Cook Yourself Happy: The Danish Way, written by Caroline Fleming, features traditional and modern Danish fare with over 100 recipes. Highlights include a handful of Smørrebrød (Open Sandwiches), Juleand med det Hele (Christmas duck with all the trimmings), Rugbrød (Traditional Rye Bread), Koldskål med Kammerjunkere (Cold Buttermilk Soup with Vanilla and Oat Cookies), Bagte Rodfrugter…
Moscato Sangria
My recipe for Moscato Sangria was first published on Sunday Supper Movement where I am a contributor. As summer continues to heat up, look no further than this Moscato Sangria for your Potluck Ideas, party, brunch, or even just a relaxing afternoon. This light and refreshing Moscato Sangria is packed with fresh strawberries, raspberries, apples, peaches, oranges,…
Prosecco Waffles
Recipe for light and airy Prosecco waffles topped with Prosecco-infused strawberries, shaved white chocolate, and a drizzle of honey. Disclaimer and Disclosure: This is a sponsored post written by me on behalf of Riondo Prosecco for IZEA. All opinions are 100% mine. This recipe contains alcohol. It is intended only for those over the age of…
Coconut. Ginger. Shrimp. Rum. Cookbook Review and Cheese Board with Champagne and Ginger Chutney
Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season, written by Brigid Washington, features the bright and vibrant seasonal flavors of the Caribbean in 80 beautiful recipes. Highlights include Garlicky Parmesan Shrimp & Fava Bean Ravioli with Spinach Almond Pesto, Grapefruit Ginger Prosecco Popsicles, Rum Laced Pumpkin Pie, Coconut Panzanella Salad, and Creamy Coconut Brussel Sprout…
Culinaria Spain Cookbook Review and Sorbete de la Rioja (Rioja Wine Sorbet)
Culinaria Spain: A Celebration of Food and Tradition, edited by Marion Trutter, highlights the varied regional cuisine of Spain in 380 pages and over 1,000 photos. In addition to the traditional recipes, this book provides a closer look into the culture and history that has helped to shape the fascinating country. The most recent edition was released on August 15, 2015. Check out…
Caramelized Shallot Gruyere Fondue
I have only made fondue a handful of times since Chad got me a fondue maker for Valentine’s Day a couple of years ago, but so far this Caramelized Shallot Gruyere Fondue is my favorite. Shallots are caramelized with a bit of sugar and salt, then mixed with dry white wine and gruyere cheese. The…
Champagne Pear Crepes
These Champagne Pear Crepes are a delicious way in ring in the New Year. Peeled pears are poached in a champagne-vanilla bean sauce until tender, then sliced and served with crepes. The remaining champagne sauce is simmered until reduced into a sweet syrup to pour over the top. I forgot to add it before taking the…
Champagne Chicken
I may not be drinking Champagne this New Year’s, but I can at least cook with it! Mushroom cream sauce is a favorite of mine and using Champagne gives this dish a little something special. It also comes together quickly, in about 30 minutes. If you don’t have Champagne available, you can always use a…
