Perfect pomegranate cocktails. December 30, 2014Posted by ourfriendben in recipes, wit and wisdom.
Tags: asti, Bubbles, Pama, pomegranate, pomegranate liqueur, sparkling water
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Silence Dogood here. You’ve heard that pomegranates, pomegranate juice, basically pomegranate everything is good for you, right? So it had to only be a matter of time before someone developed a pomegranate liqueur. Our friend Ben and I discovered this on Christmas Eve, when we’d been invited to celebrate with good friends and our hostess surprised us with a Christmas present—a bottle of Pama.
When we opened the bottle, we immediately noticed the heavenly fragrance and brilliant red color. We could tell from the smell that this was going to be sweet—way too sweet to drink on its own. (For us, anyway.) We needed something bitter to tone it down, and bubbly to cut the syrupy texture. Mandarin orange sparkling water to the rescue! The chilled, carbonated water was exactly what the Pama needed. (Think a goblet of 1/8 Pama to 7/8 sparkling water.) Beautiful red holiday color and light, effervescent texture!
If you’d like something a bit sweeter, you could swap out Martini Asti or Yellowtail White Bubbles for the sparkling water in the same proportion. (Or whatever pleases you!) There are more recipes with the bottle, and no doubt still more online. What a great way to celebrate the New Year, with this simple cocktail! Perhaps adding some pomegranate seeds and an orange slice would be the perfect finishing touch.
‘Til next time,
Try a Red Roo this Christmas. December 15, 2014Posted by ourfriendben in recipes.
Tags: Campari, Champagne cocktails, holiday cocktails, simple Champagne cocktails, sparkling rose
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Silence Dogood here. This past Saturday, I was reading an article in The Wall Street Journal called “The Tippling Point.” The article was about the rising popularity of Champagne cocktails, how they were breaking out of the “Mimosa brunch” category and turning up at parties and suppers.
According to the article, this was because good Champagnes were becoming so affordable that people could afford to use them in cocktails (unthinkable with expensive estate Champagnes), that other sparkling wines like Cava and sparkling rose and Asti and Prosecco were becoming available in dry versions that were even more affordable then Champagne and delicious in cocktails. They also pointed out that Champagne cocktails went well with any food, were very light on the stomach, and left you feeling refreshed the following day as opposed to hung over.
The article interviewed seasoned mixologists about their (and their patrons’) favorite Champagne cocktails. I noticed that, while the Champagne or its equivalent sparkling wine may have cost “only” $30 a bottle, there were bazillion uber-expensive or unavailable ingredients in the form of liqueurs or, say, fresh-squeezed Meyer lemons (and where will you get those?) or homemade simple syrup infused with 10 super-expensive, elusive spices and strained through God-knows-what after cooking? Geez. By the end of it all, you might as well just show up at the party with a bottle of Champagne.
What I did notice, however, was that the basic recipes for the various Champagne cocktails included liqueurs, bitters, and typically fruit and fruit liqueurs (strained). Reading that you have to shake and strain a cocktail is enough to make me break out in hives: Can’t you just pour it in the damned glass and drink it? But I digress.
My favorite liqueur is Campari, the beautiful red herbal bitter aperitif. Typically, I drink a splash of Campari with mandarin orange sparkling water and a splash of Key lime juice. But I was inspired by The Wall Street Journal article to invent a “Champagne cocktail” of my own, one that’s affordable, flavorful, and beautiful.
Bless our friend Ben, he’d recently surprised me with a bottle of Campari and a bottle of Pink Bubbles, a dry sparkling rose. It’s made by Yellowtail, whose symbol is the yellow-tailed kangaroo (thus the “Roo” in Red Roo). I find it delicious as is (chilled, of course), and you can get a bottle for $9.99 around here. Can’t beat that price! Campari will set you back a bit more, as in about $28.99 a bottle, but you use so little in a Red Roo that a single bottle will see you well into the New Year.
Using just a little Campari is key here: It’s bitter, sweet, and complex, and you want it to color and add some flavor notes to your Red Roo, not overpower it. Try a jigger in your wine glass to start with, then fill the glass with chilled Pink Bubbles. (Do not be put off by the too-cute name, this is good stuff, I promise.) The color should be a perfect Christmas red, and the flavor should be delicious, with a light texture and that luscious sparkly finish. If you find you have a taste for Campari, you can always up the amount you put in your Red Roo, but not to the point where you weigh it down or make it too sweet, please.
