This Old Bay compound butter is a perfect accoutrement to all the meats, corn, potatoes, and grilled bread. So, it’s versatile. And spicy. And salty. And delicious. I also think it would be phenomenal as a base for scrambled eggs. I can’t tell you for certain because the batch I made was polished off in one sitting.
Try this Thai basil pesto with rice noodles and sautéed veggies or mixed into rice. Like any pesto, it’s easy and it packs a pretty big herby, fresh flavor punch with a hint of coconut, cashews, lime, garlic, and of course, Thai basil.
I took out my handwritten recipe archive the other night searching for my dad’s handwritten blue cheese dressing recipe because his you can eat by the spoonful (and shellac your arteries while you’re at it). I wanted to add my own zsa zsa zsu by adding a palmful of chopped fresh rosemary, and that I did. And like everything I test in my kitchen, it works or it doesn’t. This one happened to work beautifully!
Between each layer of crispy sweet potatoes is goat cheese and proscuitto, pierced with a rosemary skewer and drizzled with buttered rum sauce. This bite is perfect for a dinner party or your next Sunday dinner.
Don’t let homemade mayonnaise intimidate you. If you have a whisk and a bowl, you can make it, though I recommend making it in a food processor or blender unless you are a hairstylist or one of those crazy people who like to do CrossFit. In both cases, whisk away; your arms can handle it.
Roasted butternut puree is mixed with apple cider, pumpkin pie spice, and sweetened by maple syrup. This clean recipe tastes great on crackers with goat cheese, mixed into yogurt, or to eat by the spoonful. You could easily can it, too for a taste of autumn in the middle of winter.