#apricot rice tarts

[kawaii-foodie]

_asyunnn

[tastesoftamriel]

Talviel's Tamrielic Anniversary Banquet

In lieu of an updated jubilee cake for the 30 year TES/10 year ESO anniversary, here's a banquet menu fit for the nobility of Tamriel! Dig in!

Summerset

Soft Indrik cheese and caramelised onion and pear chutney vol-au-vents, with sundried tomatoes

Auridon Blue Monkfish, poached in Russafeld Heights chardonnay

Shimmerene cherry blossom snowskin mooncake, with an apricot mousse and lemon crème filling

Black Marsh

Crocodile dumplings, with a spicy peanut and sweet saltrice dipping sauce

Stormhold jerk kagouti haunch, with guar fat vegetable fried rice

"Kueh cendol" chewy tapioca rice cakes, with dark palm sugar and coconut milk and jelly layers. A Black Marsh specialty!

Valenwood

Wild venison Greenshade carpaccio, with whipped bacon-honey butter

Stone-baked timber mammoth tail, slow roasted for 48 hours with a honey and mammoth butter glaze

Frozen honeyed "bingsoo" yoghurt, with sweetgnats, candied bacon, and deep fried lard bits, drizzled with sweet condensed milk

High Rock

Alcaire smoked pea soup, with bacon lardons and fresh garden herbs

Flambéed foie gras à la Shornhelm, with a blood orange and goose fat reduction

Gorapple tarte tatin, with golden butterscotch sauce and Bantha vanilla bean ice cream

Morrowind

Smoked kwama egg yolk carbonara, with scrib bacon

Spicy Ashlander-style shalk and ash yam stew, served in a shalk carapace

"Baked Vvardenfell" guar milk ice cream and kwama meringue cake, flavoured with comberries and gold kanet flowers

Elsweyr

Old Anequina jerboa and "lap cheong" sausage pie, with a saffron rice and an ale-and-moon sugar gravy

Terror bird egg "foo yong hai" omelette, with an array of Pellitine seafood and a bhut jolokia moon sugar caramel dipping sauce

Frozen samar pekoe tea custard, with hot moon sugar fudge

Cyrodiil

Bruma barley soup, with homemade herbed sourdough foccacia

Barbecued Blackwood cavy, basted with a rich Surilie Brothers port and habanero barbecue sauce

Abecean sea salt, dark chocolate, and Cyrodiilic olive oil ice cream, with wild strawberry coulis

Skyrim

Markarth goat cheese and pine nut crème tartlets, with smoked juniper salt

Lake Honrich salmon steak, hot smoked over maple wood with Goldenglow honey, served with dill remoulade

Snowberry panna cotta, with spiced Whiterun apple-akevitt compote

Wrothgar

Echatere Gruyère and rosemary mini soufflés, with smoked Vorkhiposh roe

Echalette steak, served medium-rare, in a ginger wine jus

Kurog's wild berry chocolate gateaux, with whipped echatere cream and drenched in wrathberry brandy

Hammerfell

Port Hunding roasted red pepper and harissa hummus, with spiced lentil flatbreads

Spicy Alik'r giant snake tikka, with mint yoghurt dipping sauce and pickles

Coconut and medjool date kulfi, with a slice of rosewater and pistachio baklava

[littlefaefeather]

Black Butler manga foods/drinks

I'm sure I missed some things, but it was all things that weren't really named or specified, or I couldn't tell with certainty what they were. @sebastian-ciel-mutual-bullying this is for you! feel free to take and use as you need o7 Book 1 breakfast: poached salmon and mint salad with toast, scones, and pain de campagne on the sides, ceylon tea horribly salty lemonade dinner: Japanese green tea, gyuutatakidon, Italian red wine, apricot and green tea mille-feuille dessert: orchard fruit cake with pears, plums, and blackberries dessert: deep-dish apple raisin pie milk

Book 2 assam tea afternoon tea: keemun and summer pudding of currants and other berries lunch: stuffed cabbage and minted potato salad chocolate earl grey afternoon tea: cornmeal cake of pears and blackberries salty rosehip herbal tea

Book 3 hot milk with honey or brandy peeled apple assam tea with milk oranges with shalimar tea steak and kidney pie and salmon sandwiches messy birthday cake and donburi strawberry-decorated birthday cake

Book 4 fish chai with ginger breakfast: shrimp curry and French toast with ginger mackerel with gooseberry sauce and cottage pie

Book 5 British-style Bengali chicken curry chicken curry afternoon snack: gateau au chocolat beef curry blue lobster with seven curries curry bun assam tea white darjeeling tea champagne sushi

Book 6 Christmas pudding cookies shaped like bones fish and chips, meat pies, bread

Book 7 rice porridge dinner: milk risotto with a three-mushroom medley, a pot-au-feu of pork and wine, and a warm apple compote with yogurt sauce

Book 8 oranges afternoon tea: chocolate macarons with fruits and three-berry shortcake

Book 9 custard cream puffs red wine white wine brunch: herring pie and spinach quiche dinner: curry, and chopped vegetables for an appetizer

Book 10 dinner: soybean hamburg steaks

Book 11 elevenses: darjeeling tea and petits fours tonkatsu, shougayaki, tonjiru, tonshabu, yakiton

Book 12 cake with strawberries on top

Book 13 spiny lobster saute, roast turkey, sticky toffee pudding, fairy cakes (cupcakes) warm milk with honey

Book 14 watered-down darjeeling tea darjeeling tea dinner: roast duck and gateau chocolat

Book 15 golden syrup sponge pudding tea cakes lemon myrtle souffle glace with milk tea

Book 16 lunch: beef mince pie

Book 17 dessert: strawberries, cream, and meringue (Eton mess) with a side of iced summer pudding

Book 18 chicken pie coffee and walnut cake

Book 19 ravioli (maultaschen) and wurst soup, stewed pork with herbs and spices (eisbein), and rote grutze (sour berries boiled and chilled to jelly, served with cream) evening snack: caramel macarons, coffee cream eclairs, dark chocolate florentines. black tea ceylon tea

Book 22 earl grey tea with orange almond cake and berry tarts

Book 23 smoked salmon sandesh (milk sweets)

Book 24 soft licorice candy apples

Book 25 berry-filled pudding fish and chips and steak and ale pie gulab jamun (fried balls of dough drenched in syrup)

Book 29 kidney pie, fish and chips, and ale wild-hare pie tapioca steak

Book 30 nilgiri tea breakfast: pea soup, meatballs, croissants, boiled egg, orange jelly chicken and steamed vegetable salad, oxtail stew, pain de campagne with butter oolong tea

Book 31 candy cigarettes

[whentherewerebicycles]

top 10 things i cooked in 2023

this year i made 104 unique recipes (plus lots of duplicates when i liked something enough to make it multiple times). the places i went to most for recipes were feasting at home + the NYT recipes app, although i very much liked the weekday vegetarians, love and lemons, cookie & kate, nora cooks, and the foodie takes flight.

my top 10, in no particular order:

