Posts Tagged ‘recipe


Recipe: Cranberry-Pistachio Biscotti

A great and relatively simple recipe for holiday parties that will not overwhelm the joys of your wine!


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sweetened dried cranberries
  • 1 cup coarsely chopped pistachios
  • Sanding sugar, optional


  1. 1. Preheat oven to 350ºF. Line a large baking sheet with parchment.
  2. 2. Combine flour, sugar, baking powder and salt in a large mixing bowl. Add 3 eggs and vanilla and beat with an electric mixer on low speed until just combined, about 30 seconds. Mix in cranberries and pistachios.
  3. 3. Turn dough out onto a lightly floured work surface and divide in half. Shape each half into a flat log about 14 inches long and 2 inches wide. (Dough will be sticky.) Place logs on prepared baking sheet several inches apart.
  4. 4. In a small bowl, beat remaining egg and brush over dough. Sprinkle with sanding sugar, if desired. Bake logs until they are firm to the touch, about 35 minutes. Place baking sheet on a wire rack and allow logs to cool completely.
  5. 5. Lower oven to 325ºF. Transfer logs to a cutting board and use a serrated knife to carefully cut each into 18 slices. Lay slices cut side down on baking sheet and return them to oven. Bake until cookies just begin to get crisp, about 8 minutes. Transfer cookies to wire racks and let cool completely.

Recipe: Foamed Hollandaise great recipe that simplifies Hollandaise both in preparation and service! Whether you’re serving eggs benedict, asparagus, or a poached fish this recipe is certain to save time and stress and still make your dish the star of the show!



 2 large eggs, separated
 1 dessertspoon lemon juice
 1 dessertspoon white wine vinegar
 4 oz (110 g) butter
 salt and freshly milled black pepper



Begin by placing the egg yolks in a small bowl and season them with a pinch of salt and pepper. Then place them in a food processor or blender and blend them thoroughly for about 1 minute. After that, heat the lemon juice and white wine vinegar in a small saucepan until the mixture starts to bubble and simmer. Switch the processor or blender on again and pour the hot liquid on to the egg yolks in a slow, steady stream. After that, switch the processor or blender off.

Now, using the same saucepan, melt the butter over a gentle heat, being very careful not to let it brown. When the butter is foaming, switch the processor or blender on once more and pour in the butter in a thin, slow, steady trickle; the slower you add it the better. (If it helps you to use a jug and not pour from the saucepan, warm a jug with boiling water, discard the boiling water and then pour the butter mixture into that first.)

When all the butter has been incorporated, wipe around the sides of the processor bowl or blender with a spatula to incorporate all the sauce, then give the sauce one more quick burst and you should end up with a lovely, smooth, thick, buttery sauce. Now whisk the remaining 2 egg whites to soft peaks in a large clean mixing bowl and fold into the sauce immediately.





Recipe: Leftover Turkey Pot Pie

Turkey Pot Pie

So, you had a great Thanksgiving Dinner and now you’re dreading a month of Turkey Sandwiches. How about instead making a Turkey Pot Pie with that leftover turkey? Sounds a lot heartier, more wholesome, and much tastier!

Not to mention this is simple, quick and kid friendly too!



2 1/2 cups all-purpose flour

1/2 teaspoon salt

1 cup chilled solid vegetable shortening

6 tablespoons ice water, or as needed


3 cups cubed cooked turkey

1/2 small onion, chopped

1 (10.75 ounce) can cream of potato


1 (10.75 ounce) can cream of chicken


1/2 (10.75 ounce) can water

2 (15 ounce) cans mixed vegetables,


salt and pepper to taste


1. Whisk together the flour and 1/2 teaspoon of salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Drizzle the ice water, about 1 tablespoon at a time, over the mixture and gently work the water into the dough with your fingers. Add more water as needed until you can gather the dough together in a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
2. Preheat oven to 375 degrees F (190 degrees C).
3. In a saucepan, mix together the turkey, onion, cream of potato soup, cream of chicken soup, water, and mixed vegetables. Bring the mixture to a boil; reduce heat and allow the mixture to simmer while you prepare the crust.
4. Cut the dough in almost equal halves. Roll the larger piece into a circle on a floured work surface and fit into a 10-inch cast-iron skillet. Roll out the smaller piece into a circle to fit the top. Pour the hot turkey filling into the bottom crust. Place top crust over the filling, crimp the two crusts together with a fork, and cut several slits in the top with a sharp knife.
5. Bake in the preheated oven until the crust is golden brown, about 45 minutes.


