I baked this pumpkin pie from a gargantuan jack-o-lantern pumpkin my neighbor gave me. This filling recipe is much better than the one that calls for condensed milk. I learned that this is a more traditional recipe. And I like it a lot. Cooking Jack-O-Lantern pumpkin: Cut the pumpkin into 4-5 inch squares. Take away the pith and seeds. Then bake the pieces...
I adapted the recipe for cranberry syrup from Eat Boutique (Cranberry Champagne Cocktail) and really love it. I usually buy fresh cranberries and use them in season and freeze the rest to be used later. Cranberry Simple Syrup Ingredients 1 cup plus 3 tablespoons palm sugar (or 1/2 cup brown sugar and 1/2 cup and 3 tablespoon granulated sugar) 1/2 cup water 1/4 cup...
One of my favorite menus for Sunday brunch is Quiche and recently I just adapted this bacon-less quiche Lorraine from this original recipe... again from Joy of Cooking. Quiche Lorraine is a specialty of the Lorraine region of Northeastern France, where it was first made as early as the sixteenth century. Traditional quiche Lorraine contains no cheese. INGREDIENTS One 9 1/2-inch pie crust...
I made this perfect crust from Joy of Cooking after gazillion years of reluctance :)... As it turned out, it's not as hard as I thought. This dough makes a light, flaky crust that shatters at the touch of a fork. The recipe makes two 9-inch pie crusts, or two 9 1/2- or 10-inch covered pie crust. I made mine in a couple...
I adapted this recipe from the original from pear liqueur recipe at eatboutique.com and it turned out so yummy. Ingredients 4 apples cored, peeled and sliced 750 ml. vodka (I used 1 liter) Flavor companions: cinnamon, star anise, cloves 2 cups sugar 2 cups water Put the apples and spice in mason jars, close the lids and shake them several times; Put away...
Persimmons are in season again...Yum! There are generally two kinds available here in California: Fuyu persimmons which I love to eat fresh and Hachiya persimmons which are horribly astringent when raw (and I learned that the hard way :)), but turned divinely sweet when completely ripe. The other day, I was wondering if persimmons would make good cakes and found this super easy...
This menu is very easy and can be assembled in about 15 minutes. It's perfect for vegans, very low in calories and refreshing for summer days. Ingredients: 1 package of Extra Firm Tofu 1/3 Cup Balsamic Vinegar 1 Tablespoon Palm Sugar (you can buy it from any Asian grocery stores or substitute with regular sugar) 1 Tablespoon Soy Sauce 1 Tablespoon Lemon Zest...
