Posted on December 21, 2008 by meggamoma
Salads are great any time of year, especially with the availability of pre washed salad mixes, just be sure the salad is really fresh with no rotten leaves, which can spoil your whole salad. The combination here of fresh orange segments and goat cheese with a light vinaigreete makes it perfect as an accompiniment to [...]
Filed under: Appetizers, Vegetarian | Tagged: first course, Jennifer Mc Lagan, Mixed greens with goat cheese and orange -fennel seed v, Quick and easy, salad | Leave a Comment »
Posted on December 21, 2008 by meggamoma
Nuts are always a welcome addition with drinks, I especially love Cashews and almonds. Really any mix of nuts will do with the exception of Brazilnuts , as they have a high fat content making the coating slide off them. Go ahead ,impress your guests with these spicy nuts ,I am sure you’ll love having [...]
Filed under: Appetizers | Tagged: appetizer, Fine cooking, Finger food, Make ahead, Spiced mixed nuts, Vegetarian | Leave a Comment »
Posted on December 21, 2008 by meggamoma
These festive cookies are great for every holiday or everyday. This stands true for Christmas through to Valentine’s day. I love the different textures from the dried cherries and pecans coupled with the pure intensity of the chocolate from the cocoa powder ,if that is not enough the recipe calls for chocolate chunks . Chocolate [...]
Filed under: Desert, Eggless | Tagged: Alice Medrich, Chocolate chunk cookies with dried cherries and pecans, Eggless, Fine cooking | Leave a Comment »
Posted on December 21, 2008 by meggamoma
Creme Brulee is a simple dessert to make. Most importantly , you must start with fresh ingredients , as the ingredient list is simple , thus using the best ingredients will yield a great product. This recipe from David Rosengarten is the very best I have tried. He suggests using vanilla bean ,if that is [...]
Filed under: Desert | Tagged: classic creme brulee, cooked custard, David Rosengarten | Leave a Comment »
Posted on December 20, 2008 by meggamoma
Years ago I was part of a cooking club where I had the good fortune to learn from some of the best home cooks who had the privilage of coming from exotic ,intresting contries. This recipe came from one of the group members are has an Indo Chinese flavor. They are spicy ,crisp and just [...]
Filed under: Appetizers, Chicken, asian | Tagged: appetizer, Chicken Wontons, Finger food, Indo Chinese | Leave a Comment »
Posted on December 20, 2008 by meggamoma
When the holidays roll around and the snow starts falling I am reminded of these deicious , melt in your mouth ,cookies from Carole Walter . I think I have often mentioned my great admiration for her teaching skills and recipe precision. These cookies rolled twice in powdered sugar ,air dried and last about 3 [...]
Filed under: Desert, Eggless | Tagged: Carole Walter, Cookies, Eggless, Snow balls | Leave a Comment »
Posted on December 19, 2008 by meggamoma
Marscapone has a slightly sweet taste making it an ideal paring with the smokiness of the Salmon. I love the freshness of the dill and the anise flavor of the fennel. Be sure to slice the fennel super thin ,so it is not competing with the salmon . I loved to serve these along with [...]
Filed under: Appetizers | Tagged: appetizer, Fine cooking, Finger food, smoked salmon and dill marscapone toasts | Leave a Comment »
Posted on December 19, 2008 by meggamoma
Biscotti are great cookies to have on hand during the holidays, they are easy to make and store beautifully, I actually love giving them as gifts. Bake them to your desired level of crunchy ,chewey or somewhere in between.
Fine cooking
Yields 24
10 oz (2 1/4 cups) all purpose flour
1 1/4 cups packed dark brown sugar
2 tsp [...]
Filed under: Desert | Tagged: Fine cooking, Gingerbread Biscotti, Twice baked cookies | Leave a Comment »
Posted on December 19, 2008 by meggamoma
This is such a great dip ,I have been known to boil pasta ,thin the dip with some cooking water ,toss the pasta and top the dish with toasted pine nuts and parsley. That said ,this is a delicious ,creamy , slightly tangy dip I love for entertaining. Serve with a great assortment of vegetables [...]
Filed under: Appetizers, Vegetarian | Tagged: Creamy Roquefort dip, Fine cooking, Make ahead, no cook pasta sauce, Vegetarian | Leave a Comment »
Posted on December 19, 2008 by meggamoma
What can be more festive than a sparkling “red” cocktail. I love to serve this drink anytime ,but ,especially during the holidays and Valentine’s day. The recipe calls for champagne or sparkling wine. The former is too rich for my taste especially when I have to multiply the recipe. I use Prosecco , a sparkling [...]
Filed under: Drinks | Tagged: Alcoholic cocktail, Fine cooking, sparkling Pomegranate cocktail | Leave a Comment »
