This is wonderful accompanied by poached pears, served chilled or warm, and a dollop of whipped cream.
Read more about this recipe in Denise Landis' Dinner for Eight.
Uncle Abe's Favorite Chocolate Cake
Uncle Abe's Favorite Chocolate Cake
This was first written up for Oprah magazine. The cake was devised by the brilliant cook who worked for us, Rachel Wellman. It used to be possible to buy very good powdered chocolate—not cocoa. Today, none of the kinds I have tried are good enough which means that regular chocolate must be grated.
This recipe is part of The Barbara Kafka Dessert Anthology.
The tenderest chocolate layer of my childhood was a chiffon layer made with buttermilk. Today, buttermilk is thin and lacking in tang even when I leave it hanging around the refrigerator for a few days. To come up with an equally good—perhaps better—result I have turned to sour cream.
This recipe is part of The Barbara Kafka Dessert Anthology.
This classic mousse is a chocolate lover’s dream. It is base on a Dione Lucas recipe in her first book in America, The Cordon Bleu Cookbook.
This recipe is part of the Barbara Kafka Dessert Anthology.
Sweet Potato And Rutabaga Soup
Sweet Potato And Rutabaga Soup
If Frumpy and Unlovable had a root vegetable baby, it’d be a rutabaga. Like most winter vegetables, they store very well after harvesting.
Read more about this recipe at VeganYumYum.
Sticking with the natural sweetness of the fruit and just a bit of sugar yields a light ice cream with intense pear flavor.
Read more about this recipe at Cook & Eat.
Sauteed Cabbage With Ham, Sage And Quinoa
Sauteed Cabbage With Ham, Sage And Quinoa
Cradle a bowl of sauteed cabbage, ham, and quinoa, and take a deep breath of the meaty, nutty, satisfying aroma. Then dig in. Yum.
