Happy Valentine’s Day

This cute ruffly cake is from the Whole Earth Center.  It is heart-shaped and chocolate with vanilla frosting. I wanted to take something to my father in Acorn Glen Assisted Living (and the wonderful staff who cares for him), so ordered this just before the weekend. Picked it up today and rushed it right over … Continue reading →

Love is on the plate

Tre Piani restaurant in Forrestal Village (that’s their delicoius chocolate-raspberry roulade at left) will be open on Sunday February 12 especially for Valentine’s Day dinner, 4:00-9:00pm. Reservations suggested 609-452-1515. (Of course, they are also open on the 14th!) Brothers Moon in Hopewell celebrates with their 11th annual “Aphrodisiac Menu,” chock full of yummy dishes. 609-333-1330. … Continue reading →

Za Reopens with Lobster Bliss

After a five-month post hurricane hiatus, Za Restaurantin Pennington reopens today.  When I read about their hurriane damage last August, I was heartbroken for them, as they’d just expanded, increasing their indoor seating from 38 to 76 people.  But when life gives you lemons… The shopping center where Za is housed needed extensive foundation repair, … Continue reading →

Posole

This is one of my favorite winter dishes, which I make in many variations.  This one was made with cubed pork shoulder, green chilies, and hominy. Then I got ambitious and soaked then puréed some dried guajillo peppers, for just a touch of red, inspired by this website. I also took the trouble to buy … Continue reading →

Ezekiel’s Table greets a new year

“The months since the July re-opening of Ezekiel’s Table have been sizzling,” says owner Marcia Willsie. She’s busy welcoming new groups into her kitchen, where she holds her hands on cooking classes.  Each class, custom designed for the attendees, ends in dinner around the table at her historic old farmhouse on Mercer Road (Princeton Pike). … Continue reading →

HerbNZest

I often have a package of butternut squash ravioli in the fridge, and usually serve it with browned butter and sage.  But recently I had a little  jar of HerbNZest Fennel Saffron Pumpkin Butter on hand, and realized that for a quick sauce I could mix some of that with a little leftover cream I … Continue reading →

Slow-Roasted Duck with Root Vegetables

I had my heart set on a slow-roasted duck for Thanksgiving, and found a nice recipe from the New York Times. For once, I decided to follow a recipe pretty closely, and found everything I needed at McCaffrey’s, including the fresh duck, a Mallard. It was expensive, around $35. But look how beautifully this turned … Continue reading →

Winter Wonderland

From icy blue/silver themed Hanukkah, to Christmas snowscapes, I have snowflakes on my mind this time of year. The one here is courtesy of SnowCrystals.com, a website packed with information about and lovely photos of snowflakes from “Northern Ontario, Alaska, Vermont, the Michigan Upper Peninsula, and the Sierra Nevada mountains of California. They were captured … Continue reading →

CocoaBee Honey Caramels

These were scrumptious!  I picked them up at Whole Foods, they are made by Donna & Company, New Jersey’s premier chocolatier. They are honey caramels, and there are six flavors. Just like the Whitman’s sampler boxes from drug store chocolate days, there is a legend on the side depicting which is which, by the texture … Continue reading →