Sitting on the patio sipping on some sangria. At my local Cub store they have this frozen sangria fruit mix you can buy, large nice slices of oranges, peaches and cherries.
It’s so simple add a bag of fruit a bottle of dry red wine, 2 cups of 7up and 1/2 cup of brandy. mix together in pitcher and serve.
I like it when things are simple and delicious.
cheers robin
This is a fun way to color easter eggs it creates this nice pastel marbleized effect. We did not use the distilled vinegar in our food color and it seamed to work just fine. Get cracking easter is right around the corner.
This Hygge inspired chili recipe comes from the recent Issue of Our Green Plate. This is a vegan friendly vegetarian soup perfect for watching the snow melt outside.
serves 6 to 8
I worked on a soup recipe for the new magazine Issue of Our Green Plate. This split pea soup is a very meaty and hearty soup. A great meal on its own. This soup is worth all the meat products you have to buy. The recipe comes from a local restaurant in Illinois.
https://www.facebook.com/ourgreenplate/
this is the content from the magazine:
Dutch Split Pea Soup
Recipe courtesy of Chef Tony Jamin
Al’s Café & Creamery is the quintessential local gem. Located in a Victorian style building in downtown Elgin, Chef Jamin, who trained in Holland, Germany, and France, creates outstanding globally inspired Euro-American dishes.
43 DuPage Ct., 847.742.1180, www.alscafe.com
A Dutch Winter Soup served as a Main Course
(6-8 servings)
2 large onions, cubed
2 leeks, sliced thinly
1 bunch of celery, sliced thinly
4 bay leaves, 6 cloves, and 6 whole black peppercorns tied up in cheesecloth to make a spice bag
16 ounces smoked ham, cubed
2 thick bone-in pork chops
8 ounces bacon, cubed
Salt
3 cups dried green split peas
1 smoked sausage, sliced
Croutons (optional)
Pumpernickel bread, buttered (optional)
Crispy bacon bits (optional)
Combine first 9 ingredients (onions through cubed bacon) in a large soup pot and cover with cold water. Bring to a boil over high heat and boil for 10 minutes. Reduce heat to a simmer and skim off any foam that forms on the surface. Leave uncovered and continue to simmer for 3 hours or until pork easily comes off the bone. Remove spice bag. Remove pork chops and cut meat from bone. Cube the pork chops and return to soup. Add salt to taste. Add split peas and simmer until peas are soft. This will thicken the soup. Stir frequently to avoid burning. Add sausage.
To serve traditionally, top each serving with croutons and offer sides of sliced buttered pumpernickel bread topped with crispy bacon bits.
food styling and propping: Karla Spies
If you know some bacon lovers, this chocolate bark is simple and yummy. A dark chocolate sweet and salty treat. I found the toasted hazelnuts at Trader Joes in their nut section. The recipe come from the book The Practical Paleo. Hey, if they can do chocolate and bacon I might be in.
Recipe:
I have a few staples at the holidays and eggnog is one of them. Thankfully there is no calorie counting allowed during the holidays. I made this recipe last year and have been thinking about it ever since. It is worth the effort the taste and quality is above anything you can buy in the carton. I suggest making it at least two weeks ahead of time. It is quite boozy, so the longer the nog ages the mellower the flavor of the liquor. Rumor has it the eggnog can last for a year in the frig. But no worries it will be gone before that.
“The word nog was an Old English term for ale, and a noggin was the cup from whence it was drunk.
Although most Americans think of eggnog as something they get out of a milk carton during the two-week period leading up to Christmas, eggnog descends from sack posset, a strong, thick English beverage built upon eggs, milk and either a fortified wine (like Madeira) or ale. It was a highly alcoholic beverage, often served so thick it could be scooped. It was also very much an upper-class tipple, as rich folks were usually the only ones who could procure the proper ingredients.”
I just wanted to share this pretty cherry pie picture we had on set the other day. The amazing stylist Karla Spies was preparing it in the studio and I had the pleasure of getting to watch her and see all the trade secrets. First of all its really a mash potato pie with a layer of cherries on top, so I guess a savory sweet pie. And the other tip I learned was she made her lattice pie crust on a sheet of wax paper and then put it in the freezer so she could lay the whole top on perfectly. Then let it thaw out and crimp the edges.
It was a thing of beauty, of course those stylist always make it look so easy. Perhaps this will inspire you for those thanksgiving pies that are right around the corner.
thanks Robin
Harvest Salad with Pears and Pepitas
1 lb baby spinach mix blend, 2 bosc pears, 1 cup pepitas, 4 oz goat cheese
To roast pepitas, toss them in a little olive oil, salt and pepper. Roast for 13-15 minutes in a 325°F oven
Add salad leaves to a large serving bowl. Top with sliced pears, roasted pepitas and crumbled goat cheese. Toss with a 1⁄2 cup vinaigrette and serve.
Apple cider vinaigrette
3⁄4 cup olive oil
1⁄4 cup raw apple cider vinegar
1 garlic clove
So much good bounty at the farmers market, I love this time of year. I found this beautiful head of cauliflower, I had to spend some time with it taking it’s portrait.
This roasted cauliflower recipe so delicious and addictive. The flavor of the coconut oil and maple syrup really shine through.
Ingredients:
Instructions:
Take the time to celebrate any occasion, these champagne floats are sweet, bubbly and creamy. Pick your favorite sherbet flavor scoop into the glass and pour some champagne over the top and watch all the sparkly bubbly action that comes to life with your first scoop. Or you can wait for the sherbet to melt and sip. Ice Cream and bubbly could be for breakfast or dessert.
cheers
photoappetite 