Too late for latkes now that Chanukah is about a month behind us? Nonsense! That would be like saying it’s too late for baked potatoes – or soup.
Seeing as frigid, rainy winter weather is just starting to renew itself after a dry heat spell here in San Francisco, I can’t believe any of those could possibly be out of season just yet.
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… Read the rest of zucchini, onion and potato latkes on BatterLicker.com!
I’m a crispy chickpea addict. A year and a half ago, this snack ushered me through weeks of studying for the bar exam during Summer 2010, and (especially after passing the exam) I’ve felt indebted to it ever since.
So in some weird way, it made sense to include this snack – which stood by my side in my mouth during some of my more miserable moments – in the dessert bar I created for family and friends to enjoy on an evening celebrating one of the consistent sources of happiness during the past decade of my life: my relationship with Jay. But the inclusion of chickpeas also made sense from another perspective.
In retrospect, I realized that the desserts I chose to serve at my wedding very much reflected a sugary timeline of my life and development.
… Read the rest of project wedding dessert bar: part 14 (moroccan-spiced crispy chickpeas) on BatterLicker.com!
I realize stuffing fingerling potatoes sounds a little … crazy. And it totally is. I admit it. But don’t freak out and leave yet! I have a solution. Just because I’m nuts doesn’t mean you can’t maintain your sanity while still enjoying the delicious benefits of this recipe.
… Read the rest of bacon fat-roasted fingerling potatoes stuffed with beet horseradish ricotta on BatterLicker.com!
Do you know anyone who doesn’t like stuffed mushrooms? I don’t. Even self-proclaimed mushroom-avoiders dig in eagerly when the mushrooms are stuffed with ingredients they love.
Sausage. Greens. Bacon. Cheese. Bread crumbs. Whatever you have on hand or know your friends and family love to eat generally works as a stuffing.
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My favorite thing about stuffing mushrooms, besides the endless flexibility with stuffing ingredients, is that the natural size of mushrooms is appetizer-friendly: one or two bites’ worth of food. No time-consuming prep required, as it often is when I’m trying to convert something larger to small, bite-sized, nibble-appropriate portions.
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I also love that the mushrooms themselves are naturally shaped as cups, which allows them to act as fairly mess-free, self-contained vessels. This makes them easy to serve with or sans toothpicks, which is key because I often forget to pick up toothpicks anyway.
… Read the rest of sausage and spinach stuffed mushrooms on BatterLicker.com!
Before I complete the last three posts in my Project Wedding Dessert Bar series, I need a break from the sugar. I went through just about 20 pounds of the stuff for my baking and candy making bonanza, so I think a savory reprieve is justified.
I’ve been craving savory Fall foods like crazy. Especially squash. And cheese. Anything warm and comforting will do, but even more so if there’s some hint of freshness.
… Read the rest of roasted jalapenos stuffed with squash, goat cheese and sage on BatterLicker.com!
