tupelohoneycatering.blogspot.com
Tupelo Honey: July 2009
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Tuesday, July 28, 2009. It's a rather simple salad, but needs the freshest ingredients possible. The feta need to come straight from the brine and the olives can't be out of the jar; it's also worth pitting them yourself if you have the time. I have my own little mint plant, which isn't essential, but just adds to that fresh taste. The dressing is created by the watermelon juice and the lime. Nothing fancy! Watermelon, Feta and Olive Salad. 3 cups loosely packed arugula. Rind removed, cut into 1" cubes.
tupelohoneycatering.blogspot.com
Tupelo Honey: November 2009
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Monday, November 23, 2009. I Can't Believe It's Not Butter! In my family, nothing says holidays like pears. We always seem to find a new recipe each year. Last year was pear upside down cake. This year we're having pear butter. Now get out that food mill! Admittedly, this recipe can get a bit pricey, depending on the stock of your spice cabinet. But, you get at least a couple jars of pear butter! Makes about 4 cups. 4 pounds Bartlett pears (unpeeled), cored, cut into 1-inch chunks. 1/2 cup dry white wine.
tupelohoneycatering.blogspot.com
Tupelo Honey: September 2009
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Thursday, September 10, 2009. What could be better than an abundance of corn muffins . . . with jam? Using a pastry bag to make them! These little bites of heaven don't come out dry (so long as you don't over mix) and have a little burst of raspberry in the center. Which comes from that pastry bag. I usually use Polaner Raspberry Jam when I make these. Of course, you can just eat them as plain corn muffins and they're still a treat. But why would you want to do that? 3 cups all-purpose flour.
tupelohoneycatering.blogspot.com
Tupelo Honey: June 2009
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Sunday, June 28, 2009. Strawberry and Rhubarb Crostata. 2 cups all-purpose flour plus extra for rolling out the dough. 3/4 cup (1 1/2) sticks unsalted butter, cold, cut into cubes. About 1/2 cup ice cold water. 3 1/2 cups fresh strawberries (about 1 pound), cut into thick slices. 1 cup chopped rhubarb. 1/4 cup packed light brown sugar (amount will vary based on sweetness of fruit). 1 1/2 tablespoons all-purpose flour. 2 tablespoons fresh orange juice. For the Vanilla Whipped Cream. To Prepare the Dough.
tupelohoneycatering.blogspot.com
Tupelo Honey: May 2011
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Friday, May 20, 2011. Farmers Market to Table. Animal, Vegetable, Miracle. By Barbara Kingsolver the family has been very excited about growing and making our own food items. Obviously, we are not perfect, but we do make our effort. Not only is it ecologically responsible and what not, but it's fun. Not to mention, often times cheaper. I gave Ma a cheesemaking kit from New England Cheesemaking for Mother's Day. So, when Sister came home last weekend we made cheese! Pear and Cheddar Salad. Subscribe to: P...
tupelohoneycatering.blogspot.com
Tupelo Honey: March 2011
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Monday, March 7, 2011. I used Bosc Pears because those are my favorite. They also don't fall apart during baking. I also found that the pears I bought were big enough that I only really needed two. It's never tragic to have leftover pears though. I added a splash of pear brandy to the frangipane. You can make the tart shell and fill it with the frangipane the day before and refrigerate this overnight. I wish I had known that when I was making it! 1/2 cup (1 stick) unsalted butter, at room temperature.
tupelohoneycatering.blogspot.com
Tupelo Honey: October 2009
http://tupelohoneycatering.blogspot.com/2009_10_01_archive.html
Tuesday, October 27, 2009. 1/2 cup ricotta cheese. 1/2 cup cream cheese (4 ounces). 1/4 cup goat cheese (2 ounces). 1/2 cup thin strips roasted. 2 tablespoons olive oil. Kosher salt and freshly ground black pepper. 1/4 cup apricot jam. 1 to 2 teaspoons hot water. Special equipment: 1 (4 1/2-inch diameter) springform (cheesecake) pan. Preheat the oven to 350 degrees F. Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Preheat the oven to 350 degrees F. To serve, combine the jam and ...
tupelohoneycatering.blogspot.com
Tupelo Honey: Souper Soup
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Thursday, November 12, 2009. Now, get out your crusty bread . . . you don't want to miss a drop. 189; small green or savoy cabbage slivered. 3 or 4 large leaves of red white Swiss chard, slivered. 1 tablespoon finely minced bacon or pancetta. 1 garlic clove minced. 188; cup chopped flat-leaf parsley. 188; cup finely chopped onion. 2 tablespoons extra virgin olive oil. 2 celery ribs, sliced. 2 medium carrots, peeled and diced. 1 large potato, peeled, and sliced. 1 large or 2 small zucchini, diced. But sen...
tupelohoneycatering.blogspot.com
Tupelo Honey: I Can't Believe It's Not Butter!
http://tupelohoneycatering.blogspot.com/2009/11/i-cant-believe-its-not-butter.html
Monday, November 23, 2009. I Can't Believe It's Not Butter! In my family, nothing says holidays like pears. We always seem to find a new recipe each year. Last year was pear upside down cake. This year we're having pear butter. Now get out that food mill! Admittedly, this recipe can get a bit pricey, depending on the stock of your spice cabinet. But, you get at least a couple jars of pear butter! Makes about 4 cups. 4 pounds Bartlett pears (unpeeled), cored, cut into 1-inch chunks. 1/2 cup dry white wine.
