Posts tagged recipes
Lavender Brie with Macadamia Nuts

Lavender, a member of the mint family with notes of lemony citrus, a hint of rosemary, and an earthiness and otherworldliness all it own, is a sensory stimulator. A culinary treat processed by bees, lavender is the essential ingredient of monofloral honey, combines to create a lovely, seductive taste that pairs beautifully with buttery, subtly sweet macadamia nuts and creamy brie cheese.

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Rustic Lemon Cake

This is a simple cake. A little something that anyone can do and especially appropriate for Mother’s Day when young children wish to make something special for the most important person in their lives. Simplicity can be sublime and it is the sweet addition of spring flowers that take this easy to bake cake to the next level.

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Silver Palate Banana Bread

When life gives you rotten bananas, make banana bread. In fact, seek a copy of the 1980's best selling Silver Palate Cookbook, turn to page 305, and be ready for the world's best banana bread recipe. This is an all butter quick bread with a bit of whole wheat flour thrown in to give it a moist, hearty texture and a satisfying bite. So beloved is this bread at Weston Table that we intentionally buy extra bananas in hopes that someone in our test kitchen will notice and bake up a nutty afternoon tea loaf.

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Year of the Pig Dumplings

This February 5th marks the beginning of the Year of the Pig and the lucky folks with this birth year are characteristically wealthy, hard working, and realistic. What better way to celebrate than with mouth watering soft, stuffed, made at home dumplings served with a smokey tasting dipping sauce made with Chinese black rice vinegar? Invite guests to come and wrap with you and then serve up plates of good luck for the coming year.

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Almond Jello with Syrupy Cherries

Far from the jiggly, neon colored jello of the 1970's, this cloud colored gelatin dessert shows up on Chinese restaurant Dim Sum carts across America. For those less adventurous ethnic food eaters, this dessert provides the perfect mellow jumping off poin....for those experienced global eaters, hide the spoons--this fruity jello has a way of disappearing without a trace.

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Pastéis de Nata

What do early 19th century Portuguese Monks do when they need to earn a steady income? They learn to bake and sell pastries. And none is so famous as the Pastéis de Nata egg pastry that may be found at nearly every bakery and coffee shop in Lisbon. Crispy on the outside, sweet and creamy on the inside,  the pastel de nata is a local treasure. Hot out of the oven they are at their best.

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Vermont Skiing Fondue

The 18th century Swiss fondue using aged cheese and wine to make stale bread palatable, is as much a social eating tradition as it is a culinary one. Remind family and friends that they must not drop meat, bread, fruit, or veggies into the pot. Folklore suggests that anyone who loses their food in the cheese must kiss the person sitting next to them--a peck on the cheek is all that is required.

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