncomplicated and clear-cut. Thought I would share a few with all of you:

• Live each day to the fullest
• Cherish my husband, family and friends
• Leave each day of work knowing I did my absolute best
• Continue to share my passion for food, wine and entertaining
• Learn new things, travel new places and meet new people
• Be positive and live life

In the spirit of reflecting on 2010, I wanted to share my top ten foodie posts with all of you. I am aptly titling my List – “2010 Foodie – flections”:

Friends and Figs

One of the highlights for me was entering the FoodBuzz Project Food Blog contest. It pushed me out of my comfort zone, taught me things about myself, connected me with great new friends and honed my blogging skills (much more to learn in 2011). Being in my element, challenge number three, throwing a luxury dinner party, was by far my favorite.

Pizza Remix

What a fun challenge which helped to showcase my creativity while making some delicious pizza flavors for my husband to enjoy in between photo shoots.

Mini Red Velvet Cupcakes

I am fascinated by small bites, so why not make dessert tiny too. After having my new camera for just a short time, I was still in testing mode but happened to have one of those “money shots”. It was my first prelude to being showcased on Foodgawker and being honored with a Foodbuzz Top 9. It was a good day!

Caprese Bites

Appetizers are one of my obsessions. Given a choice between a bowl of pasta or several small plates of appetizers – the appetizers win hands down. My goal was to put a twist on the standard caprese bite and kick it up.

Fig Jam Pockets

These little gems were noted by husband to be one of the BEST cookies I have ever made. Now that is a great compliment.

Shaved Brussels Sprout with Truffle Oil Crostini

During the month of December I have made this crostini for three different parties and each time, I still absolutely love it. Guests are surprised when I tell them it is Brussels sprouts.

Fried Green Tomatoes

On my bucket list is to visit several states in the south, so until I get there, I wanted to recreate a bit of the south in my own kitchen. This recipe is a keeper.

Grapefruit Marmalade

In 2010, canning became quite an obsession. Both the process and the end product are rewarding. It brings me much joy to give these little gems to friends and family. The smile it brings to each person is priceless. That is my reward!

Pecan Cheddar Gougeres

Give me a savory treat any day over a sweet treat. Like a popover, I could easily eat 3 to 4 of these in one sitting. Note to self: only make a few times a year if possible.

Apple Fritter Poppers

One of life’s simple pleasures is something fried. It is not good for our health or waistline, but in moderation, not such a bad thing. My husband has quite an affinity for apple fritters, so I created a mini version for him to enjoy.

May each of you have a healthy, happy and prosperous New Year.

Cherish each moment!