Peach season is in full swing and I just made the most delicious peach pie! Instead of using lemon juice, as most recipes recommend, I used orange zest and orange juice and it made the peaches taste ... how shall I say? … peachier!! The lattice crust is fun to make, but of course you can always do a plain top with some slits to let the steam escape. Either way it will be delicious!
Grilling steaks used to terrify me because I was sure I’d burn the outside and the inside would still be raw. Then I met Mark Lobel of Lobel’s butcher in NYC who taught me how to make Grilled New York Strip Steaks that come out perfect every time. He also gave me the recipe for his dry rub with coffee, chipotle chile powder, garlic, red pepper flakes, brown sugar, and S&P that makes the best steak you’ve ever had! Have a happy - and safe! – Memorial Day weekend!! xxxx Ina
To paraphrase Julia Child - “A party without cocktails is just a meeting!” My Sidecars with Dried Cherries are a classic old- fashioned cocktail with a twist - I make them with freshly squeezed lemon juice, Cognac and Grand Marnier plus Cognac-soaked dried cherries. They’re sweet and tart and the perfect holiday cocktail!!
Shrimp Cocktail is such a classic hors d'oeuvre for holiday parties, but so often the shrimp is over-cooked and too cold straight from the refrigerator. I decided to try roasting the shrimp for shrimp cocktail, and I've never looked back. The shrimp takes just 10 minutes to roast and it comes out perfectly cooked and tender every time. I promise, once you try Roasted Shrimp Cocktail, you'll never make it any other way!
While it might be traditional to cook Thanksgiving stuffing inside the turkey, I prefer to make a savory bread pudding that roasts alongside the turkey instead. The turkey roasts more quickly and the stuffing comes out crunchy on top and moist inside. My Herb & Apple Bread Pudding has all of the classic stuffing ingredients – toasted bread, apples, onions, and fresh herbs - baked into a rich, savory pudding. It’s the best of both worlds: perfectly cooked turkey and delicious, crispy stuffing.
This Week's Question
That's happened to me, too. I've found it's important not to press too hard when you’re packing the crust. I also let the pie defrost for 15-20 minutes before serving, and that seems to do the trick!
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