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Author Archives: Madison J Papp

What We’re Cooking: A New Year’s Eve Dinner Party

Posted on December 30, 2012 by Madison J Papp

Oysters with Champagne-Vinegar Mignonette

Instead of hitting the restaurant scene on New Year’s Eve, I host an intimate candle-lit dinner party. With my closest friends in attendance, we start our celebration by toasting to the new year with fresh and festive Champagne Punch, which pairs perfectly with an iced tray of Oysters with Champagne-Vinegar Mignonette. And for the fancy food lovers in my life, I turn to Foie Gras Toasts with Sauternes Gelée for the ultimate finger-friendly appetizer.

A few hours before the clock strikes twelve, I gather my guests for a four-course treat. We start with a luscious Mushroom Consommé with Morels and Pastry “Hats” served alongside glasses of celebratory Champagne. Clinking glasses and numerous toasts soon make way for delicate portions of Asparagus Salad with Celery Leaves, Quail Eggs, and Tarragon Vinaigrette. The light and refreshing dish is followed by the crowd-pleasing casserole for the evening, classic Macaroni and Cheese, which is served alongside Lobster in Crazy Water. For dessert we shove forkfuls of Mile-High Chocolate Cake into our mouths just in time to catch the final New Year’s Eve countdown with a final sip of bubbly.

How do you celebrate New Year’s Eve?

Posted in Recipes | Tagged New Years Eve, recipes |

Weekly Roundup: Handmade Pasta and Dumpling Recipes

Posted on December 28, 2012 by Madison J Papp

Have you ever tried making pasta or dumplings from scratch? It’s a fun project to tackle over the holidays (hint: New Year’s Eve appetizers!) and it’s one that yields delicious and often Instagram-worthy results. This week, we’re rounding up our favorite handmade pasta recipes from across the Web.

Chicken soup enthusiasts can warm up with a bowl of Chicken Dumpling Soup (above) from Eat, Little Bird.
Spinach Gnudi with Sage Burnt Butter from Cook Republic marries fresh spinach leaves and ricotta cheese into one mouth-pleasing bite.
Head over to Mr. Brussel Sprouts for a classic, all-around Homemade Pasta Dough.
Take a bite of Beet Raviolis with Homemade Ricotta and Sherried Leeks from July Moon.
Edible Green Mountains’ Duck Elderberry Dumplings includes a unique recipe for orange zest-infused dough.
If you have a sweet tooth, opt for Chocolate Pasta from The Brooklyn Ragazza.
Inspired to make more pasta? Manu’s Menu has a handmade Pasta and Gnocchi archive with picture tutorials.

Posted in Recipes | Tagged Dumplings, Gnudi, homemade pasta |

Featured Food Blog: APT. 2B Baking Co.

Posted on December 17, 2012 by Madison J Papp

Apt. 2B Baking Co.

Location: New York, NY
Name: Yossy Arefi
Blog: Apt. 2B Baking Co.

If you had to blog about one ingredient every day for a year, what would it be?
Fresh, seasonal produce. Living somewhere with four distinct seasons has taught me to love and appreciate the changing gifts that nature gives us every few months.

I will never eat:
I have a “never say never” attitude when it comes to food, but there are certainly things I wouldn’t choose to eat twice. The tête de veau I sampled once on a cookbook shoot comes to mind…

Who would you love to have over for dinner?
This isn’t very exciting, but I’d love to have my family over for dinner. We live on opposite coasts and I’ve never had the pleasure of cooking for them in my own home. I’d just love to host a big party where my little nieces could run around the table and cause a ruckus while the adults sipped wine and indulged in a delicious meal.

What’s your go-to quick and easy dinner?
Marcela Hazan’s tomato sauce with butter and onion. I always have the ingredients in the pantry, it takes about 1 minute of hands on time, and it is incredibly delicious, which I think is the appropriate time-to-satisfaction ratio for a quick and easy dinner.