Unlike everyone in the article I read, I don’t happen to own a set of coupe glasses or Champagne flutes. I don’t have room for glassware that can only be used for one thing, and I have better things to do with my money. So I use plain old wineglasses for my Red Roos, and they look both beautiful and festive. And taste amazing. Try some this holiday season. Cheers!
Note: I thought up a complementary holiday “Champagne” cocktail to offer holiday guests, the Green Roo. You’d substitute Absinthe (“the green fairy”) for the Campari and Bubbles (Yellowtail’s sparkling white, also dry and quite good on its own) for the Pink Bubbles. I’d think a tray of these red and green sparkling cocktails would be an amazing kickoff to any holiday gathering. Assuming the Absinthe remained green. And clear.
Absinthe is an herbal aperitif like Campari, and it got a bad name after so many French artists died after hanging out in clubs and bars drinking it. It was considered the opium of its day. As a result, it was banned here until just recently, when someone finally figured out that it wasn’t the Absinthe per se, but drinking until their livers failed, that killed all those idiots.
Despite Absinthe’s reprieve, I can’t recommend the Green Roo, simply because I’ve never had Absinthe. And I have a bad feeling that I read somewhere that when you add it to a glass, it becomes cloudy, which would hardly enhance a sparkling cocktail, much less give it a green color. But then, why did they call it “the green fairy”? If anyone knows the answer to these mysteries, please let me know.
Meanwhile, enjoy your Red Roos!
‘Til next time,
Dreamboats. November 24, 2014Posted by ourfriendben in recipes.
Tags: easy Thanksgiving appetizers, holiday appetizers, thanksgiving, Thanksgiving appetizers, Thanksgiving recipes
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Silence Dogood here. Whether you’re hosting Thanksgiving dinner at home or going to join family and friends, having a beautiful, delicious, holiday-appropriate appetizer on hand is a must. This one is the best ever, with its holiday colors and flavors. It requires just four ingredients (plus black pepper), you don’t cook it, it keeps well, and it’s the perfect finger food for hungry guests: just give them napkins and watch the whole plate disappear.
I’m talking about endive boats, and this is all you do the make them: Buy two large, plump heads of Belgian endive (no wilting or browning leaves). Cut the end off each head and separate the leaves. Place a ring of leaves, tip ends pointed outward, on a serving plate, with a second ring behind them. Add a rosette of leaves in the center.
Fill each “boat” (leaf) with crumbled gorgonzola or blue cheese, no more than four dried cranberries (for just a hit of flavor, you don’t want these to be sweet), and crumbled pecans. Lightly grind fresh-cracked black pepper over your boats. You’re done!
If you’re taking these someplace, cover the plate tightly with cling wrap so the boats don’t topple over. And, if you wonder about this particular flavor combination, make an extra boat and try it yourself. Once you have, just don’t eat the whole plate! This has become our go-to appetizer from Thanksgiving through New Year’s. It’s refreshing, fun to eat, and flavorful, but it never overwhelms the food to come—or the busy cook.
‘Til next time,
Healthier mashed potatoes. November 12, 2014Posted by ourfriendben in homesteading, recipes.
Tags: bubble and squeak, colcannon, mashed potatoes
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Silence Dogood here. Who doesn’t love mashed potatoes? Here at Hawk’s Haven, we make ours with Yukon Gold potatoes, then mash them with lots of butter and add half-and-half, salt (we like Real Salt or Trocomare, herbed salt) and fresh-cracked black pepper. If our friend Ben insists, I’ll toss in a little cream cheese, too. Talk about indulgence in a pan! It’s the ultimate comfort food, and it goes with practically everything but pasta, Thai and Chinese food, and the like.
But, though delicious, I wouldn’t exactly call this butter- and cream-filled dish a health food. What to do? Fortunately, our neighbors across the pond have figured out two ways to combine the creamy goodness of mashed potatoes with our beloved superfoods, kale, cabbage, even Brussels sprouts, to come up with sides that are nutritious as well as delicious and comforting. In Ireland, this dish is called colcannon; in the UK, it bears the delightful name of bubble and squeak (for the sounds it makes while cooking).
