This is a submission from my sister-in-law, A. J. This came from the cabin in the woods nestled deep beneath the pines in northern Michigan. Now, the key to this recipe is the order of the assembly and the treatment of the cheese and egg yolk. After flipping the eggs, break the yolk and add some…
Lemon Tiramisu
I love lemons of all sorts. In this case, I’m making a spin on the classic Tiramisu. I’m not a coffee fan; I use it in baking, but I don’t drink it. So I used the components of a tiramisu but substituted lemon flavor for coffee. Ladyfingers, mascarpone, and whipped cream all come to the party, but lemon vodka…
Butterscotch Krimpets
Butterscotch Krimpets are the most popular snack dessert in Philly. It’s basically a hometown lunchbox snack cake. But it’s time to show that Philly is more than cheesesteaks and unruly fans. This snack cake is a butterscotch lover’s dream. So throw a battery at Santa (don’t do that) like a Philly fan (be better) and enjoy a…
Chorizo Burger
Chorizo is one of my favorite ingredients to use. I take it out of the casing and use it in bulk form, in this case as a burger. Now, this is a burger that has a lot of south-of-the-border flavors, and that makes you a wiener because you never sausage a thing ( from a billboard on…
Pork Wellesley
Everyone knows the classic dish beef Wellington. Well, this is for his kid brother, the Marquis of Wellington. The beef tenderloin is replaced by pork tenderloin, the mushrooms are replaced with orange fig jam, and the puff pastry is replaced with crescent roll dough. I added some spices, used some balsamic vinegar to make a sauce, and…
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