November 28, 2012
Winter weather has been in full force in New York this week. We’ve been blanketed with that awful combination of rain and snow (snowain, if you will) that doesn’t quite merit an umbrella but still requires busting out the waterproof boots. The storm was the only nudge I needed to dust off my trusty slow cooker for an 8-hour braise involving all the good things in life: pork, beer and chocolate.
Yes, indeed. Chocolate. It’s my go-to ingredient for kicking up the flavor of savory spice rubs, and it provided just the flavor punch needed for these Simple Slow Cooker Pulled Pork Tacos. Pork shoulder is slathered in fresh garlic and spices before going for a long, slow simmer in a hot tub of beer and orange juice. The result is a tender-tastic mountain of pulled pork that’s piled high in corn tortillas and topped off with pickled onions and crumbled Cotija cheese. Who needs carolers when your holiday guests will be singing your praises?
November 21, 2012
My family lives by one very simple motto when it comes to food around the holidays: It’s better to have too much than not enough.
So it may come as no surprise that cooking for 8 people this Thanksgiving is more like cooking for 28. And in the off chance the 8 of us don’t actually eat the 7.4 pounds of turkey, two servings of stuffing, 3 scoops of mashed potatoes and gallon of gravy that we’re alloted, we’ll have ample use for what remains thanks to this Leftover Turkey Pot Pie with Cheddar Biscuit Crust.
Round One of turkey may still be 24 hours away, but chances are you’ll be staring down a pile-o-leftovers come November 23. All that’s left to do is raid the pantry and fridge for your cheddar biscuit essentials and you’ve transformed yesterday’s bird into today’s crowd-pleasing casserole. Best of all, this recipe does double poultry duty and will make a mean chicken pot pie during turkey-less times.
November 19, 2012
What better time to splurge with double the decadence than the week before Thanksgiving? On Wednesday I shared a slice of Cranberry Orange Juice Bread, and to keep the Thanksgiving theme rolling, today I’m diving headfirst into dessert with Puff Pastry Cornucopias filled with Pumpkin-Coconut Mousse.
Those golden brown beauties up above are entirely edible. They’re made by wrapping store-bought puff pastry – every chef’s secret weapon – around ice cream cones to create a characteristic cornucopia shape. After a quick bake in the oven, the cones are removed, revealing perfectly puffed pastry. But the edible fun doesn’t end there…
Next up is the filling: a creamy mix of pumpkin purée, vanilla pudding and coconut milk that satisfies your dessert craving without tasting cloyingly sweet. Coconut milk is a great substitute for regular milk when making instant pudding. It adds a slight tropical taste without overpowering the dessert.
November 14, 2012
The countdown rests at T-minus eight days until the biggest food day of the year. It’s a day when skinny jeans get the boot, elastic waistbands rule the dinner table and second servings aren’t just encouraged, but required. Are you ready to usher in Thanksgiving 2012 in all its big-flavored glory?
It may come as no surprise, but I am a Thanksgiving enthusiast. An entire day dedicated to cooking and caloric intake? Sign me up. And that’s why I’m hard at work this week dreaming up not one but two delectable confections for your dessert table. This sweet and tangy Cranberry Orange Juice Bread does double duty as a dessert or breakfast favorite. The light sprinkling of turbinado sugar on top creates a crunchy crust that gives way to an incredibly moist bread studded with fresh cranberries. And you know what else is a great use of turbinado sugar? Candied bacon.
Alternately, if you’re looking to lighten up between the big feast and the sweet finale, try a scoop of refreshing Red Wine Cranberry Sorbet, and give thanks because there’s no ice cream machine required!
November 7, 2012
Imagine this: You’re staring down your Thanksgiving dessert table piled high with all of your favorite sweets. So what will it be? A slice of pecan pie? Or a brownie? Good news. There’s one less decision to make in life, because now you can have both.
Ever since I discovered the Edges Only brownie pan a few years ago, I’ve been endlessly inspired to transform classic brownies into anything but their signature square shape. That inspiration led to Cheesecake Brownie Bites, Brownies In a Jar, Espresso Chocolate Chip Brownie Cookies, and now, Pecan Pie Brownies, served in easily snackable wedges.
The setup is simple: Quick-fix homemade brownie batter is topped with pecan pie filling. Once baked, the two layers melt into one another, creating a crunchy, nutty pecan crust atop a moist, chocolatey brownie base. Ready for a slice?