I really am not ready for summer to end – but I was a little consoled with this dish, Creamy Apple & Cider Pork Chops. Ya gotta love a recipe that tastes divine, looks great and is perfect for company but quick & easy enough to pull off on any old weeknight for family dinner! And it’s even better when it’s a dinner that’s so good you’ll want to lick your plate clean!
So have you guys ever heard of German Rumtopf? This post is all about How to Make German Rumtopf. The name means Rum Pot and it’s basically a fruity alcoholic dessert made in a crock. Successive fruits are layered in with sugar and rum, starting in the spring with strawberries.
As the summer progresses and each fruit comes into season, it’s added to the pot, and the contents just get better and better. Once fall comes, and summer is over, the pot is closed up and left to mature until the Christmas season where it is traditionally first sampled for the first time in December on the first evening of Advent. We’ve been getting such good fruit this year that I don’t think there’d be an issue with starting a Rumtopf, now, even if it is a bit late in the summer.
“Life is better than death, I believe, if only because it is less boring, and because it has fresh peaches in it.” Alice Walker. I think she might very well be right, and I think this Bourbon Brown Sugar Peach Crostata will prove her so.
I’m not sure if anyone ever told me how to make St Louis Pork Steaks. When you grow up in Iowa (I know I just blew my St. Louis Pork Steak street cred – Missouri is one state south and Iowa is a huge pork producer) or the Midwest, there are certain dishes you just know how to make.
I have really fond memories of this recipe, Chicken Bordeaux from the New York Times Cookbook. At least Chicken Bordeaux was in a New York Times Cookbook in the early ’80’s. In Craig Claiborne’s day, I think. This harks back to when I was young, and if the pictures are correct, wearing a bikini!
Hi guys! Hope you all had a great St. Patrick’s day on Saturday. I wish I would have posted these Really Bailey’s Cream Cheese Brownies before, so you all could have them for the celebration. You might want to pin them or save them or just make them anyway. With or without the hooch, they’re insanely good!
So hey, here I am a Minnesota blogger and I have no Wild Rice Soup on my blog. Uff da. Well, I do have a Wild Rice and Smoked Turkey Chowder (amazingly good and healthy!) but it’s just not the same as a Classic Wild Rice Soup in the Instant Pot, now is it? (As a quick aside, I will be posting recipes that aren’t Instant Pot and aren’t soup, it’s just been a crazy Holiday week, so if you don’t have an “IP” please bear with me!)
Merry Christmas, everyone! Here it is, Christmas Eve day, and I thought I’d show you one of my favorite Christmas Eve dinners, this time done in the Instant Pot. Chili. I know, strange to some, as a Christmas Eve dinner.
If you’re looking for a showstopper of a ham recipe for a fall or winter holiday, look no further. Simple to make but absolutely stunning, The Biltmore House’s Tawny Baked Ham has it all: Great looks and great taste, even though moy pics don’t do it justice!
It seems I’ve hardly gotten past Halloween and now Thanksgiving is looming upon us! And the days go faster every year. Tell me I’m not alone in this! I did want to get a little jump, though, on a couple of recipes that are going to find a place at my table this season.
Fall comes, the leaves turn and at that first temperature drop, I seem to crave comfort food. I actually have a list. Well, not a formal one, but one in my head, and Beef & Barley Soup ranks high on that list.
Well, some of you may have noticed I’ve been a little awol over the past few weeks. After my fave octogenarians, the folks, moved into a gorgeous assisted living center, their house was settled and I came back to the Twin Cities – along with Homer & Chance, of course.
Swiss Steak with Mushroom Gravy Instant Pot. So it all started when I asked the folks what they wanted for dinner. That’s like usually like pulling teeth, but there we were in August: temperature 96 degrees. My Dad immediately said “Swiss Steak.”
I wanted to throw out this delicious quick little creamy sauce – I use this same basic recipe in all kinds of ways.
I love me some Risotto – how ’bout you? It amazes me how you can take a simple ingredient like rice, add a glug of wine & a few gratings of cheese (plus a bit of this and that) and turn it into a gourmet meal – no make that a gourmet experience – because you get to drink the rest of the wine! Plus plus!
I don’t know if I’ve mentioned Not Your Father’s Root Beer on my blog before – see my Dad and I are pretty wild about it and split one every now and then. So when Dad said he’d like a ham, I immediately (and selflessly, I might add) sacrificed a bottle. Of his, of course, lol! (Fyi: plain old root beer will work in this recipe, too.)
I kind of fell in love with the Coquito recently. Creamy, frothy, coconut deliciousness laced with Rum and touched with Cinnamon.
I had some red lentils (which are really orange, so that’s bizarre, isn’t it?) calling to me the other night. Calling at 2:00 a.m. Seriously. I was like “shut up, go to bed.” But that’s the kind of thing that happens when you look at Pinterest before falling asleep. And Red Lentil Dip with a Spanish Flair is what comes of it.
One of my summer/fall favorites is this marvelous Sour Cherry Compote. It’s a little sweet, a little tart and goes so well with so many things. I often make up a batch and can or freeze so I have it to pull out in the winter, too.
So Apple Pie Moonshine – I keep seeing photos, and I keep thinking about making it and finally, I got some Everclear. Yeah, Everclear. I try to stay away from that stuff. Something to do with a Scorpions concert at Red Rocks when I was a kid. As a matter of fact, Everclear usually doesn’t even enter my head at all. Not on my radar.
I think I’ve been in kind of a dream here at my folk’s in South Dakota. The weather’s super mild. Not even sweater weather. I could almost be in denial except there’s no denying other fall signals. Leaves, for one. Sporting events for another. And that means Beer & Cheese. And Beer Cheese?! Yes! Or “Pub Cheese” if you’re trendy.
There’s something about a simple cake that just warms the cockles of my heart. This one is very straight-forward in flavor – just cake and lovely pear. You could add a whisper of almond, if you’d like.
I love this simple recipe for Oatmeal Jam Bars – it’s a super easy recipe, a classic, really, and a great way to finish up any jam that might be lingering in the fridge. These are made from a fig compote and fig compote just seems so right for fall, but any jam will do. You can hardly go wrong.
We all have those recipes we make over and over again, right? The ones we just about crave? The ones we pull out for an occasion. Birthdays, Company? Tuesday? This Bacon, Dried Cherry & Caramelized Onion Stuffed Tenderloin is one of those. If you’re like me, you’ll just look for an excuse. And you’ll double the recipe and make two!