NYT ricotta pasta with roasted broccoli and crispy chickpeas (super simple but a great yummy pasta to make real quick for friends. I roasted the broccoli instead of broiling and added lots of extra lemon zest, garlic, red pepper flakes, and a tray of oven-roasted chickpeas)

moroccan vegetable tagine (i blended a bunch of recipes but the one linked was my starting point. this is the one form i like butternut squash in lol. modifications: i went heavy on all the spices but especially the cinnamon and cardamom, added chopped dried apricots to the stew for extra sweetness, and threw in a bunch of extra veggies. yum)

indian-ish nachos with cheddar, black beans and chutney (do NOT skip the multiple chutneys and sauces. it will seem like too much work you will say can't i just make one and be done with it but those sauces are where the magic lies. the great tragedy of these nachos is that i wanted to eat them for DAYS but they do not reheat well. but godddd they were good)

ottolenghi's green pancakes with lime butter (these are SO easy. great for brunch but also make delicious additions to your lunch for a couple days after. also it's a perfect way to eat a pound of spinach and feel very virtuous about it when really you just ate delicious jalapeno-y scallion pancakes. the lime butter is great but it's a lot of work so i usually just top these with some sour cream mixed with a lil bit of lime zest & lime juice)

cauliflower shawarma with spicy tahini sauce (YUM! the tahini sauce as written was too bitter for me with the cholula mixed in. i think i'd try it with sriracha next time so it was a little sweeter. i also added chickpeas yum)

roasted cauliflower daal with chickpeas (my notes say this was "OUTTA THIS WORLD DELICIOUS" but also note that it will "really clean you out GI-wise" lol. lentils always have that effect on me though so ymmv. i added bell pepper, roasted the cauliflower first, cooked the lentils most of the way soft in the rice cooker instead of on the stove, and added two chopped serrano peppers with seeds to give it a lil extra kick. i would recommend halving the recipe if you are cooking for one as there were TONS of leftovers and my GI system could not handle being cleansed that many times lol)

pasta with corn, tomatoes, "onion-bacon," and basil (this method of preparing onions really should not taste like bacon and yet it sort of does????? this was a summer recipe i made multiple times for a range of audiences and it was a hit every time. originally from the weekday vegetarians)

creamy corn pasta (THIS HAS NO RIGHT BEING AS GOOD AS IT IS. IT'S SO SIMPLE AND YET IT'S THE BEST THING I'VE EVER TASTED I COULD EAT IT FOR DAYS. WE ATE IT ALL SUMMER)

ottolenghi's very full roasted veggie tart (it will take you hours to make and no time at all to consume but oh my god it's so good and SUCH a satisfying way to spend a long weekend afternoon. liz and i loved this so much we had to have a serious sitdown to discuss how we would divvy up the leftovers because we felt it could seriously damage our friendship if one of us ate all of it)

bombay burritos (the little sauces and things take a long time to make but you can prep a lot of the stuff a day or two in advance and gosh these are so tasty!! the curried mashed potatoes YUM)

honorable mentions:

ottolenghi's mango soba noodles (skip the eggplant i'd do tofu or something instead)

braised tofu with basil (i made this with a veggie-loaded stir fry and topped it with a fried egg)

this carrot cake (it took forever to make but it was the best carrot cake i've ever had and the only thing i'll ever make on my bday from here on out). she also has a pumpkin cake recipe that is so good and much simpler to make (no grating required)

momofuku's ginger scallion tofu with crispy coconut rice (the recipe is for a shrimp version but we made it with tofu and it was very yummy. i made this at a friend's house and it was so good i wanted to ask to take home some of the leftovers but decided that was too rude ahaha)

and then of course i gotta give a shoutout to my #1 comfort foods this year, SHAKSHUKA (my beloved) + a caprese sandwich with balsamic glaze served on really good bread.

[luisamiller]

Torta di San Biagio

Mantuan cake made with white wine, almonds, vanilla, dark chocolate, rhum, vanilla, lemon zest, lard, eggs and sugar.

Crostata San Giuliano

Piedmontese tart made with jam, butter, extra-virgin olive oil, eggs and sugar.

Torta meneghina

Milanese cake made with apples, hazelnut flour, eggs, milk, extra-virgin olive oil and sugar.

Scarpaccia di Viareggio

Cake from the city of Viareggio made with courgettes, basil, extra-virgin olive oil, milk, butter, eggs and sugar.

Barchiglia

Apulian cake made with almonds, cinnamon, dark chocolate, butter, eggs and sugar.

Crostata di ricotta alla siciliana

Sicilian tart made with ricotta, Marsala wine, raisins, pine nuts, almonds, candied orange, candied citron, lemon zest, butter, eggs and sugar.

Dolceriso del Moro

Tart from the city of Vigevano made with rice, pine nuts, almonds, candied citron, rose water, milk, eggs, butter and sugar.

Torta di Chiavari

Sponge cake from the city of Chiavari made with amaretti (Italian almond cookies), cat tongues, Marsala wine, vanilla, cream, eggs and sugar.

Crostata di amarene brusche

Emilian tart made with Modenese sour cherries, crema pasticcera (Italian custard), vanilla, lemon zest, eggs, butter and sugar.

Torta imperiale

Cake made with almond paste, pistachios, almonds, apricot jam, Marsala wine, poppyseeds, Italian meringue, Alchermes (Italian liqueur made with rose water, vanilla, cinnamon, cloves and coriander), raisins, candied orange, cream, honey, potato starch, eggs, butter and sugar.

[postwarlevi]

This is just me being me....

Soooo! Levi wants to go shopping at the local farmers market. He wants to pick up some tasty food and maybe stop by a place on the way home to grab some plants for the garden.

Which tasty stalls do you stop by and what plants will you guys grab for your garden?

He's eyeing those deals.

CAT! My darling! I must apologize to you (and others) for letting things sit in my inbox.

Part of me just gets distracted, or forces myself to finish my work (not often lol) before interacting. Another part literally feels like I can't do justice to things people send me.... I'll work on that.

(I have no excuse for being so late in tag games except, distractions lol)

Anyway! Let me promote myself LOL I'll take a little inspiration from the Farmers Market fic I wrote a while ago. (this is also slightly self indulgent)

I think you'd have similar tastes and your favorites of course... Am I about to go overboard?

As far as fruit, I stand by Levi liking apples (I have a fic for that too hehe), and cherries, and fresh navel oranges. He's always got an apple or orange for lunch, or snacks on a bowl of cherries when they're in season. And loving apples as well, you're known to make tasty treats like tarts or muffins or crisps, and Levi always has his share.

You can't pass up the pineapple as well, or the blueberries and strawberries in season. Your freezer is full for smoothie ingredients. (Imma make a HC about everyones favorite fruit sometime)

Moving on to veggies, you stock up for salads and quick snacks. Bell peppers, cucumbers, carrots, zucchini, yes! All of it! How can you pass up a 1.5 pound organic zucchini for $1? You can't!

You like winter squash as well like butternut for soups or acorn for stuffing...or both for muffins or casseroles! (I have recipes!)

Also potatoes for baking or mashing yourself. And they last forever.

Okay but the zucchini? You have to visit the cheese stall and get asiago or mozzarella to shred on the zucchini and pop it in the oven for 15 minutes. SO GOOD. Also feta for salads. Cheese is the bulk of your dairy as it's coconut or almond milk in your fridge.

The tea stall! Loose leaf, baggies, give us the usual black or green tea. Chamomile or sage tea, cinnamon and honey lemon, and fruity flavors once in a while like pomegranate or pear mango. :D

Oh and dried fruit and nuts! Levis a weirdo and likes dried beets and such. He can have those. The hazelnuts too. But you both like raw almonds and the nutty granola blend for days you have oatmeal and want a crunch. Sometimes you just use it as a cereal base and throw in the blueberries! Dried fruit like mango or papaya wind up in your bag too. And those apple slices!

We can't forget the bread! You have to watch it here more than anywhere. Rye or pumpernickel loafs, small rolls of sesame seed or garlic herb. Sometimes they're for breakfast and sometimes for lunch.

How about your honey and fresh jams and peanut/almond butters? Gotta have something to put between those sandwiches! Apricot preserves, orange marmalade, classic strawberry jam. (Jam spreads better then jelly!)

You know I don't know where you're going to put all this stuff LOL

Sometimes you also grab eggs, and look at the non food items like the crafty handmade woodwork or coasters (no more coasters!) or fresh bar soap like lavender!

BTW if anyone is waiting for me to throw meats in there, you're going to have to do it yourself haha sorry

Oh wait but maybe you splurge on pasta? There's so many varieties! Maybe you go for lemon garlic linguini, or sun dried tomato fettuccine. And pasta sauce made with organic tomatoes, garlic, onion, basil and olive oil. YUM!

And if you go early and don't eat breakfast, you'll get it there. Strawberry mango smoothies, waffles, guava or chocolate empanadas?? (You eat healthy all the time, it's okay to not once in a while!)

Maybe you get lunch to go like woodfire pizza, or veggie wraps and rice and beans. Yes, you have lots of food, but after lugging it around and putting it away who wants to cook? You need to take it easy for a minute!

