RECIPE: Halloween Sangria

[1] Halloween sangria substitutes beer for wine (photo courtesy Sid Wainer). [2] What’s the difference between apple juice and apple cider? See the answer below (photo courtesy Red Jacket Orchards). [3] Orange bitters are sold next to the Angostura bitters in most supermarkets. Or, make your own with this recipe from (photo by Red Jacket…
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TIP OF THE DAY: Beurre Blanc, Beurre Noir & Beurre Noisette

Yesterday we wrote about LoveTheWild, a line of frozen fish entrées with pats of flavored butter (compound butter) that melt into a sauce. The concept of compound butter comes from French cuisine, but French butter sauces don’t stop there. Today, we take on three butter preparations that are used as sauces—sauces that you can easily…
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TIP OF THE DAY: Make Ice Cream Without An Ice Cream Maker

You need only four ingredients to make ice cream—and NO ice cream maker. There may be an extra ingredient, such as lemon juice with fruit flavors. Just whip the cream, fold it into the sweetened condensed milk with the other ingredients, freeze in a loaf pan and voilà, ice cream! The other ingredients are sugar…
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FOOD FUN: Easter Naked Cake With Chocolate Nest

In our first apartment, we began to bake Easter cakes. For years, we had a Nordicware lamb-shape cake mold. We baked a chocolate cake (a black sheep, as it were), frosted it in vanilla and covered it with white flaked coconut. One year, we out grew the lamb, gave the mold away and moved on…
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RECIPE: Melba Toast

[1] Melba toast and olive tapenade. Here’s the recipe from Sprinkles & Sprouts. [2] Chicken liver paté and Melba toast, with a dab of marmalade. Here’s the recipe from Drizzle And Drip. [3] Salmon tartare and melba toast. Here’s the recipe from Olive Magazine. Crackers or crisps like these are thin and crunchy, but were…
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