Christmas Menu 2022

Our favorite Greek soup.

A few simple tricks helped us achieve the best pommes Anna recipe, a crisp, deep brown potato cake with a glassine crust and soft, creamy layers within. A nonstick ovenproof skillet ensured easy release every time. We saved time and energy by slicing the potatoes with the fine slicing disk on a food processor. Tossing the sliced potatoes with melted whole butter slowed down discoloration. And we arranged the potatoes for our pommes Anna recipe in a nonstick ovenproof skillet as it heated on the stovetop to accelerate cooking.

This is a staple at all family gatherings since I was in diapers so long ago. Everyone knows it but no one has ever written it down, UNTIL NOW! Great Grandma Reedy gets the credit. When doing some research on German recipes for our German friend, I found that German Creamed Spinach is very similar, but there is no cream in this recipe.

My award winning Crème Brûlée. I have also been known to pour this over brioche in a casserole dish to make Crème Brûlée French Toast. I also have used it as the base for regular French Toast by soaking potatoes bread slices and cooking it on the stove in a 12 inch frying pan.

Made a ton of tweaking over the years to arrive at this easy and perfect cheesecake, every time.

What would the best pecan pie recipe look like? Pecan pies can be overwhelmingly sweet, with no real pecan flavor. And they too often turn out curdled and separated. What’s more, the weepy filling makes the bottom crust soggy and leathery. The fact that the crust usually seems underbaked to begin with doesn’t help matters. We wanted to create a recipe for a not-too-sweet pie with a smooth-textured filling and a properly baked bottom crust.We tackled this pie’s problems by using brown sugar and reducing the amount, which helped bring out the pecan flavor. We also partially baked the crust, which kept it crisp. We found that it’s important to add the hot filling to a warm pie crust as this helps keep the crust from getting soggy. In addition, we discovered that simulating a double boiler when you’re melting the butter and making the filling is an easy way to maintain gentle heat, which helps ensure that the filling doesn’t curdle.