As far as plants, more zucchini, you can never have enough. Tomatoes and whatever lettuce variety is your favorite, and fresh herbs like basil, rosemary and parsley.

Fruits are a little more tricky I think, but a fig plant can go indoors or outdoors, and fresh figs are a nice treat! Lemons and limes are a good option too, and you can use them for some flavored water or to keep cut apples fresh :D Maybe if there's room blueberries too, or plums. (and apples)

So, what do you think? You going to the market with Levi? What are YOU getting??

[panickypansexual]

Tag Game! :D

Relationship Status: Loved and cherished

Favorite colors: I like all colors, actually, but I like purple the most!

Favorite foods: I love sweets, medium rare (on the rarer side) steak, plain cheese pizza, spaghetti, or just a plain bowl of rice. When it comes to fruit I am rather picky and prefer tart stuff like cherries, apricots, and strawberries. I eat vegetables on occasion but not nearly enough (I enjoy leafy greens, broccoli and carrots). I have a lot of other favorites in general. Believe it or not, I like food.

Song stuck in my head: Shiny Smiley Story (Holocure’s menu music). Tends to be a side-effect of streaming it for 4 hours, but totally worth it. It’s so catchy!

Last interesting thing I googled: Essential Expressions Chart 

Dream Trip: Brain says Okinawa at the moment, but I’d like to visit a lot of places. Unfortunately, traveling is very stressful for me, even when it’s fun. 

Time: 9:02pm 

Last book I read: No clue. Nowadays I just read Wikipedia articles and fics mostly. I need to get back to doing more reading; it’s relaxing.

Book I enjoyed reading: It was from awhile back, but I really like Sing Down The Moon for some reason. I don’t think I’ve read it as an adult before, though. Same with stuff like the White Giraffe. I have great memories of ‘em though! I ought to reread them sometime soon. Maybe before bed.

Book I hated reading: legitimately drawing a blank on this one. It’s been a while since I’ve read anything, and I tend to forget about the stuff I didn’t like reading that much and lost interest in. 

[Bonus!]

Favorite thing to cook: Do not trust me in the kitchen whatsoever. I want to learn how to cook at least the basics one day, though. Currently I only know a few things, and it’s mostly just boiling noodles.

Favorite drink: Water when I’m dehydrated in the morning. Hits different, man. I also could really go for some kool-aid right now. In general I love juice and capri suns.

Fandom pet peeve: I only like spending time in small circles, preferably isolated ones. I want serotonin, not drama. I write/read fics and enjoy fanart, but otherwise I try not to wander. It’s just not worth the stress for me. I adore my current circle though. 

Day or Night Person: I am a night owl, though my sleep schedule is currently completely inverted and even I hate that. Cross your fingers for me. I need to fix it, lol.

People I wanna get to know better: I tag @officialmollymauktealeaf ,  @theawkwardqueerturtle , @mr-brightside-is-a-chick  and @tugboatcaptain 

....as well as anyone who would like to fill this out, but it’s optional of course. 

[jasmineway]

Melisse // 7-15-23

A photo story, with minimal comments. This was after the rebranding from white-linened old-guard into the 5-table private dining room adjoined to the kitchen it is now. There was a man whose task was to change vinyl every course. A sommelier. A dozen chefs and servers. And despite electing for a mocktail pairing (a mistake, too much sugar, trust me), an opening beverage made with such a hidden, heavy pour that it legitimately made us both unwell. This is the story of Melisse, 2023.

Course 1: Caviar and Hamachi "Tartart" Salmon, Seaweed & Sake "Vichyssoise" Tart Thirty-Month Comte Gougeres

Course 2: Summer Beans, Apricots, Almond, Mustard Sawara, Rhubarb Condiment, Nettles, Hay Corn Custard, Coconut, Corndipa

Course 3: Santa Barbara Uni Cromesquis Fermented Bergamot Honey

Course 4: Royal Osetra Caviar "Deviled Egg" Whipped Onion, Meyer Lemon

Course 5: Mushroom Broth, Girolles, Pine Milkbread, Hot Honey, Blossom Butter

Course 6: Red Bream & Scallop "Farci" Vin Jaune, Artichoke Barigoule

Course 7: Kagoshima A5 Wagyu Beef Morel, Ramp Mustard

Course 8: Liberty Farm's Duck "ROuennaise" Cherry Condiment

Course 9: Cherry and Creamed Rice Tart, White Chocolate, Kirsch Cherry Sorbet

Course 10: "Strawberries and Cream" "PB & J" Mango and Passionfruit Pate du Fruit Chartruse Gummies

Supplements: + Black Truffle Supplement + 0-Proof Pairing

Zero-Proof Beverages:

Cucumber, Orange Meyer Lemon & Yuzu

Strawberry Kombucha

Raspberry, Lime Agave & Grapefruit

Pomegranate, Pumpkin Pineapple & Angostura

Pineapple, Lemon Grenadine & Root Beer

Overall Impression:

The service was spectacular, and the meal would have been really special for the right audience. The hybrid between a Chef's Counter and Fine Dining Room experience suffered from not fully committing to either, but also added an elevation and intimacy to a meal best enjoyed by a more eclectic and bold diner than my friend and I.

Honestly, the accidental mutual wrecking via welcome cocktail marred much of the experience, especially since my friend is far from a lightweight. Our poor choice to get a mocktail filled our bellies with sweetness and volume that precluded much of the meal. It seems, upon reflection, much of my complaints were at the ends of beverages, so perhaps the solution is just to avoid them altogether.

I do not think it was a bad time but it was not good enough to warrant a revisit from myself personally. I would love to hear others' thoughts, especially if they went for a more fitting pairing or found themselves better prepared for the demands of the welcome cocktail.

[laloveyou]

A vegan restaurant designed like Frank Lloyd Wright made oughtta glass with totem pole carved pillars inside, metal roof and solar panels, with the menu-

Blue and purple corn otc

Avacado lemon sponge cakes

Spicy tomato soup *metal straws included

Pistachio cream coffee cake

Key lime X lemon x orange pie with peel zest layers

Pineapple n butternut squash turnovers

Cherry X hot pepper Spicy cinnamon rolls with figs in the middle as requested

Tahini garlic mashed sweet potatoes with apricot marmalade perhaps cilantro

Date orderves with Hot orange juice or hot plant milk

rye rolls with spicy brown mustard or

Bakes apples in refried coffee beans, agave

Peanut brittle lollipops

Tamales fried in caramel or coffee

Gnocchi, spinach, olive, sun dried tomatoe calzone

Fried artichoke sandwich

Plantain pancakes with nutmeg

Zucchini bread bagels

Carrot and hemp milk mint ice cream

Raisin bread with cream Corn covering

Blackberry pomegranate nice unsweetened cream in brown sugar corn husk cone

Tree syrup goji berry rice cakes

Edamame oatmeal

Kiwi crush soda shakes

Cranberry pop tarts

Grape, cucumber and cactus boba bowls with spinach and cashew milk mint yogurt, drizzle of raspberry sauce

Broccoli, seaweed and Brussels sprout salads with sour coconut cream, raisins and almonds

Seaweed, water chestnut, pear croissant

Lima bean burger patties on Italian bread, avacado

Sweet onion/cranberry pecan baklava

Mango , sweet potato CBD turmeric muffins

Wine and broccoli pudding

[jurgensclark-blog1]

