Oh my gosh! I can’t believe the holidays are here and that means parties galore. Whether you’re hosting a party or need to bring something to one, why not give this recipe a try? These Brie Bites with Sugared Cranberries will make a stunning addition to any holiday table and is a wonderful accompaniment to the festive cocktails of the season. It’s made with rich and creamy Brie cheese and topped with sugar-frosted cranberries. They make a simple, yet elegant appetizer. It’s actually quite easy to make, but it requires some planning as the fresh cranberries are best when soaked in simple syrup overnight.
The past few weeks have been a bit hectic, but a lot of fun and I’m sure that the next couple of weeks will be too. Last month I went to London and a couple of days ago I returned from a trip to New York. Tomorrow I’m taking the train down to San Diego for a shopping trip with my girlfriends and next week I’ll be spending Thanksgiving with my parents in Las Vegas. While I am loving the time off and the opportunity to travel, I have not had much time to cook and, as I am sure you have noticed, post entries to my blog. Continue reading
According to legend, the chiffon cake was invented in Los Angeles in the 1920s by Harry Baker (how appropriate!), an insurance salesman. The cake has a wonderfully light and airy texture, much like angel food cake, due to the stiffly-beaten egg whites which acts as a leavening agent. However, unlike the angel food, the chiffon cake also contains egg yolks and vegetable oil which keeps the cake moist and tender. Baking powder is added to the recipe because the vegetable oil is heavy and needs the extra boost to ensure that the cake will rise properly. The chiffon cake is typically baked in a tube pan to enable the hot air to circulate and bake the center of the cake. Once baked, the chiffon cake is inverted until cool to keep the cake from shrinking and deflating. Continue reading