I know you’ve probably had your fill of carbs by now from all the holiday baking but I felt the need to post one last recipe just in case you still have a house guests or need a New Years Day brunch idea. I adapted this recipe from a blueberry coffee cake that Cook’s Illustrated did a few years back. Blueberries are not in season so rather than pay a fortune for sub par fruit that’s traveled from great distances, I’d rather go with ones that are in season. I thought cranberries and oranges would be a wonderful combination, perfect for the season, and it was.
Wednesday, December 28, 2011
Saturday, December 24, 2011
Wednesday, December 21, 2011
I’ve said it before, cookies make an excellent holiday gift. They’re inexpensive and easy to make and almost everyone loves them. This year I made snickerdoodles, three ways, for the people I work with. I started by adapting a Mexican Hot Chocolate Snickerdoodle recipe by Isa Chandra, and eliminated the cinnamon and cayenne pepper.
Friday, December 9, 2011
When the weather goes from unseasonable warm and windy to freezing overnight like it did last week, it’s time for soup. Soup is one of the best comfort foods. It’s good for you and inexpensive to make. Packed full of beans and greens, and garnished with some Tofurky Beer Brats, this soup is the perfect end to a very cold winter day. I love to make big pots of soup so I can eat the leftovers for lunch.
Thursday, December 8, 2011
Two years ago we bought a pomegranate tree. We chose the “Wonderful” variety because of it’s size, soft seeds, high water content and excellent flavor. It thrives in a variety of well drained soils and grows best in full sun. It will tolerate cold temperatures during winter down to 20° F. Pomegranates are self-pollinating and typically ripen in the late fall in California.