As I mentioned in this post the other week, one great thing about restaurant food is the diversity of flavor and technique on the plate. I'm always thrilled to get a dessert that combines tastes and textures without being too overwhelming. A simple panna cotta becomes so much more interesting when it comes with a pile of velvety macerated fruit or even just a generous pour of aged balsamic. I remember dining at Aureole way back when it was still in its original townhouse location and ordering a dessert that was a symphony of lemon—fluffy curd in a pastry shell, decadent ice cream, candied peel. This may seem like way too much work to attempt at home, but I recently managed to put together a layered dish with a few elements I had on hand to pretty great effect. The combination of a cinammon-scented roasted pear with a creamy smear of intense blue cheese, a drizzle of cider syrup and the sweet crunch of walnut brittle made a festive (and not too heavy) ending to a holiday meal. Everything was made ahead so it could be quickly plated at the last moment—a must when I'm entertaining.
Read More...

I think I told you last year that Halloween was always a rather conflicted holiday for me as a child. It was my mother's birthday, and I felt very torn between wanting to stay and celebrate with her and itching to get out there with my pillowcase to haul in as many Sugarbabies and Milky Ways as possible. As you can see from the photo above, I did not hesitate to give in to my baser desires. (It appears my old friend and I both opted for the hobo route that year. She was probably looking for any excuse to dress up like a man, and I seem to have been working out some "cigar" issues of my own.)At that time, I had no qualms about scarfing down my ill-gotten gains, and my parents, usually sticklers for good nutrition, were strangely (but luckily) not among those who sorted through their child's stash leaving behind only those stupid little boxes of raisins we all resented. But now I cringe at the thought of the veritable rivers of high-fructose corn syrup, and am sad that homemade treats are frowned upon as Halloween giveaways. (The old razor-blade in the apple, remember?) Still, I'm going to offer you some options to that ubiquitous candy jar that seems to show up around this time of year and stay more or less replenished throughout the coming few months. Treats? For sure. But a few tricks to make them just a little healthier.
Read More...

Merry Christmas! I hope you're doing whatever makes you happy today, whether on your own or en famille. I know that this is a big time of year for loneliness and heartache. There is so much pressure on us to resemble the classic picture: parents, grandparents and children all gathered together in good health with plenty of food and lots of presents. Reality is so much messier, what with divorce, Alzheimer's, diabetes and all the human foibles that stand between us and perfection. The point is to do your best and to be grateful for what you have, whatever that may be. I launched this blog a year ago with the hope that I might be able to share my passions with kindred spirits, and the time has gone by in the blink of an eye. I've explored and learned a great deal, including how wonderful it is to get support from so many friends, both old and new. Thank you from the bottom of my heart: without you, I'm nothing.
Read More...