Recipes By Luvcookbooks
9 recipes found
Grilled Ice Cream Sandwich
This recipe requires a leap of faith. It was on the menu at the Kingsbridge Social Club, a local beer and pizza restaurant. Instead of a cookie, the bread is bread and it is grilled- and the sandwich is delicious! Good bread and good ice cream are required.
My Husband Eric's Weekday Breakfast
My parents were married for 61 years. Right after they got married, my mom was a dutiful wife and made my dad breakfast. But he, a new teacher, was too nervous and busy for breakfast, so she quit. By the time I was old enough to notice, my dad made breakfast every morning. The first thing he did was bring my mom coffee in bed. The second was fresh squeezed orange juice. Then the menu varied... my husband was quite nervous about our family breakfast tradition, but after our first child was born, he started making breakfast!
Nathaniel's Garden Tea
My son Nathaniel is a creative cook (doesn't follow recipes). He likes to forage food from fields and the garden and then experiment. This tea is a lovely tisane.
Grape Bubbles
Frozen grapes are an easy, quick nutritious treat. To me, they look like bubbles on the plate. This is a mix of Concord, Muscat, and black grapes.
Seville Orange Membrillo
In my excitement about the Citrus Contest, I impulsively purchased some Seville oranges. Usually I pass them by because I know I don't have time to cook them. When I got home, I decided to use the quinces that were on the verge of languishing and the Seville oranges. Jane Grigson wrote about the combination of orange and quince in Spanish quince paste. I used the juice and julienned zest from the Seville oranges to flavor this batch of quince paste. The bitterness of the peel and sour juice make a lovely counterpoint to all the sugar and the julienned peel adds a crunchy texture to the membrillo.
Honey Bear Hot Cider
Community Food and Juice in Morningside Heights sells The Barnard Bear, a seasonal drink featuring hot apple cider, lemon juice, fresh mint, and honey. An inspired take on hot apple cider! It tastes clean and a little medicinal. I changed the name to be more descriptive. For some reason it reminds me of the honey bear dispenser I longed for in my childhood. We were on a budget and always bought the five pound plain jar. This would also be good with pear cider and ?maybe rosemary.
Jane Grigson's Quince Candies
Ever since I read "Good Things" by Jane Grigson I have wanted to cook all kinds of quince recipes. She wrote the book in quirky chapters, with one for Meat Pies, and of course, one for Apples and Quince. This recipe, adapted from her recipe for Membrilo, is similar to a fruit jelly but easier to make. Her recipes are somewhat elliptical and I have tried to add more detail about how to cook the fruit and get the candy to the right texture. We make it to give as a gift at Christmas time and to eat after the big holiday meals. The cornelian color is beautiful, and because the fruit starts a dull cream, it's like alchemy to see it change as it cooks. I have never seen a flowering quince, but they also sound exotically beautiful. She describes them as "the most beautiful of the blossoms of spring, the quince's soft pink globes, with their falling ruff of silver green leaves" (from Good Things by Jane Grigson). The paste can be flavored with cloves, cinnamon, vanilla and grated lemon or orange rind, but I like it best plain, with any flavoring added after the paste is cooked by using a flavored sugar, like vanilla sugar. Plain is nice, too, if you don't have vanilla. You can also swaddle them in powdered sugar.
Dr. Charles McKee's Medicinal Hot Drink
My family doctor gave me this recipe when I had strep throat. He told me gravely that I had to squeeze the lemon juice, not use bottled. He loved traditional advice like this potion, which is efficacious and healthy as long as you don't drive. I stir a tablespoon or two into a cup of steaming tea and have also ordered it straight up in a bar.
Union Square Cafe Brussel Sprout Hash
This was the recipe I made, along with a duck stew, for my parents when Eric and I told them we were getting married. It was a complete Danny Meyer menu and the hospitality worked like a charm. We are still married 16 years later and my sister-in-law requests the hash every Thanksgiving.