Ginger Lemon Shortbread

Once baked these savory treats are great 

with a glass of wine.

 Once dough has chilled, 

cut into disks

Lay disks on baking sheet and sprinkle with maldon salt.

As Always, 

ENJOY!

Ginger Snowballs

Roll cookies twice in the powdered sugar.

Covered in powdered sugar, these traditional Christmas treats

are perfect for those with nut allergies. 

The dough is very moist as it comes together. 

Roll into small balls and bake

As Always,

ENJOY!

Turkey Soup

We all know one of the best ways to use up the turkey carcass is to 

make turkey soup!

Here, I used orzo pasta instead of the traditional rice or vermicelli.

Thick with noodles and veggies, pile up the turkey meat

which has been stripped for the bones.

Add a light salad or a glass of wine and you have a 

very satisfying and comforting meal. 

As Always,

ENJOY!

Endive and Pear Salad

Arranging the endive with varying colored leaves 

and making an array of pear on top, leads to a very 

pretty presentation. 

Add to the center some candied pecans, 

and you have created a work of art, 

something like a flower.

As Always,

ENJOY!

Thanksgiving Pie Parade -TM.

Dessert choices are top of the menu with my family

at Thanksgiving time. 

I try to have between 6-8 desserts, depending on the size

of the crowd.

This year(2019) the offerings were

Pecan Pie

Texas Pecan Pie

Pumpkin cheesecake

Pumpkin Semifreddo with 

candied pecans and caramel sauce

Mince Pie

Crimson Pie 

Apple Ginger Pie with

bourbon sauce and bourbon Ice Cream

Orzo with Roasted Vegetables

So Delicious for Fall!

 Spread your cut vegetables on Parchment paper

and drizzle with a little olive oil. 

Roast vegetables of different sizes separately for varying

cooking times.

Orzo salad is always great to have on hand for a quick and ready lunch, 

or as a side to your main entree. 

In Fall it is great to change up the vegetables to something seasonal. 

Roast your favorite Fall veggies and add to the cooked orzo 

with a drizzle of olive oil, some lemon juice and fresh herbs. 

As Always,

ENJOY!

Caponata

Eggplant, onions, garlic, peppers, capers.

Caponata is a wonderful Italian style relish to serve as an appetizer with toasted bread.

There are many recipes, and variations,  just like there are for red sauces.  The key
ingredient is eggplant. After that, you can add all kinds of other vegetables
and seasonings to your liking.

As Always, 

ENJOY!

Ken's Artisan Bakery

Hazelnut Shortbread

Seasonal Galette

Oregon Croissant

I was so excited to finally visit this bakery.  I love Ken's cookbook, and use it all the time!

Now I was able to visit the actual bakery and try all kinds of delicious treats. 

If visiting Portland OR.  it is a must stop location!

Tails and Trotters

Featured on Diners, Drive-ins, and Dives.

Charming Interior

Porchetta Sandwich

Charcuterie  Sampler Platter

I was thrilled to finally visit this highly rated establishment. Of course I had to
order more than one thing! 

Everything was delicious!  On your next visit to Portland OR.  Don't miss this
locale, you won't be disippointed!  It is really tasty!

Chocolate Chipotle Kumquat Cake

Small little chocolate cakes, perfect for serving

with coffee or gifting to a friend.

As Always,

ENJOY!

Recipe Source: Sourdough by Sarah Owens

INGREDIENTS

150g kumquats, quartered and seeded

185g unsalted butter

150g panela sugar, grated

1 large egg

yolk of 1 large egg

1 tsp. vanilla extract

130 g of 100% hydration starter

95 g medium grind rye flour

50 g cocoa powder

3/4 tsp. baking soda

1 tsp. cinnamon

3/4 tsp. finely ground chipotle chili

3/4 tsp. salt

60 g hazelnuts, toasted, skinned, and coarsely chopped

Preheat oven to 350 degrees, and lightly grease mini loaf tins.  In a small saucepan, cook the kumquats and panela over medium low heat, stirring occasionally, until syrupy, 8 to 10 minutes. Turn off the heat and stir in the butter until melted.  Transfer to a medium bowl and set aside to cool.  beat in the egg, egg yolk and vanilla.   Add the starter and stir with a fork until combined. 

In a separate small bowl, whisk together the flour, cocoa, baking soda, spices and salt. Stir the dry ingredients into the kumquat mixture, small batches at a time, being careful not to over mix.

Stir in the hazelnuts, saving a few for topping, and divide the batter between the tins.  Sprinkle the remaining nuts on top. 

Bake for 18 to 22 minutes, until a tooth pick inserted in the middle tests clean.