Grains of Paradise Seasoned Scallops with Gingered Carrot Puree
Peppery, but with a citrusy and herbal finish, grains of paradise make a fun pepper replacement….
Grains of Paradise Seasoned Scallops with Gingered Carrot Puree
Peppery, but with a citrusy and herbal finish, grains of paradise make a fun pepper replacement….
Peach Cobbler Ice Cream
Sweet, tangy, and full of peach flavor, this ice cream is elevated with a ripple of fruit and cookie crumble for…
Cranberry Ice Cream
Bright, tart, and beautifully colored cranberry ice cream is a great way to use up leftover cranberry sauce. Or a good reason…
Brown Butter Deviled Eggs with Fried Sage Leaves and Pickled Mustard Seeds
Brown butter infused with sage lends a deeply nutty richness to the filling…
Cream Puffs with Pumpkin Ice Cream and Fudge Sauce
Crisp vanilla scented choux shells meet a soft, cold, smooth pumpkin spice ice cream and warm…
Frozen Cranberry Salad
This Thanksgiving or Christmas side (or dessert) is anything but a salad. It is rich yet light and refreshing due to the…
Pumpkin Ice Cream
This is a rich and silky pumpkin and spice flavored ice cream I like to serve this as is or inside choux…
Kabocha Slaw
Shredded raw kabocha is mild and lightly crunchy with a bit of chew and makes for a delicious slaw with a sweet and…
Cornbread Dressing
Lightly sweetened cornbread makes for a delicious version of the Thanksgiving classic. You can keep this entirely vegetarian or feel free to add…
Stuffed Pumpkins
This is a showstopper vegetarian main. I like to roast individual pie pumpkins but you can also roast a whole kabocha and have…