by Emily Black | Photo by Rory Doyle
PEPPERMINT MERINGUE KISSES 6 egg whites Pinch salt ¼ teaspoon cream of tartar 1 teaspoon peppermint extract 1½ cups sugar Red gel food coloring Preheat oven to 225 degrees. Line 2 large baking sheets with aluminum foil. Beat egg whites until foamy. Add salt, cream of...
by Germaine Benoit | photos by Melanie Thortis
Tis the season of celebration, and with that comes a little more indulgence in sweet treats. When it comes to food, I hate deprivation, but I am a huge fan of making sure that when I indulge, I choose the best possible ingredients that will satisfy my sweet tooth and...
by Emily Black | photos by Rory Doyle
Wilted Salad with Cornbread Croutons 4 strips thick-cut bacon 1 small red onion, thinly sliced 1/3 cup red wine vinegar ¼ cup sugar Salt and pepper to taste 2 quarts fresh baby spinach Cornbread croutons (recipe below) In a medium-size skillet, fry bacon until cooked...
by By Emily Black | Photo by Rory Doyle
1 gallon of whole milk 1 pint half-and-half 1 pint heavy cream 2 cups confectioners’ sugar, sifted 2 tablespoons pure vanilla extract 1 fifth brandy or bourbon, plus more to taste Grated nutmeg for garnish Pour milk, half-and-half, cream, sifted sugar, vanilla, and...
by Emily Black | photos by Rory Doyle
The serving of a meal early in the day or before lunch anyway, usually signifies a celebration of some sort; hence the word “brunch.” Not breakfast and not lunch, but something in-between. The dishes do not need to be heavy or too light. Sausage balls, egg casseroles,...