Bubble and sqeak originated as a way to use up leftovers. Basically, you minced up whatever was on hand—cooked cabbage, a few carrots, even scraps of meat—folded them into mashed potatoes, formed patties, and fried them until they were crispy outside and creamy inside. Because these originated during WWII rationing, they were typically served for Sunday night supper, but once rationing ended, they became stalwarts of the standard British breakfast, alongside meats, sliced tomatoes, and eggs.
Colcannon, by contrast, more closely resembles mashed potatoes (though the mashed potatoes may be green!). The basic premise is to make mashed potatoes as you usually would, then prepare an equal amount of shredded green cabbage, kale, or Brussels sprouts. (I don’t see why you couldn’t mix them. I also don’t see why you couldn’t start with a package of pre-shredded green cabbage for coleslaw and/or pre-shredded Brussels sprouts). Saute several large halved and sliced leeks (tough outside green leaves and ends chopped away) or diced sweet onion in plenty of butter until the onion clarifies adding ample salt, black pepper, and (if desired) a pinch of mace. Then add the greens and cover the pot until the greens are wilted and shiny, stirring several times as they cook and adding a little vegetable broth or water to prevent sticking if needed. Once the greens are cooked through, add the mashed potatoes, stir to combine, bring back up to heat, and serve as a side.
Now for the best part. Apparently the Irish serve a big dollop on each plate, but they don’t stop there. They spoon out a depression in the midst of each serving and fill it with a big piece of butter. It still may not be the healthiest dish in the world, but it sounds wonderful to me on a cold winter’s night!
‘Til next time,
Time for homemade cream of tomato soup. October 22, 2014Posted by ourfriendben in homesteading, recipes.
Tags: comfort food tomato soup, comfort foods, cream of tomato soup, homemade cream of tomato soup
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Silence Dogood here. The leaves are falling, temperatures are dropping, and harvest season is coming to an end. This means it’s time for warming comfort food, like cream of tomato soup. I don’t know if a grilled cheese sandwich and a bowl of cream of tomato soup with a pat of butter melting on top was your idea of childhood cold-weather lunch heaven, but it certainly was mine. Yum!!!
Unfortunately, a check of the grocery aisles will reveal a selection of cream of tomato soups packed with high-fructose corn syrup, cornstarch or flour, and all sorts of other ingredients that I don’t want in a simple soup. But, thank heavens, it really is easy to make this one from scratch in just minutes and get the benefit of all that healthy antioxidant lycopene without stuffing yourself with things that are bad for you. Here’s all you have to do:
Silence’s Homemade Cream of Tomato Soup
1 6-ounce can tomato paste
3 cups whole milk
1 cup half-and-half
1/2 stick butter
salt (we like RealSalt), Herbamare or Trocomare, white pepper, and/or hot sauce to taste (we’d choose Tabasco Chipotle or Pickapeppa for this, if we wanted to use hot sauce)
That’s really all you need. Heat the milk and half-and-half in a heavy pot, never allowing it to boil. Once it’s hot, add the tomato paste, mashing with the back of a large spoon until it dissolves into the milk/half-and-half mixture. Add the salt and whatever else you want, stirring to blend. Chop the butter into pieces, reserving two for the tops of the bowls, and add the rest to the soup, again, stirring and watching carefully to make sure it never boils (which would destroy he texture). When the soup is quite hot, pour it into two bowls, top each with a pat of butter, and enjoy, with or without the accompanying grilled cheese!
‘Til next time,
Frozen vegetables are frozen vegetables. October 21, 2014Posted by ourfriendben in homesteading, recipes.
Tags: corn, frozen corn, frozen vegetables, using frozen vegetables, white shoepeg corn
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Silence Dogood here. If you walk down the freezer aisle in your preferred grocery and look at the vegetable options, there are almost as many choices as n the toothpaste aisle. No longer do you only have plain frozen vegetables and that horrid mix of peas, corn and diced carrots. There are lots of vegetable mixes, lots of frozen veggies in buttery sauces (those Green Giant people are no fools), and lots of boil-in-bag and steam-in-bag options.
But what if you just want a particular veggie, without sauce, and can’t find it frozen as is, but can find it frozen in a boil-in-bag or steam-in-bag version? Can you just open the bag and treat the contents as if it came from a regular frozen package?
I think we’ve all heard by now that nutritionists agree that frozen veggies are really good for you, better than fresh veggies picked out of season and shipped green, like, say, winter tomates. Frozen veggies are picked at the very peak of ripeness and flash-frozen to retain their nutrients. (Admittedly, I’ve never seen a bag of frozen tomatoes, but jarred tomatoes are wonderful for you, since they concentrate the protective, antioxidant-rich lycopenes in ripe tomatoes.)
