Voila-ve

Last night we made French Onion soup for the first time - a recipe out of Saveur. Didn't much care for it thank you. But we also made latkes from the same issue and did enjoy them. Served with applesauce.

What's for Dessert?

You know a dessert has to be good to get people to eat it the weekend after Thanksgiving when everyone is dessert-ed-out. So I made three. Amernick's Chocolate Viennese Cake (Sacher torte), a Spirited Peach Chocolate Cake, and a Hungarian Chestnut Cake with crushed Cacao Nibs. All were hits and eaten out of existence.

Spaghetti & Meatballs...our way!

Continuing our childhood favorites, I updated spag and meatballs by using a premium, nested Italian pasta, jarred cortina pomodoro sauce and buffalo meatballs.

Tis the Season

For pumpkin walnut raviolis - very fast using gyoza wrappers from our store.

To top of our weenie meal, I made Amernick's Chocolate Babka - light coffeecake swirled with apricot jam, cake crumb and chocolate.

What was he thinking?!

Last night Tyler wanted to recreate a part of our childhood. He made pasta with red sauce and cut up hot dogs. Of course it was fancy creste pasta, jarred Cortina sauce, and Applegate Farms hot dogs, but still...

Akuna Cassata

This is the cassata cake from Amernick's Art of the Dessert. Six layers of pound cake layered with currant jelly, ricotta/cream cheese/cinnamon/marsala, and wrapped in fudge frosting.