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Cook in a lightly buttered casserole dish on degrees for about 25 to 30 minutes. I asked a few of my best friends for their favorite family Thanksgiving recipe.
I made the dish fluffy sweetness and savory scrumptiousness all in one bite , took pictures and sat down to write about it.
It took me back to how Lisa and I became friends. It was my first day of second grade at a new school.
I was assigned to a square table of four with Lisa sitting next to me. She showed me where the drinking fountain was and we have been friends ever since.
We survived the many adventures of grade school and then, all girls Catholic high school. We have shared the stages of life that only lifelong friendships can — homecoming dances, football games, big 80s style hair, cramming for exams, parties, sneaking out, graduation, college, concerts, careers, trips, marriage, babies, birthdays, book clubs, cooking clubs, illness, death and everything in between.
Friends since age seven… All the beautiful and not so beautiful stages …. Friendships are like good recipes. They bring comfort, fulfillment, love and deliciousness to your life every day.
This recipe is as good as the girl it came from thanks, Lis! Directions Preheat oven to degrees. Mix together sweet potatoes, sugar, eggs, evaporated milk, butter and vanilla until well blended.
Pour into a buttered casserole dish. Mix the pecans, flour, brown sugar and melted butter and sprinkle over the entire top of the sweet potato mixture.
Bake for 30 to 35 minutes. You can make the Sweet Potato Souffle a day ahead. Cover tightly and refrigerate. To serve, simply bring it to room temperature and bake.
The souffle also makes for great leftovers. The chefs always finish the meal with a dessert and an appertif sized-glass of homemade limoncello , an Italian liquer.
This Thanksgiving, if you want to forego the traditional, serve this beautiful torte with chilled Limoncello to cap off your holiday.
Triple Sec Fresh mint, if desired. Combine eggs, vanilla extract, and sugar until the mixture becomes fluffly and rises to almost double. Mix the flour, baking powder and cornstarch together in a separate bowl.
Very slowly, incorporate the flour mixture into the fluffy egg mixture until well mixed. Pour batter into a springform pan and bake for approximately 20 minutes.
Assembling the cake Cut the sponge cake into three even layers. I used a perforated bread knife and it worked fine.
Combine the water, sugar and triple sec in a glass bowl to make the Bagna. Wet the sponge cake layers with the Bagna using a pastry brush. Be sure to cover the entire surface of each layer.
Mix the heavy cream, Mascarpone cheese and sugar in a blender until firm. Gently blend in the grated chocolate until mixed. Spread the cream in equal parts on the three layers, one on top of the other and save some for the top.
Finish the top of the sponge cake with the creme, pistachios and chocolate shavings. Add mint for aesthetics if desired.
Top the torte with pistachios and chocolate zest and embellish the sides with fresh mint. Whenever I buy a new cookbook or rip through a fresh- in-my-mailbox magazine, I dog ear pages like crazy, making notes left and right.
I have a laundry list of creative endeavors I aspire to accomplish. Just allow enough time for preparation and avoid cramming it in between Sunday Church, football, laundry and walking the dog.
With Thanksgiving looming, the versatility of the Carmelized Garlic Tart can double as an elegant thanksgivingappetizer or thanksgivingvegetariandish.
The tart can be made a day ahead and then reheated before serving. I love recipes that allow for something special and beautiful on the plate without requiring you to sweat it out in your heels and party clothes minutes before your guests arrive.
Roll out the puff pastry into a circle that will line the bottom and sides of the pan, plus a little extra. Line the pan with the pastry.
Place a large circle of greaseproof paper on the bottom and fill up with baking beans or pie weights.
Leave to rest in the fridge for about 20 minutes. Preheat the oven to degrees. Place the tart pan in the oven and bake blind for 20 minutes.
Leave the oven on. While the tart shell is baking, make the caramelized garlic. Put the cloves in a small saucepan and cover with plenty of water.
Bring to a simmer and blanch for 3 minutes, then drain well. Dry the saucepan, return the cloves to it and add the olive oil.
Fry the garlic cloves on high heat for 2 minutes. Reduce heat and simmer gently for 10 minutes. Continue simmering on a medium flame for 10 minutes, or until most of the liquid has evaporated and the garlic cloves are coated in a dark caramel syrup.
Spoon the garlic cloves and syrup evenly over the cheese. Pour this custard over the tart filling to fill the gaps, making sure that you can still see the garlic and cheese over the surface.
Reduce the oven temperature to degrees and place the tart inside. The light, whipped custard is poured into the shell with the filling still showing through.
Bake for minutes, or until the tart filling has set and the top is golden brown. Remove from the oven and leave to cool a little.
Then lift the bottom of the tart pan away from the side and trim the pastry edge if needed. Lay a few sprigs of thyme on top and serve warm.
As a reminder, the tart can be made a day ahead and reheated before serving. Halloween morning has broken with fluffy gray clouds and temperatures more in line with fall.
Here in Southern California, it has not been below 74 degrees since May. I am soooooooooo ready for boots, scarves, jeans and hats.
Our beach chairs are out and the ping pong table is set-up with mounds of candy ready to be thrown into pillowcases of trick-or-treaters big and small.
Ingredients 3 parts vanilla vodka 1 part black anise-flavored liqueur recommended: Sambuca 1 part espresso Black licorice and candy corn for garnish.
Directions In a cocktail shaker, combine all ingredients except the licorice with ice and shake to mix.
Serve in a cocktail martini glass with a black licorice straw. I used Betty Crocker brand. Directions In large saucepan melt butter over low heat.
