Cooking Method: Mixing

Black-Eyed Pea Salad

Eating Black-Eyed Peas on New Year's Day is thought to bring a prosperous year filled with luck. This year we could all use some luck! The black-eyed peas are symbolic of pennies or coins, and a coin is sometimes added to the pot or left under the dinner bowls. This Black-Eyed Pea Salad is a delicious way to dress up a can of black-eyed peas!

By Leslie Blythe

Pear Tree Cocktail

While there isn’t a partridge in sight (unless you count the Partridge Family Christmas album currently playing) this Pear Tree cocktail is a perfect holiday drink; it is great for entertaining or just for staying in like so many of us are doing during this pandemic yuletide. St-Germain is an elderflower liqueur created in the artisanal French manner from freshly hand-picked elderflower blossoms. We used Absolut Pears Vodka, which has a good, strong pear flavor. The Victorians believed that rosemary represents remembrance and while this year may be one we would all like to forget, this light, fruity, bubbly drink reminds us of happier times in the past and in the future.

By admin

Cranberry Rosemary Cheese Spread

This jewel-studded Cranberry Rosemary Cheese Spread is a delicious combination of flavors. It even has dried apricots in it. It would actually be delicious on a toasted bagel.

By Leslie Blythe

Italian Style Soffritto Garlic Spread

I happen to love crushed red pepper flakes, so much so, that I have many packets in my purse at all times. I literally can't eat pizza without it. I recently bought Trader Joe’s Italian Style Soffritto Seasoning Blend* and love it. My husband Eric made this Italian Style Soffritto Garlic Spread on some leftover dinner rolls the other night. It was SO good, actually a little too good!

*If you do not have access to a Trader Joe's you could make your own Soffritto. The mixture consists of dried minced onion, tomato flakes, sea salt, dried minced garlic, crushed chili peppers, parsley flakes, crushed red pepper, dried sage leaves.

By Leslie Blythe

David Lebovitz’s “Ménage à Quatre” Cocktail

I found this recipe for Pandemic Punch in the October issue of Savuer magazine and told my husband to make me one. It's a blend of gin, citrus, and Lillet. I prefer vodka, which works just as well.

By Leslie Blythe

Roasted Sweet Potatoes with Chipotle Orange Butter

Growing up in the '60s, my mother made canned yams that had 1 pound of butter and 1 pound of brown sugar!!!! Don't get me wrong, I loved it.

Now that I am a grownup, I prefer my sweet potatoes, less sweet and a bit spicy! This recipe for Roasted Sweet Potatoes with Chipotle Orange Butter is from Ina Garten's new cookbook called Modern Comfort Food. I love roasting sweet potatoes. There is a touch of maple syrup, orange juice and some chipotle chile in adobo sauce mixed into the butter. Orange juice brightens up the flavor. It's a winning combination. You can make the butter days ahead. 

By Leslie Blythe

Veggie Ceviche

Last week I went for socially distant drinks pool-side and met a new friend that made this very interesting Veggie Ceviche. Hearts of Palm are the substitute seafood element. This versatile vegetable which is harvested from the core of palm trees and is rich in anti-inflammatory antioxidants and high in potassium, which can help balance sodium levels. This rather simple dish is absolutely delicious and fresh tasting. You can eat it plain or serve it with crackers.

By Leslie Blythe

Picon Biére

I like beer and I like cocktails but a beer cocktail? If you like bitter-sweet drinks like the Negroni, you might want to give this one a try. Perfect for late summer drinking.

By Leslie Blythe

Sweetcorn Slaw

This Sweetcorn Slaw recipe is from Plenty More by Yotam Ottolenghi. It has shredded cabbage and carrots with plenty of fresh sweet corn that is chargrilled in a ridged pan to give it a hint of smokiness. I didn't have a red onion, so I substituted sliced green onions, which worked well.

By Leslie Blythe

Fennel and Orange & Arugula Salad

This is such a refreshing salad. The arugula or rocket, with its rich, peppery taste, goes so well with the bright, citrus dressing. Fennel is so underutilized. It is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. You can make the vinaigrette and prepare the fennel and oranges ahead of time and refrigerate.

By admin