What’s your favorite restaurant and what do you order there?
I am notoriously indecisive, so I don’t have a favorite restaurant, but when I go out to eat I love to try fresh and unique dishes that I couldn’t (or wouldn’t) make for myself at home. On the other hand, I also love a good-quality cheeseburger with fresh, crispy fries.

Posted in From the Food Blogs | Tagged tomato sauce |

What We’re Cooking: A Christmas Eve Feast

Posted on December 16, 2012 by Madison J Papp

Spice Roast Goose with Dried-Fruit Pan Sauce

I hear a slight jingle of sleigh bells ringing through New York City’s crisp winter air and I know that Christmas is soon to arrive. While I enjoy a good stocking-stuffer or paper- and bow-wrapped surprise, Christmas Eve dinner is what I truly look forward to. This year I will serve friends and family an exquisite, tasty, and memorable meal featuring my Christmas holiday favorites.

My Christmas Eve menu begins with a few festive h’ordeuvres including Foie Gras with Date Purée and Pomegranate. These perfectly-proportioned bites combine flavors of tart pomegranate, sweet date, and smooth foie gras. A silver tray of Pecan and Goat-Cheese Marbles replaces a tired cheese plate and nut assortment for a new twist on older snack traditions.

Guests then rush to the dining room with obvious anticipation as bowls of lush Olive-Oil Mashed Potatoes and steaming Swiss Chard with Raisins and Almonds grace the table. As the sides are dished out, a Spice Roast Goose with Dried-Fruit Pan Sauce with crisp skin and sweet aroma swoops in. At the Christmas Eve table, stories are shared and a hearty chuckle travels across the room as we all catch my grandfather characteristically licking his dinner plate. When no one has the belly room to reach for another bite, little bowls of Warm Sweet-Potato Pudding with Apples and Chestnuts line guest’s place-settings to finish the meal.

Posted in Recipes | Tagged Christmas, goose, Mashed Potatoes, Sweet Potato, swiss chard |

Weekly Roundup: Festive Hot Chocolate

Posted on December 14, 2012 by Madison J Papp

The holiday season is here and it’s time to get festive. Whether you are caroling Christmas songs, frying latkes, or opening gifts, a steaming cup of hot chocolate is the perfect way to celebrate your holiday spirit. From spiked hot chocolate to hot chocolate for marshmallow-lovers, we’ve rounded up a tasty bundle of seasonal hot chocolate recipes to please.

For the crockpot enthusiast, this recipe for Slow Cooker Peppermint Hot Chocolate (above) from Jelly Toast can be made in large batches and served warm to guests at your next seasonal soiree.
A cup of Ginger Hot Chocolate from Dine & Dash mixes melted chocolate, milk, and ground ginger into a velvet and spicy seasonal beverage.
Have a distaste for chocolate? No problem. Amanda’s Apron has a recipe Coconut White Hot Chocolate made with coconut milk, sweet white chocolate chips, and a pinch of salt.
When you feel like downing a cocktail, but deep down are craving a mug of hot chocolate, look no further than Bespangled’s Rich Bourbon Hot Chocolate with Boozy Whipped Cream Stars.
Treat the homemade hot chocolate purists in your life to a cup of The Maker Girl’s Hot Cocoa with Homemade Chocolate Syrup.
Top your cup of homemade hot chocolate with a few Springy, Fluffy Homemade Marshmallows from Barefeet in the Kitchen.

Posted in Recipes | Tagged holiday cocktails, Hot Chocolate, marshmallows, peppermint |

Image of the Week: Hanukkah Latkes

Posted on December 5, 2012 by Madison J Papp

Hanukkah Latkes

It’s that time of year when menorahs are lit, dreidels are spun, and little sachets of foil-wrapped chocolate gelt are handed out. Hanukkah typically lasts eight days, but Cook Kosher has a recipe for Potato Latkes that will make you want this Hanukkah favorite on your dinner table year-round. These potato latkes emerge from the frying pan golden, crisp, and ready to be topped with a small spoonful of applesauce or good quality crème fraîche. Make a few batches for your upcoming Hanukkah party or as a tasty side dish at the December dinner table.

