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This is a simple but tasty topping, perfect for waffles or pancakes.  My daughter and son in law frequently shop European markets. On a recent trip I was able to accompany them. I found a couple of jars of sour cherries packed in water. This was the inspiration for the recipe. Ingredients: 1 jar of sour cherries packed in water 2 tablespoons corn starch 2 to 3 tablespoons cane syrup  1/2 teaspoon almond extract.  1/2 to 1 teaspoon cinnamon.  Begin by draining the juice from the jar into a saucepan.  Save about a quarter cup of the liquid.  Mix the 2 tablespoons of corn starch in the reserved juice. Mix thoroughly to prevent clumping.  Add the remaining juice  and all but 1/3 cup of cherries and cinnamon to a food processor.  Pulse several time until pureed. Pure the puree into a saucepan, simmering over medium low heat.  Add the corn starch juice liquid, and continue cooking until the sauce thickens. Stir in the almond extract. Be prepar...

This a great recipe for Christmas breakfast, or any cold, blistery morning. I use evaporated milk for these delicious treats, based on a suggestion by a Williamsburg chef. They use it in their gingercake cookies, one of my favorites.  Ingredients: 2 cups pastry flour 2 tablespoons dark brown sugar 2 teaspoons baking powder  1/2 teaspoon baking soda 3/4 teaspoon salt 2 teaspoons ground ginger  2 teaspoons cinnamon 1/2 teaspoon all spice 1 12 ounce can evaporated milk. 2 eggs 1/3 cup molasses  3 tablespoons melted butter 1 teaspoon grated fresh ginger  1/4 teaspoon keylime or lemon oil In a small bowl, mix all the dry ingredients.    In a separate bowl combine all the wet ingredients making sure the eggs are well beaten. Add the wet ingredients to the dry, mixing thoroughly.  Don't over mix, or the panckes will be tough. Preheat your griddle over medium low heat. Use a quick spray of cooking oil. The cakes need to be grilled over a slightly low...

I love the Columbia Restaurant. We are blessed with several in the state to visit. One in St Augustine, that  we frequent with my daughter and her family, one in Celebration, and of course the original in Ybor City. We enjoy their  1905 salad and warm Cuban bread. The bread is amazing. This is my interpretation of their bread. The key to this deliciousness is lard. I read an article on La Segunda bakery that has supplied their bread forever. I saw in the article that they used to use beef tallow in the early day but switched to lard soon after. This recipe uses both. This is not a make in an hour or two recipe, but one that takes 2 days to make. Day one is a prefermentation. Day two is making the bread. Ingredients:  Preferment 1/2 cup bread flour 1/2 teaspoon instant yeast 1/2 cup of warm (not hot) water Dough 2 1/2 cups bread flour 2 1/2 teaspoons sugar 2 1/2 teaspoons kosher salt 2 teaspoons instant yeast  2/3 cup of warm water 100 to 110 degrees ...

c  When I was growing up, my parents would sometimes take us to Grants 5 and dime. Their hot dogs were served on the most delicious buns. sliced on the top, with the sides toasted in butter, they were amazing. I could never find those buns since they closed.  It was later in life that I discovered, they were actually New England style buns. This is my version of what I remembered as a child. Ingredients: 3 cups bread flour 1 tablespoon potato flour 2 tablespoons sugar 1 teaspoon salt 2 teaspoons instant yeast 1 teaspoon diastatic malt 2 large eggs 3/4 cup of evaporated milk 5 tablespoons room temperature   unsalted butter cubed ABegin by warming the milk in your microwave, shooting for a temperature of 105 degrees. Add the yeast and sugar, allowing the mixture to rest a few minutes. If its starts foaming, then your yeast is good, and you may continue.  Add the remaining ingredients, except the butter, and mix with a dough hook on low. Once completely mixed, allo...

We try and eat healthy around our house. We stay away from a lot of processed food. Sometimes, however, I get a craving for a roast beef sandwich. This is a great recipe that makes a delicious roast beef, perfect for sandwiches. Ingredients: 2 - 3 pound top or bottom roast 1/2 teaspoon garlic 1/4 teaspoon rosemary 1/2 teaspoon salt  Remove beef from package, rinse, and pat dry. Rub all sides with salt and spices. Place bag in a vacuum bag and seal. Set your sous vide cooker to 130 degrees and place beef in water bath for 3 hours. When time is up, preheat a cast iron pan over medium heat. Remove beef and place it in pan searing all sides for about 2 minutes each side. Allow to cool. Wrap beef tightly in plastic wrap and refrigerate for several hours. When thoroughly cooled remove and slice thinly across the grain of the meat. I have a meat slicer, but I also have done it by hand. Enjoy.

It's grilling season, and that means burgers and hot dogs on the grill. This topping is great on hot dogs. A refreshing mix vegetables and spices, makes this great for sausages too! Ingredients: 1/2 cup diced grape tomaotes 1 green onion siced 1 clove garlic 2 tablespoons diced dill pickle 2 tablespoons diced celery leaves 1/4 teaspoon red wine vinegar 1 tablespoon roasted red pepper 1 teaspoon olive oil 1/4 teaspoon Kermits Keylime Datil Pepper seasoning Begin by dicing tomato, onion, and celery and placing in a mixing bowl. Add roasted red pepper and pickle. Add remaining ingredients and mix well. Cover and refrigerate for a few hours giving all the flavors a chance to meld. Fire up the grill, fill it with hot dogs, and have a great treat!

Sometimes nothing beats homemade bread. I was thinking of taking a sandwich to work tomorrow and just didn't want plain old white bread. This is a recipe I have been  thinking about for a few weeks and finally got around to making it. A few hours later and I had delicious bread for lunch.  Most of the time is waiting for the dough to rise, so don't be intimidated by the time. Ingredients: 1 1/4 teaspoons yeast 1 teaspoon sugar 1/2 teaspoon salt 3-3 1/2 cups bread flour 1 cup water 2 tablespoons sun-dried tomato paste 1 tablespoon rosemary 2 tablespoons olive oil 1/4 teaspoon garlic powder Begin by combining the warm water, yeast and sugar. Allow yeast to activate for about 5 minutes. Combine all the ingredients in your stand mixer and mix until just combined. Allow dough to rest for 5 minutes. Knead until the dough pulls away from the sides of the bowl and appears shiny.  Oil a large mixing bowl with olive oil.  Roll the dough ball to completel...