Roasted Grape and Ricotta Crostinifeatured

The holiday season can often feel like a flurry of entertaining — there are holiday parties, and impromptu get togethers, cocktail parties, and potlucks. This Roasted Grape and Ricotta Crostini recipe has been my secret weapon all season, and is so good, I have no doubt I’ll carry it with me year round. It is a total over-achiever — it’s a breeze to whip up, can be prepped ahead of time, and can sit at room temperature while remaining utterly delicious.

Speaking of delicious, these crostini hit the perfect balance between savory and sweet, creamy and crunchy. Like I said, over-achievement achieved. These Roasted Grape and Ricotta Crostini are the perfect party bite. A++ all around.

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Christmas Eggnogfeatured

Merry Merry, my dear friends! I hope your holidays are in full swing and that you are in full treat yo’ self mode!

Speaking of treating ourselves, this Christmas Eggnog is pretty much the definition of that. There are times for low-fat vegan substitutions and then there are times for full-fat indulgence in all its rich and creamy glory. Yes, there is a lot of dairy and booze and sugar in this recipe…but it’s made for a crowd and it is just so very good. Just do it. It’s Christmas time!

A few weeks ago, I posted Alton Brown’s Aged Eggnog recipe on the Lick My Spoon FB page. Eggnog is actually something I’ve never made before, but we were invited to a friend’s house for a little pre-holiday brunch and I thought it would be just the thing to bring. It was such a hit I had to share it with you.

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Brown Butter Pecan Ice Creamfeatured

It’s a known fact that brown butter is the key to all things delicious. That is especially true in the case of this Brown Butter Pecan Ice Cream. Think about any butter pecan ice cream you’ve had in the past, and then banish those plebeian thoughts. Browning the butter in this butter pecan elevates it into something that’s beautifully rich, with a deep, golden nuttiness, and an intoxicating fragrance that makes you want to breathe deep.

The problem with a lot of brown butter ice cream (if I can say such a thing) is that tricky part of balancing the butterfat content in the ice cream. Too much butter and you end up with a grainy texture or a mouthfeel that is too fatty or waxy. Too little butter, and well, you lose the beauty of the butter.

I wanted all the intoxicating flavor of brown butter without any of the extra fat to throw off my textural balance. Sounds too good to be true, right? The answer lies in the brown butter milk solids.

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Brown Butter Hack: Get More Out Of Your Brown Butterfeatured

It is butter season, and my mind has been wrapped up in brown butter lately. There are few things as intoxicating and pleasurable as the smell of butter browning. If we could bottle up that smell and disperse it over warring nations there would be more peace and love in the world.

If you’re new to browning butter, here’s a helpful post I wrote for SF Cooking School on How to Brown Butter. Once you know how to brown butter, your life will never be the same. You’ll be ruined. Don’t say I didn’t warn you.

As I dove down a rabbit hole of brown butter research one evening, I came across this oldie but goodie from Ruhlman which then led me to this revelation in brown butter.

Behold! A way to maximize the yield of brown butter solids. Because what is better than the flavor of brown butter? Why, more brown butter flavor, of course.

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