These are adapted from the King Arthur Flour Cookie Companion, and I'm really glad I tried them out, as they were perfectly coconutty and crisp.
Dipping it in not simply chocolate, but melted peppermint bark, really gave it that Christmas flavour. If Christmas tastes like decadence, that is. Perfect for gift-giving.
This is a lovely, zippy dressing with the original ingredients. Adding the optional ones gives you a lovely little sauce that is the perfect counterpoint to the richness of crabcakes. Adapted from Savannah Seasons.
My husband and I have been trying to replicate the cucumber salad we have at our favourite little German restaurant. This isn't quite the same, but close enough. recipe adapted from razzledazzlerecipes.com.
Admittedly, I don't have the time or proclivity to make my own stocks and demi-glaces from scratch- I use 'More Than Gourmet', and really, it's wonderful stuff. This is one of their recipes, and it's not only easy, but incredibly good. If you can't find the product in your local stores, check out morethangourmet.com. I'm not a shill, just an extremely satisfied customer.
By the sum of its ingredients, you'd think that this would merely be frozen chocolate water... but the high quality chocolate yields an intensely flavoured, frozen mouthful of pure bliss. Best eaten in one or two scoop quantities only.
This was found in my mother-in-law's cookbook, compiled many years ago. My husband and I enjoy eating this fondue style. To keep it classic, serve on toasted, day-old bread; add a poached egg and bacon on top for Yorkshire rabbit.
A rich and creamy sorbet, inspired from the classic drink. Spoon into frozen glass coffee cups or mugs, and top with a few coffee beans (bonus points given for using chocolate-covered coffee beans). From Bon Appetit, 1996.
This is an old Gourmet recipe. The actual recipe used a maple leaf cookie cutter, but as you can see from the photo, I only had hearts. Very nice, mellow, maple-ish flavour. While these taste nice unglazed, the additional punch of maple takes it over the top.
These are a fun, different appetiser with an Asian flair. Threading the mushrooms around the scallops perfectly is a touch fiddly, but the rest of the prep work is so easy, this is quite forgivable. The marinade leaves an enjoyable touch of citrusy character, without overwhelming the delicate taste of the scallops. Another gem from Ming Tsai's 'Simply Ming.'