Between recovering from a fantastic birthday and Thanksgiving weekend, tackling some big work projects AND the inaugural supper of Whiskey &a Salt Supper Club this weekend, life is crazed. Delicious and awesome but insane. So here’s a delicious and awesome recipe that was unearthed from my draft queue. It’s so good, I’ll post it without pictures AND out of season.
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Thanksgiving, I see you! And I’m coming ready, with a delicious condiment. Tasting of the tart cranberries, honeyed floral quince, and ginger snap. Colored a most beautiful hue and smooth, spreading gorgeously on a whole grain bread, topped with turkey slices. I think I might have stopped everything I was doing when these cranberry quince preserves appeared on
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When it comes to my kitchen, fancy desserts just aren’t for me. Delicate macarons seem above my head, jiggly panna cotta might scare me a bit, and in general, I will make cupcakes, cookies and muffins more often than a classic pastry. Experimenting with flavors in a dessert form I’m familiar with is my favorite thing to do. So when
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Let me just be frank: I grew up on damn good jam. Yes, my mother insisted on having Welch’s grape in the fridge, but that market spoiled me rotten. The adult kid adores sour cherry and apricot preserves, full of luscious chunks of fruit. But Hero Forest Berry Preserves? That was THE STUFF peanut butter & jelly sandwiches were made
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