Merry Christmas, friends! There’s not a whole lot of story here other than me loving afternoon tea and scones. I had a bunch of fresh Woodland Gardens ginger from the farmers market that I wanted to use, so I adapted this Cookie + Kate recipe, which incorporates whole grains and greek yogurt. These scones are pretty awesome. You should make them. That’s all!Read More... Read More
Some of my friends like to poke fun at me for being dramatic with my food saving tendencies, but I think being a good steward of the food we have is SO important. Especially with so many hungry people in the world. Anyhow, off my soap box… when I came across this tip for saving ginger peel from chef Jean-Georges Vongerichten in Dana Cowin’s Mastering My Mistakes in the Kitchen, I got so excited! I can’t really take credit for this idea or recipe at all. It’s sort of just an aside in the book, so I tested it and typed out (slightly) more detailed instructions. And took some photos. That counts, right?
Use this ginger sugar for topping biscuits or scones, or blend it with some salt for a fancy margarita glass rim decoration. You can use any sort of sugar crystal-y thing you choose: white sugar, cane sugar, raw sugar, coconut palm sugar, etc. You could also nix the sugar altogether and just save the peels for seasoning.Read More... Read More
My favorite gifts are handmade ones, so I’m highlighting a few of my favorite recipes for handmade holidays.
For some reason or another I decided to start making my own vanilla extract a few years ago. I don’t know what inspired me, but I’m grateful to whatever did. Before making my own, I had no idea that vanilla extract was just a combination of vanilla beans and alcohol, which extracts the vanilla flavor (yep–check the label of the bottle in your pantry). It’s so simple to make, and it’s a great gift. And it’s the gift that keeps on giving: you can refill the bottle with alcohol as long as the beans are still in there, kind of like a bread starter.Read More... Read More
I really love bread, and I’m a big fan of custard. So when the two come together in bread pudding, I’m in carb-and-cream heaven! We’ve had a rough few weeks here in the Hill household, and it’s one of those times that a treat like this is totally warranted… even (or perhaps especially) for breakfast. I started with French brioche bread soaked in a maple and vanilla-infused custard, then added good dark chocolate and Georgia pecans. A dollop of Kahlúa-spiked mascarpone or whipped cream makes it an extra special. Serve it for breakfast, brunch, dessert, or anytime in between. We all need a little indulgence sometimes!Read More... Read More
A few weeks ago I made olive oil crackers for a wine tasting event I hosted. Some friends of mine let me come pick rosemary from their backyard to use in recipes and decor for the event, so I wanted to give them a thank you gift. A batch of the crackers seemed like an obvious choice, but one of the friends is gluten intolerant. So I got to work on a gluten free version. I used Bob’s Red Mill GF all purpose flour, but I imagine a number of different flours should work. These are perfect for serving with cheese or dips, or you can wrap them up for a nice, gluten free, non-dessert gift.Read More... Read More
A few weeks ago I hosted a wine tasting event with Hush Dinner Club and superstar sommelier Tim Willard. After carefully selecting the cheeses I’d be serving, I started looking for crackers that wouldn’t distract from the wine and cheese pairings. A lot of crackers have way too many ingredients and preservatives, and the simpler ones are…bleh (don’t get me started on water crackers). So I decided to try my hand at homemade crackers. There’s no leavening to deal with and only a handful of ingredients, making them surprisingly easy to make! These are perfect for serving with cheese or dips, or you can wrap them up for a nice, non-dessert gift.Read More... Read More
I’ve sung the praises of brining pork before, and the same praises hold true for poultry. Brine–a salt water solution–flavors meat from the inside out and keeps it juicy (even the white meat). In addition to salt, a handful of other aromatics impart flavor to your bird(s) as well. The honey adds flavor and improves browning/caramelization of the meat. These are totally customizable based on your taste and what you have on hand, so feel free to just use the ingredients below as a guide. Brining turkeys tends to come up every year around Thanksgiving, but this is a great technique for all times of the year and all types of poultry!Read More... Read More
Collard greens–a member of the Brassica family along with cabbage, kale, and broccoli–are a staple in the South. They’re usually cooked to death and not exactly green by the time they’re served. When I got a beautiful, tender bunch of collards in my CSA bag recently, I wanted to keep ’em green. Plus I didn’t have time to cook them for hours. So into the skillet they went with a shallot for depth of flavor, red pepper flakes for a little heat, and a bit of blackstrap molasses for sweetness.Read More... Read More
After getting my amazing Repast Supply Co. Fonde ravioli rolling pin (read more about that here), I decided to try my best to be an equal opportunity ravioli recipe maker. So after the basic ravioli recipe came the whole grain ravioli, and now we’re on to gluten free ravioli.Read More... Read More
I’m not reinventing or really adapting anything here. I just think it’s something that can’t be shared too many times, and I had some beautiful locally-grown garlic from my weekly CSA bag. Roasting garlic isn’t particularly difficult, but DANG does it add a lot of flavor! You can add its pungent yet surprisingly mellow flavor to sauces, salad dressings, or just smear it on a piece of bread. Get ready for a delicious smelling kitchen, too… just saying.Read More... Read More