Today I’m going to be like Publishers Clearing House Sweepstakes! Why? Because I’m taking this fabulous ‘Blackberry Pound Cake’ to an unsuspecting recipient and giving it to them!! Oh, I just can’t wait!! Actually, it’s one slice shy of a whole cake~~when I photographed the slice that you also see has a bite taken from it, well, one bite led ... Read More »
When you can’t find fresh berries in season, then most definitely head to the freezer section at your market and get it frozen! I find it’s fabulous for using whether I’m cooking with it, making sauces, or even just thawing and topping on yogurt or cereal. These frozen blackberries are huge, plump, and ready for some finger lickin’ lip staining ... Read More »
The ‘Wisconsin Cheese ‘Grilled Cheese Academy‘ describes my award-winning sammich this way: This magical concoction features fresh blackberries, peppery greens, crispy fried bacon, and lusciously molten Wisconsin Provolone and Gouda. ’The Bewitching’ grilled cheese was selected by Chef Tory Miller, the James Beard Midwest Chef of the Year 2012, as the Gold winner in the 2012 Grilled Cheese Academy competition! ‘The Bewitching’ is featured ... Read More »
You know I’m Bohemian. You know I like to prepare dishes that ooze with rustic, peasant, not-so-perfect, but very real and appealing, in appearance and flavor(s). You know when I serve you something, you might feel like you’re back in the ‘Old Country’, sitting down at a large worn and patinaed farm table, mis-matched chairs, silverware and dishes, surrounded with several ... Read More »
Chic, refreshing, simple to prepare! This dessert can be made ahead, refrigerated, and pulled out when you’re ready to serve! You can opt for the spice or not–your call. But I do have a confession for I have sinned in the kitchen… Read More »
My daughter, Jennifer, went on a cruise with her mom and dad a few months ago. I kept baby Nicholas, my son and Jen’s 5 months old, so she could make the cruise. Are you totally confused? Jen’s my DIL, but I don’t call her that because she’s like a real daughter to me. Now that I have that cleared up, let me ... Read More »
Several months ago, I created a recipe for the Lenox 1-2-3 challenge (that’s Lennox as in china)…the challenge? Use only 3 ingredients…… Rozeann Gold, renowned chef, author and international food and restaurant consultant and a four-time winner of the James Beard award, selected the winner…me! That dessert inspired this dessert, albeit I had to add a fourth ingredient. These dessert bites ... Read More »
Cooking with alcohol is so much more fun than drinking alcohol—at least that’s my opinion. Alcohol definitely adds more depth and brings out the flavors of ingredients. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wines and alcohol to recipes. ’Chocolate Vodka Blackberry Ridiculously Yummy Vampire Sauce’ can be changed around depending upon which liqueur ... Read More »
Ally's Kitchen
