Share |

Content about Christmas

Cardamom Cinnamon Rolls for the holidays. January 18, 2011 Merry Christmas! We're feasting on our old recipe for cardamom cinnamon rolls...better every year.http://thepauperedchef.com/2009/11/cardamom-cinnamon-rolls-our-new-holiday-tradition.html Read the Full Article	There Will be Blood. Sausages. January 7, 2010 Last year I fell in love with blood sausage. Maybe that sounds strange. So let me explain. In Estonia, around Christmastime, they begin to fill up the meat counters, black and smooth. Just piles of them. When Christmas comes, everyone roasts pork and potatoes, makes sauerkraut, and serves them with blood sausages. And it wasn't until I had them as apart of this ritual that I began to understand. Blood... Read the Full Article	Cardamom Cinnamon Rolls: Our New Holiday Tradition November 11, 2009 Check out a better way to make cinnamon rolls. Every Christmas, we eat cinnamon rolls. That's just how it is. When I was little, someone would wake up early and drive over to the Cinnabon store and come back with a gooey dozen, and always make sure there was extra frosting. The things were so big and sweet that it would take most of Christmas morning to finish one, plus three or four glasses of milk. The cinnamon rolls tided us over until the Christmas ham. At some point somebody... Read the Full Article	GG's Coffee Cake December 3, 2008 Start a holiday morning tradition with delicious coffee cake. Coffee cakes come in two types--leavened by baking powder and/or soda, or by yeast. The first is what most Americans would call a coffee cake, that tender, cakey variety which is often made with sour cream. The other kind is more recognizable as cinnamon rolls. This is the sour-cream variety and really couldn't be easier. Inexperienced bakers--that's us--should have no trouble with it. The result has a tender crumb... Read the Full Article
Learning the Traditional Foods of Estonia July 31, 2006 The PC guide to Estonian cuisine. It’s fair that most Estonians wouldn’t claim their country is known for its food. My girlfriend won’t eat half of it, and I don’t blame her: blood sausage, a dish made from grains shoved into intestines and congealed with blood, is a Christmas specialty. The Irish call it Black Pudding and it’s a part of every traditional breakfast. It’s not half bad, but I can’t see it inspiring the masses any time... Read the Full Article	Aged Goat Cheese Omelette With Thyme January 25, 2006 This is what happens when you start cooking before you’ve put in 30 seconds to check if you actually have what you need. When I can’t decide what I feel like cooking, I’ll often visit epicurious.com and bum around until an ingredient that sounds great pops up--then I’ll start searching for that ingredient and I always find something that sounds tasty. In this case, my ingredient was goat cheese. I was doing a few searches at www.jamieoliver.com--we basically follow him and his British humor around with tongues wagging--and he had... Read the Full Article