Here’s another recipe to add to the “goes great with beer or wine”: Spicy Cheddar and Sea Salt Crackers. Lots of kick with the jalapenoes and chili powder to boot. I used a very shart cheddar, so they are crazy flavorful. Sure, I made them all cute and pretty by using a flower cookie cutter, but a recular circle or square (or even just cutting irregular pieces with a pizza cutter would work.
Part of the Easter Tradition in my world means coloring of hard boiled eggs. I love this silly activity and it’s something that I do with my mom every year. This is all great… and hard boiled eggs are good, but somehow every year we go a little overboard and after a day, I am usually kind of sick of boring old hard boiled eggs. What to do? Well, you could make egg salad or in this case, deviled eggs. I added bacon — just because bacon is good — and served with lettuce and tomatoes to make it “BLT-like”.
I know that Hot Cross Buns are more of a Good Friday then than a Maundy Thursday thing, but seeing they are *everywhere* right now, I thought that you wouldn’t mind the recipe a day early. Every year I try to make a new variation on the Hot Cross Bun theme, and this year, believe it or not, they have Sweet Potatoes in them. A little different, I know, but super yummy. They also made the yeast go crazy, so these are really light and fluffy. I should have waited for them to cool a little more though, because the glaze kind of melted and made the crosses look all freaky. Oh well. 🙂
OK, another one of my more odd ball recipes. And I won’t lie to you: it was precipidated by the fact that I had a couple of pear-shaped cookie cutters. I know, rather silly. And then I found this interesting sounding Bourbon Pear Onion Jam from Stonewall Kitchen so these savory linzer cookies were born. They match well with cheese and wine or beer. They might not be for everyone, but they turned out quite nice, so I am pleased.
Ok, back from a little hiatus from blogging about food, but here I am again. The weather has been miserable, even for New England spring weather, so I made this butternut squash soup as comfort food. It’s lovely and super easy. Besides having to roast the squash for an hour (which is hands off) I think the whole thing took an additional 15 minutes beyond that. And you could use any other kind of squash or pumpkin too. The curry is super nice, so if you can, serve with naan (both Trader Joes and Whole Food sell some good naan, if you are so included).