Can you believe it, Thanksgiving is 26 days away! I’ve been digging through my recipe files to come up with a menu. This year I’ve been blessed with both my son and daughter coming to dinner with their families. We haven’t had a holiday with both children together in a long time.
Recently, I found a recipe on The New York Times Cooking webpage for Apple Crumb Crostata. Who can resist a baked good with a crumb topping, I know I can’t. The recipe is by famed pastry chef, Claudia Fleming, formerly of Gramercy Tavern in Manhattan.
It seems I neglected to blog about a recent supper of Lemon-Dill Chicken Skillet that I prepared last week. I am also going to include two other recipes that came on the heels of this one.
I had some remaining feta cheese from the baked eggs recipe I recently prepared for my friends. I was quite happy to find another recipe utilizing feta cheese. This was found in the May 2022 issue of Southern Living Magazine. The ingredients needed include Yukon gold potatoes, olive oil, bone-in, skin-on chicken thighs, freshly ground black pepper, kosher salt, fresh lemon juice, feta cheese and fresh dill fronds. This is a great recipe to keep close at hand as it has a prep time of 25 minutes and completed overall in 40 minutes.
Growing up in north Jersey, there was a local bakery, on Stephens Avenue in Little Falls, whose name I can’t recall, that had the most delicious baked goods. Offerings included marble loaf cake with walnuts, lemon filled coconut buns, honey buns and crumb buns.
Over the years I had come to like a particular type of crumb cake. I don’t like an overly moist or soft cake, but prefer one that’s chewy, yet tender, and a crumb topping that isn’t overly sweet. Also, there has to be a higher ratio of crumb topping to cake.
My husband occasionally likes to have an iced cold glass a milk and dunk several cookies for a snack. There aren’t many varieties that can be dunked in milk besides chocolate chip, oatmeal or sugar cookies. Biscotti are great for dunking in hot beverages, but not necessarily milk. Is there another cookie out there that can be dunked?
Although my go to cookie is a chocolate sugar cookie, my husband prefers something else. I’ve tried numerous versions of chocolate chip, but this time I opted for Brown Butter Brownie Cookies. The recipe is by New York food stylist, Jesse Szewcyk and was found on the website “Vanilla Bean Blog.”
For the recipe you’ll need bittersweet or semisweet chocolate chips, unsalted butter, eggs, granulated sugar, light brown sugar, all-purpose flour, unsweetened cocoa powder, instant espresso powder (optional), baking powder, kosher salt and flaky sea salt (optional).
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.