Posts tagged recipe
Weeknight Dinner :: Five Minute Teriyaki Sauce


My family loves take-out-teriyaki.  But I noticed that my rings don't fit the morning after take-out-teriyaki.  Which makes me not love take-out-teriyaki.  So I figured out how to make our own teriyaki sauce that has just a little less sodium.  If you aren't a fan of corn starch, you can leave it out - but it will never thicken up without it.  

Add cooked chicken + rice and dinner is done.  That's in under a half an hour for those of you who are counting.  Or those of you who stayed at work until 6pm.  

Happy dinner.



May Brass :: Lobster Newburg
photo by Jeff Hobson

As swanky as Lobster Newburg sounds, it's surprisingly simple to make.  So simple, in fact, that you should make this immediately before serving.  I've made these small appetizer sized - good hearty appetizers that really should be what you serve if you dare to serve straight martinis.  After all, two of those martinis and your guests really should be walking home.




Serves 4

One pound lobster in the shell
6 tablespoons butter
2 cups cream
2 egg yolks
½ cup chopped leek
1 tablespoon brandy
4 small puff pastry shells
Chives for garnish

Remove lobster from shells and refrigerate lobster.  Place shells in a small stockpot with cream and 4 tablespoons butter.  Simmer one hour, whisking regularly, and then strain out shells.   Whisk egg yolks in a small bowl and slowly add one cup of cream sauce – drizzle cream sauce as you whisk.  Pour egg yolk mixture back into the cream and set aside. 

In a large skillet, melt remaining 2 tablespoons of butter and sauté lobster until warm, about 2-3 minutes.  Add brandy and cook until alcohol has burned off, about another 2 minutes.  Gently whisk in cream sauce and cook until slightly thickened. 

Remove piece of lobster and divide equally among puff pastry shells. Pour ½ cup sauce over each puff pastry shell.  Garnish with a few sprigs of chive.  Serve immediately.  


photo by Jeff Hobson


In case you missed it ::  

:: The Great Gatsby Party I threw for a 425 Magazine article + all of the movie inspiration

:: A deliciously glittery Gatsby Martini 

:: Absolutely Perfect Pineapple Upside-down Cake, a classic way to end a meal




Obsessed :: 1st edition. {and a recipe}

I am obsessed with butter.  I love butter.  I think I only eat toast and bread because I get to put butter on them without excuses.  I've always sort of thought that butter was butter.  I know the European butter seems a whole lot better.  And when you are baking the cheap butter makes cookies spread weird.  But I hadn't put a ton of thought into it.

The Darigold sent me a brick of butter.  Their butter.  I swooned, I baked bread, I sautéed vegetables - my world changed.  Now I'm not just obsessed with butter, I'm obsessed with Darigold butter.

If you haven't tried Darigold butter, or haven't thought about it - now is the time.  Darigold uses a European style butter churn to create butter that is denser and bakes up better because it has a higher melting point.  That translates to cookies that don't spread and get flat.  This time of year that is highly critical.


When I first started trying Darigold butter I simply smeared it on a crusty loaf of bread and devoured it. My waist line does not thank me.  Then I started trying it in a variety of recipes :: brown butter sauces, cookies, scrambled eggs (did you know that if you chop very cold butter into the eggs before you scramble them it makes AMAZING scrambled eggs?).

I thought I would share with you the perfect recipe for the holidays that is all about butter.  Let's call it butter-tastic.  Butter-rific.  Butter-mazing.  It's perfect for caramels.  Especially when you dip those caramels in chocolate and sprinkle salt on top.   Heaven!



Chocolate Dipped Salted Caramels


1 ½ cups heavy cream
1 ½ cups sugar
½ cup brown sugar
1/3 cup corn syrup
¼ cup butter
¼ teaspoon salt
1 teaspoon vanilla extract

4 ounces melted chocolate
1 teaspoon flake sea salt

Grease the bottom of an 8x8 pan with butter.  Cut a length of parchment paper 8 inches by 16 inches and press it in the prepared pan so the parchment hangs out on two ends.  Grease the parchment with butter and set aside.

In a heavy bottomed sauce pan combine ¾ cup cream, sugars, corn syrup, butter, and salt.  Stir continually over medium heat until sugars are dissolved.  Stir in remaining cream.  Cook, stirring regularly until a candy thermometer reaches 245 degrees.  Remove pan from heat and stir in vanilla.  Quickly pour caramel into prepared pan and let set overnight.

Remove caramel from pan by pulling on the long ends of the parchment paper.  Using a very sharp knife, cut the caramel into one inch squares by gently rocking the knife over the caramel pushing down steadily. 

Dip one end of each caramel into melted chocolate and let set until cooled.  Sprinkle tops of each caramel with a pinch of salt.  



recipe based on Darigold Buttermilk Pecan Caramels recipe


Click here to view a printable version of the recipe.

Important Information :: Darigold sent me one pound of butter to try under no obligation to write about their product.  Opinions and recipes are entirely my own based on my review of the product.  I received no compensation for this post. 

Butter c/o Darigold

Alexandra HedinrecipeComment
Glittering Holiday :: Sparkling Sugar Waffles

Weekday waffles are one of the very best little luxuries.  It always feels like a good day when it starts with waffles.  When I discovered Belgium Pearl Sugar I knew I could make a little weekday luxury a big weekday luxury.  I found my pearl sugar at The Pantry at Delancy - and I know you can pick some up there too.  But it's also available online and in specialty food shops.