With each passing year, some foods tend to lose favor and it’s not that they lose flavor. We’re quite picky and demand new ingredients and products to meet our finicky needs. And so, with the close of 2016, many of us will subtly push some of last year’s favorites like kale aside and seek something new. Maybe we will jump on the purple craze and bring this hue into our cooking hoping to load up on antioxidants and nutrients with lilac asparagus, potatoes or cauliflower.
I felt inclined to use what I had on hand in the fridge to create a few salads. With her help, we shaved and sliced two very tasty salads which I believe are worthy of sharing with you. It’s a good lesson that even the oldest veggies buried in the fridge can often be used and transformed into something which is actually quite good. A good example of the old saying: “Waste not, want not.”
But for my first recipe of the year, I’m sharing my banana bread recipe which I do believe is a winner. (At least with all of my friends and family!).
These two bite Gefilte fish appetizers are the perfect way to serve this classic food at your Passover dinner. Served with a tangy horseradish sauce, you might not even have any leftovers!
I scored a first edition 1950 copy of a Betty Crocker Picture Cookbook at an estate sale last Friday and I am having a hard time containing my excitement. I think this beautiful red binder is going to alter my life in some way (not sure yet how) and that’s why I love estate sales so much. You never know what you’ll find and how your life will be affected by someone else who lived before you.
Reminiscent of old fashioned jelly filled donuts, cake flour makes these muffins light and airy. The cranberry sauce is a tart surprise with every bite of these sweet treats. They are a terrific way to use up your leftover cranberry sauce from Thanksgiving.
These fresh salmon cakes served with Chipotle Lime mayonnaise are packed with spices, peppers and scallions which give them plenty of zing. Trust me, they will hit just the spot. Plus they freeze exceptionally well and can be pulled out for individual meals throughout the busy work days. Make them dinner sized or two bite sized and serve as a party appetizer.
A layer of buttered pecans, Dulce de Leche and dark chocolate set in heart shape molds are topped with just a hint of sea salt for a sophisticated take on the classic chocolate caramel turtle.