Candied Kumquats
February 15, 2012
When I see ingredients I haven’t worked with I often drag them home to see what new delights I can concoct. Welcome home Kumquats, which quickly became Candied Kumquats… a taste of sunshine.
When I see ingredients I haven’t worked with I often drag them home to see what new delights I can concoct. Welcome home Kumquats, which quickly became Candied Kumquats… a taste of sunshine.
Smooth, dark and super rich, this Chocolate Espresso Truffle Cake is a slab of pure chocolate heaven. It’s also flourless so there’s no pesky carbohydrates, and it’s gluten free. Just a few simple ingredients you probably already have: butter, sugar, chocolate, espresso and eggs, it’s temptation in it’s purest form. You’ve been warned.
Roasted Vegetables with Garlic, Rosemary & Lemon, know at Chez Gypsy as the Ode to Tubers, is a household favorite. The oils from the olive, the lemon and rosemary are old friends; they bond in a familiar kinship to make this simple side dish look amazing, taste terrific and smell fantastic.
This promises to be very bad for your diet. Gingerbread Hot Chocolate made in the French style with cream, coca and real chocolate to make it rich and thick. Then for some seasonal fun we’ve spiced it up to give you a little kick of ginger.
To be more precise: candied yams, dates & walnuts with yogurt & brandied figs. A happy accident that became dessert
Cranberries, nature’s way of making sure we in northern climes get our vitamin C in the cold winter months; sharp and tangy and a must on the holiday table. Boozy Cranberry-Orange Sauce is extraordinarily easy (and fast) to make, a dash of Grand Marnier and hint of orange in a lovely jar, makes it a beautiful hostess gift.
This time of year I love a warm scone, fresh from the oven. Perfect with a nice hot cup of tea on a late fall day. Lemon scones are among my favorites; adding cranberry and white chocolate. Light, fragrant, not too sweet; perfect for the girls on a Sunday afternoon or as a hostess gift during the holidays.
The Chef in my life, was my first soufflé. He makes it look so easy. So we’re tasking Food Gypsy Technical Advisor, Chef Benoit Gelinotte, to give us his best tips so you can soufflé like you’ve never souffléd before this holiday season. Starting with a little sugar and spice – the Chipotle Chocolate Soufflé.
Last weekend we hosted a little foodie-fondue-winey-cheesy soiree. Started with a sexy grilled sandwich, then dipped into a cheesy fondue and ended on a sugar high with a Chipotle Chocolate Soufflé. This is our pimped fondue, super easy, super cheesy and budget friendly.
Certain members of the family won’t eat their veggies? Nothing a little olive oil, garlic and parmesan cheese won’t cure. Super simple, super easy, super cheesy, four ingredients. Here we’ve added brussles sprouts, yes, brussles spouts, tiny cabbages. Yum.
Somehow apple pie has become a symbol of appreciation. The simple act of being grateful for what you DO have brings forward more to be grateful for, thus the attitude of gratitude Apple Gogi Berry Pie.
A family favorite, can you ever go wrong with a good, fruity, moist banana muffin? No, of course you can’t. This is among my most loved recipes (which BTW goes great with Nutella).
Hi, I’m Cori.
Nice to meet you!
Food professional and former innkeeper, this is where I play with food. I believe food (and LIFE) doesn’t have to be complicated, to be good.
Pro shortcuts, and easy, delicious recipes that help to save you time and money. Plus a few juicy life bits to make your world go ’round.
Live your DELICIOUS life.