These days, there’s no shortage of stunt cocktails out there—drinks made with zany, unusual ingredients: Sweet peas! Bacon! Hen-of-the-woods mushroom garnish! Cotton candy! Rose foam! These exhibitionist drinks invariably scream, “Look at me!” And, yes, while I’m often the first one at the bar to order a stunt cocktail, it’s not what I want to serve at a dinner party. For that, I want something elegant, understated, and most importantly, something that complements food. But not a complete introverted wallflower of a drink, either—I want something delicious and balanced, a drink that can hold its own. Enter the Sparkling Ginger Daisy cocktail. This drink, with a hint of warm ginger and sprightly champagne, is what I want my guests sipping while the Macy*s Thanksgiving Day Parade is on, and the turkey is still roasting. And as everyone's sampling my signature cornbread stuffing laced with rosemary, as well as my sweet potato casserole sprinkled with ginger ... Read the full story »
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by Rose Levy Beranbaum
from Rose’s Heavenly Cakes
(John Wiley & Sons, 2009)
Serves 10 to 12
I am forever grateful that the editors of Fine Cooking magazine encouraged me to create this glorious pumpkin cheesecake. I had feared that the spices usually associated with pumpkin-flavored desserts would fight with the cream cheese, but then I discovered that using turbinado sugar, with its mild overtones of molasses, and leaving out the spices made it possible to enjoy the true pumpkin flavor. Pecans are a time-honored complement to pumpkin, especially this cheesecake, and the addition of a caramel topping ties all the flavors together so perfectly that this has become one of my very favorite cheesecakes. Check out the full recipe »
by Charlie Trotter
from Home Cooking with Charlie Trotter
(Ten Speed Press, 2008)
Serves 4
A hearty autumnal or winter soup, this dish is brimming with the kind of soul-warming ingredients we all love: pumpkin, chicken, ginger, and leeks. …
Cranberry-orange pecan bread is a holiday morning favorite. Fresh OJ and orange zest add zing while the cranberries lend tartness to the pecan bread.
Bread pudding muffins are just that: bread pudding baked in muffin tins. These smaller, easier-to-handle puddings are great for breakfast—even on the go
Jammers are warm-from-the-oven biscuits with jam bursting from their centers. The biscuits cradle the jam, so there’s jam and biscuit in every bite.
This french molten chocolate cake flows seductive when cut into with a fork. A cinch to make, this molten chocolate cake is an elegant, impressive dessert.
Salmon mousse pinwheels are an elegant way to kick off a tea, cocktail party, or dinner. The pinwheels can be made ahead and sliced just before serving.
Serve these traditional crumpets with butter and jam. Crumpets follow the sandwich course, so be sure to leave room. These crumpets can be made ahead.
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There is no excerpt because this is a protected post.
This fast, easy fudge has the surprise of cocoa nibs—roasted and crushed cocoa beans. Filled with intense chocolate flavor, this fudge is a cinch to make. It’s a great project to do with the kids.
This flourless chocolate-vanilla marble cake has a texture between fudge and cheesecake. The chocolate marbles between the vanilla for a gorgeous look.
Enter our cookbook giveaway, and you’ll automatically be entered to win a copy of The Thanksgiving Table by Diane Morgan. Enter up to 10 times a day.
The book is finally out, and readers, Portuguese aficionados, and cooks have been asking whether they can get an autographed copy. Considering you’re scattered all over the United States, it’d be impossible to put together …
This pumpkin cake with maple cream cheese frosting, well, takes the cake. Canned pumpkin makes it easy, the cream cheese frosting makes it delicious.
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