Here is the Simply Recipes update for firstname.lastname@example.org
There are 4 new posts in "Simply Recipes"
If you love wild rice, check out this wonderful turkey dressing recipe from Hank Shaw. So good! ~Elise
I've always been a fan of wild rice, and yes, I know it's not actually a rice, nor, for the most part, is it wild. It's an edible grass, and most of what we eat is farmed from the Upper Midwest to California, although real wild rice can be had if you look. Wild rice is nuttier, firmer and murkier-tasting than white or brown rice—perfect for game, especially turkey. And what better way to serve wild rice with turkey than as a dressing?
Continue reading "Wild Rice Dressing" »
Do you make your own croutons? I'm convinced that the world of cooks is divided into those who do, and those who don't, make their own croutons. I make my own, always have. I've never even bought a box of croutons, though I've certainly eaten them. When I see a box on the shelf at a friend's I wonder, "how could they? Homemade are so much better!" And when the same friend sees me make my homemade version, they ask, "how could you? The box is so much easier!"
Continue reading "How to Make Croutons" »
Reposted from the recipe archive, because it's that time of year again and it was so good the first time round! ~Elise
This is one righteous pumpkin cheesecake. (Hmm, now that I think about it, what does that mean? I have visions of Alvin the Chipmunk taking a bite of this cake and squeeking "Righteous!") It's tall, it's proud, it's creamy. It loves being bathed in caramel sauce and whipped cream. It's what happens when a New York cheesecake decides to dress up for Halloween. For years my mother has been asking me to make a cheesecake for her (she is a "cake girl" and cheesecake her favorite cake), and for years I've declined (until now), because the whole process just seemed too complicated. Well frankly, it is a little complicated. You do need a springform pan, and you do need to cook the cake in a water bath. But it is entirely doable. I think you could even halve the filling recipe and make it in a standard pie tin, if you don't have a springform pan (reduce the cooking time). And if you are a fan of cheesecake and pumpkin pie, this cake is so worth doing. Just be warned that it serves a small army, which might be just what you need for the holidays.
Continue reading "Pumpkin Cheesecake" »
Have you started your holiday meal planning yet? We are just now getting around to it. If you like glazed carrots, here's a way to dress them up for a feast. Sauté the carrot rounds in butter, and then cook them in a solution of maple syrup and orange juice, until the liquid has almost completely evaporated. Toss in a little orange zest and a pinch of cinnamon, and you're there. Glazed carrots with a holiday twist.
Continue reading "Maple Orange Glazed Carrots" »
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