Lemon curd whizzed in a food processor for a minute or so becomes a lighter-than-air, creamy sauce for these sweet and tangy dessert crepes, which were created by pastry chef and cookbook author Kir Jensen of The Sugar Cube food cart in Portland, Oregon. If you're using fresh rhubarb, pick out the darkest red stalks you can find—they have the best flavor and color.
Tomato marmalades are the perfect partners for crackers, cornbread, or sourdough.
Toss in a serving bowl with the lemon juice, top with the zest.
Eggplant gets kind of mushed up as it cooks in the hobo pack, which actually turns out to be a good quality, particularly if it’s getting mushed up with tomatoes and garlic.
Sangria
This red wine jelly emphasizes both color and flavor. A grown-up dessert, it is tart and sophisticated due to the inclusion of red wine, nicely rounded out by brandy. The whipped cream is a good counterpoint to the austerity of the jelly.
The premise of this recipe is when you have delicious fresh fish, you don't need a lot of fancy seasonings. The onions bring out the sweetness of the salmon, as does the butter.
Ingredients
Use a large, shallow pan, not a turkey roaster, and nurture the bird with its own juices by basting often, and I think you'll like the results.
This cooler is an old standby at our house. With no alcohol, no sugar and lots of tart-sweet citrus, it’s what to drink when the heat index is up in the stratosphere. As you sip, the mint leaves are bruised by the ice cubes just enough to let loose some of that cool snap.