We just had our first real snow storm of the season! It always creates a special buzz in our house. With this definite sign that winter’s on the way, I get particularly excited for everything that a new season brings, and last night my mind was on this drink.
Continue readingTomato jam is the jam! Bet you didn’t see that coming.
I do find that many people are surprised at the idea of a tomato-based jam. This isn’t something to pair with your peanut butter. This is a savory and slightly spicy jam that’s serves as an amazing condiment. I like to pair it with cheese, but it’s also amazing as a spread on savory sandwiches. Think of a grilled cheese with caramelized onions and a thin spread of this amazing concentrated tomato+spice flavor. Or imagine a pulled pork sandwich with a spread of jam. Do we have your attention? This stuff is amazing.
If you’re up for a bit of egg on your face in your drink, then I think you’ll love today’s drink. The combination of spicy ginger + tart cranberry + earthy rosemary creates a drink that encapsulates everything I feel as I watch the sun’s low rays move across our hill on a winter day. Continue reading
*This post was first published in September of 2017, but we’re republishing it today because it’s pie day!… technically we should be baking this in a circular pan. If you bake it in a rectangular pan for Pi Day, use it as a test and see if any of your guests call you on it. 🙂
I mentioned this dish in my recent farm share post, and with fall right around the corner, it’s a perfect time to add this to your repertoire.
This dish includes all of the best comforts of shepherd’s pie with added interest from the Moroccan spices and added simplicity from the sliced potatoes. The first time I made this we took it to a friend’s house and everyone around the table (from the 1 yo to the adults) loved it!
We are big shepherd’s pie fans, but honestly, I never make it because I don’t want to mash the potatoes. But as soon as I saw this recipe, I was all in because the potatoes are sliced instead of mashed. The recipe is from Modern Israeli Cooking, with just a few slight variations… I have a feeling you’re going to see us mentioning this book many times throughout the season!
This is our well-tested kimchi recipe, and it’s a recipe that I’ve been wanting to share/document for a while.
What is kimchi? Most simply, it’s a spicy Korean side dish made from fermented vegetables, commonly a mix of cabbage, radishes, garlic, ginger, and chili.
What to do with it? It’s (obviously) a common side for many Korean dishes. In our house, the most common way to eat kimchi is as an addition to a jazzed-up bowl of ramen. Sometimes we get creative with our uses. I love adding it to an egg salad sandwich.
If you’ve never had kimchi, you may want to start by sampling some in a restaurant or from the grocery store. Once you’ve found a version that you like, you can start to experiment by making your own!
Check out our simple recipe below.
Have you heard of Fire Cider*? Some consider it a magic elixir others consider it crazy hippie medicine. No matter where you stand on the topic, we can all agree that it’s a bit hard to swallow without a good dose of honey.
This is a post has been on the back-burner for a while. I’ve been wanting to write it and share one of our trusted winter elixirs, but at the same time, I don’t like to spout magic without having a bit of science to back me up.
In the end, I decided to share a recipe for fire cider along with a few links and a suggestion that you do your own research into food as medicine.
I love a good spice cake. In my book, there’s only one way to improve any good cake : make it portable! That must be why the whoopie pie was invented.
If you’re unfamiliar with a whoopie pie, let us introduce you. These are small treats made by sandwiching frosting between two small circular cakes. Most commonly, the cakes are chocolate and the frosting is vanilla, but I always felt lucky when I found a place selling the chocolate pies with peanut butter frosting!
Growing up in PA, it was common to see individual whoopie pies wrapped and for sale at farmer’s markets and near the cash registers of mom & pop markets. If you’re in Philly – stop into Reading Terminal and pick up a whoopie pie from the Amish stand. You can thank me later.
Today we’re sharing a recipe for ginger whoopie pies with cream cheese frosting. This recipe comes from the cookbook (appropriately named) Whoopie Pies. While this is still a fairly common whoopie pie flavor, that book is filled with a wide variety of cake and frosting options for mixing and matching.
Ingredients
Instructions
The cookbook comes with a candied ginger frosting recipe, if you want to go whole-hog with the ginger.
Personally, I love pairing these cakes with a simple cream cheese frosting. Beat together 8 oz cream cheese + 1 stick butter + 2 cups powdered sugar + 1 tsp vanilla. Spread a generous layer between two cakes.
In my opinion, these are cakes that get better with age. Give them a few hours or even a day for the flavors to meld, and you won’t be disappointed.
As I mentioned, these are super portable cakes. We had a friend over last week that packed an extra one for the slopes… pass these out on the chairlift, and you’ll become a legend.
Um, it’s Valentine’s Day. The heart balloons, roses, and piles of chocolate in the grocery store warned you this was coming. And now it’s here.
Our plans for the evening? Prepare and eat at a delicious f-ing meal. Because that’s what love is.
We hope your plans are just as awesome. And if you’re looking to add a bit of fiery spice to your evening, here are four dishes from our archives with a delicious touch of ginger.
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Hey lovers! We had the best idea, infused ALCOHOL! Make it for your loved ones or yourself, either way, we think it’s the perfect way to celebrate V-day. If you’re on that sober train, we hear ya, here are a few of our favorite mocktails. We’ll be back tomorrow with some delicious love-infused treats too.
The following infused alcohols can be prepped this weekend and still be ready in time for Valentines, so you have a few days to think about what an easy and awesome gift this is before gettin’ to it.
Ginger Liqueur – ready in just a day
Rosemary Vodka – ready in just a few days
Candy Cane Vodka – ready in just a few hours
Ginger is our ingredient of the season, you can find more ginger recipes here and more drink recipes here.
We’re popping in with a homemade ginger liqueur recipe and using it in a ginger mule cocktail. Just getting ready for the weekend.
This liqueur has a quick turn-around. No long steeping period like our hazelnut liqueur or limoncello (oh hey, old blog!). Instead, it’s much similar in wait to something like our rosemary vodka.