Blue Cheese Mustard

Two amazing flavors in one bottle!

Great on sandwiches, and great with your next dinner!

After having read an advertisement and an article about
this product, I decided to try it myself.

Mustard seems to have endless uses.  I love it in salad dressing, definitely
on sandwiches, smeared over some pork roast, or sauteed cabbage.
Over tomatoes or even on a simple slice of ham......
This mustard with its dual flavors does not disappoint!

Buy a bottle the next time you pop into Trader Joe's and
see all the fantastic ways you enjoy using it at home.

As Always,

ENJOY! 

Seared Sea Scallops with Pomello and Avocado

I do love seared scallops!!

In the summer, I love to serve them with 

mango or stone fruits. At this time of the year when 

the stores are full of so many delicious citrus item choices, 

I find that these also make beautiful pairings with the seared scallops

Here I have served them on a bed of mixed baby greens, along 

with segmented pomello and avocado. 

The combination is quite delicious and worth a try!

As Always,

ENJOY!

Soft Nougat Chocolate

This fabulous Italian Nougat is a seasonal
item at Trader Joe's.  They always have fabulous
items around the holidays!

It comes beautifully sliced, which is so pretty
for presentation on a dessert tray or cookie platter.

It can easily be cut into bite sized pieces and served
along with other desserts or a simple cup of coffee.

As Always, 

ENJOY!

Chocolate Espresso Pots de Creme

Serve the Pots de Creme with some 

whipped cream and a large shard of brittle. 

This is a pecan brittle I made to go with the dessert.

As Always, 

ENJOY!

Recipe Source: Gourmet Holiday Baking/ Winter 2015

6 oz. bittersweet chocolate, finely chopped

1 1/3 cups heavy cream

2/3 cup whole milk

1 1/2 - 2 tsp. instant espresso powder

pinch of salt

6 large egg yolks

2 Tbsp. sugar

8 ramekins

Topping (bittersweet chocolate curls or whip cream)

Preheat oven to 300 degrees. Bring cream, milk, espresso powder, and salt to a simmer in a saucepan. Pour over chocolate shavings, whisk until chocolate is melted and smooth. In another large bowl, whisk together, egg yolks, sugar and salt.  Then add warm chocolate mixture in a slow stream, whisking constantly.Pour custard through sieve and let cool 15 minutes. Line baking pan with folded kitchen towel. Place in filled ramekins, add hot water to pan, cover with foil that has small vent holes. Bake for 30 minutes.  Transfer ramekins to rack to cool for 1 hour, then chill for at least 3 hours before serving.

Decorative Pie Tops

Why have a plain topped pie, flat and boring, when you can 

have a decoratively topped pie! 

Yes, it does take a tiny bit more time and effort, but 

the results are worth it! Plus, it elevates the pie to a

real show stopper at the end of your meal.

Here I used small cookie cutter Holly leaf shapes to 

cut the venting holes and add the cut piece as decoration. with the trimmings,

I used the tip of a funnel to cut the berry shapes and add those 

to the crust, with a dampened finger, so they will stick.

Just look in your implements drawer for inspiration!

As Always,

ENJOY!

Kabocha Pumpkins Roasted

Cut the pumpkins in half. 

Add to roasting pan, cut side up. Leave in seeds and membrane

until after cooking.

Roast until browned and softened.

Scoop out seeds and membrane.  Once cooked, they

just slide right out!

Scoop out all the cooked pumpkin flesh. 

The roasted pumpkin flesh can now be stored in the refrigerator, 

or put away in the freezer for use at another time. 

Use it to make a delicious pumpkin soup, or breakfast bread, 

or side dish, such as a pumpkin gratin or creamed or mashed 

as potatoes.

The uses are endless, as to a variety of salads and other 

side dishes it can be added to. 

As Always,

ENJOY!