I have no microwave, nor do I want to boil anything in a plastic bag and then eat it—aaaggghhh!—but one of the staples I love keeping on hand for cooking is frozen white shoepeg corn. The season for fresh white corn is so short, and I love sauteeing it to add to a meal, adding it to corn pudding at the holidays, and tossing it into chili. But I’ve found that it’s almost impossible to find a bag of frozen white corn, much less white shoepeg corn, in this area. What I can find, however, are bags of frozen white shoepeg “boil-in-bag” and “steam-in-bag” corn. And in my experience, the’re every bit as good added to a dish or sauteed as plain old frozen shoepeg corn could ever be.
So if you like boiling your veggies in a bag or cooking them in a bag in the microwave, I have no doubt that both methods work fine. But if you’re a traditional cook who simply needs to stock up on frozen staples you can’t find, don’t fear the boil-in, steam-in veggies. They’ll work wonderfully for you as well. Just keep away from the ones in sauces.
‘Til next time,
Cold enough for chili. October 6, 2014Posted by ourfriendben in homesteading, recipes.
Tags: chili, chili and pasta, chili recipes, Cincinnati chili
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Brrr, is it ever cold outside! Silence Dogood here. Temps dropped to the 30s here in the precise middle of nowhere, PA, last night. Our friend Ben and I managed to keep all our plants alive, but yowie kazowie, that is cold for early October. We weren’t so cold inside our cottage home, thank goodness, but it certainly made us start craving cold-weather food, like chili.
Chili is one of those forgiving foods that tends to taste good no matter how you make it or how you serve it. (Our friend Ben loves it over rice, my favorite is over buttered spaghetti with shredded Cheddar, which is apparently called Cincinnati chili, and of course, you could always serve up a big bowl plain.) I have lots of chili recipes, including one with pumpkin puree (it really is delicious, trust me), but here’s a basic recipe:
Saute 2 diced sweet onions, such as Vidalia or Walla Walla, in olive oil. Add 6 teaspoons minced garlic, a generous tablespoon each granulated garlic, salt (we like RealSalt), cumin, dried rosemary, thyme, and basil, and hot sauce (we like Tabasco Chipotle or Pickapeppa for this), plus a minced fresh jalapeno pepper. Add a diced bell pepper (any color), a diced fresh tomato, 2 tablespoons chili powder, and a splash of Frank’s RedHot Sweet Chili Sauce. Stir, adding splashes of vegetable broth or water as needed to keep everything from sticking, until the onion has clarified.
Now, add a large can (28 ounces) of crushed tomatoes and a can of Ro*Tel diced tomatoes with hot peppers or a large can diced tomatoes, and a large can (40.8 ounces) of kidney beans (light red, red, or dark red all work fine). Cook until the tomatoes cook down, stirring as the chili cooks, until it’s the consistency you like. (We like thick chili, like a thick spaghetti sauce.)
Once it’s as thick as you want it, you can turn it down or turn it off while you make the rice or pasta or whatever you’d like to serve it with or over. I think slices of polenta, sauteed or baked until molten with butter and cheese on top, would be delicious floated on chili. If you like yours soupy, adding grated cheese and sour cream to each bowl, then serving it with your favorite soup crackers and passing the hot sauce or salsa sounds good.
Finally, let me remind you that, like spaghetti sauce, chili is very forgiving, so it’s a great way to use up leftovers. If you have an ear or two of corn that’s passing its prime, or half a carton of fresh hot salsa, or a softening avocado or tomato, go ahead and throw them in. Your family will probably wonder why the chili is so much better than usual!
‘Til next time,
Recreating spinach balls. September 27, 2014Posted by ourfriendben in recipes, wit and wisdom.
Tags: Bowers Hotel, homemade spinach balls, spinach balls, spinach balls in pasta
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Silence Dogood here. It’s not often these days that you find a restaurant, much less a quiet country inn, with a signature dish. But at the Bowers Hotel in the scenic crossroads of Bowers, PA, where chicken cordon blue and chicken marsala, not to mention shepherd’s pie, chicken pot pie, and liver and onions, are all still on the menu, one appetizer was the restaurant’s signature dish: baked spinach balls. Try finding those on somebody else’s menu!
