1 (7-ounce) Brie wheel
1/4 cup red pepper jelly, I like Stonewall Kitchen
1 package (6-ounce) raspberry, save a few to garnishPre heat oven to 350F.Line baking sheet with parchment paper; place brie on paper
Preheat oven to 350F
In a small bowl combine pepper jelly, and raspberries, breaking up some and leaving other whole.
Spoon jelly mixture on top of Brie. Bake until cheese is warm and melted, about 15 minutes
Transfer to tray. Serve warm with crackers. Garnish with extra raspberries.
Enjoy!
Who doesn’t love deviled eggs! You can add anything to the egg filling to create all different types of eggs. Deviled eggs are great for formal Easter dinner, a picnic, barbecue, just so versatile. I love to change up the ingredients in my eggs to create tasty new treats. I love Mediterranean food, and I couldn’t resist making an egg that captures the Mediterranean taste.
Mediterranean Deviled Eggs with Blue Cheese
12 large eggs
1/2 cup mayonnaise
1/4 cup milk
2 teaspoon Dijon Mustard or Stonewall Kitchen Blue Cheese Herb Mustard
1/8 teaspoon salt
Freshly ground black pepper
1/4 cup chopped kalamata olives
1 tablespoon minced capers
1/4 cup blue cheese or gorgonzola
sliced kalamata olives
Fresh thyme, for decoration optional
1. Place eggs single layer in a saucepan and cover eggs with water up to that 1 1/2 inches above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
2. Crack eggshells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, place the whites on a serving platter.
3. Mash the yolks into a fine crumble using a fork. Add mayonnaise, mustard, salt, and pepper, and mix well. Gently combine olives, capers, and blue cheese with the egg mixture.
4. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Decorate with sliced olive and serve.
Enjoy!
These easy to make chocolate covered Easter Eggs will delight all your family members young and old alike. I sometimes omit the coconut and just make cream eggs and peanut butter. You can serve them plain or decorated with purchased sugar appliqués. However, you choose to embellish these candy eggs will be a big success.
CHOCOLATE COVERED EASTER EGGS
EGGS
8 tablespoon butter softened
4 cups confectioners sugar
1 teaspoon vanilla
3/4 cups sweetened condensed milk
7 ounces sweetened coconut
2/3 cup creamy peanut butter
CHOCOLATE COATING
1 package(12 ounces) Ghirardelli Semi-Sweet Chocolate Chips
6 tablespoon butter
2 tablespoon heavy cream
Sugar decorations
Cream butter gradually with confectioners sugar. Add sweetened condensed milk and vanilla. Mix until combined. Divide sugar mixture in half adding coconut to one half and peanut butter to the other. Shape cream mixtures into small eggs. Place on wax paper
Place chocolate and butter in a large glass bowl. Then, microwave one minute on high. The chocolate will look shiny; stir to combine butter. Microwave in 20-second intervals, stirring after each, until totally smooth. Chocolate continues to melt once you take it out of the microwave. If you microwave the chocolate until it looks completely melted, you risk burning the chocolate.
Add cream to chocolate mixture until combined.
Roll eggs in chocolate and place on wax paper. Don’t coat the underside of eggs. Use a small spatula to smooth out the chocolate and cover the eggs of the filing. Decorate. Store in refrigerator until ready to serve. The eggs can be made ahead and frozen. Makes 36 eggs.
Enjoy!
I had to share this post again. This year we a vaccinated I am having a family over for a small gathering. Last year the decorations stayed in boxes in the basement. This year I am going all out and will be adding more, especially fresh flowers and candles!
