Butter-Braised Radishes With Their Greens

Serves 4 INGREDIENTS 1-2 bunches red radishes with their greens (about 2 pounds) 3 tablespoons unsalted butter 1 to 2 teaspoons brown sugar Sea salt or kosher salt 1 tablespoon white wine vinegar Freshly ground black pepper Freshly grated nutmeg DIRECTIONS Cut the radishes away from their leaves, leaving about ½ inch of green attached. […]

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Jamaican Jerk Glazed Ham

Wine Pairing: Charles Joguet, Chinon “clos du Chene Vert” – Organic 2002, France. This highly complex and extremely spicy wine does not overcomplicate the intricate flavors of the jerk glaze and spices, instead they forge an incredibly bold pair suited for bold palettes and the brave of heart, much like the dish itself! Retails for […]

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Waffle Cones

Makes about 12 cones Ingredients 1 cup heavy cream 1 teaspoon vanilla extract 1½ cup powdered sugar 1½ cup flour 1 tablespoon corn starch ½ teaspoon freshly grated cinnamon ½ teaspoon freshly grated nutmeg Directions In a medium bowl whisk together the cream and vanilla until the heavy cream begins to get thick, it will […]

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Winter Squash Potage with Spiced Créme Fraiche

Serves 4 to 6 INGREDIENTS For soup 3 pounds winter squash (such as kabocha, acorn, or butternut), peeled and cut into 2-inch chunks 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 large or 2 medium Spanish onions, chopped (2 cups) Sea salt or kosher salt 1 tablespoon minced fresh ginger 3 garlic cloves, […]

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