Recently I was asked by a friend about some sugar-free options for baking. Now I have never really experimented much with this type of baking, although probably I should, but I thought it would be a fun challenge to look into it. Many recipes I poured over simply called for the use of a sugar substitute however that is really not what I had in mind. I came across several ideas using unsweetened applesauce or honey. After a bit of experimenting this is what I came up with, and I will say that even the doubting Thomas in me found this bread to be moist, sweet, and overall quite delicious!
Dollops of golden crusted mashed potatoes serve both as a delicious side dish and a beautiful garnish. Given their regal name from their elegant appearance, Duchess potatoes are actually very easy to make and fun to customize to fit perfectly with any menu.
A zesty lemon cream sauce is the perfect complement to fresh asparagus and crimini mushrooms. This light and healthy pasta dish is not only delicious, but easy to prepare in less than 30 minutes.
Plump juicy strawberries coated with a crisp shell of chocolate create fruit truffles that are both light and delicious. The perfect addition to any brunch, or with a glass of champagne for dessert, these decadent yet innocent treats combine two favorite flavors that will make your heart sing.
In France, Belgium, New Orleans, Acadiana, Newfoundland and the Congo, French toast is known as pain perdu. French for lost bread, pain perdu reclaims stale or “lost” bread by soaking it in an egg and cream mixture overnight before being pan frying in butter and then baking. The stale bread drinks up the egg mixture which creates a custard like center in the bread, making this hands down the most delicious French toast I have ever tasted.
Like Mint Juleps, garlands of roses, and ladies hats, the Kentucky Hot Brown is a derby day tradition. Created in 1926 by Fred K. Schmidt at the Louisville Brown Hotel as a late night alternative to ham and eggs, this open face sandwich is piled with turkey and tomatoes, smothered in a Mornay sauce, broiled to a golden crisp, and topped with bacon. The sandwich became widely popular, and to this day remains a signature dish of the Historic Brown Hotel, and has also become a part of the legendary Kentucky Derby.
Everyone seems to love chocolate chip cookies, however there are many differing opinions on what determines the best. There are multiple variables that contribute to our vision of the perfect cookie, thick or thin, chewy or crisp, large or small, milk chocolate or dark chips, nuts or no nuts, so many factors. For many of us the reason for our personal favorite is often simply childhood memories of our Mothers or Grandmothers baking.
All recipes for chocolate chip cookies seem to start with the same basic ingredients, flour, salt, baking soda, butter, sugar, eggs, vanilla, chips, and sometimes nuts. It is the amount of each ingredient that is added, and the method of preparation that make the difference. I like a cookie that is soft and chewy, yet has just a bit of crisp at the edge. A cookie that has a buttery rich caramel flavor with just a hint of vanilla, and a delicate balance of bitter and sweet chocolate. So after researching countless recipes, and baking dozens of test cookies using different ratios of ingredients and methods of preparation, I have unlocked the secret to what I feel is the best old-fashioned style chocolate chip cookie ever. Sorry Mom.
Greek yogurt helps deliver a smooth creamy texture and a bit of tang to this artichoke and Parmesan dip. Hot and gooey, this molten cheese dip is perfect as an appetizer for any occasion. Delicious with crackers, cocktail bread, or try it on one of my favorites, beer bread. Use leftover dip (if there is any) for a smear on a bagel, or in a ham roll up. This easy to make dip also freezes extremely well, so you can enjoy one now, and have one back for that impromptu gathering with friends.
With a crispy crust and a tender moist interior, nut brown ale brings a deep rich flavor to this bread. Hearty and delicious, this bread is a great complement to a bowl of chili, stew, or cheese soup. This quick and easy recipe allow you to customize this recipe with your beer lovers favorite brew making it sure to be a hit. Grilled cheese sandwiches will definitely score you some points on game day with this bread, or try one of my favorite ways to enjoy this bread with a hot crab, or artichoke dip. Fantastic!
Tender cloves of mellow sweet garlic take on a bit of spicy heat when pickled. Great on sandwiches and burgers, tossed in salads, served with antipasto, or used to spice up a Bloody Mary, these pickled cloves are a garlic lovers dream.
I was first introduced to pickled garlic during the winter of 1982, while working as the food and beverage manager at a small ski area in Summit County, Colorado. Arapahoe Basin, or simply “the Basin” as the locals call it, is one of the older ski areas in the state, opening for business in 1946. Many of the pioneers of the the ski industry in Colorado were American soldiers returning home after serving in World War II with the 10th Mountain Division, or immigrants from Europe. Over the years Summit County had become home to many of these folks, and the Basin was their hang out with its high alpine environment reminding them of the Alps of the old country.