FOOD FUN: Piping A Lemon Meringue Tart

In the mood for lemon tart? Try your hand at this this particularly lovely lemon meringue tart, conceived by Khanh-Ly Huynh, a Parisian chef. She used a “deliberately very hard shortbread crust, an acidic lemon curd and a slightly minty meringue.” To make it, gather a: Shortbread tart crust recipe Lemon curd recipe (or blood…
Continue reading “FOOD FUN: Piping A Lemon Meringue Tart”

FOOD FUN: Quick Caramel Apples & Pears

Why wait for next fall, when caramel apples are a well-deserved winter comfort food? We love caramel apples, so we didn’t hesitate to adapt this recipe (photo #1) from Produce For Kids, switching the pears for crunchy apples and using warm caramel. There are two ways to enjoy this recipe: our way, with warm, drippy…
Continue reading “FOOD FUN: Quick Caramel Apples & Pears”

TIP OF THE DAY: Cassoulet & Cannellini Beans

[1] A hearty dish of cassoulet. Here’s the recipe from The New York Times. [2] This “pared down” cassoulet takes just one hour! Here’s the recipe from The View From Great Island. [3] The original cassoulet pot shape, with slanted sides. It is the source of the word “casserole.” Here’s the detailed history of cassoulet.…
Continue reading “TIP OF THE DAY: Cassoulet & Cannellini Beans”

RECIPE: Bloody Beertail (Beer Cocktail)

The Bloody Beertail: Substitute beer for the vodka in a Bloody Mary (photo courtesy Pampered Chef).   January 1st is National Bloody Mary Day. But if you prefer beer to vodka, have a Bloody Beertail instead. It’s a sister beverage to Mexico’s michelada. Here’s more about beertails.     RECIPE: BLOODY BEERTAIL The cocktail is…
Continue reading “RECIPE: Bloody Beertail (Beer Cocktail)”