- 1 bottle of your favorite red wine (I used a Pinot Noir)
- 3/4 cup Bacardi
- 1/4 cup vodka
- 2 tablespoons sugar
- 1 lime, sliced
- 1 orange, sliced
- 1 apple, sliced
- 1/2 cup blueberries
- 1/2 cup pineapple
I wanted to make them for dinner last Sunday, and simultaneously realized we had an excessive amount of shredded cheese in our refrigerator. It only made sense to do what I did: Cheesy Popovers. Just like the original, but with cheese. Yum.
- 2 eggs
- 1 cup flour
- 1 cup milk (whole is best but not required)
- 1-2 tablespoons melted butter
- 1 teaspoon salt
- 1/4 cup shredded sharp cheddar cheese
- 1/4 cup shredded parmesan cheese
Preheat the oven to 425 degrees and grease a popover pan. Beat the eggs in a bowl, and mix in the remaining ingredients. Bake for about 30 minutes without opening the door (though I do usually check via the oven light around 20-25 minutes). Serve immediately – popovers should always be served right out of the oven!
Since I moved into our new home, I get a depressingly small amount of mail. I am pretty sure that I did all the proper ‘mail forwarding’ steps and notified all my credit cards, etc of the move – but I barely even get any junk mail anymore. It’s sad. So, needless to say, I cannot explain the joy each month when my ‘Bon Appetit’ and ‘Food and Wine’ magazines show up. Not only do they fuel my passion for recipe-reading, but they also count as mail. For me.
Food and Wine has a lot of odd recipes. Many that I often want to try, but am a little too weirded out by the addition of strange things like fennel. I have never seen so many recipes that call for fennel.
This recipe also falls into the odd category. Bacon – Peaches – Onions – Mint – Buttermilk Dressing???? Weird. But, it caught my eye. It looked so amazingly delicious to me that I knew I wanted to make it the second I laid eyes on it. And boy was I glad. Serve this for a summer dinner party and your guests will be impressed by the amazing flavor and originality of this dish – and don’t tell them you got the recipe from Food and Wine, so they think you’re a real food pioneer. Recipe here.
Also, if you’re thinking that photograph looks shockingly good for my blog, I didn’t take it. I forgot to take one all together. But, mine looked exactly the same so I don’t feel all that fraudulent.
- 4 bone-in porterhouse pork chops, about 1 inch thick
- 3 tablespoons butter
- 8 Cipollini onions
- 3 tablespoons balsamic vinegar
- 2 tablespoons sugar
- 3/4 cup red wine
- 2 cups fresh cherries, sliced and pitted
- 1/2 cup chicken broth
- 1 tablespoon corn starch, mixed with 2 tablespoons water
- 3 hard boiled eggs
- 1 tablespoon light mayo
- 1-2 teaspoons yellow mustard
- 1 teaspoon dijon mustard
- several sprigs of chopped fresh dill (or 1/2 teaspoon dried dill)
Um, have you had the new Peanut Butter Cheerios?
If you haven’t, I suggest you run to the grocery store immediately and get yourself some. I did that the second my sister told me they existed. Shortly thereafter, they turned into these:
Peanut Butter Cheerio treats, with a layer of Nutella. Boy oh boy oh boy. Peanut Butter Marshmallow Nutella = a no-brainer. The specific idea for these treats came from a hunger-fueled texting session with my sisters Kirta and Bente, in which we were throwing out all sorts of crazy things we could do with PB Cheerios. Yes they are outstanding with milk, but the options – oh the options!! This is ultimately where we landed, and it really is a nod to our natural ability as food pioneers.
That’s an old photo of us.
Another great thing about these treats is that they are gluten-free. Bente has to eat a gluten-free diet, and it just so happened that it is her birthday week. So naturally I made three batches and one is en route to Milwaukee, Wisconsin.
- 2 tablespoons butter
- 1 package large marshmallows
- 1/3 cup peanut butter (don’t use the organic stuff)
- 1 teaspoon vanilla
- 4-5 cups Peanut Butter Cheerios
- Lots o’ Nutella
Start by melting the butter and marshmallows in a large pan over low heat. Stir in the peanut butter until smooth, then remove from heat and add the vanilla (vanilla should go in every baked good). Pour in the cheerios and mix thoroughly.
Grease a square 8×8 or 9×9 baking dish, and press half of the cheerio mixture into the pan. Using a spatula, spread plenty of Nutella on top. Press the rest of the cheerio mixture on top of that, making sure to leave plenty of it stuck to your spatula for a proper taste test. Let them cool and then eat your heart out. And before you have to ask, yes these are good with ice cream.