Beyond Safari: The Rich Tapestry of South African Cuisine

Beyond Safari: The Rich Tapestry of South African Cuisine South Africa, with its diverse cultural heritage and varied landscapes, offers a captivating culinary experience that reflects the country's rich history. From traditional dishes influenced by indigenous African tribes to those brought by European colonizers, South African cuisine is a fusion of flavors and techniques that promises to tantalize your taste buds. So, let's embark on a culinary journey through the colorful world of South African food! Spicy New Orleans chicken and andouille sausage Gumbo The Melting Pot of Cultures South African cuisine is a unique blend of flavors, textures, and traditions originating from the multicultural influences within the country. The indigenous African tribes, including Zulu, Xhosa, and Sotho, have their culinary imprint on the cuisine. They introduced staple ingredients like maize, sorghum, and indigenous vegetables that are central to many dishes. Furthermore, the arrival of European settlers, such as the Dutch, French, and British, along with the influence of Indian and Malay communities, added another layer to South African cuisine. The unique blend of indigenous, European, Indian, and Malay flavors has shaped the art of South African cooking. Delicious Traditional Dishes When it comes to traditional South African dishes, one cannot miss the iconic braai. Similar to a barbecue, the braai involves grilling meat over an open flame, often accompanied by boerewors (a type of sausage) and flavorful marinades. It is a social affair that brings people together around a fire. Another traditional dish is bobotie, a savory baked meatloaf, spiced with aromatic ingredients like curry, turmeric, and dried fruit. It is usually served with yellow rice, chutney, and various sambals. Bunny chow, a popular street food, originated from the Indian community. It consists of a hollowed-out loaf of bread filled with delicious curry, often made with chicken or lamb. This dish is perfect for those craving a unique fusion of Indian and South African flavors. The Cape Malay Influence The Cape Malay community, descendants of slaves brought from various parts of Southeast Asia, has had a significant impact on South African cuisine. Their aromatic, flavorful dishes are a testament to their Indonesian, Malaysian, and Indian roots. A beloved Cape Malay dish is bobotie, mentioned earlier, which combines sweet and savory flavors in perfect harmony. Another favorite is bredie, a hearty lamb stew with vegetables, often prepared with spices like cinnamon, cardamom, and cloves. Don't forget to indulge in koeksisters, syrupy and twisted pastries, or melktert, a sweet milk tart with a distinctive cinnamon and nutmeg-flavored crust. These sweet treats are a delight for any dessert lover. Conclusion South African cuisine is a reflection of the country's diverse cultural heritage and the fusion of indigenous, European, Indian, and Malay influences. From traditional braais to Cape Malay delicacies, the South African culinary landscape offers a vast array of flavors and dishes. Exploring the rich tapestry of South African food is an adventure that will leave you with a deeper appreciation for the country's vibrant culture and delicious cuisine. Frequently Asked Questions Q: What are some traditional South African desserts? A: Traditional South African desserts include malva pudding, a sweet and sticky apricot sponge cake topped with a warm cream sauce, and koeksisters, braided deep-fried pastries dipped in syrup. Q: Is South African cuisine spicy? A: South African cuisine encompasses a wide range of flavors, and while some dishes may be spicy, there are many that are not. The level of spiciness can vary depending on personal preference and the region of the country. Q: What is a typical South African breakfast? A: A typical South African breakfast often consists of scrambled or fried eggs, bacon, boerewors sausage, grilled tomatoes, baked beans, and toast. Other common additions include mushrooms, black pudding, and grilled boerewors rolls known as "skilpaaie". Q: What is the national dish of South Africa? A: Given the diverse cultural influences, there isn't one specific national dish in South Africa. However, the iconic dish of the country is often considered to be a braai, which represents the beloved tradition of grilling meat over an open flame. Read the full article

[allwaysfull]

AThe Best of Gourmet 2006: The World At Your Table

Sketches of Spain: A Tapas Dinner Party

Salt Cod in Tomato Garlic Confit

Roasted Peppers w Boquerones

Chicken Empanada w Chorizo, Raisins and Olives

Rich Beef Broth w Carrot

Short Rib Terrine

Hot Pepper and Garlic Shrimp

Minted Eggplant

Cauliflower w Serrano Ham and Tomato

Potatoes w Peppers and Chorizo

Assorted Spanish Olives and Cheeses

Dried Figs /Red Wine w Mahón Cheese Ice Cream/Sherry Vinegar Syrup

Pumpkin Seed Brittle

Super Samba: The Flavors of Brazil

Caipirinhas

Shrimp and Black-Eyed Pea “Croquettes”

