This recipe for a lovely light salad is perfect for Spring. It’s a simple but elegant combination of white peaches, fresh mozzarella and prosciutto tossed in a tangy, semi-sweet dressing of lemon, honey and white balsamic vinegar. The saltiness of the prosciutto goes perfectly with the tangy dressing…
Mr. Hot and I recently enjoyed some decadent Brazilian desserts at Samba Montclair.
We sat outside and sampled Guava Mousse, Brazilian Carrot Cake - with chocolate rather than the traditional cream cheese - Passion Fruit Mousse, and Flan. All so refreshing and satisfying!
After our desserts, Ilson Goncalves, the owner of Samba Montclair, brought over a iron vessel filled with tiny gluten-free Brazilian yucca rolls.
Favourite Balsamic Vinaigrette Recipe
4 tablespoons Balsamic vinegar
1 teaspoon Dijon mustard
1 clove garlic , crushed or finely chopped
3/4 cup really good extra virgin olive oil
Salt and freshly ground pepper , to taste
Combine the balsamic vinegar, mustard and garlic in a blender or food processor. With the machine running, gradually add the olive oil through the opening in the lid to process into a thick dressing. Season with salt and pepper.
I've made the dressing using a plug-in immersion blender which produced an almost mayonaisse consistency as a great deal of air was whipped into the dressing. When really thick like this it is a great addition to turkey sandwiches or even as a dip for veggies.
The Balsamic Vinegar that I prefer is Olivier 25 year old barrel aged from Italy. It's so sweet and mellow that its possible to do a full shot without making a face. Its available at Williams Sonoma, its my favorite thing in the store, I always have 2 or 3 bottles around, and even if I wasn't associated with the company I would buy it.
When the weather starts to turn chilly, I want my oven on as much as possible. Not so much as a temperature control feature, but more an olfactory control feature. I love the smell of things baking in the oven – bread, apple pie, pumpkin pie, baked brie, a turkey, a rib roast, or just about anything.
I was raised by my grandparents, and my grandmother loved baking, too. In fact, she baked everyday. The aroma would hit me at the door every time I arrived home from school or from playing outside. It was comforting. It was home. I suppose I want my children to have those same olfactory memories.
Take my word for it, Entenmann's Ultimate Crumb has nothing on Grandma's Crumb Cake!
This moist, buttery, cinnamon and sugar laced, American classic is an old favorite of my grandmother's and something of a staple at every big party. As Grandma says, "it's very impressive," and it goes a very long way.
Betty Crocker and Duncan Hines are two of my Grandmother's biggest heroes. She's a huge fan of boxed cake mix! In fact, she thinks it's absolutely ridiculous when I insist on making a cake from scratch.
Here's the second recipe out of Grandma's Recipe box, a very decadent confection, Death By Chocolate! Although it's incredibly easy, relying heavily on instant ingredients - boxed cake mix, instant mousse and Cool Whip - the tall, chocolately Trifle makes a very impressive appearance.
Laura is the owner Maplewood based Partycake-Partycake, a custom baking company that specializes in creating whimsical and delicious desserts.
Laura recently spent a morning in the Kettle kitchen baking up a batch of Valentine themed Fudgy Sweetheart Brownie Bites. Laura’s brownie recipe is very quick and simple, and yields a chewy, fudgy, cocoalicious brownie.
Take a look at the video to see Laura’s interpretation of nostalgic Sweetheart candies via Brownie.