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Thyme and Honey

  • Pulled Pork Macaroni and Cheese

    This comfort food recipe is simple, but can become time consuming if you make your own pulled pork to put in it. If you have already made pulled pork and have leftovers, this is an ideal use.

  • Chicken Korma recipe

    This recipe was made at the June Community Dinner with Westside Moravian Church. Try this Indian delicacy for dinner tonight.

  • Sweet potato flat bread recipe

    This recipe was made at the June Community Dinner with Westside Moravian Church. It is simple to make and healthy too. 

  • Raw Beet Salad recipe

    This recipe was made at the June Community Dinner with Westside Moravian Church. It is cool and refreshing and perfect for summertime. Give it a try this weekend! 

  • Swiss Chard and Lentil Salad

    Today I will be talking about another Farmer’s Market find… Swiss Chard.  My daughter Sara and her boyfriend, Matt are regulars at area farmers markets so it was no surprise that on a recent trip they returned home with a lovely bunch of organic rainbow chard that they purchased from Philos Farm.

    Philos Farm is a collectively owned and managed, certified organic, diversified vegetable farm located in Schnecksville, PA.  They can be found at The Nazareth Farmers Market on Saturdays and the Saucon Valley Farmers Market on Sundays or any day at the farm at 3467 Bellview Road, Schnecksville, PA . If you get a chance, check them out … great produce and a really enthusiastic, positive vibe!

  • Tuscan Kale, Roasted Red Pepper and White Bean Quinoa

    Farmers Market season is here and I am doing a happy dance!  Fresh from the farm produce is such a joy after a winter of frozen veggies, even if they are home grown. There is something magical about using fresh from the farm produce; it just makes you feel more alive and somehow… better fed with more nutrition. I think even the act of going to a fresh market is more enlivening! There is such energy surrounding the activity! I’m not sure if it’s the energy from the fresh food or the positive attitude of the farmers or the enthusiasm of the shoppers, but the whole activity is positively uplifting!

  • Gazpacho and Grilled Cheese Mexicana

    Don’t know why, but recently I had a craving for Gazpacho. That’s usually a summertime thing with all the delicious vine ripe tomatoes that abound. It must have been a memory jog that happened while planning the layout of this year’s garden. Ahhhh… those sweet, juicy, ripe garden tomatoes, just right for fresh, spicy salsas and cool refreshing gazpacho, on a hot and humid day. Well the day I was thinking of Gazpacho was neither hot nor humid, it was about 30°, but still the thought of gazpacho was on my mind. Unfortunately, vine ripe tomatoes are a bit scarce at this time of year, at least really tasty ones, so we shall improvise.  I went into the pantry for ingredients. First, tomatoes.  Hmmmm… crushed or diced?   Today we’ll use diced; I found a few cans of fire roasted ones, yum.  Tomato juice… I never keep tomato juice unless I have a specific purpose. What to do? What to do? I’m not going out to the store when it’s 30° out just for tomato juice!!! (This is why we need the Bethlehem Food Co-Op , then it would be a short trip and I wouldn’t mind.)

  • Chicken Bleu

    Chicken_Blue_plated.JPGHi all! Spring is nearly here! Not that winter was particularly terrible but I don’t know about you, but I welcome warm breezes, birds singing and the sight of snowdrops poking through the soil. Spring to a food lover means fresh spring greens coming soon to a farmers market near you. As the markets will be opening soon it brings me back to farmer’s market memories.

  • Turkey Burgers

    Turkey Burger, photo credit: Pen & Fork blogIt's grill time baby! This month we're sharing one of our favorite recipes to get you pumped up for cooking even when it's hot and humid! This burger is off the hook delicious!

