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. 🙂
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Appetizers/Starters
Appetizers/Starters, Cookies, Savory Snacks, Sides
Parmesan Linzer “cookies” with Bourbon Pear Onion Jam
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).
In my attempt to expand my “flavor-profile” horizons, I decided to make these “Moroccan” meatballs. For the record, I don’t know that they have turkeys in Morocco (I am guessing more lamb?), so it’s more the flavors that I am going for in this recipe: cumin, coriander, paprika, nutmeg and cinnamon. An interesting combination, to be sure. But they turned out quite lovely. I’ve frozen a batch so when I have visitors in the next few weeks, they might be good as an appetizer or a snack. If going for the whole meal thing, service with cous cous. Nom.
Stopping in quickly at this Friday lunchtime to share my little tart that I made this morning. I had some leftover bacon from something else that I didn’t miraculously just snack on, so I put together this little lunch. It’s like a quiche, yet not quite so eggy and more fillings. All in all, not a bad way to “use up bacon” (not that anyone ever has that problem). 🙂