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Archives for December 2011

Bourbon Sauce #2

by TT December 29th, 2011| Desserts, Recipes, Spreads & Sauces
On Monday, I shared my ridiculously easy recipe for Eggnog Ice Cream.  While the ice cream is delicious in its own right, a simple ice cream such as this really begs for toppings.  Of course, my kids would prefer to top their ice cream with hot fudge, but

New Year’s Appetizers- Part 4

by TT December 28th, 2011| Appetizers, Recipes
We're at the halfway point of the holiday week:  three days past Christmas and three days until New Year's Eve.  If you are celebrating at home and haven't planned the menu or the dish you're bringing, it is time to do so!  The benefit of delaying until this point

Confit

by Elizabeth Skipper December 27th, 2011| Ask the Chef
I’ve been reading a lot about meats that are cooked in a confit style.  What does confit mean?

In its simplest terms, confit means meat that has been preserved by cooking and storing in fat, usually its own. The word comes from the French word "confire" which means to conserve.

Eggnog Ice Cream

by TT December 26th, 2011| Desserts, Recipes
On Christmas Eve, we celebrated with a six-course meal.  I know, that does sound like a lot of food.  However, the original plan my husband had suggested was a ten-course meal.  After a little discussion, it was determined that six was far better than ten.  With the meal eaten

Lussekatter – Swedish Christmas Saffron Rolls

by TT December 22nd, 2011| Breads, Desserts, Recipes
This Thursday brings the final installation of holiday treat recipes from the WMG team.  This recipe is courtesy of the newest member of our team, Jessica.  Jessica joined us in November and writes about a variety of topics, including politics, holidays, fitness, gadgets, and outdoor activities.

These saffron buns are

New Year’s Eve Appetizers- Part 3

by TT December 21st, 2011| Appetizers, Recipes
New Year's Eve is a week and a half away and still is probably pretty far from everyone's mind.  There's no need to plan that menu when you still have Hanukkah or Christmas menus to plan.  However, it is good to start considering what you'll want to serve if

Pork & Apple Meatballs

by TT December 20th, 2011| Appetizers, Recipes, Tapas Monday
Even though this dish was not part of our Iron Chef Thanksgiving, it did seem appropriate to follow my recent theme of apples.  This recipe is from a Tapas Monday early in November.  The inspiration for this recipe was quite simple.  We had a fruit bin filled with apples from

Italian Sesame Cookies

by TT December 15th, 2011| Desserts, Recipes
It's Thursday, which means that it is time for another holiday treat recipe from one of the WMG team members.  Today's recipe is courtesy of our Assistant Editor, Lori.  As she explains, this treat is "not too sweet. . .great with tea or coffee."

Lori is a newer member

New Year’s Eve Appetizers- Part 2

by TT December 14th, 2011| Appetizers, Recipes
On New Year's Eve, I can't think of a better menu than one that consists of an assortment of appetizers.  Sure, you could plan the evening as a formal event with a sit-down dinner, but isn't it more fun to have trays of finger-sized snacks?  Not only will you

Which Fat for Cookies?

by Elizabeth Skipper December 13th, 2011| Ask the Chef
When making cookies, I have noticed that different recipes suggest different fats: butter, margarine, shortening.  Is one better than the others?

Which fat a cookie recipe calls for will give you some clue as to how old the recipe is. Because margarine and shortening only entered the food chain in

Apple Ravioli

by TT December 12th, 2011| Appetizers, Desserts, Recipes
As I wrote two weeks ago, we had an Iron Chef Thanksgiving at our house.  With a secret ingredient of apples and the assigned course of lunch/appetizer, I had fun making a trio of tapas plates.  Apple Skins were a hit with our 15 year old, and Apple Ravioli
pumpkin bread

Pumpkin Loaf

by TT December 8th, 2011| Breads, Recipes
Last Thursday I shared my family's recipe for Almond Cookies.  As I was considering what family recipe I should share next, I decided it would be more interesting to share recipes from other members of the Wasabi Media family.  Today, I am  pleased to share a recipe from an
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