Source: Epicurious


  • Honey syrup:
    • 1/4 cup clover honey
    • 2 tablespoon hot water in a small jar
  • Assembly:
    • 6 tablespoons gin (1.5oz)
    • 3 tablespoons fresh lime juice (1.5oz)
    • 2 tablespoons Aperol or Capelletti (1oz)
    • 1 tablespoon honey syrup (0.5oz)
    • 2 dashes of Angostura bitters
    • Ice
    • Champagne or sparkling wine
    • Lime wheel for garnish


  • Honey syrup:

Combine 1/4 cup clover honey and 2 tablespoon hot water in a small jar; cover and shake to dissolve honey.

  • Assembly:

Combine 6 tablespoons gin, 3 tablespoons fresh lime juice, 2 tablespoons Aperol or Capelletti, 1 tablespoon honey syrup, and 2 dashes of Angostura bitters in a cocktail shaker; fill shaker with ice. Cover and shake until outside of shaker is frosty, about 30 seconds. Strain into 2 chilled coupe glasses. Top off with Champagne or sparkling wine and garnish each with a lime wheel. Repeat three more times.

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Posted by on December 17, 2016 in Beverages


Cheese and Beer Wheat Bread

Cheese and Beer Wheat Bread


12 oz   Beer
2 pk    Dried Yeast (4 1/2 t)
1 1/2 c Whole wheat flour
1/2 c    Wheat germ
1/2 c    Vegetable oil
2 t        Salt
1 lg      Egg
2/3 c    Water
8 to 16 oz Sharp cheddar cheese
5 c       All-purpose flour
1/4 c   Sugar


Heat beer, water and oil to 120 to 130 degrees. Put whole wheat flour, 1 cup white flour, sugar, wheat germ, salt and yeast into a bowl. Add liquid and egg. Beat 2 minutes at medium speed. Stir in the remaining flour with a wooden spoon. On a well-floured surface, knead the dough until it is smooth and elastic (about 5 minutes). Put in a greased bowl, cover and let rise until light and doubled. This will take 1 hour or more. Line two 9 x 5 loaf pans (or two 1-quart casseroles) with foil and grease well. Punch down the dough. On a well-floured surface, knead the cubes into the dough until they are evenly distributed. Divide the dough in half and shape into two loaves. Place in the pans and cover any cheese cubes that poke through the surface. Cover and rise until doubled. This will take 45 to 60 minutes. Preheat oven to 350. Bake 40 to 50 minutes until the loaves sound hollow when tapped. Remove from pans immediately and peel off foil.

Notes: This was a Pillsbury bake off winner.  I use twice the original 8 oz of cheese and don’t bother lining the pans with foil

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Posted by on December 17, 2016 in Bread and Biscuits, Uncategorized


Recipe: Cabernet-braised Short Ribs

Source:  Epicurious (

Servings: 8


  • 8 to 9 pounds meaty beef short ribs
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon coarse kosher salt
  • 1 tablespoon freshly ground black pepper
  • ~1/4 cup vegetable oil
  • 2 750-ml bottles Cabernet Sauvignon
  • 2 tablespoons butter, room temperature
  • 2 teaspoons all purpose flour
  1. Arrange ribs in single layer in 15x10x2-inch glass baking dish. Mix rosemary, thyme, salt, and pepper in small bowl; sprinkle all over ribs. Cover and refrigerate overnight. Let stand at room temperature 1 hour before continuing.
  2. Preheat oven to 375°F. Heat 2 tablespoons oil in heavy wide ovenproof pot over medium-high heat. Working in batches, add ribs to pot and cook until browned on all sides, about 8 minutes per batch, adding more oil to pot by tablespoonfuls as needed. Transfer ribs to large bowl. Pour off drippings from pot; discard. Add wine to pot and bring to simmer, scraping up any browned bits. Return ribs and any accumulated juices to pot; bring to boil. Cover; transfer to oven and braise until meat is very tender and almost falling off bones, about 2 hours. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled.
  3. Bring to simmer before continuing. Using slotted spoon, transfer ribs to large bowl; cover tightly to keep warm. Skim any fat from top of braising liquid. Boil liquid until reduced to 2 generous cups, about 20 minutes. Mix 2 tablespoons butter and 2 tablespoons flour with fork in small bowl until well blended. Whisk butter mixture into reduced braising liquid. Whisk over medium-high heat until sauce thickens very slightly, about 2 minutes.
  4. Serve ribs and sauce over gorgonzola polenta. You can also serve with Mixed-Herb Gremolata (we skipped this).


