You better like pumpkin or you’re in big trouble. Pumpkin is everywhere! Cereal, cookies, cakes, breads, muffins, breakfast treats, ice-cream, Oreos — It’s the flavor of the year! Maybe even the flavor of the century! It seems like there’s been a pumpkin explosion in the aisles of every grocery store, from Whole Foods to Stop & Shop to Shoprite to Acme.
With a reprieve from the summer heat, I welcome the fall season with open arms. It’s apple picking season! For some reason, I never get tired of walking through the apple orchards with my kids, finding trees chock-full apples is like looking for the next clue in a scavenger hunt.
Sometimes something from the past deserves a reinvention for a new time. Take this vintage cone sieve with wood masher which finishes your tomato sauce better than any sieve with a hand crank. I used it this afternoon to get the most puree out of the remaining seeds and skins which were leftover from my blanched tomatoes which has been seeded and skinned.
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.