From the Editor: September 2013...

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Dear Readers,      Welcome back to another autumn issue. We're excited to be back and to have you along for the ride!       After the slow hot days of summer, the breezes are bringing us back to life. We're ready for football, fall leaves, and cool evenings outside with friends.       This issue is packed with music reviews and fun columns from our writers. We also have some off-season travel recommendations and reminders to prepare for the height of hurricane season.       Also, we have one very special recipe. Since it's our second birthday, we decided cake was in order -- handheld, savory cupcakes. We used our most utilized (and, well, maybe overused looking at our recipe archives) recipe to top them. Our other gift is the fresh look for the site.       Thanks...

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Sweet & Savory Apple-Sausage Tarts...

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This unexpected combination of complimentary flavors is incredibly versatile. The tarts can be easily put together early in the day and refrigerated, then baked off as hors d’oeuvres for an evening gathering or simply a fun weeknight dinner alongside a green salad. The flavors improve overnight and the tarts reheat well in a low oven, though they made a mighty fine cold brunch for the test kitchen staff after a hard night of recipe investigation, and they weren’t too fussy for the football-watching men in the house. This recipe will be wonderful to have in the files for Halloween parties, sports gatherings, and Thanksgiving weekend brunches. Do not fear the pie crust; this dough is easy to handle. If you do fear the crust or don’t have the time, you could try storebought, though...

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Apple & Brie Melts

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If you caramelize the onions in advance, this sandwich can be put together in minutes for a hearty weeknight dinner or as a quick brunch on a lazy weekend morning. These sandwiches are also an unexpected gourmet option for any vegetarian tailgaters joining you for a chilly, late-season game; just skip halving the sandwiches and wrap them securely in wax paper or deli wrap. This simple recipe, inspired by Raleigh coffee shop Third Place, halves and doubles with ease. Apple & Brie Melts Serves 4 Ingredients 1 tablespoon butter 2 large yellow onions, thinly sliced 1 teaspoon balsamic vinegar salt to taste 2 large, firm, tart-sweet apples, thinly sliced (Gala and Fujis work great) ¼ lb. wedge brie 8 slices hearty whole wheat bread baby spinach, cleaned, dried, and de-stemmed Procedure Melt butter in...

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Apple-Stuffed Bread Pudding

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  Our Apple-Stuffed Bread Pudding is made with croissants, so it isn't necessarily for the weight-conscious or the faint of heart.   We'll be damned if it's not delicious, though. Apple-Stuffed Bread Pudding Serves 8 Ingredients 6 medium croissants (recommended: slightly stale) 3 eggs 2 c. milk 3 oz. dried cranberries 1 c. chopped pecans 1/3 c. granulated sugar 1/2 c. brown sugar 1/2 c. melted butter 3-4 medium Granny Smith apples 1 tbsp. cinnamon 1/2 tbsp. nutmeg 1 tsp. vanilla extract 1 pinch salt Vanilla ice cream (optional) Procedure Preheat oven to 325℉. In a large mixing bowl, mix eggs, milk, granulated sugar, 1/2 tbsp. cinnamon, 1/2 tsp. nutmeg, vanilla extract, and salt. Tear croissants into bite-sized pieces and add to milk and egg mixture. Stir until well bread is well coated, then...

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Southern-Style Potato Salad

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 Southern-Style Potato Salad Serves 8 Ingredients 3 lbs. red potatoes 3 eggs ⅔ c. mayonnaise 1 tbsp. spicy mustard 2 tbsp. sweet salad cubes salt (to taste) white pepper (to taste) black pepper (to taste) Procedure Wash potatoes, removing bad spots. If some potatoes are large, quarter or eighth them so that pieces are the same size for even cooking. Boil potatoes until just fork-tender. Drain and cool. While potatoes are boiling, boil eggs, rinse, and cool. Once potatoes are cool enough to touch, remove potato skins and place naked potatoes into a large bowl. Peel and dice cooled eggs. Mix in remaining ingredients, tasting and adjusting seasoning. Refrigerate until...

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