I insist my refrigerated, half-used condiments justify the square footage they occupy. I’m not impressed with idle squatters or those tricked-out divas of the fancy food world. All condiments must be able to perform double-duty in recipes to justify their valuable real estate.
Bottled salad dressings, for instance, should be able to play second string as a marinade, or a marmalade as a glaze. Today I’ve got my eye on the apple butter – anything with apple butter sounds wonderful at this time of year, and it’s a great way to add flavor – without the fat. But I know, come December, to my fickle palate it will be yesterday’s news.
My original recipe calls for a stick of unsalted butter. Richard winced so I’m going to test a lightened up version tonight, substituting Earth Balance, a vegan butter substitute, for butter. It has a lot of added salt so there is no need for additional salt in the recipe. I’ll also add that apple butter, really more of an apple purée, to the sauce. I’ll put the butter back in for Thanksgiving.
No apple butter squatting in your fridge? No regrets. Just eliminate, double the butter or butter substitute, and season the apple cider with a teaspoon of cinnamon.
Today I began cooking for a holiday party I’m hosting the day after tomorrow. One item I want on the menu is an old-fashioned spice cake, and while thumbing through cookbooks in search of a recipe, I was imagining rich layers of flavor that would be more redolent of spice than cloyingly sweet. No such … Full recipe post »
…at least it does for me. There were no hangdog looks from me when my kids announced they were having Thanksgiving at their partner’s parent’s home; I’ve reinvented my Thanksgiving tradition to fall the Sunday prior to Thanksgiving. With grown kids in relationships (which mean new families with their own holiday traditions), celebrating the Sunday … Full recipe post »
Hi there! I'm Peggy Lampman -
Food writer by trade, curious cook by design.
The past 30 years have witnessed a raucous race from my professional to
home kitchen - persnickety customers, petulant children and piles of dirty dishes
lie in my wake. And the dinnerFeeds - well - they
are my story. More about Peggy and this site...
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...