Monday, October 24, 2016
Raise your hand if you love quick and easy treats for parties.
This recipe is also a fun, no-bake activity to do with your kids but children of all ages will love these.
These went super fast for my because I used ready made eyes that I routinely create from leftover royal icing. Easy instructions below for making your own eyes out of white and black candy melts. You can also use dark or milk or white chocolate to create these. Just substitute them for the candy melts.
Friday, October 21, 2016
Let the parade of black and orange food begin...with this, my first official Halloween-y recipe of the season.
Halloween and Thanksgiving are tied for the honor of being my favorite holidays. In addition to planning my Thanksgiving menu over the entire year, I spend hours collecting and creating fun recipes for my annual BooTini/HalloweenieTini parties.
For my Halloween festivities, I make a few themed vodka martinis (candy corn, blood orange, poison apple, etc.) and create a fun and impressive array of spooky looking delicious dishes to impress my guests.
So here's my spicy and ultra tasty contribution for my next Halloween party. Or yours.
Not having one? This recipe gives you a good excuse to reconsider.
There's a whole lot of flavor going on here. The slightly sweet pumpkin fries are coated in curry powder and the black sesame mayo has a sting of garlic. I was skeptical at first but the whole thing works together beautifully.
Wednesday, October 19, 2016
I've been eying pumpkin strudel recipes, both savory and sweet in German cooking magazines for years. It was time to try my own. I was torn over which recipe to create, a savory or sweet one. Sweet won out. Savory will have to wait its turn until later. Sigh. So many pumpkins so little time.
Butterscotch is one of my favorite childhood flavors and I was curious to incorporate it into traditional German strudel. Score!
As complicated as this recipe looks, the steps are relatively easy. The dough needs an hour rest time in the fridge but I made the day before and the strudel came out fine.
Monday, October 17, 2016
This is the third challenge since King Arthur Flour launched their Bakealong and I'm having so much fun baking along with their wonderful monthly recipes. This month in particular has been especially exciting.
As for the recipe challenge, I definitely need help and practice in the bread baking department. So although last month's Inside Out Pumpkin muffins were scrumptious and delicious, I was happy to see this everyday whole-grain bread as October's challenge.
Friday, October 14, 2016
After stating I was taking a breather from participating in the pumpkin recipe parade, I lasted two whole days and am back with this.
In truth, this was going to be an apple pumpkin marzipan pie. Then I saw these gorgeous red pears in the market and damn near lost my mind.
These juicy ruby red lovelies added a sweet pear flavor layer instead of a tart apple taste. By the way, there is plenty of sweet going on in this pie.
Wednesday, October 12, 2016
A little break from the pumpkin everything is a good thing. Today I present a Fall soup that is a hearty and tasty break from the bombardment of pumpkin everything this time of year.
Fresh corn cut off the cob is blended with potatoes, vegetable broth, cream and fresh sage.
Every year the sage in my garden seems to last until the end of November. An herbal blessing I am always Thankful for when cooking my Thanksgiving dinner.
Speaking of Thanksgiving, this is an another winner recipe for Thanksgiving dinner. I would recommend serving it up to your guests in small vessels (cups rather than soup bowls). The soup is so so thick and hearty, it's a meal within itself.
Monday, October 10, 2016
The fall magic surrounding this recipe is the cake part is just the frame. The dessert is stuffed with a thick layer of seasonal apples steamed in cardamom sugar and caramelised almonds.
What's not to like?
This cake is another great Thanksgiving dessert idea. After your guests are stuffed with carbs from the meal, this dessert, containing mostly fruit and nut might be the lighter option.
Friday, October 7, 2016
To be honest, pumpkin and sauerkraut were never my favorite things to eat. After years of food blogging, and 10 spent living in Germany I have surprised myself by developing a taste for both. I've been officially worn down or converted or whatever.
If these two foods were not that interesting for me, then putting them together in the same dish would never have happened never in a million years. Here I am, a grown up food blogger with my adapted German palate marrying the two in this recipe.
In developing this pumpkin sauerkraut dish, I focused on making the recipe simple and flavorful. I was unprepared for how delicious the end result would be.
Wednesday, October 5, 2016
Not only is this cake a cinch to make, not only does it serve an army, the best part of this fabulous cake are the pears. Beautiful pears wrapped in a soft poppy seed-studded cake that stay crisp and juicy even after baking.
I found this recipe in a German cooking magazine years ago. It's been bookmarked and passed over forever. So happy now that I took the time to tweak it and test it out. It got rave reviews.
I used Anjou pears but you can use any type you like. Just make sure they are firm and not too ripe or mushy.
To finish the cake, homemade caramel sauce is drizzled over the top. You can use store bought if you are short on time. The cake has plenty of moisture and flavor without it. However, the caramel sauce does add another layer of fall inspired flavor.
Monday, October 3, 2016
Why bother serving roast chicken pieces with semmelknoedel in ball form when you can just lay the pieces on a whole damn bed of bread dumplings.
That's what I'm talkin' about. Each serving of tangle lemon roasted chicken rests on its own luscious generous pillow of homemade marjoram-scented knoedel.
Semmelknoedel, for those of you who are not familiar with them, are German bread dumplings. The recipe is simple to make and also easy to adapt flavorwise using herbs and spices. The only caveat is the mixture has to stand for 1 hour before cooking.