Posted in Recipes | Tagged Hanukkah, latkes, potatoes |

What We’re Cooking: Hanukkah Favorites

Posted on December 2, 2012 by Madison J Papp

Provencal Short Ribs with Olives and Herbs for Hanukkah

Hanukkah is not only a festival of lights, but also a festival of food, with countless holiday staples like tender brisket and crispy latkes tempting our taste buds. While I have toyed with countless recipes over past Hanukkah holidays, I’ve finally settled on a hearty menu that celebrates the season and the bounty of enticing tastes.

For the first course, I like to keep it light and serve up a citrus-packed Endive Escarole Salad. Potato Latkes then appear, usually leaving few leftovers for my next day’s lunch. Before guests can fill up on potato pancakes, Provencal Short Ribs with Olives and Herbs (pictured above) are served alongside the much-anticipated Temple Israel Brisket. Finally, piles of Kemp’s Cinderella Carrots and Grilled Asparagus hit the table. About 15 to 20 minutes later, guests are already reaching across the table for seconds as I sneak into the kitchen and put the finishing touches on the Amaretto Olive Oil Cake.

What are your favorite Hanukkah Recipes?

Posted in Recipes | Tagged brisket, Hanukkah, latkes |

Weekly Roundup: Funfetti-Inspired Treats

Posted on November 23, 2012 by Madison J Papp

Funfetti Doughnuts

Funfetti is a rainbow sprinkle-filled cake that was made popular in the early 90s. But did you know that funfetti can be more than just cake? This week, creative bloggers are taken by funfetti fever, crafting unique and colorful confections.

Fluffy yellow cake, glossy frosting, and an appealing coat of sprinkles give Funfetti Donuts from Callie Cooks (pictured above) a novel twist on a popular treat.
It doesn’t have to be your birthday to slide a stack of Birthday Funfetti Pancakes from Wifessionals into your belly.
Find time to indulge in Funfetti Cake Batter Fudge from Confections from the Cody Kitchen.
Funfetti Cake Batter Ice Cream Cake from Life, Love, and Sugar is a colorful, flavorful addition to any dessert table.
Not in the mood for cake? Try a batch of Funfetti Sandwich Cookies from Tracey’s Culinary Adventures.
Oreo lovers and funfetti enthusiasts will unite for Oreo Funfetti Cookies from Daring Coco.
Funfetti Cake Dip from East Yourself Skinny! is light on calories and fat, but big on flavor.
Do you have a tooth for Twinkies? Check out this recipe for Funfetti Twinkies from Tartlet Sweets.

Posted in Recipes | Tagged funfetti, recipes |

Image of the Week: Cranberry Cream French Toast

Posted on November 21, 2012 by Madison J Papp

Are you crazy for cranberries? A batch of Cranberry Cream French Toast from V.K. Rees Photography may just be your calling. Fluffy stacks of French toast skip the syrup and are slathered with cashew cream and cranberry sauce. This recipe is also vegan-friendly, as it replaces popular French toast ingredients such as egg and milk with coconut milk and tofu.

Posted in Image of the Week, Recipes | Tagged cashews, cranberries, french toast, vegan |

Food Blog of the Week: The Novice Chef

Posted on November 19, 2012 by Madison J Papp

Location: Jacksonville, Florida

Name: Jessica Segarra

Blog: The Novice Chef

If you had to blog about one ingredient every day for a year, what would it be?
Either garlic or sugar. I know, two opposite ends of the spectrum, but I love both equally!

I will never eat: a lot of types of meat. Some of it’s for ethical reasons, some of it’s for flavor.

Who would you love to have over for dinner?
Paula Deen, because she loves to laugh and eat!

