A classic lemon bar recipe with a basil twist. These basil lemon bars make a really nice refreshing and light dessert that will wake you up after the Thanksgiving feast.
Ingredients2 Quarts Milk1 Pint Light Cream1 Tablespoon Nutmeg3 Tablespoons Lemon Juice1/3 Cup Sugar3 Tablespoons Cornstarch1/2 Teaspoon Salt2 Cups Whey (leftover liquid from cheesemaking) 1/3 Cup Bourbon3 Egg Yolks3 Tablespoons Butter For: 20 CannoliPreparation: 1 hReady in: 5 h InstructionsFor the Cheese – Mix the milk, cream, and nutmeg in a thick bottom pan and place…
Some people say that your soup is only going to be as good as your stock, and that store bought stock is not really an option if you want a really good soup. If you read this blog at all, you probably know that I disagree with this statement, and have no problem using store bought stock in most of my soups. Most of my soups though, are loaded with lots of stuff, and the broth isn’t really the star. This soup however, making your own broth is essential because the broth IS the soup. It’s loaded with spicy peppercorns, savory parmesan cheese, and bright lemon flavors. I get this soup as takeout when it’s been a long week, but I decided to make it from scratch last week. It worked out well because I was sick over the weekend, but I had a ton of this soup to help make me feel better!
A Noodle dish that is a mash-up of a whiskey sour cocktail and a Korean dish called jajangmyeon that is loaded with fermented bean paste.
This gelato is flavored and colored by exotic purple yams.