I made these bacon-wrapped dates today. Though delicious, they didn’t taste exactly as I wanted them to. Part of me is determined to continue my attempts until I get the recipe just right, but this would essentially mean resolving to eat more bacon, which may or may not conflict with some of my other goals for the new year. Continue reading “On Resolutions”
I generally have a hard time with summer ending. The fruit aisle at the grocery store transitions from stands bursting with cherries, berries, and peaches to a pathetic selection of approximately three fruits that are actually good in winter plus a bunch of pale, anemic fruits that are coaxed to survive through the dead of January. The plus side is that the few good winter fruits are very good and very versatile. Pears are one such fruit, and I think they are underappreciated. If you disagree, perhaps this pear butter can persuade you otherwise.
In case you’re new to fruit “butter,” it’s simply fruit that has been cooked and pureed to a thick spread and sweetened. It often has spices added. I like it because it’s more full-bodied and less overwhelmingly sweet than jams and jellies. Also, it’s really easy to make (no pectin required). For this recipe, you pretty much just chop pears into a crockpot, stir it now and then, and then add sugar and a few spices. Continue reading “Pear Butter”
If you like the idea of caramel apples but get overwhelmed by the apples, this is the cake for you. If you like desserts with plenty of butter, sugar, and happiness, this is the cake for you. If you like desserts that typify everything that is good about autumn and life itself, this is the cake for you. Continue reading “Caramel Apple Cake”
When I made this soup, my dining companion asked if I had a name for it. I responded that I was open to suggestions, and the first name he came up with was “Good Soup.” I’ll take it. Continue reading “Turnip, Fennel, and Apple Soup with Sausage”
If you have never made applesauce before, I highly recommend it. It’s one of those foods that is exponentially tastier when homemade and isn’t difficult to boot. I have made applesauce with several varieties of apples, and all were good – if you choose your favorite, you won’t go wrong. Continue reading “Fresh Ginger Applesauce”