Buttery shortbread with the tang of hibiscus from adding tea straight to the dough. Lovely hibiscus tea shortbread are great with your favorite tea. Summer is the time for iced-tea. Especially here in Texas. One of my favorite iced teas is our local grocery store’s raspberry hibiscus tea. It’s naturally sweet and tangy so serving… Continue reading Hibiscus Tea Shortbread
Chili Basil Shortbread is a tender, flakey, savory shortbread flavored with Thai chilis, fresh basil and garlic. Cut into rounds and serve with sliced cheese or use this as a crust for your favorite quiche. I’ve mentioned my friends Luda and James. They have the large vegetable garden and sometimes they give me fresh produce… Continue reading Chili Basil Shortbread
Grand Marnier raspberry sauce is so easy to make and incredibly versatile. The Grand Marnier gives it a little something extra. This past week I had big plans for getting some recipes made but my body said no in a big way. On Monday I woke up with an intestinal bug that sat with me… Continue reading Grand Marnier Raspberry Sauce
Chocolate cherry cannolis are light fried dough tubes filled with sweetened ricotta cheese, chopped dried cherries and chocolate. These amazing pastries are best eaten the day they’re made so gather up some friends and have a glass of wine with your cannolis. I live near a road that has a lot of thrift stores. One… Continue reading Chocolate Cherry Cannolis
This no-churn caramel ice-cream starts with homemade caramel so the caramel flavor is intense. It’s always soft so there’s not need to soften it before serving. About 4 years ago I made the most amazing caramel ice-cream ever. Unfortunately, I lost the recipe so I’ve been trying to recreate it for the last couple of… Continue reading No-Churn Caramel Ice-Cream
You only need 5 ingredients to make this simple tomato basil soup. Enjoy the fresh taste now and freeze some for winter months. My 70-year-old friends have a plot in a community garden here in Austin. The ground is fertile and the city provides mulch, leaves and water for the gardeners. There’s also a community… Continue reading Simple Tomato Basil Soup
Bourbon pecan caramel sauce will add a little zing to your desserts. Top your favorite ice-cream or chocolate mousse with this for a decadent dessert. Replace the bourbon with water for a kid-friendly topping. I first made this sauce to top a brownie bottom praline chocolate mousse cake when I was in Cambodia. The cake… Continue reading Bourbon Pecan Caramel Sauce
Goat cheese gives this traditional cheesecake a mellow acidic flavor that pairs well with wild honey and fresh fruit. Goat cheese citrus cheesecake is lighter and tangier than New York Cheesecake and it’s prepared in under 1 hour. I love goat cheese. The creamy texture and tangy flavor go so well with just about everything.… Continue reading Goat Cheese Citrus Cheesecake
Summer Berry Pudding is a traditional British dessert that transforms plain bread and some berries into a stunning, flavorful dessert. Summer is the time for berries.
Fish Amok is the national dish of Cambodia. This steamed curry has mild flavors and extremely tender fish. Unlike Thailand, Cambodia’s cuisine is about fresh ingredients and subtle flavors. Cambodians are masters of mixing together fresh ingredients to produce flavorful dishes. Amok starts with a fresh made curry paste. Shallot, garlic, turmeric, galangal, chilis,… Continue reading Fish Amok