Calabaza, Corn, and Coconut Soup

Roasted Racks of Lamb w Maagueta Pepper and Farofa Crust

Brazilian-Style Collard Greens

Yuca Gratin

Caramel Coffee Meringues

Chez Nous: A Bistro Dinner in Paris

Salmon and Scallop Terrine w Friséé Salad

Braised Rabbit w Grainy Mustard Sauce

French Lentils w Carrots and Pearl Onions

Prune Armagnac Sorbet

Orange Corkscrew Tuiles

Rewriting the Classics: Easter Dinner in London

Asparagus Custard Tart

Bibb and Tarragon Salad

Mustard Fennel Pork Loin w Cumberland Pan Sauce

Pork Cracklings

Roasted Potatoes w Lemon Salt

Smashed Peas w Mint Butter

Pistachio Rhubarb Trifle

Dinner at Moro: A Spanish-Moroccan Feast | Samuel and Samantha Clark

Grilled Endive w Sherry Vinegar and Ham

Roasted Whole Sea Bass w Pistachio Sauce

Winter Tabbouleh

Dates w Coffee and Cardamom

La Dolce Via: Al Fresco Dining Sicilian-Style

Sweet and Sour Eggplant

Chickpea Fritters

Roasted Red Bell Peppers

Baby Octopus Salad

Fresh Mozzarella

Provolone

Pecorino Romano

Fresh Ricotta

Soppressata

Capocollo

Prosciutto

Sicilian Cured Olives

Rustic Italian Bread

Macaroni and Eggplant

Veal Involtini

Sicilian Salad

Sautéd Escarole

Grilled Oyster Mushrooms

Strawberries w Marsala

Sicilian Cannoli

Passion Pink: A Modern Mexican Dinner

Chile-Dusted Oranges, Jicama, and Cucumber

Black-Bean-Stuffed Plantain Croquettes w Tomato Sauce

Veracruz-Style Shrimp over Tortillas in Pumpkin Seed Sauce

Guanabana Sorbet w Mango Lime Coulis

Masala Magic: A Casual Dinner in Southern India

Chicken and Green Bean Coconut Curry

Basmati Rice

Carrot Pachadi

Watermelon w Fennel Salt

Street Food: Favorite Snacks from our Travels

Jamaican Hot Pepper Shrimp

Beef Pot Stickers

Yakitori

Grilled White Cheese w Oregano Oil

Warm Peanut Salad

Passion-Fruit Nieve

Belgian Fries w Sauce Andalouse

Turkish Lamb Kebabs

Butter Mochi

Orange Crush: A Wintry Dinner Featuring Clementines

Clementine, Olive, and Endive Salad

Glazed Duck w Clementine Sauce

Wild Rice and Bulgar w Braised Vegetables

Chocolate Tart w Candied Clementine Peel

Fresh: An Early Spring Dinner

Artichokes Braised w Garlic and Thyme

Anchovy and rosemary Roasted Lamb w Salsa Verde

Roasted Fennel and Baby Carrots

Souffléed Gnocchi

Chiffonade of Romaine and Bibb Lettuces

Apricot Almond Layer Cake

In Bloom: Lunch Among The Lilacs

Dandelion Salad w Lardons and Goat Cheese Phyllo Blossoms

Wild Salmon/Pearl Couscous/Slow-Roasted Tomatoes/Lem Oregano Oil

Blackberry Buttermilk Panna Cottas w Compote

Cool and Bright: Dinner In a Tranquil Garden

Chive and Pine Nut Dip w Sourdough Toasts

Horseradish-Crusted Beef Tenderloin

Bloody Mary Aspic

Potatoes and Haricots Verts w Vinaigrette

Passion-Fruit Meringue Tart

Easy Living: A Lakeside Grilled Supper

Crab Salad w Wonton Crisps and Lime

Grilled Cornish Hens w Coconut Curry Sauce

Pickled Napa Cabbage, Carrots, and Snow Peas

Jasmine Rice w Peanuts and Scallions

Grilled Coconut Pound-Cake Sundaes w Tropical Fruit

Beginning to See The Light: Brunch Alfresco

Mango Mint Sparklers

Smoked-Salmon Quesadillas w Warm Tomatoes and Arugula

Cherry-Apricot Yogurt Sundaes

Maple Granola Brittle

Plateful of Summer: Dining Waterside

Chilled Zucchini Soup

London Broil w Soy Citrus Mayonaise

Summer Tomatoes

Lemon Sun Cakes w Berries and Cream

Dinner Gets Crackin’: Feasting on Crab

Radishes w Triple-Créme Cheese

Steamed Blue Crabs w Black Ginger Dipping Sauce

Herb-Pressed Corn

Farmer Market Greens

Warm Skillet Sour Cherries w Vanilla Ice Cream

Twilight Zone: A Cocktail Party on the Beach

Jealous Marys

Grilled Beef, Chicken, Shrimp, and Mushroom Skewers

Assorted Vegetables

Anchovy Mayonnaise, Cilantro Chutney, and Romesco Sauce

Strawberries w Port 

License To Chill: Cool Food For a Hot Night

Arctic Char Grarvlaks w Cucumber Jelly

Lobster Salad w Glass Noodles and Jicama

Ice-Wine Sorbet w White Peaches

In The Mood: An Intimate Dinner For Two

Fever Cocktails

Smoky Peanuts

Oysters w Champagne-Vinegar Mignonnette

Skate w Wild Mushrooms in Pearl Sauce

Chocolate Mink

A Little Bit Country: Barn Dinner

Deviled Eggs

Cucumber and Tomato Salad w Buttermilk Dressing

Garlicky Fried Chicken

Yellow Squash Casserole

Slow-Cooked Collard Greens

Skillet Corn w Bacon and Onion

Blackberry Peach Cobbler

Chocolate Whiskey Bundt Cake

A New Tradition: A Rustic Thanksgiving With Vegetarian Choices

Edamame Dip w Crudités

Chestnut Soup w Sourdough Sage Croutons

Miso-Rubbed Turkey w Turkey Gravy

Persimmon Cranberry Sauce

Chickpea, Eggplant, and Tomato Tarts

Rustic Porcini Onion Stuffing

Celery and Jicama Sauté

Sweet-Potato Brûlée

Brown Butter and Scallion Mashed Potatoes

Apple Tarts w Vanilla Ice Cream

Honey Pecan Tart w Chocolate Glaze

A Midday Feast: An Easygoing Thanksgiving Brunch

Corn Custard w Chorizo and Mushrooms

Green Leaf Lettuce, Pomegranate, and Almond Salad

Orange Cinnamon Sweet Rolls w Orange Butter

Pineapple Tangerine Batido

Cafe De Olla

Christmas Present: A Very Special Yuletide Dinner

Mussels w Tarragon Celery Vinaigrette

Crown Roast of Pork with Onion and Bread-Crumb Stuffing

Cranberry Horseradish Sauce

Potato and Lardon Casserole 

Frenched Green Beans

Hazelnut Paris-Brest

Poached Oranges w Candied Zest and Ginger

All Aglow:  Relaxed Holiday Buffet

Crisp Pickled Vegetables

Smoked-Trout Spread

Pasta and Chicken Gratin

Bitter Green Salad w Roasted Pears

Broccolini with Lemon Oil

Chock-Full Blondie Squares

Eggnog Ice Cream

The Recipe Compendium: Appetizers/Dips and Spreads

Asparagus Cigars

Chicken and Cilantro Bits

Orange Soy Baby Back Ribs

Tuna and Caper Brandade Crostini

Crostini

Stuffed Eggs w Goat Cheese and Dill

Cheddar Red Pepper, and Horseradish Spread

Ham and Cheese Spread

Lebneh w Sesame and Herbs

The Recipe Compendium: First Courses

Grilled Zucchini and Tomatoes w Feta Sauce

Beer-Battered Asparagus

Avocado Mousse w Papaya Tomato Relish

White Fish Terrine w Salmon Roe and Dill

Steamed Clams w Bacon, Tomato, and Spinach

Grilled Eggplant Sticks w Tomato and Feta

The Recipe Compendium: Breads

Oatmeal Wheat Bread

Oatmeal Scones

Cheddar Dill Biscuits

Cinnamon Sugar Biscuits

Linzer Muffins

Bacon Corn Muffins

The Recipe Compendium: Soups

Chilled Carrot Honey Soup

Peach and Tomato Gazpacho

Barley Soup w Duck Confit and Root Vegetables

Cream of Barley Soup w Dill

Cauliflower Soup w Almonds

Tawianese Beef Noodle Soup

Asian Dumpling Soup

Herbed Bean and Pasta Soup

Lemony Lentil Soup w Cilantro

Cheddar Beer Soup

Curried Pumpkin Soup

The Recipe Compendium: Fish and Shellfish

Flounder w Champagne Grapes

Flounder in Jalapeño Cream

Fish w Curried Cucumber Tomato Water and Tomato Herb Salad

Catfish Spicy Tomato Sauce

Peanut-Crusted Trout w Pineapple Cilantro Relish

Fish Tacos

Broiled Salmon w Citrus Yogurt Sauce

Salmon w Endive, Dill, and Cream

Broiled Mackerel w Ginger and Garlic

Mahimahi w Brown Sugar Soy Glaze

Mussels Lager

Mussels w Tomato Broth

Tomato Sauce

Sea Scallops w Mushrooms and Sherry

Green Curry Shrimp w Noodles

Shrimp and Tasso Gumbo

Shrimp Curry

Shrimp and Avocado in Tamarind Sauce

The Recipe Compendium: Meats

Broiled Steak w Horseradish Cream

Filets Mignons w Orange Fennel Crust

Sunday Rib Roast

Boeuf À La Mode

Rib-Eye Steak w Warm Tomato Corn Salad

Beef Pinwheels w Arugula Salad

Skirt Steak w Red-Wine Sauce

Stout-Braised Short Ribs

Meatloaf

Chipotle Burgers

Grilled Jerk Pork w Curried Peach Relish

BBQ Pork Tenderloin

Orange-Soy Braised Pork Ribs

Pork Chops w Mustard Sauce

Vietnamese Caramelized Grilled Pork

Stir-Fried Pork and Napa Cabbage

Italian Sausage w Red Grapes

Grilled Italian Sausage w Warm Pepper and Onion Salad

Potato-and-Chorizo-Stuffed Ancho Chiles

Rosemary Lamb Chops w Swiss Chard and Balsamic Syrup

Turkish-Style Lamb Burgers w Walnut Sauce

Lamb and Polenta “Lasagne”

