Cari

It’s even developed a bit of a seasonal business boom with several people selling their homemade versions during the holidays. Once you’ve added everything and whisked well, strain the liquid using a mesh strainer to get out any clumps of cinnamon or nutmeg that didn’t break down. I like to pour this into bottles and give to friends as a fun Christmas present, when I do that I’ll add one cinnamon stick to the bottle. For my vegan friends, feel free to use coconut evaporated milk and coconut sweetened condense milk instead of the dairy based stuff.

I’ve teamed up with the amazing folks over at to create a recipe featuring their amazing new cheese stuffed soft pretzel bites. For this recipe, I decided to use one package of mozzarella  stuffed pretzel bites and one package of pepper jack. While the pretzel bites are baking, place the diced tomatoes, garlic powder, olive oil, oregano, pepper, salt, and basil leaves in a saucepan over medium heat. Once you’ve arranged the pretzel bites, pour the homemade marinara sauce over the pretzel bites.

slices bacon, cut into lardons3 ½ tablespoons extra-virgin olive oil3 pounds stewing beef, cut into 2-inch chunks2 large carrots, sliced1 large white onion, sliced½ cup of fresh white mushrooms, chopped2 cloves smashed garlic4 Idaho potatoes cut into 1-2 inch squares1 teaspoon salt and freshly ground pepper3 tablespoons all-purpose flour, seperated3 cups red wine, like a chianti2 ½ to 3 ½ cups beef stock1 tablespoon tomato paste1 teaspoon of cumin1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)Chopped Parsley for garnishPreheat oven to 450°F. Add the olive oil to the rendered bacon fat and in batches, sear the beef on all sides in the Dutch oven at medium high heat. Add onions, carrots, garlic and mushrooms to the same dutch oven you just cooked your meat and bacon in and saute until tender for about 3 minutes. Remove the pot from the oven and using a slotted spoon, remove the meat and vegetables from the dutch oven and place into a casserole dish and allow the meat to rest.

I started tinkering around with a recipe and switched out the coffee used in the recipe for sweetened cuban espresso. 1 cup of sweetened cuban espresso (2 tsp of sugar per 1 cup of cuban coffee) at room temperature- 1/2 cup coffee flavored liqueur- 1 ounce unsweetened cocoa for dustingStart by lining a 9x5 loaf pan with ceram wrap. Arrange the ladyfingers in the bottom of the cream wrap covered loaf pan and then spoon the mascarpone cream filling over the ladyfingers.