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This is compote for spreading on pound cake or when you want a few sweet spoonfuls of a sweet chaser to finish a meal. This is one of those recipes that should be a side dish but ends up being the legend that made the meal it was made for. It is deep wine red in color, courtesy of the cherries and Italian plums, sweet and tart and utterly sublime. Yes, of course it goes on ice-cream. Or anoint it with some crème anglaise. It calls for orange juice but if you had cherry brandy around that would do nicely too.
This is a coating for soft white cheeses such as chevre. It spruces up a bland white cheese and invites crackers and slices of baguettes. Use extra to add to sour cream as a dip seasoning. If you doubled or tripled this recipe, jarred it up and gifted it, you would have a fine gourmet gift to tote to the next dinner party.
This is brunch food, Saturday afternoon food, and Super Bowl football game watching food. If you-are-asked-to-bring something sort of stuff. Essentially, you are dumping a vegetable dip into a hollowed out rustic bread. The hollowed out bread bits are the ‘dippers’.Pretty as a picture and as quick as you please.
A new spin on my legendary potato pancakes New Way Famous Potato Latkes. Sweet potatoes add vitamins and colour; the combination of gold and orange is simply beautiful.
I use both red and white quinoa, along with kale, sweet potato, and high-fiber black beans for these colourful, exciting burgers that is spiced to perfection. These are great warm but if you let them cool overnight, they firm up to an even meatier texture with more crunch and chew. These are fabulous with salad or sliced and tucked into a wrap with pickles, greens and vinaigrette. Prep the black beans, sweet potatoes, and quinoa the night before and then put the recipe together the next day (especially since the black beans should be pre-soaked a few hours or overnight). The video of these cooking is on YouTube https://www.youtube.com/watch?v=o3EN-VM7B_s although I generally oven roast these burgers.
This is the dressing to go with falafel – the pita and chick pea snack food.
No time? Fear of frying? Ah ha - these wings will set you free on both counts. I love Buffalo Wings but hate the prep, flinch around hot oil, and hedge at the expense of deep fat frying (it goes through 4-6 cups of canola oil) and the fattiness factor. Here’s a solution that worked perfectly. It is also ideal if you are feeding a crowd. This is the most ridiculously easy recipe in the world. It gives you food court/sport bar wings with no effort at all. Next? Teriyaki style wings in the same vein. Stay tuned. Serve Oven Buffalo Wings with celery and carrot sticks, and a herbed sour cream dipping sauce, and Ranch Style Potato Wedges.
Lemons, Orange slices, dried fruit, tea – oh my – this is quite the compote. I serve it in a big glass dish and it is a lovely tradition of tea-infused dried fruits. In case you don't want superb Passover baking as your dessert, there is this lighter fare.
A treat for the young and old.
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This paprika tinged cottage cheese spread depends on dry cottage cheese, aka hoop or baker’s cheese. If you cannot find it, drain ricotta or fine curd cottage cheese overnight through a paper-towel lined sieve set over a bowl. You can also use cream cheese but it is not quite the same but still very, very good. Montreal had a restaurant called the Pam Pam, known for lavish coffees, nut and cream filled cakes and these simple, but good sandwiches. Very few elements and yet – this is a memorable sandwich. People also use this filling as a dip.