Posts

Showing posts from January, 2016

Sherry Wine Cake

Image
Drinking wine is great ~  eating dessert is great ~  combining the two is ecstasy!



We hosted a neighborhood get-togetherat our house recently, and Valery brought this luscious cake.

Evidently, the cake has been around awhile, but it was new to Bill and I, and I was very happy to meet it. 

It’s a buttery, dense cake with a unique taste.  It’s easy to make, and sophisticated, without tasting boozy ~ it’s delicious!




Cream sherry is a fortified wine made by fermenting white grapes and then adding brandy, which is a distilled wine with a high alcohol content.  

The wine is deliberately exposed to air, which makes it darker and sweeter than other fortified wines. 

Sherry is nutty in taste with hints of vanilla, fruit and caramel --- a perfect ingredient for this cake.

It’s a great cake to whip up for any occasion!


Sherry Wine Cake
Printable recipe

Ingredients:

1 (18.25 ounce) yellow cake mix
1 (3.4 ounce) vanilla instant pudding mix
4 large eggs
½ cup vegetable oil
¾ cup cream sherry or sweet golden sherry
P…

Herb-Roasted Pork Loin for Bitter Cold Weather

Image
It’s -6° right now = Winter time = bitter cold with snow on the ground ~ perfect weather for delicious roasted pork loin ~ it warmed our bellies and our kitchen too!



Search no further for an affordable delicious roast that’s almost impossible to ruin.  

Blend caraway and celery seeds, onion powder, paprika and salt and pepper.  Rub the mixture into the roast and pop it in the oven for a scrumptious entree.




I served it with mashed potatoes and broccoli ~ and to round it out, I even made a little gravy out of the pork drippings. Ummm! Mmm!




A perfect little meal for anyone on a cold winter day!

Herb-Roasted Pork Loin 
Printable recipe

Ingredients:

One 4 pound boneless loin pork roast, trimmed
½ teaspoon each salt and seasoned pepper
½ teaspoon caraway seed
½ teaspoon onion powder
½ teaspoon celery seed
½ teaspoon paprika

Method:

Preheat oven to 350°.
In a small bowl, combine seasonings and massage into meat with your fingers, covering the whole roast.
Place pork in a roasting pan, cover with a lid.
Roast …

Chicken Cutlets the Blue Bloods Way

Image
I’m a huge fan of “Blue Bloods!”  I’ve watched it faithfully from the get-go back in 2010, and adore the Reagan family!





Owing that I'm a cookbook junkie, and a fan of the show, The Blue Bloods Cookbook is right up my alley.  It includes great recipes, with stories about the show and cast sprinkled around…






The family dinner scene is a part of every episode:
Bridget Moynahan - who plays Assistant DA Erin Reagan - relates in the cookbook, how to make eating look natural take after take, and hopefully not talk or chew with a mouthful of food:  she smashes her food around on the plate.  
Amy Carlson - who plays Linda Regan - is always cutting her food, while Tom Selleck - the Police Commissioner - has the best strategy, he forever butters his roll. He knows a good thing; it’s easy, natural, and he has made sure he’s the only one on the set using that tactic!  




As for the cookbook, there are so many great recipes to try ~ Four Cheese Mac-and-Cheese,  Yankee Bean Soup, Rumaki, and Drugstore C…

Roasted Parmesan-herb Cauliflower

Image
Perhaps you’ve never considered cooking cauliflower this way ~ roasting the vegetable renders delicious results!




Cauliflower is Bill’s favorite veggie ~ I like it also, so I’m always scouting for new recipes involving it.

I came across this one in Food Network Magazine.  Roasting cauliflower develops its sweetness, with the florets turning out fork-tender, not mushy.  Herbs add great seasoning and crushed red pepper provides snap.

It’s a flavorful side dish that goes with about any meat, for your dinner table tonight, that’s healthy too!


Roasted Parmesan-herb Cauliflower
Printable recipe

Ingredients:

1 head cauliflower
3 tablespoons olive oil
5 garlic cloves, minced
¼ cup grated Parmesan
1½ teaspoons chopped mixed thyme and rosemary
1 teaspoon kosher salt
½ teaspoon seasoned pepper
¼- ½ teaspoon crushed red pepper

Method:

Preheat oven to 425°.
Slice cauliflower into florets and halve.
Spread mixture over cauliflower.
Roast for 30 to 40 minutes, or until desired degree of tenderness, flipping once.
Garnis…