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Showing posts from February, 2020

Finger Banana Pancakes #SpringOnThePlate #MelissasProduce #Sponsored

   This is a sponsored post written by me on behalf of  Melissa's Produce . I received complimentary product for the purpose of review and recipe development, but all opinions are honest and they are my own.  This page may contain affiliate links. Can you believe that February is already over? And we even had a bonus day in February. But with the advent of March, I begin to see the steady parade towards the Vernal Equinox and Spring which is my favorite season. Last week I noticed that  Melissa's Produce *   shared a photo of yellow dragonfruit on one of their social media channels. So, I reached out to my contacts at Melissa's Produce to see if they would want to sponsor a series of posts. I had my eyes on making some Spring-y, sunny dishes. And they did! I received a selection of yellow produce and set out to make some #SpringOnThePlate recipes. Because the finger bananas were perfectly ripe when they arrived, I knew that they would be pushed over the edge in

Potée Comtoise + Andre & Michel Quenard Quenard Savoie Chignin Gamay 2018 #Winophiles

I initially tracked down a bottle of wine labeled - through an online vendor - as coming from the Jura in preparation for David's, of Cooking Chat ,   French Winophiles October event. Then I paired it with a new-to-us dish. Upon further reading, however, I realized that while the wine was from the wrong region, the dish was from the region where the wine was made. Boo. At least the dish and the wine matched! So, now, you don't have to wait till October to get this recipe. It's perfect if you're still in the throes of winter where you live. Plus I was able to locate two bottles of wine from the correct region. Stay tuned for those... In the Glass In retrospect, I should have known that the wine was from the wrong region as I just poured a bottle of Quenard wine for our focus on the Savoie earlier this month. You can read that post A Taste of #vindesavoie: Älpermakkaronen + 2018 JP & JF Quenard Vin de Savoie Chignin  where I write about both Savoie

Irish Stout Tea-Infused Truffles #MyAdagio #Sponsored

This post is sponsored  by Adagio Teas .  I received complimentary product for the purpose of review . All opinions are mine alone. I received a care package from my contact at  Adagio Teas ,* and was excited to see a special St. Patrick's day blend called Irish Stout.  Irish Stout is a blend of Assam and Ceylon teas, cocoa nibs, chocolate and creme flavors topped off with shamrock-shaped sprinkles. I will be using it to make a savory dish soon, so stay tuned for that. But I decided to start with a tea-infused truffle dipped in a green candy coating that would make any leprechaun proud. Ingredients makes approximately 2 dozen truffles Truffle Filling 1-1/2 C 60% cacao chocolate, chopped or chips (a higher percentage of cacao is great, too!) 1 C organic heavy whipping cream 1 T butter, softened 1 T Irish Stout tea from Adagio Teas (or any black tea will work) Finishing 1-1/2 C green candy melts green finishing sugar Procedu

Magical White Fish B'stilla #FishFridayFoodies

It's time for Fish Friday Foodies' February event. W e are a group of seafood-loving bloggers, rallied by Wendy of  A Day in the Life on the Farm , to   share fish and seafood recipes on the third Friday of the month. And t his month Karen of  Karen's Kitchen Stories  is at the helm, while the group serves up Fish Friday Pies. Karen provided a little guidance by saying we could make "pies, tarts, quiches, hand pies, pot pies, mini pies.... etc." Before I get to my pick, here's the line-up... British Fish Pie from Making Miracles Charleston Shrimp Pie from A Day in the Life on the Farm Greek Inspired Scallops, Spinach, and Caper Puff Pastry Appetizer Bites from Goats and Greens Jambalaya Pot Pie from Palatable Pastime Magical White Fish B'Stilla from Culinary Adventures with Camilla Norwegian Flaked Salmon & Potato Mini Tarts from Sneha’s Recipe Sheet Pan Seafood Pot Pie from Karen’s Kitchen Stories Smoked Salmon Tarts from Sid’s

Cardamom Cake with Mulled Wine Jam #TheCakeSliceBakers

Here we are the February edition of the Cake Slice Bakers. For 2020, we'll be baking from  The New Way to Cake: Simple Recipes with Exceptional Flavor  by Benjamina Ebuehi.* In this group, we are given a selection of three cake recipes. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our  Facebook ,  Instagram , and  Pinterest   pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. The Cake Slice Bakers also have a new Facebook group called  The Cake Slice Bakers and Friends . This group is perfect for th

The Pale, Pale, Pale Red Velvet Layer Cake That Almost Wasn't #FantasticalFoodFight

I love the Fantastical Food Fight coordinated by Sarah of  Fantastical Sharing of Recipes . For more information about the event, click  here . I haven't been very good at participating every month, but as this is the final installment, I knew I had to jump in .   Sarah shared: "I begin my Masters program in February and need to try and give it my undivided attention and decided that February's Red Velvet Food Fight will be the final food fight. I feel like we just started but we've been food fighting since November 2016. Isn't that crazy?! Thank you all for joining in and sharing recipes each month! It has been such a fun journey!"  So, I started planning, even though Red Velvet is sort of my Moby Dick. Let me explain. But first, here's the #FantasticalFoodFight final line-up... You are invited to the Inlinkz link party! Click here to enter The Pale, Pale, Pale Red Velvet  Layer Cake That Almost Wasn't Here's