2007 Retrospective
A retrospective sharing some of the food highlights of the old year.
A retrospective sharing some of the food highlights of the old year.
A surplus of egg yolks gave me the perfect excuse to whip up a quart or two of tin roof ice cream, chock full of fudge ripple and chocolate-covered peanuts.
Braising was the holiday watchword: monkfish, short ribs, and Brussels sprouts. With a bonus shot of my favorite work in progress.
The December 2007 Daring Bakers challenge featured a traditional yule log, or buche de noel, which is decorated to emulate an actual log. My "log" was embellished with meringue mushrooms, marzipan ivy and acorns, ganache…
The December 2007 Daring Bakers challenge featured a traditional yule log, or buche de noel, which is decorated to emulate an actual log. My version used a chocolate genoise, and chestnut and dark chocolate buttercreams.
Classic sugar cookies, made from scratch, are the perfect blank canvases for any decorations you like.
These candy-like cookies couldn't be easier to make: melted chocolate and butterscotch chips are stirred into crunchy nuts and chow mein noodles.
No matter what you call them, these are one of my personal favorite holiday cookies. Don't inhale while you're eating one!
These are the most chocolaty chocolate cookies I've ever tasted, even more so when fresh from the oven.
You don't have to be from Ohio to enjoy these chocolate-dipped peanut butter balls, though it might help in explaining the name's reference.
Classic chewy peanut butter cookies, perfect for an afternoon snack with a tall glass of milk.
There is nothing quite like a burger or pulled pork sandwich served up on a fresh-from-the-oven roll.
My go-to recipe for biscuits, provided I have some buttermilk or plain yogurt in the fridge. A quarter-cup disher comes in very handy for this recipe.
Quick breads are perfect party pastries, and I made three varieties for a work party: Banana gingerbread, pumpkin with orange and pecan, and Peabody's decadent Almond Joy bread.
Savory goat cheese souffles stay light as air even after deflating, and perfectly complement tender pork medallions with a mustard-caper pan sauce.
Tender Brussels sprouts are tossed with pasta, bacon, hazelnuts, and a creamy Parmesan sauce---this recipe could convert the most adamant sprout-hater!
An adaptation of my favorite praline-ricotta pancakes, using honey-roasted cashews and sauteed bananas.
Chocolate-pecan monkey bread may be too time-consuming to prepare for a timely breakfast, but the leftovers make outstanding baked French toast (or bread pudding, depending on what time of day you want to serve it).