Usually, I like asparagus steamed and served with just a
touch of butter and salt and pepper.For guests, especially at Easter, I like it gussied up a little.
Some folks claim that pine nuts have a mild pine taste; to
me they are sort of sweet and nutty.Whatever the flavor is to you, it pleasingly complements other flavors,
particularly after toasting.If
you prefer, substitute slivered almonds for the pine nuts.
Slightly tart and tangy cranberries round out the dish,
making it a delicious side dish which goes along nicely with ham, turkey, and
salmon, just to name a few.
This asparagus is simple and quite elegant.I hope you like it too…
Asparagus with Pine
Nuts and Cranberries
1 pound asparagus stalks, trimmed
2 tablespoons olive oil
1 teaspoon lemon juice
1/3 cup pine nuts
1/3 cup dried cranberries
Salt and seasoned pepper, to taste
Steam asparagus in a steamer, covered, for 4-5 minutes, to
your desired degree of doneness.
Remove to serving dish, and keep warm.
Meanwhile, in a small skillet, heat oil and sauté remaining
ingredients until pine nuts are toasted.
Arrange over asparagus.
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!
Although red velvet may be associated with the South ~
remember the red velvet groom’s cake, shaped like an armadillo, in the 1989
film, Steel Magnolias ~ the origin of
the cake and recipe is well-known from New York City’s famed Waldorf-Astoria
Red velvet is everywhere and in everything from whoopie pies,
to ice cream, to coffee, cupcakes and this red velvet cake roll.The Republic of Tea makes a Red Velvet Chocolate Teathat tastes
like devil’s food cake and gets its red tint from beets, instead of food
coloring, and Rooibos, a South African tea known as red bush.
Whether red velvet obtains its coloring from beets, or red
food coloring, it’s a cake with a distinct red tint.This moist cake roll, with just a hint of chocolate, is
rolled around a luscious buttercream filling that will make your taste buds
Do not hesitate in making this; it is not difficult.Just be sure to place it on the towel
immediately after removing from the oven, and wrap it tightly to avoid
cracking.This recipe is adapted
from a Domino Sugar cake roll recipe.
Appetizers ~ Canapes ~ Tapas ~ Dim sum ~ Hors d'oeuvres…
"...many of the great cuisines of the world -- Chinese,
Japanese, Middle Eastern, Spanish, French and Italian, just for starters --
have long recognized that dawdling over small servings of many different
dishes, sharing tidbits and discoveries, not only stretches out a pleasant
social evening but bonds friends together in a very emotional way. In fact, the
very word "companion" comes from the Latin com panis, or "with
bread," meaning the person you share meals with -- friendship defined by
dining...The most familiar versions are Middle Eastern mezze and their Spanish
derivatives tapas; Chinese dim sum (meaning, sweetly, "touch the
heart"); French canapes and hors d'oeuvres (themselves derived from the
Russian zakuski); and Italian antipasti. In Vietnam, such drinking dishes are
called "do nhau" -- literally, "little bites," and sounding
not unlike "doughnut." The Thai, who might be the world's masters of
outdoor gourmet dining, call them "kanto." Indians refer to samosas
and other such little fried finger foods, cheerfully enough, as
"chat." ---"Bite-Size Cusine," Eve Zibart, Washington Post, Sept. 4, 1998
These tiny tomatoes are marvelous straight out of the
oven.Roasting enhances their natural
sugar and juices; adding the maple syrup intensifies their sweetness.This recipe is adapted from Saveur.
With a supply of toothpicks, this will be a tasty appetizer
for you to serve on New Year’s Eve just as they are; or, topping baguette
slices slathered with a little garlic butter and freshly grated Parmesan
cheese, or simply spread with goat cheese.
Other than an appetizer, they are perfect on salads, pastas,
pizza, or even on your scrambled eggs for breakfast.This could be your go-to appetizer that takes little time,
and ingredients.A hit for your
16 cherry or grape tomatoes, halved
2 tablespoons maple syrup
2 tablespoons olive oil
¼ teaspoon dried thyme
2 cloves garlic, minced
Salt and seasoned pepper, to taste
Heat oven to 400 degrees.
Arrange tomato halves cut side up on an aluminum foil-lined
Whisk together remaining ingredients and drizzle over
Bake for 20 minutes, then stir and add a couple of tablespoons
of water if they appear too dry.
Return to oven and bake for another 20-30 minutes until
tomatoes are browned on bottom and begin to collapse.
They're tasty little bites!
sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy
The turkey is over and done with ~ the fall décor stashed
away ~ readying me for “Christmasizing” the house the last few days. The short tree in the living room was
trimmed with lights and ornaments, only to be dismantled the next morning, and
replaced with a 7.5-foot slim tree, and even more trimming.
What I really wanted to do was get in the kitchen and do a
little cooking. There was a bag of cranberries waiting in the refrigerator for
a makeover, and I was happy to oblige.
I like the canned variety, but always like to try something new.
The credit for this recipe goes to Martha Stewart. Plump, juicy red grapes complement tart
cranberries perfectly. Fresh or
frozen cranberries can be used, with there being no need to thaw frozen ones.
This is a great sweet/tart accompaniment for savory meats
such as steak, turkey, pork chops, and probably even wild game. If you like cranberries and grapes,
it’s worth a try!
1 package (12-ounces) cranberries
3 cups seedless red grapes
1 cup sugar or Splenda
1/8 teaspoon salt
½ cup water
In a large saucepan over medium-high, bring cranberries and
Place all ingredients in a large saucepan over medium-high
heat, and bring to a boil.
Reduce heat, and simmer until most of the cranberries have
popped and grapes are falling apart, 10 to 15 minutes.
Remove from heat and let cool to room temperature.
Compote will thicken as it cools.
Serve at room temperature.
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips
and delicious easy recipes!
If I had been a Pilgrim child
Among the fields and forests wild
Where deer and turkey used to roam,
A cabin would have been my home
With fireplace and earthen floor
And bearskins hanging at the door.
I would have gathered berries bright
For candles fragrantly alight,
And dug for clams and picked the corn
And laid the table smooth and worn.
Or hunted nuts hard-shelled and good
And helped in any way I could,
With time to laugh and play and run
When Indian children came for fun.
And on the first Thanksgiving Day
I would have met with friends to pray
And thank the Lord for all his care
In keeping us together there.