Holidays are so special to celebrate with family and friends. In addition to preparing a delicious Easter feast I love to decorate for Easter all thorough out the house. Easter is always for me the harbinger of spring so spring flowers such as tulips play a prominent place in my Easter table. Nothing says spring to me like yellow tulips which mean happiness to me. Just adding these beautiful, inexpensive, plentiful flowers to your decor adds brightness to your table setting and home. I use tall simple glass vases that I purchased at Target http://www.target.com/p/cylinder-vase-10/-/A-15847588#prodSlot=medium_1_10&term=glass+cylinder+vase for $2.99. The sparkly Easter decorations are from one of my favorite go to holiday stores Pottery Barn. Each year I add to my collection a few purchases at a time. Over the years I’ve amasses beautiful decorations to liven up my Easter table. This year’s addition is these beautiful glitter eggs place card holders on sale for $11.99. http://www.potterybarn.com/products/german-glitter-egg-place-card-holder-set/?pkey=csale-holiday-decor0|sale-easter|&&csale-holiday-decor0|sale-easter/
The pastel eggs center piece is two matching wreaths, a sixteen inch and ten inch placed one of top of the other, that I purchased on sale at Joanne’s Fabric. http://www.joann.com/
I found these fun Easter crackers on sale at William-Sonoma. http://www.williams-sonoma.com/
How ever you choose to decorate your table for a holiday or a fun dinner, setting a beautifully decorate table is inviting for your guest and you don’t have to over spend. Just pick a theme and carry it though with all your accessories. Be eclectic when you decorate. I added inexpensive vases, candle holders and holiday while using my grandmother’s silver and mother’s china. All with blend beautifully together and your guest will feel so welcome sitting down at your table!
Enjoy!
An interesting salad adds to a meal with taste, texture, and color. Food should appeal to all the senses not just taste. Lately, I have been obsessed with Slaws which create for different seasons and occasions. And Slaws are healthy especially dressed with simple ingredients. for a colorful holiday slaw, I added pomegranate arils and pecans for crunch.
This recipe works well with other veggies like Brussel sprouts, kale or broccoli. Experiment and see what works for you.
1/2 cup olive oil
1/4 cup Champagne vinegar
2 tsp. Dijon mustard
2 tsp. kosher salt
1/2 tsp. black pepper
3 cups cabbage, thinly sliced
2 cup purple cabbage, thinly sliced
1/2 cup carrots, thinly sliced
1/2 cup baby kale
1 cup toasted pecans, chopped
1 Anjou pear, thinly sliced (about 1 cup)
1/4 cup pomegranate arils (seeds)
Whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Place cabbages, carrots, and kale in a large bowl. Add 1/2 cup of the dressing, and toss to combine. Let stand at room temperated 30 minutes to 1 hour.
Add pecans, pear slices, and pomegranate arils, and toss to combine. Drizzle with remaining dressing just before serving.
Enjoy!
Who doesn’t love cheesecake? That rich, creamy taste savored with each bite, a sweet treat that is the perfect finish for any meal! The variety and texture of cheesecakes are endless. Cheesecake can be very dense and heavy or light and fluffy. You can use graham crackers, chocolate cookies, or pastry for the crust and fill it with your favorite recipe. I guess you can tell I love making all types of cheesecakes. Also, flavorings and toppings are endless to create wonderfully tasty cakes for special occasions.
At Christmas, I like to make an Eggnog cheesecake topped with cranberries and cherry preserves for a festive dessert table.
I like this recipe because it is light with a baking method that ensures the cheesecake doesn’t crack. I made either a fruit topping, or if you prefer, you can make a whipped cream topping sprinkled with sparkly candied crystals.
CRUST
2 ¼ cups (302g) graham cracker crumbs
½ cup (112g) salted butter, melted
3 tbsp (39g) sugar
1/2 tsp nutmeg
FILLING
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
1 cup (230g) eggnog
3/4 tsp ground nutmeg
4 large eggs, room temperature
TOPPING
1 12-ounce jar cherry preserves
1 cup cranberries
1 tablespoon brandy or rum
CRUST
Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
Bake the crust for 10 minutes, then set aside to cool.
Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.
CHEESECAKE FILLING
Reduce oven to 300°F (148°C).
