Archive for 2012

  • Champagne Cupcakes

    champagne cupcakes

    Recipe: “Champagne” Cupcakes

    Summary: White or yellow cupcakes are topped with a poured white fondant glaze. After the fondant fi rms up, small champagne glasses are piped on top; edible glitter and very pearly dragées form “champagne bubbles.”

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  • Sticky Buns in Jars

    With Christmas behind us now, I’m all for moving on to discussing New Year’s Eve cocktails, warm stick-to-your-ribs dishes to get us through bitter cold January, and even some early Valentine’s Day treats. But I have to take a step back to Christmas morning and share a recipe that was perfect for my family’s holiday brunch, but that would also suit the breakfast table of [give or take] any other day of the year as well: Pull-Apart Cinnamon Breads from Shaina‘s Desserts in Jars.

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  • Truffles for the Holidays

    Recipe: Easy Dipped Bittersweet Chocolate Truffles

    Summary: These are the second-easiest truffles in this book and the easiest of the dipped truffles; the chocolate for the shell is not tempered, so they are much quicker to make. These must be stored in the refrigerator, but you should still allow them to come to room temperature before eating. Also, the chocolate will have a softer, more velvety quality than a tempered shell, which is a nice variation. The cocoa on the outside will camouflage any potential streaking that might occur from the untempered chocolate.

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  • Protected: Vinaigrettes and Other Dressings Review Copy

    There is no excerpt because this is a protected post.

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  • Salmon Stew

    Recipe: Finnish Salmon Stew

    Summary: This Finnish Salmon Stew keitetty lohi or kalakeitto, which simply means fish soup, but it is much richer than that. Finnish cooks make this with or without milk. Ideally it is made with a whole, freshly caught salmon weighing about three pounds. Since finding a whole salmon in a fish store is less and less likely these days, I’ve adapted this recipe to accommodate two fillets. At the end of May and in early June, my fish store has beautiful salmon that were caught in the Copper River, in Alaska. These are truly delicious fish, rich and fatty, whose flesh is the most inviting orange color. If you can get the same, make this stew. Even if you can’t, make this stew—it’s incredible.

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  • A New England staple

    Recipe: Yankee Bacon and Onion Scones

    Summary: Cut into triangles, these savory, lightly glazed scones have been a staple in New England farmhouses and restaurants since Colonial days and are traditionally served with hearty soups, stews, and roasted meats. Bacon and onions always make a wonderful combination, but other possibilities are diced cooked ham and green bell pepper, snipped fresh chives and grated Parmesan, and virtually any chopped nuts and fresh herbs.

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  • Holiday Cookbook GIVEAWAY!

    harvard common press cookbooks

    ‘Tis the season to give, and we’re in a particularly giving mood this holiday season! We’re giving away FIVE cookbooks to a lucky winner who will get to choose from the list below. Entering is easy! Just follow the instructions on the Rafflecopter widget below… the only requirement is to follow Harvard Common Press Publisher, Bruce Shaw, on Twitter, but you can also follow @HCPDishes, like our Facebook page, and/or tweet about the giveaway for extra chances to win!

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  • Tis the season for pie…

    Recipe: Baked Apple Dumpling Pie

    Summary: If this pie sounds like a cross between baked apples and apple dumplings, well, it is. It’s baked with a top pastry only, which molds itself around the apples so handsomely that I don’t even bother to invert the pie, lest the pastry vanish beneath the apples. I use Golden Delicious apples here because they hold their shape well. They’re halved, cored, and placed in the pan in a pool of melted butter, brown sugar, and raspberry preserves. A raisin– brown sugar–walnut mixture is spooned into the hollowed cores, à la baked apples, then the pastry is draped over the top, and the pie is baked. Since this bakes up in individual mounds, you don’t slice it like a regular pie. Rather, you scoop out the mounds—which look like halved apple dumplings—and serve them with the pan juices. Excellent alone, but even better with chilled Vanilla Custard Sauce.

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  • Gourmet Gifts in the News

    Gourmet Gifts included in Everybody Eats News’ “Last Minute Cookbooks to Give” gift guide: “A fine collection of little put up jobs you can make and give away.  Not only does Dinah tell you what to make, she offers original gift wrap ideas.” See full guide here.

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  • Dress up your steak / chicken / fish / chops / roast…

    Recipe: Whole Baked Onions

    Summary: This is one of the simplest and prettiest ways to dress up steak, chicken, fish, chops, or a roast. When onions are baked like this, they become as sweet as sugar and are a wonderful addition to any meal. This is one of those not-really-a-recipe recipes.

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  • A delicious Christmas morning breakfast…

    Recipe: Cranberry-Orange Pancakes

    Summary: When cranberries start appearing in the produce aisle in the fall, I’ll pick up a bag or two to keep in the freezer so that I can make this simple variation on berry pancakes all through the winter. These pancakes are superb with maple syrup.

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  • Not Your Mother’s Rice and Red Sauce!

    Recipe: Italian Sausage and Red Sauce with Rice

    Summary: This is real home cooking, but it is home cooking in Europe as well as in the United States. I love red sauce of any type over rice. To my surprise, my friend in France agreed with me. “Oh, we eat riz et tomates all the time!” she exclaimed. My love affair with the local market’s homemade Italian sausage inspired me to add that to this sauce, and I vary the cheese, sometimes using Parmesan, other times Asiago or Pecorino-Romano. You don’t even need the vegetables if you don’t want them. There is a dash of juggling here: Make the sauce first, then put on the rice, and finally cook the sausage.

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