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Posted by on November 19, 2016 in Red Meat


Recipe: Thai Curry Steak Noodle Bowl

Source:  La Creme de la Crumb ( and Stop and Shop (

Servings: 4


  • 8-12 ounces flat rice noodles
  • 12 ounces top sirloin steak
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce (we use soy sauce)
  • 1/4 cup lime juice
  • 1 tablespoon fresh ginger
  • 2 cloves garlic
  • 1/2 cup water
  • 1 13-oz. can coconut milk
  • 4 tablespoons red curry paste (1 for steak, 3 for sauce)
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • juice of 1 lime
  • 1 1/2 cups thinly sliced red cabbage
  • chopped cilantro, for topping


  1. Season steak with salt to taste. In a shallow baking dish, whisk together brown sugar, fish sauce, lime juice, red curry paste, ginger, and garlic. Add steak; turn to coat. Cover and refrigerate 6 hour or overnight.
  2. Preheat grill to 350-400.
  3. Place noodles in a large pot, cover with water, and bring to a boil over medium-high heat. Boil for 2-4 minutes, just until tender. Drain and set aside.
  4. Grill steak 3-4 minutes per side (to 145 for medium rare). When done, let stand 5 minutes, then thinly slice.
  5. Meanwhile, drizzle a large skillet with oil (1 tablespoon). Saute cabbage for 5-6 minutes until cabbage is tender and transfer to a bowl or plate.
  6. Add water, coconut milk, and red curry paste to the skillet (no need to clean it out first) and stir to combine. Add sugar, salt, and lime juice and allow to simmer for 5-10 minutes.
  7. Divide noodles between four bowls. Top with curry sauce, then steak and cabbage. Sprinkle with chopped cilantro and additional lime wedges if desired and serve.


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Posted by on October 29, 2016 in Pasta, Red Meat


Recipe: Lemony Chicken and Orzo Soup


Source:  Bon Appetit, April 2013

Servings: 4


  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2-inch thick
  • 1 celery stalk, sliced crosswise 1/2-inch thick
  • 12 ounces skinless, boneless chicken thighs
  • 6 cups low-sodium chicken broth
  • Kosher salt, freshly ground pepper
  • 1/2 cup orzo
  • 1/4 cup chopped fresh dill
  • Lemon halves (for serving)


1) Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes.

2) Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred into bite sized pieces.

3) Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes. Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.


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Posted by on May 2, 2016 in Poultry, Soups and Stews


Layered Lemon Cake with Lemon Curd

Source: Bon Appetit, May, 1996

Servings: 8



  • 6 T (3/4 stick) unsalted butter, room temp  (lightly salted butter ok)
  • 3/4 C plus 1 T sugar
  • 3 large eggs
  • 1 tsp grated lemon peel
  • 1 1/4 C self-rising flour (equivalent: 1 1/4 C reg flour + 2 tsp baking powder)
  • 2 T fresh lemon juice

Lemon Curd Filling

  • 2 large eggs
  • 6 T  sugar
  • 6 T fresh lemon juice
  • 1/4 C (1/2 stick) unsalted butter, cut into pieces (lightly salted butter ok)
  • 2 tsp.(packed) grated lemon peel
  • Powdered sugar
  • Whipped cream (optional)


1.  FOR THE CAKE.     Preheat oven to 325 degrees. Butter two 8-in. diameter cake pans with 2-in high sides.  Line bottom of pans with parchment paper.  Butter parchment

Beat butter and sugar in medium bowl till well blended.  Add eggs one at a time, beating well after each addition. Mix in lemon peel. Beat in flour alternately with lemon juice in 2 additions each.

