There are so many recipes that we want to try. It’s hard to find the time to do them all. Maybe you’ve had the same problem? If you’ve read through a lot of our recipes, you’ll notice we love to use a lot of the same things in our recipes: citrus and fresh herbs. Either on their own or combined, the power of citrus and herb is equivalent to Superman–they work hard for the sake of all that is good. We cannot get enough! We’ve combined the two in many salads, dressings and marinades, baked and fried meats, etc., but we’ve rarely done so for baked goods. We wanted to mix the subtle, aromatic flavor of thyme with the brightness of lemon for this trial. That coupling is nothing new, as it’s been used with roast chicken and potatoes, sorbet, grilled fish, pork belly, crème brulée and even vodka cocktails. We decided on the simple route though. A cookie.
We’ve never had dog food, although apparently it won’t kill you to taste it. There’s this certain kind of dog food that combines lamb and sweet potatoes, and we know a certain dog who eats it. She seems to enjoy it. Although what plops out of the can does not look appetizing, the combination of tender lamb and sweet potatoes remains an intriguing one. We took to the ‘net to see how others have combined them before, and there appear to be many shepherd’s pies, stews and even curries. We wanted a pie for sure, but we wanted one with a flakey crust. One good enough for man and man’s best friend. And, well, that was that!
You may have already guessed that we love ourselves a dinner party. Love it! From planning the menu, shopping for the groceries and assembling all the goodies in the kitchen to passing out the plates, laughing with friends, and of course sipping on some wine. Our parties usually involve lots of wine–that’s just how we do. Then there’s the dancing around the kitchen when the food tastes just right. Our parties always involve lots of dancing…tasting and dancing. It all brings us complete joy. The best part of the whole thing is sitting down after all the hard work and taking that first bite. What’s better? We just don’t know!
These dinner gatherings usually involve us hosting and cooking everything, but it wasn’t too long ago we were on the East coast and invited to a dinner party where the whole meal was prepared by someone else–a lovely couple by the names of Brooke and Ben. We love these parties just as much–the ones where we arrive and just eat. It really was wonderful handing over the apron and being the guest for a change. The food looked absolutely beautiful and tasted so delectable that we had no choice but to recreate a similar feast for our friends a couple of weeks ago. We observed all of the food prep during the first party and took notes of the hosts’ cooking prowess. This post captures our version of that special meal Brooke and Ben created. We did our own little spin to each dish of course, but the essence of the original feast was there, even their idea of cooking most of the meal “en papillote”. So fancy.
When the call went out to Foodbuzzers that it was time for the February 24, 24, 24 event, the idea for our proposal came to mind immediately. Just by looking at the picture above, maybe you can guess what it was. Now don’t get scared. We did more than just whip up drink concoctions by the gallon. No, we did much more. There are great applications for spirits, but of course the ones we are most interested in are cooking and baking. Hence, “A Tipsy Dinner Party” was born.
The world of spirits–liquor, not ghostly apparitions–spans from dark to clear, bitter to sweet, full bodied to light. They are excellent additions to a number of meals. No need to worry about truly being tipsy after a meal peppered with alcohol. Good for us, most if not all the actual alcohol burns off during the cooking process, leaving nothing but flavor. Continue reading “Foodbuzz 24, 24, 24: A Tipsy Dinner Party”→
Tree trimming, egg nog drinking, cookie baking and hors d’oeuvres prepping galore! It’s a time where you may be hosting your own fête or trudging to a friend’s for their festivities. Either way, you most likely have to whip up a ‘lil platter to bring. Or at least we think you should. Your friends and family will probably like you even more. Or at least we think they should. Of course holiday soirées will be in full effect between now and New Year’s, so if you’re in charge of something other than bringing the wine, we suggest you give one of these a try. They were a hit with our folks!