Tuesday, January 25, 2011
Getting in touch with my Hispanic roots
Sunday, January 16, 2011
And the Award for the Best Pound Cake Ever Goes To...
Vanilla Bean Pear Compote
recipe adapted from Thomas Keller's Ad Hoc at Home
2 pounds of Comice pears, peeled, cored and sliced into 1/2 inch thick slices
2 cups of Sauvignon Blanc (or other dry white wine)
1/2 cup of sugar
2 cloves
1 vanilla bean
1. In a large pot, combine the wine, sugar and cloves.
2. Split the vanilla bean in half and scrape the seeds into the mixture. Add in the pod itself.
3. Bring to a boil over medium heat, stirring until the sugar dissolves, then add the pear slices.
4. Add enough water to cover the pears, and dial the heat down a notch. Cook for about 15-20 minutes, until the pears are translucent and can easily be pierced with a fork.
5. Remove the pears from the mixture using a slotted spoon and place into a large container with a tight seal.
Wednesday, January 12, 2011
Homemade Christmas Gifts
Pear and Vanilla Bean Compote
Onion-Bacon Marmalade
Chimichurri Rub
Apple Butter
Cream Soda Syrup
A handmade ornament
Holiday Spiced Sugar
Candied Pecans (spiced with honey and fleur de sel)
Sugar Palmiers
Cranberry-Pistachio Cornmeal Biscotti
Chewy Chocolate Gingerbread Cookies
Homemade Country Loaf
Dan’s Secret BBQ sauce