The delicious spinach balls were the reason our friend Ben and I have been returning to the Bowers again and again since we first moved to this area. When the restaurant closed for a time before reopening in 1212, the first thing reviewers noted was that the beloved spinach balls were still on the menu. OFB and I loved taking visitors to the Bowers to experience the famous spinach balls for themselves. I’d recently been sick and unable to eat for a week, and last night, I insisted that OFB and I head to the Bowers so I could celebrate my recovery by sharing a plate of spinach balls.
Oops, what are spinach balls, anyway? They’re basically a mix of spinach and breadcrumbs, shaped golf-ball size and pan-fried or baked to a golden crispiness outside, then served hot over shredded Romaine lettuce with a honey-mustard dipping sauce. (And trust me, even if you think you hate honey-mustard, it’s a perfect match for spinach balls.) When we first encountered them, they were pan-fried, with a higher proportion of breadcrumbs to spinach. The latest incarnation had lots more spinach to breadcrumbs and was baked to make a healthier appetizer. Both were really good.
Backtracking to our experience last night, we arrived at the Bowers in a triumphant mood. (At least I did: Free to eat at last!) And then I looked at the menu. I looked at the appetizer menu again, and again, and again. No spinach balls. When our server arrived for our drink order, I asked where they were. “The chef’s replaced them with spinach-artichoke dip. Nobody was ordering them.” Spinach-artichoke dip! Excuse me, this isn’t Applebee’s!
I was devastated. But I wondered if, just once, I might be able to recreate the spinach balls at home, since they weren’t fried (something I refuse to do, eeeewww). What could go into them, I wondered. Thawed frozen spinach rather than fresh, I was guessing, cooked and with the liquid pressed out. Minced onion. Breadcrumbs. And a binder, such as beaten eggs or eggwhites, plus salt and pepper to suit.
I was unable to find the recipes used at the Bowers Hotel online (sob). But I did find a recipe on Epicurious that I thought captured the spirit of the dish and would be easy enough to make at home. Here’s a version of it:
Makes about 2 dozen.
1 10-oz. box frozen spinach
1 cup herbed bread stuffing (such as Pepperidge Farm)
1 small onion, finely chopped
3 eggs, beaten
1/2 cup butter, melted
1/2 cup grated Paresan cheese
1 tablespoon granulated garlic
1 teaspoon salt, or to taste
Cook spinach according to directions on box. Drain well. Mix in all other ingredients, continuing until well mixed. (Add more stuffing mix if needed.)
Form balls of 1 teaspoon-1 tablespoon size as desired. Bake on lightly greased cookie sheet at 350 degrees F. until lightly golden and done. Serve with honey mustard or the mustard of your choice as a dipping sauce.
Double recipe as desired. These freeze and reheat well.
Another thing I found in my researches was a recipe from a British restaurant chain (and possibly grocery) called Carluccio’s for a wonderfully delicious-sounding pasta dish with giant penne and spinach balls. The thought of making the spinach balls crispy, then adding them to a basic Alfredo sauce over pasta, struck me as brilliant. Will I make that? I don’t know, but I’d love it if someone made it for me. Will I try making from-scratch baked spinach balls at home? Yes, probably. Will I grieve the loss of another regional specialty? Absolutely.
‘Til next time,
What’s the difference between bisque and chowder? September 25, 2014Posted by ourfriendben in recipes.
Tags: corn, corn bisque, corn chowder, corn recipes, corn soup
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Silence Dogood here. I’ve been thinking that a warm, inviting corn chowder would make the perfect “farewell to summer” dish, creamy and corny as it is. I had an idea for the ingredients, since I wanted the soup to be rich and gorgeous but not bland. But before I actually made it, I wanted to check what other people were putting in their corn chowders. And somewhere in my search, I encountered corn bisque.
Bisque! Even if we’ve never had it, I imagine most of us have heard of lobster bisque, that elegant dish from a bygone age. (I can picture it being served with great pomp and style on the Titanic.) I’ve never eaten it, but I remember smelling it, with its delicate aromas of lobster, cognac (or sherry) and cream. Mmmmm!!!