What’s your go-to quick and easy dinner?
Garlic Brown Sugar Chicken. The one dinner where my two favorite flavors combine.

What’s your favorite restaurant and what do you order there?
In Jacksonville, my favorite restaurant is BB’s. I get the Warm Goat Cheese Salad (with dates, prosciutto, walnuts, and honey) and the Croissant Bread Pudding. It’s divine!

Posted in From the Food Blogs | Tagged food blog |

What We’re Cooking: Pumpkin Cakes and Pies

Posted on November 18, 2012 by Madison J Papp

Thanksgiving is days away. Do you have your pumpkin-perfect pie or cake planned, prepped, or already-baked? For those of you just starting to handle Turkey Day dessert, don’t worry, I am right there with you. This year, time is not on my side, so I am going to combine two Thanksgiving classics into one seriously sweet dessert: Pecan Pumpkin Pie.

But my family requires more than one variety of pie on our Thanksgiving table, and since I already have pumpkin and pecan flavors covered, I need a recipe with flexibility and innovation, which is why Pumpkin Ginger Cheesecake Pie is going to be a delicious addition. The gingersnap crust is flavorful and fresh, while swirled pumpkin and cheesecake filling adds eye-catching, post-modern flair.

After the feast, any leftover pumpkin will be put to good use in a Pumpkin Spice Bundt Cake, and extra pecans will star in a killer Bourbon Pumpkin Cheesecake.

What is your favorite recipe for pumpkin cake or pie?

Posted in Recipes | Tagged pumpkin pie, Thanksgiving |

Image of the Week: Carrot Cake with White Chocolate Ganache

Posted on November 14, 2012 by Madison J Papp

Carrot Cake with White Chocolate Ganache

Thanksgiving is approaching and people are talking, texting, and tweeting turkey! But what about dessert? While pumpkin pie is a notable and traditional choice, have you ever thought about serving carrot cake? Adeline and Lumiere have a recipe for Carrot Cake with White Chocolate Ganache that you just might prefer to pie. Traditional carrot cakes are made with a smooth and tangy cream cheese frosting. Adeline and Lumiere’s version dares to be different. They frost their cake with a beautiful white chocolate ganache.

Posted in Image of the Week, Recipes | Tagged carrot cake, pumpkin pie, Thanksgiving |

Weekly Roundup: Thanksgiving Essentials

Posted on November 9, 2012 by Madison J Papp

Thanksgiving can be a lot to handle, but let’s do it right this year. From breakfast parfaits to tasty turkeys, we’ve wrangled the best in Thanksgiving recipes from across the Web.

Before Dinner
Prepare for guests who may arrive hungry. You don’t want to overstuff them, so we suggest that you leave out some light snacks and nibbles, such as Baked Sweet Potato Chips from the Minimalist Baker. Chips often call for dip, so whip up a batch of Butternut Hummus from The Little Things. Family Style Food also has a yummy recipe for Ricotta Flatbread with Pomegranate Salsa. This dish is flavorful, yet light so guests can munch safely, feeling satisfied and never uncomfortably full.

Dinner
Begin the meal with soup. You can even make the soups the day before and properly cool and reheat them for Thanksgiving consumption. Cauliflower-Kale Soup with Dill and Roasted Chestnuts from So Hungry I Could Blog is a light and aromatic soup thanks to the fresh dill and drizzled olive oil. Chopped and roasted chestnuts additionally garnish the soup and provide a buttery crunch. Pumpkin Cauldron Soup from Warm and Snug and Fat (pictured above) looks gorgeous in its toasted pumpkin shell. To make the soup, reserved pumpkin flesh is sauteed with spices including sage and nutmeg. The dish is then layered with cream and stock in a baked pumpkin cauldron. Continue reading →

Posted in From the Food Blogs, Recipes | Tagged recipes, Thanksgiving |

Image of the Week: Pumpkin Gnocchi with Sage Brown Butter and Feta

Posted on October 31, 2012 by Madison J Papp

Pumpkin Gnocchi with Sage Brown Butter & Feta

There is nothing better than a sturdy, autumnal pumpkin dish, and Halloween is the perfect day to transform the gourd into a ghoulish dish. Pumpkin Gnocchi with Sage Brown Butter and Feta from Reclaiming Provincial stars homemade, pillowy gnocchi fried in sage brown butter until golden and crisp. A final sprinkle of crumbled feta lends a smooth and humble tang.

