Monthly Archives: October, 2012
MoFo #20: More French desserts
Champagne, chocolate, Grand Marnier, oh my! Mulled Wine I mulled wine for the first time last Thanksgiving using the recipe from Celebrate Vegan. This year I made some with a different array of spices: cardamom, rose, anise, cinnamon, cloves, and orange. I’m going to continue making it each year in the fall and winter months, …
MoFo #19: October in cellphone animal pics
This is Gnocchi. He likes to hang out in the kitchen with me when I cook. Last year during Vegan MoFo, he wrote a post over at Get Sconed! He also likes to rub his chin all over my feet. Especially when I’m sitting and eating. I’ve been pretty busy lately and made salad at …
MoFo #18: Absinthe shortbread
Over the summer, I assisted an editorial photoshoot at a bar in Chicago with one of the largest absinthe collections in the US. While adjusting lights, wiping up stray ice water, and sampling absinthe prepared the traditional French method, I also listened to anecdotes and history lessons as colorful as the spirit. Modern day absinthe …
MoFo #17: Wine and cheese
New takes on the classic pairing! The wine… White Raspberry Wine Bundt This is a sweet vanilla cake filled with chardonnay, fresh raspberries, and white chocolate, topped with a white chocolate chardonnay glaze. A cherry version was also in the works. Rose Rosé Shortbread Rosewater and rosé wine come together in a crisp shortbread perfect …
MoFo #16: Milwaukee Monday
Ian’s Pizza has vegan lasagna pizza, mac n cheese pizza, bbq pizza, burrito, cheeseburger, and many other crazy pizza selections. They’re right across the street from Whole Foods and hold vegan slice nights at least once a week, a tradition that’s been going strong since early this year. Whether meeting up with a group of …
MoFo #15: Pumpkin Muffins (recipe)
Muffins are the one of the simplest baked goods to make. Everything goes in one bowl, muffin recipes usually only make a dozen, they bake quickly, and clean up is easy. This makes them a perfect recipe for weekend brunch, or a weekday morning if you have a little extra time. I made these muffins …
MoFo #14: I scream
Ice cream roundup! Thai Ice Cream Mexican Hot Chocolate Gelato Coffee Ice Cream Malted Stout Float
MoFo #13: Milwaukee Monday
I walk over to Glorioso’s Italian Market several times per week. It’s my go-to destination for weeknight meal ingredients, produce, olives, and pasta. Unless I’m following a recipe or planning a meal, I make Italian food pretty much 90% of the time in day to day life. Italian desserts, however, are heavily dairy-based: mascarpone, ricotta, …
MoFo #12: Two sets of truffles
Truffles are such a simple dessert to put together, but they never fail to impress. Plus, a basic truffle recipe can be altered to include almost any flavors. They’re a perfect accompaniment to an array of desserts, providing a cocoa or chocolate-coated silky finish to a meal. Mexican Coffee Chocolate and coconut-based, this truffle is …
Vegan MoFo #11: Poached pears
The wine chapter in my upcoming book was coming up a little short, so I decided to make a very classic dessert: poached pears. There are dozens of ways to make poached pears, from choosing the type of wine, to the spices, citrus, and serving method. I decided on Merlot, lemon, and a mix of …
