Slice the frozen pound cake (does not need to be thawed) into 8 even slices and then cut each of those slices in half. Halve each peach and remove the pits.

On each skewer, thread one piece of pound cake, one half of a peach, and a second piece of pound cake. Repeat with all 8 skewers.

In a small dish, combine honey and butter and melt together in the microwave until butter is completely melted, about one minute. Stir in the cinnamon and a pinch of salt.

Heat grill to medium heat and spray the grates with a grill safe cooking spray.

Wednesday, May 24, 2017 - 16:53

Coconut Whipped Cream:

Place the can of coconut milk in your refrigerator overnight.

The next day, place the bowl of your mixer and the whisk attachment in your freezer for 5-10 minutes to chill. Remove the can of coconut milk from your refrigerator and flip it upside down. Open the can and pour off the liquid at the top (note: you can save this liquid in use it in smoothies, if desired).

Wednesday, May 24, 2017 - 16:48

Lightly sprinkle the watermelon wedges on both sides with salt. Stand the watermelon wedges on their edges on a rack over sink or pan and let them drain for 30 minutes.

Pre-heat the grill to high.

After the watermelon has drained, rinse each piece under cold running water. Place each piece between two folded paper towels and gently but firmly press to remove excess water. Brush the watermelon lightly on both sides with honey. Insert popsicle stick in each slice of watermelon for easy grilling.

Wednesday, May 24, 2017 - 16:43

In a large bowl, mix together garlic powder, black pepper, 3 tablespoons of Worcestershire sauce, wine, and salad dressing; add shrimp, and toss to coat. Cover, and marinate in the refrigerator for 1 hour.

In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting.

Preheat grill for high heat.

Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Wednesday, May 24, 2017 - 16:38

Preheat oven to 400 degrees. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.

Wednesday, May 24, 2017 - 16:31

Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.

Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper.

With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.

Wednesday, May 24, 2017 - 13:49

Mix all your pepper spread ingredients in a bowl until well combined. Cover tortilla entirely with a thin layer of pepper spread. Spread hummus over pepper spread on tortilla.

In the center of the tortilla, place 3 slices of cheese on the hummus and pepper spread on the tortilla.

Layer enough salami over cheese to cover entire tortilla. 

Add a layer of romaine lettuce and roll up the tortilla tightly. Refrigerate for about 1 hour and cut into round pinwheels (about ½ inch thick) and serve!

Saturday, February 25, 2017 - 13:00

Add the ricotta and cream cheese (or mascarpone) into a large bowl and blend well, using a hand mixer.

Add in the sugar and extract and mix just until well combined.

Stir in the chocolate chips. Add to a serving bowl and sprinkle a few more chips on top. Serve with your choice of “dippers.” 

Saturday, February 25, 2017 - 12:55
 
Style Society blogger Sarah Sherman Samuel shares her tips to upgrade pizza night with recipes, a beautiful table, the perfect wine pairing -- and a specially curated giveaway!
 
Friday, February 17, 2017 - 16:28

New look, same great taste!

 

Wednesday, February 1, 2017 - 12:46

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