Using your blender makes hollandaise so simple and fast you might begin considering it an “ordinary” sauce instead of a special-occasion sauce. Chris Prosperi, senior contributor to The Faith Middleton Food Schmooze®, prefers the blender to a food processor because it emulsifies the sauce almost immediately and the fast-moving rotor blades help keep the yolks from […]
egg yolks
A Food Schmooze® Original! Brown-Butter Shortbread Pecan Pie with Double Cream Filling
Instead of simply improving upon classic pecan pie, we decided to develop the pecan pie of our dreams. We passed on the traditional crust and gloopy, syrupy filling. Think: brown-butter Sea Salt shortbread filled with decadent double cream, topped with plenty of lightly-candied pecans.
Corn Cakes
Corn cakes make a great side dish. Have them with a salad, or as a snack. They’re also fun to have for breakfast, or lunch.
Coquito: the Puerto Rican Answer to Eggnog
Tasting a well-made Coquito is like a Dancing with the Stars Competition. “Oh, we can make eggnog, my friend,” says my pal who is Puerto Rican American. And is he ever right. Since we feature the winner of the New Haven Coquito Contest on our show, let me be the first to tell you, Coquito […]
Scrumptious and Simple Graham Cracker Pumpkin Tart
One of the best home cooks Faith knows, Linda Giuca of The Hartford Courant, shares her ridiculously easy and fabulous pumpkin tart with a crushed graham cracker and cinnamon crust. This even won over our pumpkin pie skeptics. Linda Giuca and Chris Prosperi co-author the Hartford Courant column The Basics appearing on Thursdays.