  • Tiramisu

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    Good.JPGI love tiramisu! Now I have to admit, this favorite Italian dessert was a not a part of my Italian-American upbringing. My family hailed from southern Italy where cannoli and sfogliatelle were our go to desserts. Tiramisu originated in northern Italy in the vicinity of Venice, although it’s actual place of birth is widely disputed. So wonderful a dessert it is, it’s understandable that so many places want to lay claim to its creation. I actually didn’t know such a phenomenon existed until a few years ago when my son, home from college for the weekend, asked me why I never make Tiramisu. I replied, “Tirami who?” I had no idea what he was talking about. He had eaten it when out for dinner with friends. This opened my eyes! I never go out to eat at Italian restaurants because, why pay someone else to make what I make myself on a regular basis. It never occurred to me that Italian food can be vastly different based on region. I was happy in my own little world. I felt ignorant and ashamed of my culinary short sightedness. So the first chance I got, headed out for some tiramsu. I was hooked at first bite! Creamy and coffee flavored, I felt a pang of regret that I had missed this all my life and vowed to become a proficient creator of tiramisu. So I researched recipes and variations on ingredients and methods and found that the only common ingredient in all of these recipes is coffee. Some recipes use lady fingers, others panatone or some other cake. Some have liquor, some do not. Eggs vs no eggs and even the way to make the cream is up to debate. There are probably as many variations as there are regions laying claim to its invention. Ah… But which is the true tiramisu? No way to tell, but trying lots of recipes out to find my tiramisu was the only way to satisfy my curiosity. I know, I know…. such a sacrifice. I needed to make numerous attempts and it was really hard to find willing palates to judge the results. But back to the main ingredient,coffee. Some recipes use instant espresso, others just strong coffee. But to me it’s worth the effort to brew a pot of espresso to use in the recipe and enjoy while you are making the tiramisu. But what’s different about espresso you ask? For that explanation, I defer to my friends at Monocacy Coffee Company. According to Matt Hengeveld, coffee roaster at MCC:

    “Espresso is made differently than standard drip coffee. Drip coffee is infused via gravity, water is distributed on top of coffee grounds and sinks through. Espresso is made via pressure. Coffee is placed in a near pressure-tight capsule known as a portafilter and is pressurized to produce a high potency extraction. Monocacy Coffee Co currently has a medium roast Brazilian single-origin coffee that is excellent for espresso.”

    To me it’s all about the coffee but for others, it’s all about the cream. Now you can make this part as easy or as complicated as you like. Tiramisu aficionados would say “there must be eggs”, but they are raw eggs combined with the mascarpone cheese that holds everything together. Some folks are not fans of raw eggs so I avoid them and get a different texture of cream. Mascapone is the cheese of choice, and in my opinion, the best choice but a little on the pricey side. Similar results can be achieved with cream cheese and a bit more sugar. Now you can see why it took so many tries to get what I was looking for in a recipe. So here it is, my version of tiramisu, an uncomplicated version with a decadent taste, that my family enjoys and I hope yours will too.

    -- Diana

    Tiramisu

    IMG_0200.JPG2  8  ounce cartons  fat-free sour cream

    2  8  ounce package reduced-fat cream cheese (Neufchatel), softened

    2/3 cup sugar

    1/4  cup fat-free milk

    1/2 teaspoon vanilla

    1/2  cup strong coffee Try Monacacy Coffee Company

    2   tablespoons coffee

    2  3  ounce package ladyfingers, split

    2   tablespoons sifted unsweetened cocoa powder

    Step By Step

    1.In a large mixing bowl, combine sour cream, cream cheese, sugar, milk, and vanilla. Beat with an electric mixer on high speed until smooth. Combine coffee and coffee liqueur.

    2 .Layer one package of the ladyfingers, cut side up, in a 2-quart rectangular baking dish. Brush with half of the coffee mixture. Spread with half of the cream cheese mixture. Repeat with remaining ladyfingers, coffee mixture, and cheese mixture.

    3. Sprinkle with sifted cocoa powder. Cover and refrigerate for 4 to 24 hours. If desired, sprinkle serving plates with additional unsweetened cocoa powder. Cut dessert into squares to serve. Serves 15.

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