Divide batter between prepared pans. Bake until cakes begin to pull away from sides of pan and tester inserted into center of cakes comes out clean, about 28 minutes. Cool cakes in pans on racks, about 2 minutes.  Turn cakes onto racks (flip so the top isn’t resting on the rack).  Peel off parchment. Cool completely.

2. FOR THE LEMON CURD.   Whisk eggs and sugar in top of double boiler to blend  Add lemon juice, butter and lemon peel  Set pan over simmering water. (Do not allow bottom of pan to touch water).  Whisk until mixture thickens to pudding consistency and thermometer inserted into mixture registers 165 degrees, about 4 minutes.

Remove from over water; cool.  Press plastic wrap directly onto surface of curd; chill until cold. (Cake and lemon curd can be made 1 day ahead.  Cover cake and store at room temperature.  Keep lemon curd chilled.)

Place 1 cake on platter.  Spread lemon curd evenly over.  Top with second cake layer.  Place decorative stencil or doily atop cake (this works best tape tabs are placed at 12, 3, 6 and 9 o’clock on the stencil and then stencil is anchored with push pins). Using a fine sieve, sprinkle heavily with powdered sugar.  Avoid dusting too much on the paper between the holes. Using tabs, carefully lift and remove stencil.  Serve cake with whipped cream if desired.  Note: a simple dusting of powdered sugar, without a stencil, is also delicious!

lemon cake with lemon curd


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Posted by on March 31, 2016 in Desserts


Recipe: Sauteed Artichoke Hearts in Lemon Parsley Sauce

Source:  Fresh Local and Best, Adapted from Williams-Sonoma Cooking from the Farmer’s Market

Servings: 2-4


  • 1 lemon
  • 6 medium-sized artichokes
  • 3 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/4 cup lemon juice
  • 1/3 cup chicken or vegetable broth
  • 1 tablespoon butter (optional, though not in our household 🙂
  • 1/2 teaspoon salt
  • 2 tablespoons fresh flat-leaf parsley, minced (we left this out)


  1. Prepare the artichoke: Have ready a large bowl of water. Cut the lemon in half and squeeze the juice into the water. Working with 1 artichoke at a time, cut off the stem near the base. Peel back and snap off the first 1 or 2 layers of leaves, then cut off the top one-third of the artichoke. Starting at the base, break off the tough outer leaves, snapping them downward, until you reach the tender, pale green inner leaves. Cut off the uppermost part of the artichoke again, leaving about 1 inch of leaves rising. Trim around the base to make a smooth surface, then cut the artichoke in half lengthwise. If the center choke has developed any prickly tips, scoop it out with the edge of a spoon. Cut each half lengthwise into 4 pieces and drop them into the lemon water. Repeat with the remaining artichokes. When all the artichokes are trimmed, drain and pat dry.
  2. Butter and lemon saute: In a heavy-bottomed large saucepan over medium heat, warm the olive oil. Add the garlic and the artichokes and sauté until the artichokes turn lightly golden, 4 to 5 minutes. Raise the heat to high, add the lemon juice and deglaze the pan, stirring to dislodge any browned bits from the pan bottom. Then add the stock, butter (if using) and salt, reduce the heat to low, cover and simmer until the bases of the artichoke pieces are easily pierced with a fork, about 10 minutes.
  3. Finish: Stir in the parsley and remove the pan from the heat. Using a slotted spoon, transfer the artichoke pieces to warmed individual plates or a serving platter or bowl. Spoon the pan sauce over the top. Serve hot or at room temperature.


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Posted by on September 14, 2015 in Vegetable Side Dishes, Vegetarian