Do you love cream cheese icing? Do you consider it the best part of carrot cake and red velvet cupcakes? If so, then you need to try this recipe. It's old-fashioned, and it takes a little more time, but oh, it's worth it. This is so creamy, so rich — and it tastes of cream cheese all the way.
Ingredients
I'm in love with the combination of kimchi and eggs, and these came to me when I was looking for a flashy appetizer to take to an author event at the Smithsonian. But they became a standby in Maine when I had abundant access to fresh eggs but no one in the house to share them with, since my sister and brother-in-law had decided to go vegan. This recipe depends on the use of good kimchi, so either make the Cabbage Kimchi or buy the best you can find, probably at an Asian market. These can be refrigerated, covered, for up to 2 days, but are best eaten within a few hours of being made.
Give an American classic an upgrade. This recipe for onion dip was born of Lynne's first lonely weeks living in Brussels back in the '80s.
Mascarpone is a delicious fresh cow's milk cheese -- it tastes like a cross between whipped cream and cream cheese.
Let cream cheese soften and grate the Old English cheese. Beat together with an electric beater, adding garlic salt and Tabasco. Mix thoroughly. Add chopped pecans and beat. Lay out wax paper and sprinkle with chili powder and paprika. Shape cheese mixture into two rolls. Roll in paprika and chili powder mixture and store (in fridge) until ready to use. These rolls can also be frozen.
Drain mushrooms. Mash cheese with small amount of cream. Add salt and Worcestershire sauce. Add mushrooms and mix. Chill thoroughly so mixture will be easy to handle and then shape into ball and roll it in finely minced parsley. Serve with melba toast rounds.
We were asked to make these as wedding favors for a friend, and we kind of rolled our eyes. Buckeyes? Really? But they're so ... boring. Peanut butter filling, rolled into balls and dipped in chocolate to resemble horse chestnuts. Sure, they're a favorite of Ohio natives, where the buckeye is the official state tree; and sure, they're easy enough to make. But where's the challenge? The excitement? Didn't they want something fancier for a wedding?
Moist, dark, spicy, but not too sweet, this is classic gingerbread. The addition of black pepper has a historical hook: it was a common ingredient in gingerbreads of the past. We think it brings alive the other spices.
Ingredients