Posted in From the Food Blogs, Recipes | Tagged Autumn, fall, feta, Gnocchi, pumpkin |

What We’re Cooking: Sweet and Savory Bread Pudding

Posted on October 28, 2012 by Madison J Papp

Warm, gooey, a little sweet or plenty savory, bread pudding is a luscious and incredibly decadent food. But why stop there? This week I have bread pudding on the brain and I cannot wait to whip up a few fabulous recipes.

My fridge is always stockpiled with quality bacon and fresh organic eggs—a breakfast staple. When this recipe for Arugula, Bacon, and Gruyere Bread Pudding recently crossed my path, I knew that bacon and eggs were about to lose their breakfast spotlight. I cannot wait to fold crisp bacon, sturdy Gruyere, eggs, and sharp arugula into hunks of crusty white bread.

I’m also baking up a robust loaf of Irish Soda Bread, which means leftovers are going straight into Farmhouse Cheese and Caraway Soda Bread Puddings. Baked in individual portions, this recipe is dinner party-perfect. And I do love a solid seasonal specialty, so this year I plan to cash in on pumpkins in their autumnal prime. Pumpkin pie is a classic and my grandmother, Rita, makes the best. But I know of a recipe that just may be able to compete: Pumpkin Bread Pudding. The only ingredient capable of ousting pumpkin from the spotlight is chocolate, especially when it’s starring in Chocolate Chile Bread Pudding.

What’s your favorite sweet or savory bread pudding recipe?

Posted in News & Events, Recipes | Tagged bread pudding, chocolate, recipes |

Featured Food Blog: Kitchen72

Posted on October 22, 2012 by Madison J Papp

Name: David Kiernan
Blog: Kitchen72

Location: Dublin, Ireland

If you had to blog about one ingredient every day for a year, what would it be?
Butter, always butter. We’re blessed here in Ireland with some fantastic produce, but none better than the butter. Everything good starts with butter rubbed or crumbled in; melted and sizzling to fry with; whisked to emulsify in a sauce; or simply slathered on some toast. I love my butter.

I will never eat:
Life’s too short to live by absolutes, but there are a number of Scandinavian fermented fish dishes that evolve to become putrefied rancid flesh that really don’t sound too appealing.

Who would you love to have over for dinner?
Nigel Slater, author of the first cookbook I ever bought, and someone who I have always adored reading for his marvelous writing and recipes.  

What’s your go-to quick and easy dinner?
Hummus (homemade of course) swimming in a good olive oil with pine nuts and a hard-boiled egg. Super simple, always satisfying.

What’s your favorite restaurant and what do you order there?
Things change and I find myself eating out less and less these days. However, the one place I have eaten more often over the last couple of years is Crackbird in Dublin. How can anyone can resist good fried chicken is beyond me, and their buttermilk fried chicken is amazingly addictive. Genius place. I’ve celebrated my last two birthdays there — drunk, sober, and hungover — and I’ve always had a great time. It’s the type of place you love going back to, hanging out with friends, sharing fried chicken, and a few beers.

Posted in From the Food Blogs | Tagged blogs, Kitchen72 | 1 Comment

Weekly Roundup: Halloween Party Food Favorites

Posted on October 19, 2012 by Madison J Papp

Have you ever attended a seasonal soiree where the food falls flat and the drink options lack necessary luster? To all future party hosts, guests, and planners, do not fear. From keg to cake, we’ve wrangled the best in seasonal party recipes.

