Fritterin’

About a month and a half ago, I attended a pumpkin cooking event at Woodville Plantation. We made pumpkin soup, pumpkin bread pudding, roasted pumpkin stuffed with apples and spicy sausage,

and these:

Pumpkin fritters.

Even if you have your Thanksgiving Day menu set already, make room for these!  They’ll make a great appetizer, side dish or dessert.

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Croque and Roll

 

One of my current favorite recipes comes from our friend Sara at By the (Cook) Book.  In one of her Foodtography Friday posts, she gave a quick recipe for pizza rolls.  They are so good and so simple. I’ve made them for dinner and as an appetizer for parties.

One of the greatest things about the recipe, though, is how adaptable it is. Why limit yourself to pepperoni and mozzarella? That’s how I decided on a roll-up version of the French sandwich, the croque monsieur, which roughly means “crunchy sir” or “crunchy gentleman”. It’s a fancy way of saying “grilled ham and cheese sandwich.” And it is oh so yummy.

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It occurs to me that I am America

Today’s post is (juuuuuuust under the wire here in California) born on the Fourth of July. It is acceptable (and some might say it is our duty) to be ambivalent about who we are, where we’ve come from, and where we are going, but it is unacceptable to be ambivalent about picnics. So today, my poet friends and I had a wonderful, old fashioned American cookout with all the brats, hotdogs, tofurky dogs, pasta salad and potato chips you could want.

A picnic requires a handful of things to be successful, in my opinion, and chief among those is watermelon.

delicious.

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Feta-ccompli

I struggled with the title for the post. I went with ‘feta-ccompli‘, but also considered asking for your un-feta-d attention. Because, you guys – I made mini feta cheese balls. You know what the three best things about that sentence are? ‘Mini’, ‘feta’ and ‘cheese balls’.

The conditions for making mini cheese balls were just right: Nick and I were hosting dinner for some of our family members, and I had an unopened pack of feta in the fridge that was just begging to be used. And, as with other snacks I like to make, the transition to making them miniature was a natural one.

I do have a go-to recipe in my Party Girl Cookbook for a ’50s Cheeseball – packed with pimento, Worcestershire sauce, cayenne, and sharp cheddar- and I could snack on good sharp cheddar cheese all day. But with the tang of feta blending with herbs, something about these mini feta cheese balls just seemed downright fancy, and too hard to pass up.

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It’s Knot Complicated

I’m kind of drooling over Kat’s Mac & Cheese recipe. I’ve made homemade mac and cheese (as in, not from a box) maybe twice in my life, and I always struggle with the roux. “Add more butter” sounds like a good solution to me – for a lot of life’s problems.

Since we’re in a bit of a dinner party mode here at Lace and Lemons, I thought I’d share my go-to contribution to meals. I have not yet hosted my own dinner party, and entrees are not my forte. But when there’s a group-effort dinner, like a church potluck or a family holiday, I’m not afraid to volunteer to bring the bread – or more precisely, the Parmesan knots.

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White on Rice

This past Sunday, in case you didn’t know, was a national holiday. After 17 months, Mad Men is back on the air. The only appropriate thing to do then, of course, was to have an awesome party. My wonderful friend Carrie hosted, and we had a sort of fancied-up TV dinner. . . meatloaf (delicious!), succotash, apple pie (which I will be sharing with you on Friday) and white rice. Amazing, fluffy, sticky, satisfying white rice.

Why, hello there.

Rice is one of those foods that I am convinced should be very simple to make. It’s a staple. It’s a side dish. I can make pasta, which is like, rice’s best friend. But I can never ever get it right. It’s always crunchy. or soupy. or there’s a layer of burned gelatinous rice material on the bottom of my pot. So Carrie, who is from Hawaii, offered to show me her technique for making killer rice.

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