Wednesday, November 26, 2008
Wednesday, November 19, 2008
Sweet!! Guess what's coming next??? My first giveaway!! Stay tuned!
Tuesday, November 18, 2008
Coming up with a Thanksgiving main course menu is pretty simple: Turkey, stuffing, potatoes, some vegetables and some pies for dessert. The hard part I think often lies in choosing some appetizers that are satisfying (while not being too heavy) and don't take too much time to prepare (you have enough to do that day!). So for the next few days I'll share with you some of my favorite simple Thanksgiving appetizers most of which can be prepared ahead of time.
8 thin slices cheddar cheese (from the deli)
Friday, November 14, 2008
Thursday, November 13, 2008
2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon red pepper sauce (such as Tabasco)
1/2 tablespoon finely chopped fresh rosemary
Tuesday, November 11, 2008
Monday, November 10, 2008
The cranberry variation...well at least the cranberries and pepitas were yummy:
Friday, November 7, 2008
It's Friday and that dear readers is the day when I share with you something fabulous that I have discovered while wheeling my cart around the supermarket. Rest assured that whatever I share with you is truly a favorite of mine and perhaps one day will be a favorite for you!
If you haven't seen this find before I think you're really going to like it...
Apple, Cranberry & Cinnamon Boursin!
Boursin cheese has long been one of my very favorites-especially the pepper flavor-but let me tell you the Apple, Cranberry Cinnamon variety...fabulous.
Boursin was created in 1957 by Francois Boursin a cheese maker from Normandy, France. Francois classified it as Gournay cheese naming it after the town in France where he grew up. The first variety was herb and garlic.
With Thanksgiving and Christmas right around the corner this sweet and savory treat makes the perfect appetizer. Today I've paired it with a favorite recipe for Sweet and Spicy Pecans from Bon Appetit magazine. While I'm sure you'll agree that the cheese and the nuts are each fabulous in their own right, the flavors and spice of each really pop when you put them together. Here are some of my favorite ways to serve the nuts with the Boursin:
1. Serve the nuts in place of crackers and have your guests spread the cheese right onto the spicy nuts.
2. Toast sliced baguettes, spread each cooled slice with the Boursin then top with the nuts.
3. After the nuts are completely cooled, crush them then completely cover the Boursin with the nuts; serve with crackers.
4. Make a salad of spinach, apples, dried cranberries and very thinly sliced red onion. Add the Boursin Apple Cranberry and Cinnamon and the sweet and spicy nuts-then serve with a balsamic vinaigrette
Oh and one more thing-it's only around for the Holidays so be sure to try it while you can. Enjoy!!
Sweet and Spicy Candied Pecans
Bon Appétit September 1999
Yield: Makes 1 1/2 cups
Nonstick vegetable oil spray
3 tablespoons light corn syrup
1 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon (generous) freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces
Preheat oven to 325;°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat.
Transfer to baking sheet. Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)