Alcoholic Beverages
At the best fall bashes, cheap liquor and beer is little league at best. Time to make a major upgrade with Drinking Made Easy’s Pumpkin Keg or Caramel Apple Pie Pudding Shots from E is for Eat. If pudding shots and pumpkin kegs aren’t your thing, we suggest you serve a warm mug of Spiked & Spiced Hot Apple Cider from A Couple Cooks or a refreshing glass of Fake Ginger’s Honeycrisp Apple Sangria.

The Snacks
When you plan to serve liquid libations, it is best to have a selection of light bites on hand. If pumpkins or jack-o-lanterns are part of your party decor, why not feature the seeds on your snack table? A Subtle Revelry’s toasted Pumpkin Seeds Three Ways star in guest-pleasing flavors such as rainbow sprinkles, olive oil and sea salt, and cinnamon sugar. For the health-conscious, try replacing greasy potato chips and french fries with Carrot Fries from Dine & Dash and Crispy Cinnamon Apple Chips from Bijouxs.

If classic chips ‘n’ dip are going to be a party feature, why not make your own? My Baking Addiction will teach you how to make a flavorful French Onion Dip that will outdo any jarred variety. Chances are, the french onion dip will be finished in a flash, so plan ahead and make The Brass Paperclip Project’s 7-Layer Taco Dip. We promise that seven layers of cheese, guacamole, and other taco-inspired ingredients will be enough to satisfy the hungriest of party-goers. If you forget to purchase the chips, serve up some Fried Guacamole from Joy the Baker. Continue reading →

Posted in Cocktails, Wine & Beer, Recipes | Tagged fall, halloween, Party | 1 Comment

Image of the Week: Jalapeño Poppers

Posted on October 17, 2012 by Madison J Papp

Loaded with goat, Iberico, and Manchego cheeses, The View from the Great Island’s Jalapeño Poppers are baked until golden for a caramelized crunch. Serve these to guests as an addictive bar or party snack guaranteed to keep plates clean and bellies full.

Posted in Image of the Week, Recipes | Tagged cheese, Jalapeno, party foods, peppers | 1 Comment

What We’re Cooking: Baked Apple Desserts

Posted on October 14, 2012 by Madison J Papp

Crisp and juicy with a characteristically sweet finish, apples meet each fall season with customary anticipation. It’s time to explore apples beyond their raw form, as seasonal varieties begin to hit store shelves and farm stands. When baked, apples reveal a saccharine flesh perfect for a feature in my favorite food category: dessert.

Our Big Apple Pancake serves two, takes 15 minutes to bake, and requires few fancy ingredients or tools. Puffed with warm apples and sprinkled with confectioner’s sugar, this dish will certainly become a staple in my date-night recipe repertoire. Later this week I will be attending a potluck dinner party among close friends. A liking for buttered, caramel-soaked apples and walnuts persuaded me to volunteer this Apple Walnut Torte. I love the scent of liquid caramel lingering in my kitchen, which is why I’ll also be preparing Apple Cider Beignets with Butter-Rum Caramel Sauce. The beignets are first fried, and then baked to ensure a crisp texture. Rum fortifies the caramel sauce providing complimentary bite.

What is your favorite baked apple dessert?

Posted in Recipes | Tagged apple desserts, baked apples, beignets | 1 Comment

Image of the Week: Bittersweet Chocolate Chip Cookies with Sea Salt

Posted on October 3, 2012 by Madison J Papp

On a quest for the ultimate chocolate chip cookie indulgence? Dribbling with molten bittersweet chocolate and adorned with sea salt crystals, Bittersweet Chocolate Chip Cookies with Sea Salt from Top with Cinnamon are a treasure for any season and any celebration.

Posted in Image of the Week | Tagged chocolate, chocolate chip cookies, sea salt | 2 Comments