Now getting to the topic at hand…last week we celebrated the hubby’s birthday but taking the family out to a Sunday brunch at Il Fornaio. The restaurant was kind enough to offer my husband a piece of tiramisu birthday cake with a birthday candle. Happy Birthday A! Make a wish….
Archive for October, 2009
Birthday Cake
31
Oct
Happy Halloween everyone ! I know it’s been some time since I’ve posted. I do apologize, however, I have a very good reason for this. We’re in the finishing stages of our kitchen face lift. As a result I haven’t been able to cook anything in about a month. I will of course be providing the “before” and “after” photos once everything is complete.
Calling all great chocolate challah recipes!!!
12
Oct
Dear readers, a few years ago I tasted an absolutely fabulous chocolate challah at a dinner party. Ever since then I cannot stop thinking about it. It was so rich and moist and just delicious. You’re probably wondering, why it’s taken me this long to make one myself? Well, I can’t seem to find a good recipe for a fabulous chocolate challah.
Normally I share my recipes with you, but now I need your help finding a recipe for a great chocolate challah. If you can help me find a great recipe, I promise to make the challah and post the photograph with the recipe, right here!
I am really excited about finding that great chocolate challah recipe!!!
Please send your recipes by leaving a comment or by filling out the “Contact Us” form.
Visit to Reno Part 3…Honey Bun French Toast with Fruit Salad
10
Oct
We have come to the end of our visit to Reno series. I decided to save the sweetest dish for last. We ended our visit to Reno with some AMAZING french toast, fruit salad and some tasty mimosas. Let’s start with the french toast.
Y from She Suggest…adapted her recipe of the Honey Bun French Toast from the Joy of Cooking All About Breakfast & Brunch cookbook.
The ingredients you’ll need:
3 tbsp of honey
4 tbsp of butter
1 cup chopped pecans
4 large eggs
2/3 cup of apple cider
2 tbsp (or more) of cinnamon
dash of vanilla
dash of all spice (or nutmeg)
bread slices
To prepare the french toast:
Preheat oven to 400.
Melt 4 tablespoons of butter with 3 tablespoons of honey in a baking dish until butter has melted and honey starts to bubble. Remove from stove and add 1 cup chopped pecans. Return to oven for a minute if you like your pecans extra cooked, if not just let stand until you put in the bread.
In a separate bowl mix 4 large eggs, 2/3 cup apple cider, 2 tablespoons (or more) of cinnamon, a dash of vanilla and a dash of all spice (or nutmeg). Add bread slices (with or without crust) one or two at a time. Turn them in the mixture until thoroughly saturated but not falling apart. Arrange the soaked bread over the nuts and bake until golden brown (it’s supposed to take 15-20 minutes but because of altitude ours take longer). So adjust according to your location. Y likes to flip hers after a while to give both sides the pecan coating.
The french toast was served with a delicious fruit salad made of watermelon, strawberries, cantaloupe and mint.
Of course no breakfast is complete without tasty mimosas. Other than the normal champagne and orange juice, we got little frozen raspberries in our flutes. It was delish.
Start your Sunday off right…with delicious french toast and fruit salad.
It was a great Sunday morning!
Visit to Reno Part 2…Baked Chicken, Wild Rice Medley & Salad
04
Oct
Now that you’ve had plenty of time to feast your eyes (and hopefully just feast) on the Ham and Cheese Quiche, it’s time to move on to the second part of our visit…lunch.
On Saturday afternoon after a lovely hike in the near by park and a game of Cranium, we had a lovely lunch. Our lunch consisted of baked chicken drumsticks, wild rice medley and a salad.
Here’s what you’ll need to create this delicious meal.
Chicken drumsticks:
1 (3 pound) whole chicken, cut into pieces
5 tablespoons chopped onion
4 tablespoons soy sauce
2 cloves minced garlic
2 tablespoons honey
To Marinate: Arrange chicken pieces in a baking dish.
In a small bowl combine the onion, soy sauce, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
Preheat oven to 375 degrees F
Bake chicken at 375 degrees F for 45 minutes. Turn pieces over then continue baking for about 10 minutes, or until chicken is tender and cooked through and juices run clear.
Wild Rice Medley:
Start with a wild rice mix or create your own by combining different types of wild rice. Cook in rice cooker or stovetop. Once cooked, add dried cranberries, roasted pine nuts and anything else your heart desires (onions, mushrooms, etc.)
Salad:
In a large bowl, mix together mixed greens, cut cucumbers, cut tomato pieces, raspberries and almond slivers. Add balsamic vinegar and oil, toss and serve.
Enjoy this delicious meal for lunch or dinner!
