Puréed Green Pea Soup
Puréed Green Pea Soup is bright, light and fresh – in fact, it tastes just like spring! Unusual and impressive, the combination of fresh or frozen green peas, butter lettuce (yes, lettuce!), onion, bouillon, cream, and a bit of butter is divine. Served warm, this creamy pea soup is the perfect starter for an elegant… Read more »
Carrot Vichyssoise (Chilled Vegetable Soup)
Carrot Vichyssoise is a colorful and refreshingly smooth chilled soup that’s perfect to serve for lunch or dinner. This Carrot Vichyssoise recipe is another fabulous find from the Gordon Ranch recipe box. It’s my kind of recipe – easy to prepare with pantry ingredients. In fact, virtually all the recipes I’ve made from the Ranch… Read more »
Sticky Toffee Pudding
[Note: This post contains paid affiliate links. Thanks for your support!] In this Sticky Toffee Pudding, chopped dates are baked into a moist sponge cake, which is then topped with a rich toffee-flavored sauce. Add Rum Whipped Cream for a super delicious and impressive dessert! I was first introduced to Sticky Toffee Pudding while living… Read more »
Rum Pumpkin Tart
Rum Pumpkin Tart is lighter, fluffier and more flavorful than a traditional pumpkin pie. The crust is comprised of gingersnap cookie crumbs, butter and rum. In addition to traditional pumpkin pie ingredients, the filling includes crystallized ginger – and more rum! One Thanksgiving, I decided to create a new pumpkin dessert that I could make in… Read more »
Peach Ice Cream
Fresh and creamy, Peach Ice Cream is the perfect cool treat on a warm summer day. Growing up, my brother Jim and I always looked forward to those summer days when mom would get out the ice cream maker and whip up something wonderful. One of our favorites was her Peach Ice Cream. She’d make… Read more »
Triple Chocolate Zucchini Cake
Dense and decadent, Triple Chocolate Zucchini Cake uses unsweetened and semi-sweet chocolate in the batter, then is topped off with a super scrumptious bittersweet chocolate glaze. Every year during August and September I receive lots of requests for zucchini recipes. I’ve shared a few recently – one side dish (Roasted Zucchini Custard) and one vegetarian… Read more »
Roasted Zucchini Custard
Roasted Zucchini Custard is an easy and flexible way to prepare zucchini, that can be a served as a light brunch/lunch entrée or as a side dish! OK, who doesn’t love zucchini? And with all the zucchini overflowing out of our vegetable gardens, at the farmer’s market, and even our favorite grocery stores this time… Read more »
Smoked Salmon Eggs Benedict with Mustard-Dill Sauce
Smoked Salmon Eggs Benedict with Mustard-Dill Sauce is a scrumptious, lighter version of traditional Eggs Benedict. Plus, the sauce is much easier to prepare than Hollandaise! Recently, I started poaching eggs instead of frying them, as I prefer the more delicate texture of a poached egg. One morning as I was debating how to serve… Read more »
Rum Pumpkin Pots de Crème
Rum Pumpkin Pots de Crème are basically a deconstructed pumpkin pie with crystallized ginger and rum added. They are fluffy and mousse-like, light and full of flavor. If you don’t have pots de crème, use wine glasses or ramekins. I collect pots de crème, and have for years. While I haven’t really counted them, I think there must… Read more »
Lemon Rice
Lemon Rice is bright, creamy and easy enough for everyday, while elegant enough for entertaining! I’ve been making this Lemon Rice for years, and it’s always a big hit at my dinner parties. It’s also a bit of a surprise when I serve it, because it looks just like plain ol’ white rice. Then people… Read more »