The Recipe Compendium: Poultry

Pan-Seared Chicken w Tarragon Butter Sauce

Roast Chicken Dinner

Roast Chicken and Asparagus

Grilled Lemon Chicken

Apricot Chicken w Almonds

Sweet-and-Sour Chicken Thighs w Carrots

Chili and Honey Chicken Legs

Braised Chicken w Apples and Sage

Chicken w Chilaquiles and Salsa Verde

Duck Breasts w Sweet Cherry Sauce

The Simplest Roast Turkey

Turkey Giblet Stock

Turkey Giblet Gravy

Turkey Jambalaya

The Recipe Compendium: Breakfast, Brunch, and Sandwiches

Multigrain Toasts w Scrambled Eggs and Canadian Bacon

Zucchini, Bacon, and Gruyere Quiche

Arugula and Fontina Frittata

Poached Eggs w Tomato Cilantro Sauce

Tomato and Cheddar Soufflés

Belgian Buttermilk Waffles w Glazed Bananas

Griddle Cakes w Marmalade and Clotted Cream

Browned Onion Kugels

Spiced Beef and Onion Pitas w Parsley Sauce

Grilled Cheddar and Bacon Sandwiches w Mango Chutney

Roast Beef and Watercress Wraps w Anchovy Rosemary Mayonnaise

Grilled Monterey Jack and Corn Quesadillas

Pasta and Grains

Pasta Shells w Summer Vegetable Sauce

Linguine w White Clam Sauce

Cavatappi w Butternut Squash

Red Wine Spaghetti w Broccoli

Whole Wheat Spaghetti w Broccoli, Chickpeas, and Garlic

Couscous w Spiced Zucchini

Penne Rigate w Mixed Greens and Pine Nuts

Macarornes Con Crema Y Queso

Acini Di Pepe w Spinach and Feta

Tagliatelle w Chestnuts, Pancetta, and Sage

Savory Farro Tart

Butternut Squash Polenta

Cumin Herb Rice Pilaf

Cinnamon-Spiced Rice

Bulgar, Apricot, and Pine Nut Dressing

Polenta and Sausage Stuffing

Louisiana Shrimp Rice Dressing

Vegetables

Asparagus w Olive and Orange Butter

Kale w Garlic and Bacon

Green Beans w Lemon and Pine Nuts

Brussels Sprouts w Chestnuts

Southwestern Succotash

Roasted Corn w Chipotle Mayonnaise

Scallion Cornmeal Fritters

Wilted Cabbage w Mustard and Horseradish

Peas w Bacon and Dill

Curried Okra w Chickpeas and Tomatoes

Roasted Potato Wedges w Rosemary Butter

Bubble and Squeak

Fried Potatoes w Oregano and Parmesan

Balsamic Roasted Potato Wedges

Potato and Blue Cheese Gratin

Swiss Chard w Raisins and Pine Nuts

Roasted Sweet Potatoes w Lime Syrup and Chives

Sweet-Potato Purée w Smoked Paprika

Tomato Bread Pudding

Butternut Squash w Shallots and Sage

Salads

Melon, Zucchini, and Chicken Salad

Salmon Platter w Caper Dressing

Curried Egg Salad

Spinach Salad

Fennel and Endive Salad w Orange Vinaigrette

Casear Salad

Escarole and Edamame Salad

Parsley and Cabbage Salad

Roasted Potato and Okra Salad

Cherry Tomato and Lemon Salad

Lentil Salad w Tomato and Dill

Vietnamese Rice Noodle Salad

Barley and Corn Salad w Basil, Chive Dressing

Quinoa and Bulgar Salad w Feta

Sauces and Condiments

Asian Dipping Sauce

Spicy Hazelnut Sauce

Cranberry Quince Sauce

Onion Gravy

Beurre Blanc

Thyme Garlic Butter

Green Olive and Pimiento Relish

Concord Grape Jam

Pickled Onions

Pickled Peaches

Desserts

Chocolate Yogurt Cake

Blueberry Pudding Cake

Cardamom Apple Almond Cake

Cranberry Walnut Upside-Down Cake

Chocolate Espresso Spelt Cake

Pumpkin Spice Bundt Cake w Buttermilk Icing

Mini Black and White Cookies

Fig Swirls

Coconut Macaroons

Granola Chocolate Chip Cookies

Peanut Tuiles

Crunchy Pecan Cookies

Cranberry Oat Bars

Sweet-Potato Pie w Gingersnap Pecan Crust

Kiwi Tart

Banofeee Pie

Brandied Peach Parfaits

Banana Ice Cream Sandwiches

Cantaloupe Granita

Avocado Gelato

Rhubarb Sorbet w Vanilla Rhubarb Compote

Amaretti-Stuffed Peaches

Berry Toast Cups

Broiled Plums w Mango Sorbet

Apricot Pandowdy

Lemon Gelatin w Raspberries

Sticky Toffee Pudding

Black Rice Pudding

Orange Coeurs À La Creme w Strawberry Raspberry Sauce

[biglisbonnews]

A Sweet Spin on Lunar New Year Treats THIS ARTICLE IS ADAPTED FROM THE JANUARY 28, 2023, EDITION OF GASTRO OBSCURA’S FAVORITE THINGS NEWSLETTER. YOU CAN SIGN UP HERE. Since 1924, customers have faithfully lined up at Eastern Bakery, the oldest continually operating bakery in San Francisco’s Chinatown. “A lot of people come over and tell me, ‘Thank God that you’re still around after 99 years!’” says owner Orlando Kuan. Eggy custard tarts, glazed pineapple buns, and sweet sesame balls line the cases here. Many of the recipes are closely guarded secrets, which have remained virtually unchanged for the better part of a century.“The sesame ball is something [bakers] have been making for 2,500 years—how are you going to change that?” Kuan says. “We just use the highest quality ingredients and do our best to make them right.”Many of the mom-and-pop bakeries in Chinatowns across the United States have their roots in baking styles popular in Hong Kong and Taiwan. Jewel-like mooncakes, beloved in mainland China since the Tang dynasty, sit alongside flaky egg tarts, which originally made their way to Singapore, Hong Kong, and Macau via Portuguese merchants. Then there’s the airy chiffon cakes, an American invention from 1927 that’s since gained a firm foothold in Asia. “The older, immigrant generation bakers tend to stick to what they know and they are good at that,” says Heather Wong, the founder of Flouring LA in Los Angeles’s Chinatown. “You can rely on these bakeries to provide cakes that taste exactly like the ones you remember from 30 years ago.” As much as Wong loves the confections found in traditional Chinatown bakeries, she and other young Asian-American bakers are also putting their own spins on traditional sweets. For Lunar New Year 2023, she’s preparing a whole assortment of sweets, including cake bars filled with either crunchy black sesame butter or sweetened adzuki beans. Growing up, she remembers adults insisting on very light, not-so-sweet desserts. “We want to please the elders, but also we grew up in America,” Wong says. “We've grown up on Twinkies and doughnuts and things that are much sweeter and more substantial.” Her desserts draw on her experience in French and American patisserie, as well as the flavors from her childhood. “It’s a natural evolution of Asian desserts.”For Emmeline Zhao, managing partner at Silver Apricot, a contemporary Chinese-American restaurant in New York, traditional Chinese sweets served as a jumping-off point. “A lot of Chinese pastries and cookies are specifically designed to be consumed with tea, so they don’t necessarily stand alone,” Zhao says. “What we really wanted to do was to take that element of American cookie craveability and combine it with the inspiration of Chinese sweets you’d have for New Year.”For Lunar New Year, the restaurant is offering cookie tins filled with a mix of sweet and savory nibbles like scallion pinwheels and Pu’erh tea shortbreads. Lacy, crisp doilies are Zhao’s riff on hup toh soh, the crumbly walnut cookies. Meanwhile, black sesame palmiers are a nod to tāngyuán, glutinous rice balls stuffed with black sesame paste swimming in a light syrup.“Black sesame tāngyuán is so symbolic of Chinese or Lunar New Year, we wanted a representation of that in the cookie box,” Zhao says. “We felt like a flaky, sweet palmier was a perfect vehicle for that.”Aside from the fact that they’re delicious, tāngyuán are a popular snack for the Lunar New Year because their name sounds like “reunion.” “The Lunar New Year is, over the course of roughly two weeks, the largest migration of people in the entire world,” Zhao says. “That's because the Lunar New Year is about unity. It's about the coming together of friends and family.” Eddie Zheng, who co-owns The Little One, a dessert shop in Manhattan’s Chinatown with his wife Olivia Leung, has particularly strong memories of Lunar New Year. In between passing out red envelopes and watching the lion dances, much of his family celebrations revolved around meals. “Lunar New Year celebrations and traditions mean a lot to the both of us,” Zheng says. “That's because that was usually the only time our hard-working parents would take a day off, relax, and enjoy each other's company with an abundance of food. For us, the eating begins the night before Lunar New Year, when multiple generations of family get together.” For the Year of the Rabbit, Leung and Zheng are baking pineapple pinwheel cookies inspired by Taiwanese pineapple cake, as well as peanut butter-strawberry spritzes that nod to Chinese peanut candies. Yuzu linzer cookies are their inclusion of citrus, which is a traditional symbol of good fortune.“We look to offer what we liked to eat during our childhood and bring that little bit of nostalgia as well as showcasing Chinese culture,” Zheng says. The couple also teamed up with Kopitiam, a Malaysian restaurant in Chinatown, to collaborate on a very special cake. “Kyo [owner of Kopitiam] and us were just hanging out talking about the upcoming Lunar New Year festivities and she became homesick,” Zheng says. “We remembered her telling us that she would eat these pandan chiffon cakes back in Penang and we wanted to surprise her by making her some.” The result was an incredibly light, golden confection with faintest pale green tinge and a hauntingly sweet aroma. “For us, we were excited to work with pandan as it is very underrepresented,” Zheng says, describing it as “fragrant with this sweet grassy aroma.” For Daniel Corpuz, founder of his eponymous shop Daniel Corpuz Chocolatier in Canal Street Market, sleek bonbons in the shape of miniature rabbits are on display for the Lunar New Year. As a Filipino-American, Lunar New Year celebrations were not part of his family traditions, but Chinatown has always represented an important community space for him. Whether traditional or remixed, sweets for the Lunar New Year are ultimately meant to be shared across the generations. Both traditional sesame balls and black sesame palmiers would feel right at home passed around a communal table. “In Chinese culture, the coming together of friends and family is also centered around having meals together and making meals together,” Zhao says. “Food is always at the center. Food, in our culture, is love.” https://www.atlasobscura.com/articles/lunar-new-year-chinese-bakeries

[dairyprodupper]

Dairy Free Christmas Desserts

Christmas is a time for indulging, so why should those with dietary restrictions miss out? Dairy-free desserts can be just as delicious as traditional Christmas desserts and are often much easier to make. From vegan mince pies to coconut ice cream cake, there is something for everyone on the dairy-free dessert menu.

