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Recipes that include honey

Kale Salad with Grapes and Toasted Hazelnuts

Monday, October 21, 2013

For my mom’s birthday (in September), we threw a casual dinner party and had family over. It’s my mom’s ideal way to celebrate. She’s the biggest fan of my cooking (maybe tied with Lon) and I know what she likes which makes it easy to impress her. We started with pizza as an appetizer, topped with crumbled sausage and green peppers. The main course was bouillabaisse served with fresh baked crusty bread. There was a side of Balsamic Drenched Portobellos, a safe winner that I’ve made for my mom so many times. And, the salad stole the night! I made the most gigantic bowl of Kale Salad with Grapes and Toasted Hazelnuts, a combination I dreamed up just that day, and it was devoured. Everyone raved! Even my dad, a no-veggies kind of guy (especially salad) took seconds. Even as dessert, a Peaches ‘N Cream Pie, was served, the last few bites of kale salad were being polished off.

Kale Salad with Grapes and Hazelnuts (title pic)


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Cranberry Sauce with Mandarin Oranges and Walnuts

Tuesday, November 20, 2012

Growing up, my mom always made turkey for Thanksgiving. The stuffing was always a Chinese Sticky Rice (which I asked my mom to bring this year) and the rest of the dishes on the table were also Chinese. Basically, it was a Chinese meal with a Roasted Turkey as centerpiece. I give my mom a lot of credit for trying to provide us with the Thanksgiving experience. We certainly stuffed ourselves silly and we usually had tons of extended family over. All requisites met right? Well, one year I told my mom everyone else had cranberry sauce so from then on she started to buy canned cranberry sauce. It was that stuff that came out of the can in one solid cylinder and was then sliced into rings. While not much of it was ever really eaten, we kept up the American tradition. Then one year my mom got a recipe from somewhere ( at this point she doesn’t remember where she got it) that mixed canned cranberry sauce, canned mandarin oranges, and walnuts, plus a little gelatin to hold it together more. I loved it and never let my mom forget to make that cranberry sauce every year after.

After my brother and I grew up and moved out, my mom stopped hosting Thanksgiving. I’ve been spending it with Lon’s family for the last several years since it’s not a Chinese thing…It’s been a long time since I’ve had to do more than just bring one dish.

Cranberry Sauce with Mandarin Oranges 4


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Bullseye Cookies

Friday, December 9, 2011

I couldn’t decide what to make for #NYCookieSwap 2011. It’s a big deal with cookie greats like Dorie Greenspan attending! Lon saved the day and came up with an idea I loved: a way to combine three classic cookies that everyone loves. What’s better than your favorite cookie? Three of your favorite cookies in one! It’s a Chocolate Chip Cookie in the center with a ring of Chocolate Cookie around it, with another ring of Peanut Butter Cookie around that.

Bullseye Cookie and Tower 4


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Haroseth Balls

Wednesday, March 31, 2010

The delay in posting was due to technical difficulties. Yes, it’s quite technically impossible to overcome food coma, at least for me. Has anyone found a cure? Passover Seder on Monday night and Tuesday night is the probably cause, but I can’t promise to refrain from this dangerous activity. Isn’t there like a morning after pill for over-whelming meat consumption? I guess Korean BBQ for lunch didn’t help. In all seriousness, Passover Seder is full of wonderful foods that are symbolic and carry on the traditions. Without getting into too much detail (which I probably can’t on this subject) Haroseth Balls (sometimes Charoset) represent the mortar used when Jews were enslaved in Egypt.

Haroseth balls  6


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Quince Part 2: Ginger Poached Quince

Monday, November 16, 2009

Quince may sound mysterious (if it does, read part 1), but poaching quince couldn’t be a simpler task. It could even be your first attempt at cooking. The part I would worry about is peeling the quince. You need a very sharp knife and be extra careful please!

Ginger Poached Quince with nuts and dried fruit 2


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Pepitas Candy

Friday, October 9, 2009

With Halloween coming soon, I’ve got to start making candy! Let’s start easy with a candy that only takes two ingredients, honey and pepitas (or pumpkin seeds). You will need a candy thermometer, but it’s really pretty fast and easy. It’s rather healthy in the realm of candy too!

Pepitas Candy  11

How good the result is relies on using fresh pepitas (be careful of rancid stuff!) and good honey. Honey is so fascinating, varying so much by where and what the bees are pollinating on. If you haven’t already, go to a honey stand at the farmer’s market and they will let you sample the different types, from light to dark. Linden, raspberry, bamboo, buckwheat, and many more, all taste so different, some fruity, some floral, some light, some deep. I use different ones for different purposes so we often have two or three in the cupboard. So how do you select one? Just put a dab of honey on some pepitas and try it together. See which one you like best.


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Interview with Michael Klug

Friday, April 24, 2009

Chef Michael Klug

Chef Michael Klug

Having fallen head over heels in love with the chocolates from L.A. Burdick, we were dying to know more about Pastry and Chocolate Chef Michael Klug. Amidst the busy Mother’s Day crunch, he was still kind enough to share some great insights about himself and chocolate.

FoodMayhem (FM): You have worked at some fancy restaurants (Lespinasse and Chanterelle to name a few), some of the biggest names in the world.  What drove your decision to switch from big city Pastry Chef to chocolatier of a smaller company?

Chef Michael Klug (MK): Before I came to Burdick chocolate I was working my entire career in restaurant and hotel business establishments; and yes some of these where among the finest in the industry during this time. During my years at Lespinasse with Chef Gray Kunz we were always on the search on the best ingredients and products. In the summer of ’93 Kunz approached me if I would consider to actually purchase chocolates for our petit four assortments. Not that we didn’t like what we were making at Lespinasse, but Kunz thought a chocolate company had the better set up and efficiency to make a superior confection than a restaurant. And to his opinion L.A. Burdick was the highest standard of chocolate quality that he could find. After I tasted the chocolate for the first time I had to agree with him. From that time on we received Burdick chocolates every week fresh from Walpole, New Hampshire.

When Larry Burdick approached me in the summer of 2002 to become the head chocolatier of his company I felt honored and excited. In addition, my son was just three months old and a move to the country from the big city seemed like a good idea.


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Tequila-Guajillo Bar Snack

Thursday, March 5, 2009

We spent a week in Mexico and the main item we brought back was tequila and lots of it! We didn’t go to many bars, but we did spend time in a bar in Mexico and sadly they didn’t have a bar snack.

Aha Toro Tequila Bottle


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A Sauerkraut Replacement?

Thursday, January 1, 2009

Not to toot my own horn, but it may be possible that I’ve created a replacement for the several hundred year old classic brat topping sauerkraut. Actually, other than the use of cabbage, it’s quite different: sweeter and mustardy. We’ve made other yummy cabbage dishes before, but this is different from those too. I really enjoy it and it will go great on your favorite brat, hot dog, smoked bacon, (or both combined) pork chops, or even regular ole Italian sausage.

Mustardy Cabbage


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Thanksgiving 2008 Series: Cranberry Cabbage Slaw

Monday, November 17, 2008

Some people love Cole Slaw and some people hate it. I used to hate it as a kid because the ones I had tried were overly dressed and soggy, like cabbage sitting in mayo soup. I didn’t have a good one till some time during college but now I’m a fan, well sometimes. If your family like slaws, this one has a Thanksgiving touch to them, dried cranberries. It’s easy to make. You can (well, have to) make ahead, and it’s an easy dish to pack and bring to someone else’s home. Enjoy!


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