RECIPE: Chocolate-Dipped Figs

One of the earliest foods cultivated by man, figs, the sacred biblical fruit of ancient times, are cherished in some cultures as a symbol of peace and prosperity. Most U.S.-grown figs are available from June through September, but you may find imports in the stores. If you do, cut them into grains or stuffing; serve…
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RECIPE: Homemade Bacon Jam

In this clever version, bacon jam on toast is turned into a holiday treat. Photo courtesy DomesticFits.com. Here’s the recipe.   You’ve got time to whip up a batch of bacon jam, either to serve at Christmas breakfast or to give as a special gift. Thia recipe is from chef Johnny Gnall, who teaches us…
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TIP OF THE DAY: Christmas Fondue

In supermarkets, displays are currently piled high with panettone and pandoro, Italian holiday breads that are traditionally served and gifted during the Christmas and New Year season. The origins of sweet leavened breads date back to Roman times. By Medieval times, different regions of Italy had created signature holiday breads. Best-known, and available in the…
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STOCKING STUFFER: Wine-Infused Chocolates

Delicious wine-infused chocolates. Photo by Elvira Kalviste | THE NIBBLE.   Virginia-based Gearharts chocolates Fine chocolates has some irresistible treats for stocking stuffers, party favors or anytime indulgence. For wine lovers, an excellent stocking stuffer is Pod and Vine, a box of four bonbons. The pod refers to the cacao; the vine is the wine…
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BOOK: Red Velvet Lover’s Cookbook

It’s the best-selling flavor at New York’s Magnolia Bakery, L.A.’s Sprinkles Cupcakes, London’s Hummingbird Bakery and other cake emporia. Since 2005, its inclusion on restaurant menus has grown by more than 500%. It has been used to flavor coffee, tea, waffles, doughnuts, even fried chicken. It’s easy to find red velvet truffles, butter cookies, and…
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