We put the must in mustard, the cute in charcuterie, and the jam in …er … jam, with this spectacular picnic spread. Ham! Cheese! Pâté! Salami! Pickles! Our festive charcuterie board is topped off with fresh, tangy home-made Maple Mustard and sweet Red Onion Jam.
Sweet, savory and just plain delicious, Red Onion Jam with Wine, Honey and Thyme is a perfect addition to any cheese or charcuterie board.
Caramelized red onions are tasty in their own right, but simmered in a sweet/spicy mix of red wine, honey and herbs, they turn into a the most delicious preserves ever. We made our jam (along with Homemade Maple Mustard!) to accompany our charcuterie board, but we have big plans for the leftovers. Click the link below for ideas (and the recipe!)
This Phyllo Torte with Chicken (or Ham), Ricotta and Swiss Chard has a crispy, flaky, buttery crust filled with all our favorite Spring flavors. It looks like a showstopper, but it’s easy as pie.
We’ve been having topsy-turvy weather here in the Hudson Valley over the last couple of months. We had an late Winter blizzard that dropped almost 3 feet (!) of snow on us, followed by a week in the 70s, followed by a month of cold dreariness, and then yesterday it got up to 89ºF. Even our poor little chickens are like “WTF, people?” (You haven’t seen side-eye until you’ve seen chicken side-eye. They are not shy about squawking their displeasure right into your face).
Sometimes we want to start the day with an omelette: maybe cook up some chopped leafy greens, sauté a few mushrooms until they’re golden, throw in a handful of cheese, and enclose the whole thing in an egg jacket. And sometimes, we want to flip the whole concept inside out and bake the eggs right on top of the other ingredients, because, you know, we’re mavericks like that.
It does take a little longer than the omelette method, and it requires turning on the oven. But really, since we’re fully cooking the greens and mushrooms either way, it’s the difference between a couple of minutes standing at the range and 20 minutes of unattended baking. You can also cook the creamed greens ahead, and bake the eggs when you’re ready for eat.
The flavors of French onion soup transported into a hearty, cheesy strata. The heart of bread pudding paired with the soul of a classic soup – synergy on a plate.
We’re big fans of bread pudding of almost every stripe. With one basic method and either a savory or a sweet set of ingredients, you can throw together a wide variety of dishes with bread, eggs, and milk: the framework. We generally reserve the term “bread pudding” for a sweet variation, and “strata” for the savory version where there’s usually more eggs involved. It works so well, for the last few years we’ve exclusively used a strata as a Thanksgiving-day stuffing. We liked the technique so much, we wanted to find out what else we could do with it.
Note: This recipe is part of our ongoing series with Serious Eats. You can also find this recipe, and many other great ones on their site.
Offering maximum impact with minimal effort, a baked Brie turns a mild-mannered cheese into the superhero of a gathering: a warm, gooey communal comfort food. This version keeps things easy and delicious—it’s baked simply, then topped with pistachios and honey.
Serve it with crackers, sliced apples or good bread.