For as long as I can remember, around this time of the year; my mom would pull out the kitchenaid mixer as a constant staple to her counter top. You see, once it was cool enough outdoors it was time to start whipping up the batches of pumpkin & chocolate chip cookies at my families house.
These pillows of pumpkin perfection dotted with choco chips are a HUGE crowd pleaser. From the office Halloween luncheon to your late night bon fire, these will NOT disappoint, promise. Try them, you’ll thank me.
“i heart pumpkin cookies recipe”
So, If you remember back in January I set some goals or pseudo resolutions for myself as a resident of Northeast Ohio. I planned to see the Symphony, take a tour of the Mansfield State Penitentiary and taste test every flavor of Ohio City Pasta known to man. I’m making baby steps and checking things off my list…
The other evening I made the best dinner, Pumpkin Ravioli courtesy of Ohio City Pasta. I browned some butter (I didn’t say it was low fat.) tossed in some walnuts added the boiled Pumpkin Ravioli and topped the dish off with chopped granny smith apples and a shaving of Parmesan cheese. The dish was decadent and perfect for a chilly winter evening.
Hmmm…wonder what flavor will be next? I’m thinking the goat cheese, but with the onset of spring perhaps an asparagus, lobster or crab might sway my decision.
(I never posted about it officially but in February I whipped up the ratatouille raviolis with a red sauce and grilled chicken, Cest Manifique!)
It’s that time again this year..Fresh Fig time! Perfect alone of sliced with fresh goat cheese…yumm…
I went to the Westside Market the other day and bought the most delicate green figs. I swear them must have JUST been handpicked. $1 each was well worth the sweet flavor and one-of-a-kind mouthwatering texture that came packed into the little fruity goodness. They also have fresh figs at Heinen’s, the bulbous deep purple ones, perfect for a holiday dish.
This weekend I would like to try this Ginger Fig Tartlet recipe to bring to a Labor Day picnic, looks divine. Fresh figs don’t stay around long, so go get yours today!
It’s fall. The air is chilled, the ground echos with the sound of crunchy leaves and the mixed drink menus have been tweaked from tastes of summer mango mojitos to fall ciders and pumpkin brews.
As much as I adore the “Dark & Stormy” from Luxe (www.luxecleveland.com), a mixture of ginger beer, rum and lime…over the weekend I was flipping through the pages of foodie magazines and discovered what could be my favorite fall concoction; shaken not stirred called “a perfect storm.”
Hope you enjoy!
1 vanilla bean
1/2 cup super fine sugar
1 ounce ginger beer (Reeds is the best!)
1 1/2 ounces apple cider
2 ounces dark rum
Split a vanilla bean lengthwise, scrape out the inside and add it to the sugar, stir until the sugar is speckled with bits of vanilla. Dip the rim of the glass in water, then in the vanilla sugar to coat. Mix the ginger beer, cider, & rum in a cocktail shaker. Shake. Pour over ice in prepared glasses. garnish with half the vanilla bean.
Sip slowly…it is super yummy! Happy cider. Happy fall. :)
Thursday June 19th, 2008
Happy National Martini Day Cleveland!
This evening head to your favorite chic bar and sip to the tune of your favorite martini. Whether it be Gin, Vodka or Cosmo, they are all tasty. Enjoy the recipe below! Although this martini will certainly qualify as a standard martini, you’ll often find that every bartender will create the drink with a slight (or perhaps not so slight) variation.
Vodka Martini Ingredients (because in my opinion gin tastes like perfume)
3 ounces of freezing Absolut or Grey Goose vodka.
1 teaspoon of vermouth.
3 Big olives stuffed with crumbled bleu cheese.
1 fancy schmancy toothpick.
Combine Vodka & vermoth. Stir. Strain your freezing vodka into your glass. Spear your olives and gently slide them into the glass. Have a seat in your favorite chair. Sip and relax.