Even if you’re not dairy free, these inventive and flavorful recipes will give your holiday feast a unique twist! Plus, many of these recipes are also gluten-free and refined sugar-free, making them even more accommodating and healthy options for guests with food allergies or sensitivities. So enjoy this festive season without sacrificing taste or nutrition when you try one of these amazing dairy free Christmas desserts!

Dairy free desserts at Christmas can be just as exciting and delicious as dairy-filled ones. Whether your vegan, lactose intolerant, or simply looking for some new recipes to try out this season, these dairy free desserts are sure to tantalize your taste buds.

From creamy no-bake cheesecakes to fruity crumbles and tarts, there's something here for everyone. The best part? Many of these recipes require minimal effort! A few simple ingredients and a few minutes of your time is all that stands between you and a delicious dessert. Not sure where to start? Here are some creative ideas that will make even the pickiest of eaters happy:

1. Apple Crisp: Sweet, tart apples are coated in a crunchy oat topping for an easy-to-make dessert that can be prepared quickly. All you need is some apples, oats, coconut oil and brown sugar to get started.

2. Chocolate Fondue: Delicious dairy free chocolate fondue can be made with just three ingredients - dark chocolate chips, almond milk, and agave nectar! Serve with fresh fruit or pretzels for a festive treat.

3. Coconut Cream Pie: This Heavenly vegan coconut cream pie has all the flavors of traditional custard-filled pies without any animal products whatsoever. It's also gluten free and easy to make at home!

4. Fruit Crumble: Dried fruits such as cranberries, apricots and dates are combined with a crunchy oat topping for an easy-to-make dessert that requires minimal effort. Top with ice cream or coconut cream for a truly decadent treat.

5. Peach Cobbler: A classic Southern favorite made without dairy! This cobbler is bursting with juicy peaches and topped with a golden brown biscuit topping. Serve warm with vegan ice cream for the perfect finish to your meal.

6. Coconut Custard – this rich and creamy dessert is sure to be a hit with its subtle hints of coconut flavour. Simply whisk together almond milk, arrowroot powder, coconut cream and honey in a saucepan until smooth and thickened before topping with your favourite nuts or fruits.

7. Coconut Rice Pudding – this classic dessert is given a dairy free twist with creamy coconut milk and sweetened with agave nectar. Blend cooked rice, full-fat coconut milk, agave and a pinch of salt in a blender until smooth before transferring to an oven safe dish and baking for 30 minutes.

8. Raw Chocolate Fudge – melt together dark chocolate chips, almond butter, maple syrup and sea salt in the microwave before stirring in some crushed hazelnuts. Pour it into a greased tin then freeze until set before cutting into squares for serving.

9. Vegan Cheesecake – no Christmas would be complete without cheesecake! Make your own using soaked cashews, coconut cream, lemon juice and agave nectar. Simply blend all the ingredients together in a food processor before pouring into a greased tin and refrigerating until firm.

These delicious dairy free desserts will make this season even more festive and special. Whether you're looking for something light and fruity or rich and chocolaty, these recipes have got you covered! Enjoy!

[alsjeblieft-zeg]

015 of 2023

Your protein: pork steak lamb chops hamburgers vegan burgers chicken nuggets chicken fingers tuna shrimp salmon oyster crab lasagne ravioli chicken soup

beef jerky slim jims bacon spam buffalo wings sausage ham turkey meat balls

Your dairy: milk soy milk skim milk raw egg boiled egg sunny-side eggs scrambled eggs cottage cheese cheddar cheese mozzarella cheese swiss cheese blue cheese cream cheese plain yogurt

Your vegetables and fruits: mushrooms tomatoes pickles olives carrots raw onion broccoli cauliflower green beans string beans peas black beans celery leek artichoke lima beans bell pepper asparagus spinach seaweed avocado eggplant zucchini corn cucumber squash/pumpkin/yam garlic ginger peanuts almonds sunflower seeds raisins bananas apples pears grapes oranges tangerines peach blueberries raspberries blackberries strawberries lemons pineapples coconuts apricot cherries plums cranberry kiwi watermelon melon pomegranate grapefruit lime guava mango papaya

Your starch: French fries baked potato scalop potato mashed potato fried rice white rice bagel white bread whole grain bread French bread corn bread sourdough pancakes spaghetti macaroni & cheese oatmeal

Condiments: wasabi soy sauce cranberry sauce marmalade grape jam strawberry jam ketchup mustard relish mayonnaise whipped cream honey mustard sauce Tabasco salt ranch gravy caramel peanut butter salsa pepper honey maple syrup hummus butterscotch marshmallows icing

Junk food: cheetos sour cream and onion chips barbeque chips vinegar chips wheat thins graham crackers saltine crackers cheez-its ritz tortilla chips Lunchables Milano cookies Twinkies popcorn fruit roll ups donuts ice cream sandwiches Poptarts pretzels Girl Scout cookies Oreos Nutter Butter Fig Newtons Jell-O rice crispy treats

Cereals: Cocoa Puffs Cocoa Pebbles Fruit Loops Cinnamon Toast Crunch Frosted Flakes Raisin Bran Apple Jacks Corn Flakes Cookie Crisp Cap’n Crunch Lucky Charms Cheerios

Dessert: brownies muffins cinnamon rolls cheesecake donuts chocolate fondue pudding apple pie pumpkin bread pumpkin pie chocolate chip cookies sugar cookies gingerbread cookies biscotti fortune cookies shortbread cookies oatmeal cookies Angel food cake carrot cake cupcakes fruit cake cream puffs flan custard Meringue sorbet s’mores

Asian: ramen cup noodle sushi miso soup kimchi teriyaki eggrolls orange chicken

Fast food and restaurants: McDonald’s Carl’s Jr Taco Bell Panda Express Jack-in-the-box In-n-out Chick-Fil-A La Salsa Dairy Queen Baskin Robbin’s Pizza Hut Papa John’s Roundtable Domino’s Johnny Rocket’s Cho-cho San’s Hot Dog On A Stick Coldstone California Pizza Kitchen Red Robin Ruby Tuesdays Chili’s Wendy’s Burger King Kentucky Fried Chicken Subway Tommy’s The Cheesecake Factory Arby’s Quiznos El Pollo Loco TGIF Applebee’s Wienerschnitzel IHOP Islands White Castle Togo’s Sonic Popeyes Orange Julius Jamba Juice Coffee Bean Starbucks Del Taco Chuck E. Cheese Baja Fresh Macaroni Grill

Candy: Red Vines M&M’s Snickers Hershey’s kisses Kissables Kit-Kat Nerds Junior Mints Twizzlers Tootsie Rolls Jelly beans Swedish Fish Skittles Starburst 100 grand 3 Musketeers Airheads Almond Joy Baby Bottle Pops Baby Ruth bottle caps Butterfinger Reese’s Cup Fast Break Twix cotton candy chocolate coins Dots Hot Tamales jaw breakers Jolly Ranchers Laffy Taffy Lemonheads lifesavers Mike & Ike Milkduds Milky way Mr. Goodbar Nestle’s crunch Payday pixie sticks pop rocks Push Up pops Runts Smarties Snow Caps Sugardaddy Sweet Tarts Tic-Tacs York Peppermint Patties Warheads