Add 4 cups marshmallows and stir until completely melted. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.
Cut into large rectangles to form the head of Frankenstein. Stir and put back into microwave for 15 to 30 seconds. Remove and stir again until melted.
Add strands of black licorice to fill out the hairline and sprinkle with green decorative sugar. Set on wax paper so chocolate can harden.
To add the eyeballs, dip a wooden sandwich pick it has a bigger flat end than a regular toothpick into the melted chocolate.
Combine the gold and silver decorative sugar in a small bowl. With a wooden sandwich pick, dip the miniature marshmallow into the melted chocolate and then directly into the gold and silver decorative sugar.
Place on wax paper and let chocolate and sugar firm up. Let dry completely on wax paper. You know a restaurant is good when you feel compelled to visit it twice on the same vacation.
And so we did. Star Noodle is nestled at the top of a hill in a nondescript business park — the major landmarks being a church and an outdoor Flying Trapeze studio.
The place is jammed. The vibe is inviting. The first time we went to Star Noodle we arrived at the height of lunch hour and waited 30 minutes, which gave my mom and I time to sip on the cocktail of the day featuring some sort of muddled native herb, Absolut Citron vodka and Diamond sake.
We feasted on food that can only be described as intoxicating. Our Cocktail of the day on the second visit: Daikon, Wasabi, Scallion, Ginger, Tsuyu served cold; refreshing, delicious and healthy.
These were some of our favorites after two visits but the Star Noodle menu is extensive and varied. There is something for everyone!
One of those places for me is the island of Maui. I remember the days of flight attendants garmented in long flowy Hawaiian dresses with leis around their necks and orchids in their high tight buns.
My mom always dressed my sister and me in matching Hawaiian dresses for the flight. We have explored some other wonderful places but our hearts always lead us back here.
And now we have passed that love on to our own kids. On our way in from the airport this year we noticed that Chez Paul, a long standing landmark restaurant was gone.
And, of course, they were right. The place is quaint, warm and homey. Wood floors, bright white tile, soft hanging lights, a large vintage sideboard housing cups, napkins, silverware, condiments and a display of cake stands and plenty of high and low tables to sit and enjoy your food which is served in vintage pie tins.
We take a unique approach to many classic or traditional favorites…we call it glorified grandma comfort food. The various choices are hand-written on chalkboards flanked by a Daily Specials Board, a listing of local farms the food comes from and an abundantly filled display case of mini-handmade pies and pastries.
Known for their sweet and savory pies and their homemade breads, we had a little bit of everything…the Chocolate Mac Nut pie , the Olowalu Lime pie and the Chicken Pot pie , and those were just the items we shared.
And while I have since learned that may not be altogether true, this Irish preparation by Bobby Flay will make believers out of those with the most dubious palates.
Here, we paired monogrammed vintage napkins with a sequined shamrock tied with heavy twine 7 The complete meal. The recipe is easy because you still follow the very basic directions for cooking Corned Beef.
Once the Corned Beef is cooked through, the extra elements add an elevated essence that is unparalleled. Heat 1 tablespoon of the oil in a large saute pan over medium heat.
Remove bacon, let rest, and coursely chop. Remove, let rest and thinly slice. Whisk together mustards, honey and horseradish.
An unlikely duo from the outset, he being 14 years her senior with a wild past and she being a mere girl of 18 who always followed the rules.
He was a Lieutenant at the time and she was a secretary to the Chief. They fell head over heels in love and were married in June of They were a true fairy tale couple who were the personification of love for 45 years my father died unexpectedly in Both of my parents were fiercely proud of their heritage and my sister and I were raised with the same pride.
My loving family my sister being goofy and me, obviously with a full diaper. This recipe is a tribute to the uniqueness that gave me my Irish Mexican heritage and to the love that bloomed in Elysian Park, California in Add all ingredients through the Jameson Irish whiskey to a large glass bowl.
Gently mix all ingredients together use your clean hands if desired. Lower grill heat and place patties on aluminum foil on the grill and grill about 4 minutes on each side.
Once grease has melted off, place burgers directly on grill for another two to three minutes per side. Rye bread perfectly crusty after being brushed lightly with Olive oil and butter and grilled.
Add burger to bread and top with three-pepper Colby cheese, browned sauerkraut, and frisee lettuce. A shot of whiskey or tequila is optional BUT highly recommended.
I have no notion of loving people by halves, it is not my nature. Christi and I hosted a luncheon in honor of some special ladies in our lives.
For details, photos, setting and decorative ideas click here. Caprese Fruit Skewers Ingredients strawberries, cleaned with tops taken off fresh basil leaves, rinsed and carefully dried bocconcini balls, drained wooden skewers 1 bottle of store bought balsamic glaze.
Directions Clean strawberries and set them aside to dry on a paper towel. Rinse basil and gently remove the leaves from the stems.
Carefully thread a strawberry, basil leaf, bocconcini ball-repeat once, ending with a strawberry. When all 12 kabobs are completed, lay them onto a platter and drizzle the top with the balsamic glaze.
Directions Cook pasta according to the package direction, omitting salt and fat. Add the haricots vert during the final two minutes of cooking.
Rinse the cooked pasta and haricots vert under cold water until cool, then drain. Place the pasta, haricots vert, pistachios, 1 Tb thyme and 1 Tb lemon rind in a large bowl; toss gently to combine.
Combine remaining 1 Tb thyme and 1 Tb lemon rind, shallots, vinegar and garlic in a small bowl, mixing well with a wire whisk. Add salt and pepper and mix well.
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