Sweet Corn Creme Brûlée INGREDIENTS: Serves 8 3 tablespoons butter 1/2 cup chopped sweet onion 1/2 cup water 26 ounces frozen whole kernel corn, thawed 1 cup heavy cream 2 tablespoons salt 2 tablespoons pepper 2 tablespoons chopped thyme 1/4 cup sugar 1/4 cup parmesan cheese 1 cup milk 2 tablespoons flour Salt and pepper Turbinado…Continue Reading “Sweet Corn Creme Brulee”
After a wonderful week at the beach for The World Food Championships (more coming about that later), Gail sent me home with a surplus of extra mushrooms. What to do with all those mushrooms? Make a creamy Mushroom Soup loaded with the savory flavors of parsley and thyme. Top with some crunchy croutons or crusty…Continue Reading “Mushroom Soup”
The original Jack-O-Lantern was far from the bright, orange pumpkin of today’s time. Stepped in Irish folklore that dates back centuries, Jack-O-Lanterns were actually turnips or beets, carefully carved and then strategically placed around the home to ward off any trespassing spirits. Often hung from fences or gate posts, these delightful little root vegetables are…Continue Reading “Turnip Jack-O-Lanterns”
Now that you’ve got the flowers let’s arrange an adorable little vase just overflowing with color that will feel right at home anywhere you need a pop of seasonal flair. To create this arrangement simply follow the instructions below and tweak them just a bit to suit your needs. For larger arrangements, adjust amounts and…Continue Reading “Halloween Flower Arranging”
Creating a second arrangement using only purple foliage is just as easy as using cut flowers. Choose a container that’s a bit wider at the mouth and has a little more height. I love to choose a container in a weathered pewter or unpolished silver, such as a goblet. Insert branches for a bit of…Continue Reading “Purple Foliage Arrangement”
Fall flowers have such a delightful color about them, maybe because it’s the last final push before the bleak winter months. What am I even saying? It doesn’t get cold here in Alabama until like January. Anyway, the bold, unusual colors and textures of fall flower varieties are ideally suited for Halloween arrangments. Traditional colors…Continue Reading “Festive Fall Flowers for Halloween”
Venison is the star of this stew when brought together in holy matrimony with fall root vegetables like turnips, potatoes, and rutabagas. A blend of seasonings, herbs, and mushrooms exude an earthy depth while producing a delightful aroma. Substitute beef rather than venison if desired. Capturing the essence of fall for a dinner like no…Continue Reading “Hunter’s Stew”
Butternut squash soup is a fall staple at my house. I prefer to combine all of my ingredients in a one-pot wonder rather than roasting beforehand. The addition of heavy cream creates a smooth, velvety texture that warms the soul. So cozy up on a fall night with a big bowl and heavy pour. RECIPE:…Continue Reading “Butternut Squash Soup”
I have been making a ton of Eggplant Parmesan this summer and finally got the recipe just right for y’all! Eggplant parmesan is everything cheesy and good in the universe. Crispily fried eggplant layers with a variety of cheeses, and a rich meaty sauce. Meat, not your thing? Skip it all together and use a…Continue Reading “Eggplant Parmesan”
I am always on the hunt for new ways to stuff a pumpkin, and this year is no different. A delightful combo I’ve been digging lately is Southern in every possible way. A mix of seared collard greens mingles with sausage and of course, a little cream cheese. Small pumpkins are ideal for individual servings…Continue Reading “Collard Green & Sausage Stuffed Pumpkin”