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.
Few desserts are as simple, rich and comforting as a good pound cake. It's the perfect backdrop to fresh fruits of all kinds, or just as a slab straight out of the oven.
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.
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Crisp, tart apples have a subtle sweetness that makes them easy to fit into savory recipes. Here, diced apples are cooked with mild sausage to make the base for a hearty risotto, perfect for the cooler nights ahead.
Read more about this recipe at the Washington Post.
These cookies taste like a cup of spicy Mexican hot chocolate. You can find golden syrup in the British food section of your grocery store, or subsitute corn syrup.
Read more about this recipe at Coconut & Lime.
A twist on classic Italian saltimbocca, this recipe uses turkey tenders, the long muscles found underneath the breast meat, instead of veal. The tenders come in packages of two, and are usually enough for four servings with pasta on the side.
Pears Poached In Red Wine And Cardamom
Pears Poached In Red Wine And Cardamom
Poached pears are an elegant dessert option, and become even more beautiful when cooked with red wine and spices. Prepare ahead of time and served chilled, or serve hot on a winter evening.
This is a traditional treat for Rosh Hashanah, the Jewish New Year. But it's also a not-too-sweet treat that's good anytime. The coffee and brown sugar give it a darkness that balances the golden sweetness of the honey.
If you want to increase the lavender flavor in this recipe, let the lavender sit in the powdered sugar for a day or two before making this recipe. You can either make free-form rounds, or use springform pans to shape your shortbread.
Read more about this recipe at VeganYumYum.
The little surprise of gooey chocolate in the center make these a rich treat for any occasion. They are best served warm, maybe over a scoop of vanilla ice cream or with a tall glass of milk.
