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Salem, MA
Thursday, May 24, 2018
Blog Page 60

Cream-Cheese Frosting

This is another one from my mother. It's just the right kind of tangy frosting to top any kind of apple or carrot cake. It's also really good on chocolate cake. I always make this a few hours before I'm going to want to use it, since it stiffens up quite a bit in the fridge once it gets cold. Cream...

Peach Ratafia

First off, what the heck is a ratafia? (The short answer is a really, really yummy drink, but that probably doesn't help much.) Merriam Webster defines a ratafia as "a liqueur made from an infusion of macerated fruit or fruit juice in a liquor (as brandy) and often flavored with almonds." Now, this recipe doesn't have almonds in it, but the...

Crunchy Kosher Pickles

Seeing as it's summer, here are the pickles I remember from my childhood. They're the perfect complement to any BBQ. They're really crispy, and have just the right amount of bite that they don't overwhelm whatever you eat them with. Kosher Pickles 4 lbs. pickling cukes 1/4 cup salt 8 cups water 5 cloves of garlic, coarsely chopped 2 Tbls. pickling spices 1 bunch fresh dill 1 slice...

Tomatoes, Incoming!

I should start figuring out what I'm going to do with all these tomatoes, which look like they're all going to be ripe at about the same time. Husky Cherry Tomatoes. I'll definitely plant these again. They're by far the sturdiest and lushest tomato plants I've ever had. Health Kick Tomatoes. I haven't tried this variant before, but the first fruit...

BBQ Chicken

Slow cooked tonight. The aluminum foil in the back is a smoke bomb full of hickory chips. We don't have a smoker (yet). This is a good way to get some honest smokey flavor into BBQ food without one.

Perfectly Melty Fondue

I love cheese. Melted cheese is even better. Melted cheese on bread is about as close to heaven as I think I can get. I'm also very much an 8-year-old at heart, and love food that's fun to eat. This is the fondue that my mom used to make when I was a kid. After trying a bunch of other recipes, it's...

Medieval Meat Grinding Party

The venerable Lady Otter is headed to the woods for a few weeks, and needs to bring some lamb meatballs with her, as part of a traditional medieval Indian meal she's making. If she'll be kind enough to share her recipes when she gets back, I'll post them up here. Chickpea pancakes First, she made chickpea pancake batter by soaking the...

Very Special Batman Cake

There's a joke between The Angry Chef and one of our friend's boys. It goes something like this: "I'm Batman!" "No, I'M Batman." Rinse. Repeat. Late last year, we decided to put one of my newer cake molds to good use: the castle cake pan. (It's a longer story than this, but I have a great fondness for oddly shaped...

On the Menu Tonight: BBQ Pork Ribs

These are country-style pork ribs, marinated with soy sauce, garlic, and hot peppers, then cooked low and slow outside.

Duckie’s Rice Pudding

Duckie was my grandmother, and this is her rice pudding recipe. I use whole milk to make it, because that's the way she did it. Duckie's Rice Pudding 1 quart whole milk 3/4 cup sugar 1/2 cup uncooked white rice 1/2 tsp. salt golden raisins (very, very optional) 1 whole egg 1 additional egg yolk ground cinnamon ground nutmeg Combine all ingredients in a double boiler. Cook over medium-high heat...