I like to use citrus in salads in the wintertime because it’s a refreshing change during a season of richer, heavier foods. This salad is layered rather than tossed so the beets won’t stain the other ingredients.
Individual Tiramisu
December 23, 2010 by 1 Comment
Tiramisu means “pick me up” for the espresso it contains. It’s what I make when I’m craving a rich dessert. It looks very elegant made in individual wine glasses, but if you prefer to make one large dessert, a medium glass bowl works nicely, so you can still see the layers.
Foster’s Sweet and Tangy Barbecue Sauce
December 8, 2010 by Leave a Comment
The addition of fresh ginger and fresh orange juice gives this barbecue sauce a very fresh, slightly spicy flavor. The addition of coffee helps cut the acidity of the tomatoes. The sauce is great on chicken, pork and beef: it’s easy to make and keeps almost indefinitely in the refrigerator. Makes About 1 Quart Sauce […]
Laura’s Spicy Turkey Barbecue
December 8, 2010 by Leave a Comment
Created by one of the cooks at the Market, Laura Cyr, this dish is an easy variation on classic southern pulled pork barbecue. Like traditional pork barbecue, this lighter version also cooks slow and long, until it is fork-tender. However, unlike pork barbecue, you don’t need a smoker or a barbecue pit-a standard oven is […]
Lentil, Spinach and Feta Salad with Sour Cherry Vinaigrette
December 8, 2010 by Leave a Comment
Delicious as a vegetarian lunch, this hearty salad is also good as a side dish.
Dark Chocolate Truffles
December 7, 2010 by Leave a Comment
Chocolate truffles are much easier to make than many people think. In fact, they only require three ingredients and two steps; they just couldn’t be any easier. You can make them as much as two weeks ahead of time, then put them out with coffee when you want just a little something sweet after a […]
French Silk Pie
November 24, 2010 by 2 Comments
As luxurious as its name suggests, this refrigerator pie has just a hint of port to add depth and complexity. French silk pie can be make up o 4 days in advance and topped with lightly sweetened whipped cream just before serving.
Barbequed Chicken and Chickpea Quesadillas
November 24, 2010 by Leave a Comment
The barbecued chicken pizza Wolfgang Puck first served at Spago in Hollywood inspired this quesadilla, which we serve as a special at the Market. The combination seems kind of strange to people at first, but once they try it, they love it.
Sour Cherry Vinaigrette
November 24, 2010 by Leave a Comment
This tart, fruity dressing is also good on mixed greens or Grilled Chicken Breasts. Makes about 1 1/2 cups vinaigrette 1/4 cup red wine vinegar 1/4 cup balsamic Vinegar 1 shallot, minced 1/2 cup dried tart cherries or dried cranberries 1 tablespoon chopped fresh chives Juice of 2 limes 1/4 cup olive oil 1/4 cup […]
Sweet Potato Casserole
November 24, 2010 by 3 Comments
Serves 8 to 10 Filling 6 medium sweet potatoes (about 3 1/2 pounds) 1/2 cup half-and-half 1/4 cup maple syrup or brown sugar 3 large eggs 3 tablespoons unsalted butter Zest and juice of 1 orange 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper Topping 1 cup chopped pecans 1/2 cup all-purpose flour […]