Beef Stroganoff

Beef Stroganoff Serve over egg noodles or rice; this would also be great with roasted potatoes, and I can see it pairing well with a parsnip purée, too. Dried porcini mushroom flour can be found at various gourmet food stores, and it adds some rich flavor to the sauce; alternatively, you could finely chop/blend another … More Beef Stroganoff

Pomegranate Granita

Pomegranate Granita This would probably also be delicious with ½ cup of the pomegranate replaced with lime juice. My apologies for an unwieldy recipe. 2 ½ cups pomegranate juice (if making fresh, from about 10 medium pomegranates—see below) ¾ cup water (or diluted juice—see below) ¾ cup sugar 2 tablespoons good-tasting vodka To extract the … More Pomegranate Granita

Oat Cookies

Perfectly Simple Oat Cookies adapted from an old family recipe While these cookies could be made with nothing more than a spoon and some elbow grease, the dough is quite thick, so I recommend a mixer of some kind. You can also make big cookies easily, by using ¼ cup of dough per cookie (you … More Oat Cookies

Apple Cider Caramels

Caramels aux Pommes, or Apple Caramels 1 cup Quick Apple Cider (see below) ½ cup brown sugar 1 ½ cup granulated sugar ½ cup butter, softened and cut into small pieces ¼ cup heavy cream Tempered Chocolate for dipping (optional) To make the cider Place a large pot in your sink with about ¾ cup … More Apple Cider Caramels

Carrot Cake with Orange Cream Cheese Frosting

Carrot Cake with Orange-Cream Cheese Frosting Makes three nine-inch layers. I shred about half of the carrots with the coarse grater and half with the fine; the finely shredded bits seem to dissolve into the cake, and the coarser pieces add a little texture and visual appeal. I’ve also been known to add chopped walnuts … More Carrot Cake with Orange Cream Cheese Frosting