** for a variation, you may want to eliminate the bottom crust and pipe leftover creamed potatoes for the topping.


**Don’t forget your wine to go with this dish, I recommend a light bodied Pinot Grigio, or Vouvray!


Recipe: Caramel Bread Pudding

Caramel Bread Pudding

Looking for a great and elegant dessert for the holidays? Give this a try and serve it with a nice PX Sherry!


  • 1 cup brown sugar
  • 4 slices buttered bread (sliced into cubes)
  • 2 eggs
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon burnt sugar flavoring (available at specialty stores)


  • Place brown sugar in top of double boiler
  • Add bread cubes
  • In a separate mixing bowl, beat the eggs lightly with a fork then add the milk
  • Stir salt, vanilla and burnt sugar flavoring into the milk and egg mixture
  • Pour custard mixture over the bread in the double boiler. DO NOT STIR
  • Cover and place over hot water in bottom of double boiler
  • Cook one hour or until custard is firm (the brown sugar will form a caramel sauce over the top of the pudding)
  • Turn over onto a serving platter or cake stand and slice to serve



Recipe: Salmon Spread, or Dip

In our search for quick and easy recipes to put out with friends and family for small gatherings, allowing you to spend more time with the people you care about. This simple spread has long afforded us to enjoy guests and entertain them with great flavors at the same time.


1 Can of Salmon

Ranch Dressing

Garlic Powder

Fresh Chives

Soy Sauce

Red Pepper

Other spices to taste



Open the can of Salmon, remove skin and bones. Flake fish with a fork. Add spices to taste and mix with about 1 tsp of soy sauce for sal. Add Ranch Dressing and mix it in a small amount at a time until the Spread, or dip is at the consistency you desire. Refrigerate at least an hour prior to service.


I often bring this spread to a thick consistency and pipe it over a truffle pesto on a slice of cucumber, or a cracker as a finger food. Other times, adding more ranch dressing to loosen the consistency to a point that it can be used as a dip with chips works very well also.




Recipe: Stuffed Peppadew

For a simple and elegant finger food as an appetizer, find peppadew at your local food mart and stuff them with a softer, creamy cheese that has a sweetness to it. Very simple, very quick, and very well loved by even the most ardent food critic in your family!


  • 6 ounces cream cheese/brie/another soft creamy cheese, room temperature
  • 24 peppadew peppers (found in the grocery store near the olive jars)
  • 1 Zip top bag


Place Cream Cheese, brie, or other creamy/soft cheese  into a zip top bag. Snip a small hole from the corner of the bag and pipe into peppers. Chill until ready to serve


Recipe: Parsnip Soup!

Parsnip Soup

With Fall kicking in, the temperatures are starting to add a chill to the air and the leaves are preparing to shine here in the NC Mountains in their full glory. As the temperatures drop and the evening start to encroach a little earlier every day, our thoughts turn to warm hearty soups that add a nice little touch of comfort and warmth to the soul. Today, I share a wonderful parsnip soup recipe that utilizes one of my all-time favorite cheeses, Mimolette! This soup pairs beautifully with a great Rosé from Southern Rhone and extends the classic “Rosé Season” through the Fall of the Year!


Parsnip soup recipe


 1 lb parsnips, peeled

3 oz aged Mimolette cheese

2.5 cups chicken broth, heated

 1/3 pint extra-thick cream

4 shallots

1 branch of celery

1 oz. butter


Finely chop shallots. Melt butter in a saucepan. Slowly cook shallots until clear.

Cut parsnips into cubes. Thinly slice celery. Mix, then add to saucepan.

Pour chicken broth over vegetables. Salt and pepper to taste. Let cook on low heat for about 25 minutes.

While soup is cooking, use a vegetable peeler to cut the Mimolette into extra-fine slices. Set aside.

When soup is cooked, turn down heat and add cream. It is ready to serve as soon as the cream has melted into the soup and is warm.

Pour soup in bowls. Sprinkle with slices of Mimolette.


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