- Shortbread is a simple cookie that is a staple on many holiday cookie plates. Savour Fare uses a shortbread base for Skibo Castle Ginger Crunch. The gingery base is topped with a layer of ginger fudge and a sprinkle of crystallized ginger. The finished treat is cut into bite-sized pieces, perfect for snacking when you’re in the mood for a spicy, buttery and melt-in-your-mouth treat.
- I can’t get enough of caramelized onions, their sweet and savory flavor is one of the most delicious things out there. This is whyOnce Upon a Plate‘s Focaccia with Caramelized Onions, Applewood Smoked Bacon, Cracked Black Pepper and Thyme caught my eye – although I must admit I might have shortened the name to just the onions and bacon. The recipe is easy to make, with a simple yeast dough for the base. All you need to do is prep the topping ingredients and you’ll have an absolutely delicious pan of focaccia to enjoy.
- Pumpkin pie is good on its own, but a little extra oomph can make an ordinary pie into something special. The Whole Kitchen‘s Pumpkin Pie with Gingersnap Crust and Meringue has a crisp and spicy crust made with molasses-rich gingersnaps and ground almonds, that really adds a nice contrast to the creamy pie filling. Even better, this pie looks very special 0ccasion-worthy because it is topped with a tower of toasted meringue.
- Looking for something to do with that unused jar of dulce de leche in the pantry? The Dulce de Leche Apple Pie at Closet Cooking might be just the thing. The dulce de leche adds a rich caramel flavor to the pie, and creates something of a thicker sauce than you might otherwise find in an apple pie. Tarter pie apples would make an especially nice contrast to the sweet dulce de leche.
- Overripe bananas usually lead to a banana bread, or perhaps a banana cake. Another good use – and a little more interesting than the usual fare – for them is in a batch of the Banana Bread Yeasted Waffles that Honey and Jam recently tried. These waffles have all the flavors that you would expect from a more traditional banana bread, but the addition of yeast (and an overnight rise) gives them a light and fluffy texture that you won’t find in the quickbread. Plus, bananas go well with maple syrup and waffles are a good excuse to break out a bottle!
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Martha in KS
December 2, 2009I had to put my two cents in about long recipe names. Sometimes I wonder what they were thinking, as if Scrambled Eggs with salt, pepper, cream & PAM is really necessary.
Lori (All That Splatters)
December 4, 2009I’m sorry you feel that way, Martha. I know a few of my post names have been a bit lengthy, but I want people to know right off the bat what they are about to look at, even before reading the entire post. “Green Beans with Crispy Pancetta and Shallots” sounds a little more interesting than merely “Green Beans”. But that’s just my 2 cents!! ;-D
I do enjoy the links to different blogs here. Keeps me from missing a lot less than I normally do!! 😀
Linda
December 4, 2009I don’t know…I think Mari’s name sounds just right. Rolls right off the tongue, it is a beautiful dish.As evidenced by the gorgeous pics. I kind of like knowing the bacon is applewood smoked, I much prefer it to ordinary bacon. Actually who cares what the name is. The pictures speak for themselves. A far cry from scrambled eggs with Pam and whatever, not even in the same league…JMHO.
I also love the links here…I enjoy this site very much…
Thank you!
Nicole
December 4, 2009Nicole – Haha! A very good point, Linda – and I agree that the pictures speak for themselves no matter what a dish is called (although I think that could even be true of a Pam + Eggs dish!)