Holiday Cooking

As we begin the official Holiday season and the air turns crisp, we tend to amp up our culinary efforts!  Not only do we entertain more, but we alsoholiday replacement linger longer over daily cooking.  The kitchen becomes a sort of refuge where family and friends gather to produce  some comfort food to get them through the next few months.  We seek solace in soups and sweetbreads, slow cooking so we can savor the aroma of delicious flavors as they marry spices and herbs to meats and pastry.  Although I love the fresh flavors of Spring and abundance of fruits and vegetables available at Farmers’ Markets in the Summer, I confess that cold weather cooking yields for me a satisfaction that cannot be matched in any other season! We are blessed with modern technology, global access to an ever growing food supply and the wisdom of ancestors and mentors who have shared with us how to naturally preserve foods and their flavors. That combination of past and present allows today’s “culinary artist” an unlimited “palette”.


We can look forward to treats on Valentine’s Day, a delicious Easter Brunch and even  Spring Break (oh, we’d better think carefully about those food choices!), but for now, MY kitchen will be producing hearty stews and soups, roasted vegetable medleys and sweets filled with nutritious dried fruits, protein rich nuts, sweet bourbon and sherry.  I’m sharing some new recipes I hope you will enjoy – and of course, offer “the best of my best” in my cookbook!

Winter Recipes

Smoked Salmon Chowder

Simple French Toast for Two

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