Sunday, July 23, 2017

RECIPEinaFLASH: Rosemary Shortbread

Well, here we are about halfway through summer. I hope you are having a great one! 

For me, summer is all about maximizing outdoor time and that includes dining. So when we invited some friends for dinner on the deck recently, I made these wonderful Rosemary Shortbread to serve with cocktails. They are buttery, just a little bit sweet, and were perfect with the cosmos and martinis we were drinking; they would also be lovely with a crisp Chardonnay.

The recipe comes from my friend in Austin who is a terrific hostess. She served them when we visited earlier this year & the recipe stuck with me. Pair them with a creamy brie or a Spanish Manchego, set out a bowl of smoked almonds, and you’re all set!

What are some of your summer alfresco dining tips? Leave a note below.


Print recipe here.

Monday, July 3, 2017

Nigella Lawson’s Blueberry Polenta Upside-down Cake

Nigella Lawson is one of my favorite cooks. Besides her down-to-earth, “everywoman” persona (as much as any millionaire celebrity chef can be), and her use of witty banter, she creates delicious recipes.

Over the weekend, I made her Blueberry Polenta Upside-down Cake. And if you’re looking for a terrific, easy, fruity dessert for the July 4th holiday festivities, or any summer get-together, you should too!

Look at these pictures -- every bite gives you a burst of sweet berries. I loved the citrus notes from the orange zest and juice, and especially loved the “sandy” texture provided by the polenta. The cake makes quite a spectacular presentation, thanks to inverting the cake so the beautiful blueberries come out on top!

Please leave a comment below to let me know how you like this cake.

Wishing you a happy July 4th holiday!