A Great Big Thank You to All of You!...

Stockton, I’ve been serving your recipes and they are a big hit at my house. Looking forward to trying your other suggestions. You are a joy and I hope you have a great holiday! Sincerely, Pam Bell … More than the recipes you have provided, I have looked forward to your classes because I know they will be entertaining and fun. I have enjoyed hearing your life stories. You have made a lasting...

BRANDY GLAZED PEAR CAKE...

Lets face it, pears are elegant. No matter what you do with them, whether you eat them raw, poach, or bake them, you always feel that they are luxurious. This lovely cake will close out your holiday meal with just that feeling, luxurious taste. Serve a glass of champagne along with it and you will have created a memorable meal. Bon Appetit! And from my loved ones to yours, HAPPY NEW YEAR! It has been a wonderful...

BRUSSEL SPROUTS WITH GARLIC, PECANS AND BASIL...

You either love Brussels Sprouts, or you hate them! Cook them this way, and they will disappear. So good. They are cooked in whipping cream and garlic until the cream is almost absorbed, taking the edge off of the vegetable’s strong taste and creating a rich texture. Basil and lemon peel provide fresh flavor and toasted pecans add crunch. Really, you will love this! Serves 6 to 8 1 ½ pound small brussels sprouts,...

CREAMY CARROT PARSNIP SOUP...

This very tasty, pretty soup brings a lot of flavor and a lovely popsicle-orange color to a wintertime dinner table. It’s deeply sweet from the parsnips and carrots and tangy from the buttermilk. Horseradish and ginger add some zing. It’s a versatile soup. If you don’t add the cream garnish, it’s low fat. If you use vegetable stock, it’s vegetarian. And you can make it a day in advance. Serves 6 2 pounds carrots,...

MUSHROOM LEEK SOUP WITH PORT WINE...

An elegant beginning to an elegant holiday meal, whether it’s Christmas Eve or New Years Eve. This is a great meal for that special celebration. This soup is beyond easy to make and yet, very sophisticated. Serves 6 4 tablespoons butter 2 pounds mushrooms, sliced 2 cups chopped leeks 4 cups chicken stock 1 medium potato, peeled and diced ¼ cup port wine Salt and pepper to taste ½ to 1cup heavy cream (optional) 1. Melt...