Served with Beef Tenderloin with Red Wine Reduction. I got this recipe from the Hemispheres Magazine on Continental Airlines, Aug. 2011, pg 136.
Read more: http://www.food.com/recipe/beef-tenderloin-with-red-wine-reduction-464357#ixzz1YHRH6o1H
Found this recipe on pg. 96 of the January 2011 issue of Food & Wine magazine. I'd never attempted focaccia before and this was super easy (although time consuming) and tasted fantastic! The recipe below is as listed in the magazine, but when I made it I doubled the pear and blue cheese. I think next time I'm going to add some chopped and roasted walnuts.
by Carol Peterman
This is ethereally light custard with hints of warm exotic spice flavors. Simply spoon into elegant stemware to serve, or use as a filling for cream puffs. This recipe is adapted from The Professional Pastry Chef, by Bo Friberg
I got this recipe from All About Apples.com (http://www.allaboutapples.com/cooking/miscellaneous/000186.htm)
I looked it up when we had a bumper crop of apples in the backyard last year. I'm posting it now so I can refer to it in my mini apple pie recipe!
This jam is also fabulous in plain or vanilla yogurt for your own fruit on the bottom treat!
A delicious classic given to me by my Aunt-in-law last year. It was wonderful to have homemade egg nog for the first time, so I want to share the recipe. The trick is restraining yourself from making it all year long. Remember, with great power comes great responsibility.
The recipe actually calls for a jigger of vanilla, but recipezaar didn't understand that term. Antiquated perhaps? Well, not if you are a bartender...
After book after book of this delicious drink being talked about I decided to make it myself! After several attempts, beginning with imitation butter extract, I ended up with this simple and yummy recipe.
I got this fantastic recipe from my Mother-in-law, who got it here: http://alaskacooks.com/2006/12/11/scallops-2/
I wanted to put it up here, in case that site ever decides to take it down.
I never used to be a fan of scallops, turns out I never had them cooked right. These were so flavorful and tender and EASY! I used the Kirkland frozen scallops from Costco ($20/bag). Make sure you only do 4-5 scallops at a time, or they don't cook correctly.
My mom made this all the time when I was a kid, I love it! Sometimes I do meatballs and sometimes just get stew meat and toss that in instead to make it super easy. A couple of cloves of garlic don't go amiss in this recipe either. It's very versatile.