Lemonade v 2.0 This tart version of lemonade is served at state and county fairs all over the Midwest. Be sure to scrub the lemons well before juicing since the juiced shells are added to the drink. Ingredients 4 lemon…
Grilled guac Ingredients 8 ripe Haas avocados, peeled, pitted, and halved 1/4 cup vegetable oil, plus more for grilling Zest of 1 lemon Juice of 2 lemons Sea salt, to taste Freshly ground black pepper, to taste …
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Old school Saturday: TNC update Old school tuna noodle casserole with a few twists … just enough to give your elderberry tastebuds that familiarity without being too bland. The finished dish here is not unlike a tuna me…
Authentic Tzatziki This yoghurt-based Greek sauce is usually served with grilled meat and as a sauce for gyros, but it’s also nice as a dressing for pasta or dip for pita chips. Greek yoghurt can be found in most superm…
Homemade Relish Fresher and less sweet than store-bought relish and delicious as a condiment to things other than just hot dogs, like pork. Hone your knife and your knife skills: the trick to a successful condiment is a…
Habanero Butter Use this spicy butter to baste chicken, beef, fish, seafood and vegetables. Ingredients 1/2 cup unsalted butter [1 stick U.S.], at room temperature1/3 teaspoon ground Habanero pepper [available at special…
Dessert Friday: Lemon Soufflés Don’t let soufflés intimidate you. Heck, even if these don’t pouf, blame the oven and enjoy; they will still taste great. Ingredients 1/2 cup plus 2 tablespoons granulated sugar 1/2 cup m…
Dessert Friday: Raspberry Sour Cream Tart When I was a kid the family Easter Cake became my February birthday cake and my mother has been trying to devise a new Easter dessert ever since. It hasn’t been easy, but I’ve tr…
Powdered Sugar Glaze This is a very simple glaze that can be flavored any way you wish and is the perfect glaze for cookies, cakes and pies. Ingredients1/3 cup unsalted butter 2 cups powdered sugar 1 1/2 teaspoons pure v…
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