Month: November 2014

Invite the British to Thanksgiving with Pumpkin-Ginger Trifle

Blame it on a recent trip to England or an insatiable appetite for global cuisines. No matter the reason this holiday season I’m dreaming of an untraditional Thanksgiving offering, the British trifle. Dating back to medieval times, the trifle consists of layers of liquor-doused sponge cake, fruit, custard and whipped cream. Beautiful and delicious, it is as delightful to look at as it is to eat. In fact, in 18th century England the trifle served as both a dessert and a centerpiece. As a nod to the season, my Pumpkin-Ginger Trifle’s base consists not of airy sponge cake and wine, sherry or brandy but of earthy gingersnaps sprinkled with spiced rum. Instead of fruit, which I incorporate into the custard, I spread a thin layer of candied pecans over the cookies. The creamy pumpkin custard then covers the two. As fussy as it may sound, I make the custard and whipped cream from scratch. Neither takes much time to prepare. Yet, both taste far better than what you get from a boxed mix or an …

Lovely Littlenecks with Sherry-Shallot Butter

I’ve got a bit of thing for clams, particularly for the smallest of all hard-shell clams, littlenecks. Whether farmed or hand-harvested, these bivalves are one of the eco-friendliest shellfish around. Along with sustainability, they have healthfulness in their favor. Rich in omega-3 fatty acids and protein, they’re a heart-healthy seafood. The joys don’t end here. Quick to cook and easy to pair, clams make wonderful appetizers as well as entrees. What would winter be without a warming bowl of clam chowder or linguine with clam sauce? In my case it would be a cold, dreary winter. What I adore most, though, about clams is how simple it is to clean them. Before cleaning, you should sort out the clams with broken shells or shells that don’t close completely after being tapped with a knife or finger. Once you’ve discarded the duds, tumble the remaining bivalves into a large bowl. Cover them with cold water and then add a generous amount of salt. Almost immediately the clams will begin to push the salted water—and bits of …

Sautéed Ginger-Scallion Shrimp at Shockingly Delicious!

I’m thrilled to be branching out this week and sharing Sautéed Ginger-Scallion Shrimp with the readers of Shockingly Delicious. If you’ve yet to check out this fabulous food blog, it offers “unbelievably drool-worthy, scrumptious, ‘scary good’ recipes for people who love food!” Such a nice venue for this quick and delicious shrimp recipe! Please head over to fellow journalist, food blogger and seafood fan Dorothy Reinhold’s site for more about Sautéed Ginger-Scallion Shrimp. You’re sure to get hooked. It’s Shockingly Delicious!