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Lemony Creme + White Chocolate Trifle
This Lemony Creme + White Chocolate Trifle is almost too pretty to eat! ALMOST. When the weather starts to get balmy (and stays that way for 5 months), my go to relief is LEMONS. I love lemons. I also love trifle. I do not love baking. There. I said it. I DO NOT BAKE. Suffice it to say, my favorite kind of dessert is a no-bake dessert. Hence, this Lemony Creme + White Chocolate Trifle. Trifles are always a win because they look so elegant without a lot of fuss. You do not even have to turn on the oven to make this gorgeous citrusy delight. All you have to…
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Guinness Braised Short Ribs
Just in time for St. Paddy’s Day, a recipe using dark roasted Guinness to braise meat. While some of us will be swilling pints of Guinness, some of us will be cooking with it. It’s a win-win for everyone. I love bold flavors, so it’s a no-brainer that I would choose rich + earthy Guinness for this recipe. BEFORE YOU DECIDE to make this recipe, however, let me just say: these ribs like it long and slow. You cannot be in a rush else you will not meet peak satisfaction. A little TLC goes a loooong way with this meat. The secret is braising. Braising is all about the low…
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Oysters with Pink Peppercorn Mignonette
Oysters intrigue me on so many levels: from their vital role in the ocean ecosystem to the anticipation of cracking open the bivalve to find the treasure inside. Oysters are often associated with special occasions. Valentine’s Day is no exception. And to adhere to the red and pink motif of the holiday, I chose to make this mignonette with pink peppercorns. This is by far the best recipe for Pink Peppercorn Mignonette you will ever eat! No, that’s a lie. It’s not true at all. Why? Because those bold, beautiful berries you are buying in the store are not really pink peppercorns. Peppercorns come from Piper nigrum, and they are…
eat. drink. bemerry. repeat.
