Happy New Year everyone! I hope you all had a wonderful holiday season and fun celebrations as we ushered in 2013. It was great to watch how each major city around the globe rang in the New Year.
Which was your favorite fireworks display? Or do you prefer the ball dropping in Time Square?
I thought I would take a quick look back on 2012 and share one of my favorite recipes from each month. Come on as we revisit a special recipe from each month of 2012!
Last year I was introduced to an outstanding distiller in Columbus, Ohio, Middle West Spirits. Their whiskey and vodkas are the cleanest I’ve ever tasted and their Honey Vanilla Vodka inspired me to create this version of a traditional bourbon ball.
The winter season brings citrus fruits to the forefront and Meyer lemons are some of my favorites. They are a cross between a lemon and tangerine, giving us all the lemon flavor with a touch of sweetness and floral overtones. These roasted green beans are an excellent way to highlight Meyer lemons.
St. Patrick’s Day is one of my favorite holidays, always a fun time! In addition to corned beef and cabbage Irish soda bread is an annual tradition. This year I made smaller roll versions for individual servings. It was a fun take on the classic.
Risotto has always been a favorite of mine when dining at restaurants, but I struggled to get it right at home. Then I discovered Carnaroli rice and all was right with the world. Try this version flavored with saffron and complemented with a fava bean and tomato garnish.
Zuni Café is a beloved San Francisco restaurant, lauded all over the world for it’s roasted chicken served over bread salad. It is worth the wait and I could eat an order all by myself. 😉 Thanks to Judy Rodger’s amazing Zuni Café Cookbook, we can all make it ourselves at home.
June is my birthday month and I love steak, so these sandwiches always make me happy. They are a good choice for summer picnics or days at the beach. Using sweet onions such as Vidalia’s makes a big difference.
This year I tried my hand at making homemade plum jam and it was an exciting success. I used the plums from my father-in-law’s yard which added tremendous depth of flavor. All I had to do was get the pectin right. We are going to be enjoying the flavors of summer all year long!
The smoky flavors of grilled foods are fantastic and this fresh salmon is no exception. Buy yourself a skillet designed for the grill and it makes cooking fish simple. The beurre blanc is a classic French sauce and a great one to have in your repertoire.
This summer I was diagnosed with gluten-intolerance and this was my first attempt at making a gluten-free cake. The Artist is still talking about it! I borrowed a recipe from a friend and it was a major hit! Tender cake layers with almond meal, separated with a vanilla pudding-like filling, and topped with chocolate. This is one to write home about!
I am always looking for new ways to present desserts for the holidays and this is a terrific way to change up your ordinary pumpkin pie. And if you are hosting anyone with gluten issues, they can enjoy it just as much as everyone else.
Glazed carrots are my favorite way to prepare cooked carrots. I took that idea one step further by adding apples and onions and using maple syrup with these. I guarantee if you serve these you will have everyone begging for the recipe!
This was the recipe that convinced the editor that Julia Child’s first book was worth printing and promoting. Julia’s original version is outstanding but takes at least two days. My version has all the flavor and can be made in just a few hours. Make sure you make more than you think you will need because everyone will have seconds!
I hope you have enjoyed revisiting this selection of recipes as much as I have. Which was your favorite?
2012 was a wonderful year for The Heritage Cook and most of that was thanks to each of you! I appreciate each visit, comment, and email. I wish you all the best in 2013. May your year be full of memorable feasts and luscious desserts and may all your dreams come true!!!
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