Category: winter


Bacon, Chocolate, Cupcakes, and a BLT FTW!

The Bacon Odyssey continues, courtesy of Food Network Magazine. These are bacon strips topped with four different spice-and-sweet mixtures: Maple-Chile, Pie Spice, Rosemary-Black Pepper, Cajun. They baked in the oven until they were well-browned and crispy. Well, some of them were really well-browned and really crispy. If you try this, keep a sharp eye on ...


Plenty of Bacon, But No Grief Here!!

It may be that Food Network has tapped into the collective subconscious of the food world with their recent Bacon magazine issue. As I perused my Twitter feed today I discovered this link to the James Beard Foundation’s website: There you will find links to recipes that raise bacon to decadent heights, like Bacon ...


Sponge Cake Roulade with Blood Orange Curd Filling and Syrup

Now that’s what I’m Talking About. In case you were wondering what I did with the Blood Orange Curd, I filled a sponge cake roulade with it. It needed a sauce, so I used up the remaining blood oranges, with some sugar, to make a syrup. The Husband came up with this idea. He’s becoming ...


Blood Orange Curd

As you may recall, I was very excited about making blood orange curd. I envisioned a reddish spread I could put on toast in the morning, or maybe between some cake layers. My hopes began to waver when I thought about it a bit more; simple color theory contradicted my idea of what color the ...


Turkey Tetrazzini

This is one of my favorite ways to use up some turkey breast that needs using. The basic recipe is from Joy of Cooking, and I discovered it could have used some salt and a squeeze of lemon juice to finish the sauce, but other than that, it’s delicious and very comfort-food-decadent, especially when you ...


Turkey Soup

Of course, one of the reasons for preparing a turkey feast is for the leftovers. When you have turkey feast leftovers, it’s time to make turkey soup.


Open-Faced Turkey Sandwiches

This was a quick, easy dinner pulled together with some of the leftovers from the mid-winter turkey feast. I chopped up some light and dark turkey and simmered it in the pan sauce to warm it all through. I served it over some toasted bakery bread, with a bit of the coleslaw on top to ...