Non-alcoholic drinks: Rootbeer Lemonade Orange juice Grape juice Capri Sun Coke Diet Coke Diet Pepsi Pepsi 7up Sprite Mountain Dew Hawaiian Punch Dr. Pepper Apple juice hot cocoa Kool-Aid cappuccinos frappuccinos lattes espresso energy drinks Vanilla Coke Cherry Coke Fanta Arizona Green Tea Squirt Gatorade Iced tea Green tea Chamomile tea White tea Oolong tea Jasmine tea Chai tea Snapple apple cider

Alcoholic drinks: Wine Sake Shochu Vodka Bourbon whisky Irish whisky Canadian whisky Bloody Mary Rum Absolut Brandy Scotch Cognac Tequila Gin Wine cooler Smirnoff Marc Sidecar Tonic Pina Colada Martini Alabama Slammer Daiquiri Margarita Cape Cod Flying Horse Kamikaze Screwdriver Rusty Nail Cajun Strawberry Soda Mimosa Champagne Cascade Fosters Sam Adams Budweiser Coors Harpoon Milwaukee’s Bes

[dritataylor]

Giada chessy corn fritters

Giada chessy corn fritters series#

Sunny Anderson - Host of Cooking For Real co-host of The Kitchen.Ted Allen - Food and wine connoisseur host of Chopped.8 Switch to The Cooking Channel and Season 7.It consists of chefs picking out favorite dishes they've eaten in places throughout the United States, in specific categories. After being cancelled by The Food Network, it was brought back on the Cooking Channel in 2018. The program originally aired as a one-time special in late 2008.

Giada chessy corn fritters series#

The Best Thing I Ever Ate is a television series that originally aired on Food Network, debuting on J(after a preview on June 20). ( Learn how and when to remove this template message) ( July 2018) ( Learn how and when to remove this template message) Please help by editing the article to make improvements to the overall structure. Visit her at Related Posts: Cook to Thrive by Natalie Coughlin Dinner For Everyone by Mark Bittman Lucky in Love by Eleni N.This article may be in need of reorganization to comply with Wikipedia's layout guidelines. Born in Rome, Giada grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck’s Spago restaurant in Los Angeles before starting her own catering company, GDL Foods. GIADA DE LAURENTIIS is the star of Food Network’s Everyday Italian and Giada at Home, a judge on Food Network Star, a contributing correspondent for NBC’s Today show, and the author of five New York Times bestselling cookbooks. Providing an intimate sneak peek into Giada’s day-to-day family life with Todd and Jade, and chock-full of gorgeous color photographs, WEEKNIGHTS WITH GIADA will be a new favorite for longtime fans-and a new kind of handbook for home cooks everywhere. –DESSERTS: Oatmeal, Cranberry, and Chocolate Chunk Cookies Mini Pumpkin Cupcakes with Chocolate Frosting Chocolate Mascarpone Pound Cake Apricot Oat Bars Gingerbread Affogato –BREAKFAST FOR DINNER: Breakfast Tart with Pancetta and Green Onions Almond Pancakes Peach and Cherry Frittata Fig and Brie Panini Crepes with Peanut Butter and Jam Crispy Breakfast Pita Savory Polenta with Sausage and Dried Cranberries Smoked Salmon Crostata –CHANGE OF PACE: Sweet and Spicy Greek Meatballs Thai Turkey Lettuce Wraps Asian Quinoa with Salmon Black Forbidden Rice with Shrimp, Peaches, and Snap Peas Chicken with Peruvian Chile Sauce Tofu with Miso Vinaigrette, Mushrooms, and Edamame Tilapia Fish Tacos with Arugula –MEAT, POULTRY & FISH: Grilled Sirloin Steaks with Pepper and Caper Salsa Herbed Lamb Chops with Homemade BBQ Sauce Crispy Chicken with Rosemary-Lemon Salt Turkey and Pancetta Pot Pies Salmon Cakes with Lemon-Caper Yogurt Sauce Broiled Tilapia with Mustard-Chive Sauce –PASTA & GRAINS: Farfalle Pasta Salad with Broccoli and Pearl Onions Whole Wheat Linguine with Basil, Bacon, and Shrimp Risotto with Currants, Pine Nuts, and Feta Cheese Sweet Corn and Basil Lasagna Wagon Wheel Pasta with Pancetta and Peas Orzo with Smoky Tomato Vinaigrette –BRUSCHETTAS, SANDWICHES & PIZZAS: Bruschetta with Lamb, Fontina, and Greens Mini Meatball Sandwiches Ham, Gruyère, and Apple Panini Mediterranean Halibut Sandwiches Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza Antipasto Calzone Burgers à la Pizzaiola –SOUPS & SALADS: Creamy Sweet Potato and Rosemary Soup Shrimp and Sausage Cioppino Jalapeño and Cherry Tomato Gazpacho Couscous with Watermelon, Watercress, and Feta Cheese Lemony White Bean, Tuna, and Arugula Salad Roasted Salmon, Snap Pea, and Cucumber Salad Some featured recipes in WEEKNIGHTS WITH GIADA include: All of the soups, sandwiches, pizzas, pastas, and meat and fish dishes come together quickly, most in half an hour or less. As she says in the dedication, WEEKNIGHTS WITH GIADA is “for everyone who comes home after a long day and wonders what to cook for dinner.” Flavor, freshness, and fun take center stage while cooking times, pots dirtied, and stress are kept to a minimum. Here is Giada at her most inventive-and at her most laid-back. Now, for the first time, in WEEKNIGHTS WITH GIADA: Quick and Simple Recipes to Revamp Dinner (Clarkson Potter on sale March 27, 2012), Giada tackles weeknight cooking in her vibrant signature style.Īs Jade grows up and schedules get busier, Giada has developed fantastic go-to recipes to get a delicious meal on the table in a flash. Giada De Laurentiis is one of America’s most-loved culinary stars, adored for her Food Network hit shows and her New York Times bestselling cookbooks alike. I hope these recipes inspire you and your family to gather around the table (or picnic blanket!) for some fantastic dinners-and, most important, a whole lot of fun. Weeknights with Giada Giada De LaurentiisĢ1 is what weeknights look like in my house.

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Brassadèla

Veronese ring-shaped cake made with milk, butter, sugar and grappa (Italian pomace brandy).

Torta di Ortigara

Cake from the city of Asiago made with almonds, lemon zest, eggs, butter and sugar.

Bussolà vicentino

Ring-shaped Christmas cake from the city of Vicenza made with grappa, eggs, butter and sugar.

Polenta e osei

Sponge cake from the city of Bergamo made with almond paste, marzipan, white chocolate, hazelnut paste, rhum, buttercream, apricot jam, eggs, honey, butter and sugar.

Cassata sulmonese

Sponge cake from the city of Sulmona made with torrone (Italian nougat), croccante (Italian brittle), milk chocolate, vanilla, powdered cocoa, candied cherries, butter, sugar, eggs and Centerba (Abruzzese herbal liqueur).

Crostata alla crema di limone

Calabrian tart made with lemon custard, eggs, butter and sugar.

Budino di ricotta alla romana

Roman cake made with ricotta, Sambuca (Italian anise-flavoured liqueur), lemon zest, cinnamon, eggs and sugar.

Spongata di Natale

Emilian Christmas tart made with white wine, vanilla, almonds, walnuts, pine nuts, hazelnuts, raisins, candied orange, candied citron, bread crumbs, honey, cloves, cinnamon, nutmeg, coriander, rhum, butter and sugar.

Torta di mele ferrarese

Ferrarese cake made with apples, cinnamon, lemon zest, milk, butter, eggs and sugar.

Bostrengo

Romagnol cake made with brown rice, barley, emmer, yellow flour, white flour, chestnut flour, dried figs, raisins, pears, apples, pine nuts, walnuts, hazelnuts, almonds, sweet liqueur, white wine, honey, extra-virgin olive oil, Parmigiano Reggiano, coffee, powdered cocoa, eggs, milk, bread crumbs, lemon zest and orange zest.