Sweet Potato and Apple Latkes

Doesn’t this combination sound good? These latkes are both savory and sweet  and served with a tangy buttermilk sauce, creamy sriracha sauce or a horseradish cocktail sauce. When I was growing up my Dad made potato pancakes out of a box (would you believe) to go with Sauerbraten and all the fixins’. Now, I not … Continue reading

Homemade Edible Bread Spoons for Appetizers

One good thing when you downsize and move you discover things you forgot you had. Even though it has been nine months since I moved I still have boxes I have not unpacked – basement kitchen overflow. These edible bread spoons are fun to make and fill! The Oscars are tomorrow night and I’ve provided … Continue reading

Pico de Gallo and Edible Bread Spoons

I love salsas of all kinds because of the different veggies, herbs/spices and fruits you can use. A tomato based salsa is best when fresh tomatoes are available. I made this recipe during off season and used Roma tomatoes. You can see the tomatoes are not very red but when you add the lime, jalapeno, … Continue reading

Baked Cauliflower Hot Wings with a Dipping Sauce

A favorite vegetable becomes an appetizer dipping the florets in a  flavorful batter, baking them,  drizzling  with hot sauce and crisping them up under the broiler.  I do have to admit you do not get the crispy texture when you deep fry but they do have that great “hot wings” flavor and it is all … Continue reading

Baked Brie With a Praline Sauce

Brie is a beautiful cheese to melt (or serve at room temperature) and add different toppings to. After leafing through a small collection of recipes I decided on this sweet one with maple syrup and pecans – two ingredients which won me over.  Plus I served it with apple slices (pear slices would be good … Continue reading

Gene’s Saltine Appetizers or Fire Crackers

I recently ran across a recipe which reminded me of one of Gene’s favorite snacks. This is an appetizer he could make without my help as I always had the ingredients on hand and it was very simple to throw together. You just take saltine crackers, drizzle with Italian Good Seasons Dressing, sprinkle with Parmigiano … Continue reading

Ricotta “Vegetable Carpaccio”

This appetizer was served at a recent Zingerman Bakehouse demonstration/participation cooking class and was a favorite with everyone. Baguette slices were lightly toasted, ricotta was generously spread on each piece and topped with veggies which were lightly marinated. Some of the recipes the students made and others like this recipe the instructor  made, but we … Continue reading

Parmigiano Reggiano Cooking Class

Yes, a cooking class where the “star” ingredient was Parmigiano Reggiano.  When I received an email from Zingerman’s Bakehouse about this upcoming class I signed up right away. There are only 12 students per class so you have to respond quickly to get a spot. Parmigiano Reggiano is my favorite cheese above all others and … Continue reading

Fried Pickle Chips

Fried pickles! Be prepared for a special treat. If you are going to fry something try these fried pickles with a beer batter (the best – Tasting Table versus Hooter’s) – your guests will be hanging out in your kitchen and gobbling them up just as fast as you can fry them. Thank you Bernell … Continue reading

Crudite Pouches for Super Bowl

Here is another fun project your children might enjoy doing (the older ones) and this too comes from the Food Network Magazine.  All you need is some parchment paper and some veggies. I’m sure other kinds of paper would work too – just experiment. You cannot just have chicken wings, chili and goodies like that … Continue reading