Last week I shared a recipe for homemade pasta, which we made the same day as these crepes. I picked both recipes for their versatility, and the countless recipes you could come up with using either one as the base. I started the day off by making homemade pasta, a super savory recipe that just ached to be followed by something sweet.
When I made this granola a couple of weeks ago, I thought it might be a bit premature to start talking about gingerbread recipes, but when we got SNOW last week week I realized it’s not too early at all! Last Wednesday evening, the Dinner Series crew was enjoying our annual pre-Thanksgiving meal together, and when we dispersed for the evening, we went outside to find cars covered with snow. I guess it is November in New England after all, so it’s about time for the wintery weather to come in, but it’s always hard to adjust to that new normal. The days are shorter, the weather colder, and the elements all a bit more difficult to brave – but the good news? We get to make gingerbread and cranberry recipes galore, and that’s certainly something to be excited about!
Gingerbread Granola in assorted iittala containers, Purnukka small jars in blue and white, a Purnukka large jar in blue, and a soup/cereal bowl.
I’ve made plenty of granola recipes before, but never a gingerbread one, and man was I missing out! This granola is sweetened with molasses, which gives it a really deep, earthy flavor. I added 2 tablespoons of honey to the original recipe, just for a tad bit of added sweetness, and I think the final product came out perfectly sweet – balanced, but not overwhelming. I also substituted coconut oil for the canola oil, just for a change. Continue Reading
A couple of weekends ago on a drive through the more rural parts of Massachusetts, we stopped and picked up a carton of apple cider. Cider is a quintessential beverage in the fall – but many people don’t realize that it also doubles as a fantastic ingredient in a lot of recipes, both sweet and savory.
As is often the case, I picked a sweet recipe to showcase this delicious local cider, a twist on a New England Favorite – Apple Cider doughnuts. Typically they’re fried and then rolled in cinnamon sugar, but for this recipe I opted to bake them, dip them in glaze, then give them a sprinkle of cinnamon sugar to finish. Continue Reading
Breakfast, Summer Cocktail Series 2011
My sister and I concocted this breakfast cocktail during Christmas last year (2010). We we ran out of orange juice in the middle of brunch. Christmas morning and not a single corner store or super market open. What to do? There was some pomogranate juice in her fridge. I know the stuff is full of the supposedly health promoting anti-oxidants, but I find it cloyingly sweet. But we were stuck in a deserted world of Christmas retailers. So we forged on and experimented to delicious results. After a few tentative sips and then bolder quaffs, “Pomosa!” declared my sister. Brilliant.
Dinner 12: Sunday Brunch was my chance to introduce this breakfast cocktail discovered by the Lee sisters to the DS crew and guests. It looks fab and tastes great and a fun alternative to the old mimosa.
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