From Gourmet, December 2005, under the name of Rosemary Beef Fillet. Centerpiece of our traditional Christmas feast. Our family's doneness preferences range from very rare to well done. I cook the beast rare, then those who wish may cook their meat further in the … [Read more...]
Garlicky Beef Tenderloin with Orange Horseradish Sauce
From The New York Times. (4-pound) beef tenderloin, trimmed and tied 1 tablespoon kosher salt, more to taste 1 teaspoon black pepper, more to taste 1 teaspoon chopped fresh rosemary 1 fat garlic clove, coarsely … [Read more...]
Sandies by the Sea
I found this recipe from the Wisconsin Milk Marketing Board in a Charlotte Observer story about Christmas cookies in 2006, our first year in South Carolina. We made the cookies and they were delicious. Since then we have succeeded in making them just about every … [Read more...]
Roasted Apple, Shallot, & Blue Cheese Tart
Adapted from Melissa Clark's recipe in The New York Times. I love this tart! The sweet and savory apple tart is both substantial and sophisticated. The chewy, pizza-like crust is fortified with three kinds of flour. The topping is a comforting, mellow jumble of sweet roasted … [Read more...]
Peppermint-Stick Ice Cream
I adore Peppermint-Stick Ice Cream and was happy to find this recipe in The Perfect Scoop by David Lebovitz. In days of yore, every Christmas our mother would drive to the nearest Howard Johnson’s, on Route 11 in Greenville, Virginia, and buy 2 quarts of … [Read more...]