But corn bisque? When is a creamy corn soup a bisque and not a chowder? Turns out, when the ingredients are pureed into a single smooth, silky consistency. Chowder, on the other hand, features chunks of its ingredients in a creamy base. Needless to say, it was considered the workingman’s version, since it took a lot more trouble to create a puree in those days without a food processor, immersion blender, or blender. It all had to be done by hand. And that perfect, silky-smooth texture didn’t come cheap. Especially when the crustaceans’ shells (I’m afraid so) were incorporated into the bisque, as was traditional. Eeeeewwww!!!
Well, give me the chowder any day. But I intend to try to compensate for the pureeing with canned creamed corn. See what you think of my recipe:
Silence’s Creamy Corn Chowder
2 (14.75 oz.) cans creamed corn
1 package frozen white corn kernels, or two large ears white corn, kernels cut off cobs
1 pint light cream
1 box veggie stock (aka broth), any brand
1 large sweet onion (such as Vidalia or Walla Walla), diced
1 8-ounce box whole button mushrooms, minced
3 red new potatoes, finely diced
1 yellow bell pepper, finely diced
4 tablespoons salted butter
salt and pepper to taste
To make the chowder, melt the butter in a heavy-bottomed pan, such as a Dutch oven. (I love my LeCreuset Dutch ovens for soups.) Saute the onion with the salt and pepper until it clarifies, then add the mushrooms, cooking until they release their juices. Add the new potatoes, cooking until softened and glistening, then the bell pepper pieces, then the fresh or frozen corn kernels. (If the veggies start to stick to the pan during cooking, add a splash of veggie stock/broth as needed.) When the veggies are aromatic and soft, add the cans of creamed corn and slowly pour in the light cream. Stir to combine and check the thickness; add veggie stock/broth as needed to thin out to the consistency you want. Heat through and serve.
As you can see, this is all about the corn, creamy, fresh, or frozen. I’m not, for once, even adding herbs or spices to distract from corn’s delicate flavor. You could add a pinch of basil, or a pinch of garam masala, or a pinch of ground fenugreek, or even a very small splash of white wine, sherry, sherry vinegar, or the like. But I’d recommend starting with the basic recipe and modifying it later if you thought it needed something. The flavor’s delicate but rich, like a good chowder should be, and it’s thick enough to hold its own as a meal with a hearty salad and a hot loaf of multigrain bread.
‘Til next time,
In praise of marmalade. September 13, 2014Posted by ourfriendben in recipes.
Tags: marmalade, marmalade recipes, uses for marmalade
Silence Dogood here. Marmalade, a less-sweet cousin of jams, preserves and jellies, is in my opinion an underrated kitchen hero. Long gone are the days when you could only get orange marmalade, often stuffed with sugar (or, gasp, high-fructose corn syrup) and sadly lacking in actual orange and orange zest. Now real all-fruit orange marmalade, lemon marmalade, lime marmalade, grapefruit marmalade, blood orange marmalade, even ginger marmalade is available.
So okay, you’ve got your jar of marmalade and you’ve got it home from the store. Now what? Well, it’s great for breakfast on toast, English muffins, croissants, crumpets, or as a glaze on hot scones. (With butter, people, butter.) But that’s just the beginning. Because marmalade isn’t super-sweet but is super-flavorful with its citrus or ginger hit, it’s perfect on other things as well. Think of it as a glaze on cheesecake or chicken, or paired with feta cheese in a phyllo wrap or cream cheese in a wanton wrap or topping baked Brie. And think what some marmalade could do to add complexity to your Thanksgiving cranberry sauce!
Marmalade is also a very versatile substitute for other sauces and dressings. You can use it in place of duck sauce, orange sauce, General Tso’s sauce, and the like if you find yourself out of them and need dipping sauce for spring rolls or egg rolls or sauce for Chinese dishes. It’s delicious as a substitute if you run out of chutney and are serving Indian food. (Ditto for adding to dal, baked beans, lentil stew, and the like.) It’s also great mixed with oil, Dijon mustard, and vinegar in a salad dressing for fruit- or cheese-based salads. Not to mention as a glaze for piecrust, or a topping for cake or vanilla ice cream. (Our favorite is Ben & Jerry’s.)
For the adventurous, I’d suggest an omelet stuffed with cream cheese and/or shredded Swiss cheese and a (very) thin layer of orange marmalade. It’s the adult version of Dr. Seuss’s famous “green eggs” (made by scrambling eggs with Concord grape jelly, which turns them green); your choice whether to add the ham (or Canadian bacon). With adequate salt and some toasted, buttered English muffins, you might become addicted. Try it and see!
‘Til next time,