EGGNOG Serves 6 Eggnog is descended from a hot British drink called posset, which consists of eggs, milk, and ale or wine. The basic recipe for eggnog is eggs beaten with sugar, milk or cream,
John Ash’s Oyster Stuffing Serves 4 to 6 This recipe comes from John Ash, the chef-owner of his eponymous Sonoma County restaurant. It ran in The Chronicle way back in 1986, but dates back even further: It’s
CRANBERRIES: AN AMERICAN ORIGINAL The cranberry, along with blue berries and the Concord grape, have a unique and special place in American cuisine. They are the three North American native fruits that are grown in commercial quantities.
KSRO THANKSGIVING 2018 RECIPES For all the years that I’ve fixed Thanksgiving my kids especially have been adamant about keeping it traditional: turkey, stuffing, cranberry sauce and pumpkin pie. They are inventive and creative
Serves 4 Blue cheese is called for here but you could use any soft, rich cheese you like. If Asian Pears aren’t available use tart-sweet apples, regular pears, mangoes or whatever else is best in the market.
Serve 8 Classically red wine is used to poach fruits but here I’ve used strong coffee which has many of the same qualities of red wine: Acidity, tannin and rich flavor. The pears can be done up
This is a great salad for the winter months which takes advantage of seasonal ingredients. To make it more of a substantial course, drape some paper thin slices of proscuitto or coppa around the plate. Serves 6
LABOR DAY/END OF SUMMER GATHERING Labor Day for many of us announces the end of summer. Though the Autumnal equinox (equal day and night hours) doesn’t happen until September 22nd this year when we begin to get
Chef Kay Baumhefner for Della Fattoria Cafe – Petaluma, CA
INGREDIENTS: YIELD: about 20 cups 2 Tb. EACH 80/20 oil and unsalted butter 4 large red onions, cut across and thinly sliced 12-16 med-lg. carrots, finely julienned 8 large parsnips, finely julienned 2 medium bulbs fennel, finely