In a large mixer bowl, mix the cream cheese, sugar,
and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
Add the eggnog and nutmeg and mix on low speed until well combined. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
Pour the cheesecake filling into crust and spread evenly.
Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
Bake for 1 hour and 30-40 minutes.
Turn off heat and leave cheesecake in oven with the door closed for 30 minutes.
Crack the oven door and leave the cheesecake in the oven for about 30 minutes.
Remove cheesecake from oven and chill until firm, 5-6 hours or overnight
TOPPING
Cook and stir cherry preserves and cranberries in a small saucepan over medium heat until preserves are melted and cranberries start to pop. Stir in 1 tablespoon of brandy or rum. Cool for 30 minutes.
Remove the cheesecake from the pan. Spoon topping over prepared cheesecake. Refrigerate the cheesecake until ready to serve. Cheesecake is best for 3-4 days.
Enjoy!
When I was little, I didn’t like Thanksgiving, my young mind thought if we skipped Thanksgiving, Christmas would come sooner. Now that I am older, I love the meaning of Thanksgiving and enjoy the day with family and friends.
If you follow my blog, you know that I love to cook and entertain. And the holidays are special to me. But I have never entertained for Thanksgiving until this year. Due to the pandemic, our plans changed, and I am hosting a small Thanksgiving at my home.
Yes, you heard me right. My mother hosted Thanksgiving dinner, and even living in Boston, my family would travel to Pennsylvania to be with my family. After my first grandchild was born, we remained in the Boston area to have dinner with our son’s family and in-laws.
Food is the centerpiece in my family that connects us as we share our gratitude with each other. Even those we are not all together on Thanksgiving, our love of family radiates across the miles that separate us.
Next year we will celebrate together and toast to health and happiness.
Wishing all a health, and Happy Thanksgiving!
I enjoy making salads that capture the season’s flavors and look beautiful. Presentation is essential; the food you serve should look inviting; make you want to dig in and enjoy. You should see and smell the flavors before you taste. I love to do a flavorful autumn salad for family and holiday dinners.
I’ve combined endive and arugula for color and texture in this salad, added sweet pears, aromatic blue cheese, and walnuts for crunch. Top with a light dressing. Making your dressing takes a little time and is well worth the effort; fresh, preservative-free, and you can control the salt intake for a healthy option. Refrigerate the extra dressing and use it for a few days. You can also use it as a marinade on chicken or vegetables.
4 garlic cloves, minced
1/2 teaspoon sea salt
4 tablespoons red wine vinegar
2 tablespoon Dijon mustard
1/8 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil
4 heads Belgian endive, cut crosswise int 2-inch pieces
4 cups arugula
2 pears, cored and thinly sliced
6 ounces blue cheese, crumbled
3/4 cup coarsely chopped toasted walnuts
In a small bowl, combine minced garlic and salt. Mash together to form a past. Add vinegar, mustard, and pepper. Slowly whisk in
oil until well blended.
Layer lettuces on a large plate. Arrange pears, blue cheese, and walnuts on top. Serve salad dressing.
Enjoy!
