This month's Recipe Redux theme is all about spirits. Adding liquors, spirits, beer and wine in recipes can have a dramatic impact on the flavor. I often add white wine when making pasta sauces, and have even added red wine to chili on occasion. But I've never done much experimenting on my own when it comes to dessert. My brother-in-law loves to make all kinds of uniquely flavored ice creams. Several years ago he made a Cabernet Sorbet that was amazing. I love a good sorbet, particularly if it is made with any type of berry. So it was the perfect chance for me to recreate it, not to mention put my ice cream maker to good use (I forget how easy it is to do!). I think I could even make it with less sugar next time. This is the perfect summer dessert showcasing summer's best fruits, but … [Continue reading…]
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I am a consultant to various food and beverage companies though all thoughts and opinions are my own. It seems like every day the media reports on a new study about sugar, high fructose corn syrup or a new proposed policy restricting the consumption of caloric sweeteners. Are these policies based on credible science? Or are […][Continue reading…]
Here in Georgia, school is starting back in 3 short weeks. It is hard to believe school is so close, which makes it feel like the end of summer is at hand, which it clearly isn’t. There is still plenty of time for summer adventures, and of course I love those that involve the kitchen. These […][Continue reading…]
By posting this recipe I am entering a recipe contest sponsored by The Mushroom Council and am eligible to win prizes associated with the contest. I was not compensated for my time. Looking for ways to stretch your meat to save money? Wanting to find ways to boost the nutrition of your recipes? Mushrooms […][Continue reading…]