Despite my constant whining about winter, I fully recognize that the season Below Zero does have at least a few minor benefits... when the season finally begins to wane, you have the opportunity to eat fresh maple syrup.
This recipe comes from Ricki of Diet, Dessert and Dogs and was the winner of Root Source Challenge: Maple Syrup.
These meringues are wonderfully light, as meringues should be. Turning the oven off and letting them dry out gradually keeps the centers slightly moist. A 1/4 cup of chocolate chips or nuts folded into the meringue at the end can also be a nice touch.
The crystallized ginger adds bite and texture to these sweet, chewy wafers, which already have a delicate base note from the ground spice and touch of grated fresh ginger.
This recipe is part of the Barbara Kafka Dessert Anthology.
Although this easy cake will keep on the counter, covered with plastic wrap, for a few days, I think the flavor of the olive oil comes through best while it’s still warm. Feel free to add additional flavorings, like a touch of almond or orange oil.
For more recipes like this visit hogwash.
Grilled Steak With Pepper And Corn Relish Over Grilled Crostini
Grilled Steak With Pepper And Corn Relish Over Grilled Crostini
It's important to finely grate the onion (with a box grater) for the marinade, so that the onion's flavor can better penetrate the meat.
Read more about this recipe at the Washington Post.
Smoky barbecued chicken makes a base for this delicious warm salad. You could also use a store-bought rotisserie chicken or, really, any leftover chicken.
This recipe is part of Andrew Schloss's Sunday Dinners.
Chicken With Sun-Dried Tomatoes And Watercress
Chicken With Sun-Dried Tomatoes And Watercress
An interesting combination of flavors infuses the chicken and builds the sauce. Use sun-dried tomatoes that are not packed in oil or liquid.
Read more about this recipe at the Washington Post.
This classic sugar cookie recipe can easily be multiplied. Enjoy these traditional Christmas cookies on their own or as an accompaniment to ice cream or fruit salad any time of the year. Add glycerin to the icing for a glossy look.
Read more about this recipe at the Washington Post.
Fabulously rich, with the contrast of the fresh ginger bite.
Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.
This is delicious sorbet can be made without an ice-cream maker (though ice-cream makers turn out perfectly fine sorbets). You'll need to leave enough time for it to freeze, so start the process well in advance.
This recipe is part of the Barbara Kafka Dessert Anthology.
How sweet you like your whipped cream is up to you – the proportions here are just a guideline. When the dessert is particularly sweet, like a rich chocolate cake, I tend to add less sugar than for a less sweet one, like a simple berry cobbler.