If you know me or follow my blog, I love to cook, decorate, and entertain! So this might seem a surprise that I am hosting my first Thanksgiving dinner at my home. Yes, you heard, right. Thanksgiving is the one holiday that you will not find a large group gathered around my dining room table. Traditionally I spent Thanksgiving at my parent's home in Pennsylvania, the one holiday that we were all together again. After my grandson was born, we celebrated at the home of my daughter-in-law's parents, beginning a new phase in our life. This year due to the pandemic and staying safe, Thanksgiving dinner will be a small group of seven. Individuals that are in our pandemic circle. And I am going to make sure that this is a memorable as every other Thanksgiving! I've decided to plan my meal backward, beginning with dessert! Growing up, my mother baked a traditional pumpkin pie, which is still my favorite. This year I decided that we are going to have a spectacular Pumpkin Chocolate Swirl pie. And I drizzled chocolate over the pie! Pumpkin pie is easy to make. To make the pie special, I've added an extra step with the chocolate batter and the drizzle. I've included a basic butter crust recipe, or you can purchase refrigerated pie crust too. An easy, show-stopping dessert to sweeten up our Thanksgiving dinner even if we are missing sharing with our large family! Pumpkin Chocolate Swirl Pie 1 (15-ounce) can pumpkin 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk 4 eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 tablespoon cornstarch 3-ounce Ghirardelli bittersweet chocolate, melted and cooled slightly All Butter Pie Crust* or 1 (9-inch) Pillsbury Pie crust Chocolate drizzle 2-ounce Ghirardelli semi-sweet chocolate 2 tablespoons unsalted Cabot butter Pre-heat over to 425 F. Wish together pumpkin, sweetened condensed milk, eggs, spices, and cornstarch in a medium bowl until smooth. Transfer 1 cup of the filling into a bowl and whisk in the melted chocolate. Pour pumpkin filling in the crust. Dollop the chocolate filling on top and swirl with a butter knife. Bake Pie for 15 minutes. Reduce3 over temperature to 350 F and continue baking for 35 for 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Make chocolate drizzle. Melt chocolate and butter in a safe microwave bowl at 50 percent for 1 1/2 to 2 minutes, depending on your microwave. Drizzle over pie. The pie can be refrigerated overnight. Serve chilled or at room temperature. *All Butter Pie Crust 1 1/4 cup King Arthur's all purposed flour 1/4 teaspoon fine sea salt 10 tablespoons Cabot unsalted butter, cold and cut into cubes 2 to 4 tablespoons ice water, as needed In a food processor, pulse together the flour and salt. Add butter and pause until mixture from lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist but not wet. Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days. On a lightly floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 9-inch glass pie plate. Trim the edge to 3/4 inch; fold the dough under itself and crimp decoratively. Enjoy!
I discovered Southern Living magazine on a family road trip through the south to visit my mother-in-law’s family in southern Georgia. During one of our many stops for gas, I wondered to a magazine rack, searching for a new read for the trip, and was drawn to the cover of Southern Living. After a quick skim through the pages, I purchased the magazine and when I returned home to Boston, I ordered a subscription. Thirty years later and I continue to feel enthralled by the pages of this magazine.
If you are a novice or even more experienced cook, the pages are packed with ideas for food, entertaining, decorating and traveling with an irresistible southern vibe. Hospitality is the core of the southern style of entertaining. And I learned on that long-ago trip, the pineapple is the symbol of hospitality. Pineapples can be found throughout my home decor and at Christmas, I decorate over my front door with Williamsburg Christmas fan containing a pineapple surrounded by red apples.
The recipes populating the pages of Southern Living are clear, concise and easy to duplicate. I made this cheesecake recipe with one change, I added pumpkin pie spice and my guests raved about the taste.
CHEESECAKE
2 cups graham cracker crumbs
1/3 cup finely chopped pecans
5 tablespoons butter, melted
3 tablespoons light brown sugar
4 (8-oz.) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 1/2 cups canned pumpkin
1 tablespoon pumpkin pie spice
1 1/2 tablespoons lemon juice
PRALINE TOPPING
1 cup firmly packed brown sugar
1/3 cup whipping cream
1/4 cup butter
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
Garnishes: coarsely chopped Pecan Pie-Glazed Pecans, fresh sage leaves
Preheat oven to 325°. Stir together the first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)
Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with the door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around the outer edge of cheesecake to loosen from sides of the pan. (Do not remove sides of the pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
Remove the sides and bottom of the pan, and transfer cheesecake to a serving plate. Prepare Praline Topping; immediately pour slowly over the top of the cheesecake, spreading to within 1/4 inch of edge. Garnish, if desired.
Praline Topping
Bring first 3 ingredients to a boil in a 1-qt. saucepan over medium heat, stirring often. Boil, stirring occasionally, 1 minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Use immediately.
Enjoy!
