Preheat oven to 400 degrees. In a large ovenproof skillet, melt butter over medium-high heat until golden brown and fragrant. Stir in vanilla. Add pears, cut-side down, and cook 3 to 5 minutes, or until lightly browned on bottom. Transfer skilled to oven. Bake 10 to 15 minutes, or until pears are just tender. Cool pears in pan to room temperature. Combine with ice cream and drizzle with syrup/sauce.
Wednesday, January 25, 2017 - 14:53
Combine ingredients and enjoy!
Wednesday, January 25, 2017 - 14:50
Stir all of the ingredients together in a medium bowl. Taste and season with more pepper as needed. Cover the bowl with plastic wrap and chill until ready to serve. Add shrimp and enjoy!
Wednesday, January 25, 2017 - 14:47
Preheat the oven to 350 degrees. Roast the jalapeno directly over a gas flame, turning until charred all over. Let cool, then peel and seed the jalapeno and cut it into 1/4 –inch dice.
In a large bowl, mix the artichokes with the jalapeno, mayonnaise, Parmigiano, garlic, lemon juice, lemon zest, salt and Tabasco. Transfer the mixture to a 1-quart baking dish. Bake for about 15 minutes, or until hot.
Preheat the broiler. Sprinkle the shredded cheddar evenly over the hot dip. Broil for about 2 minutes, until browned in spots and bubbly. Serve hot or warm, with crackers.
Wednesday, January 25, 2017 - 14:44
Preheat the oven to 400 degrees. Bring a large pot of water to a rolling boil. Season well with salt. It should taste like sea water.
Add the bacon to a medium nonstick skillet. Bake until crisp, about 10 minutes. Remove the bacon from the rendered fat, and chop. If your bacon rendered more than 3 tablespoons of fat, spoon out the excess. Make sure to keep all the brown bits from the bacon.
In a small bowl, whisk together the yolks, salt, black pepper, and pecorino cheese.
Cook the pasta until al dente. Reserve the cooking liquid.
Wednesday, January 25, 2017 - 14:40
Preheat oven to 250 degrees F. Line a rimmed baking sheet with aluminum foil.
Pour popcorn into a large bowl and set aside.
Melt butter in a large pot over medium-high heat. Add the brown sugar and corn syrup and bring mixture to a boil, stirring constantly so that it doesn’t burn. Reduce the heat to low and simmer for 5 minutes. Whisk in salt, baking soda and vanilla.
Pour caramel sauce over the popcorn and toss until it is evenly coated with the caramel.
Tuesday, December 20, 2016 - 16:01
Add vanilla essence and honey to Greek yogurt in a small bowl, mix well. Dip strawberries in yogurt, make sure they are well coated. Roll strawberries in desired topping or sprinkle desired topping on strawberries. Place them on a parchment paper and freeze for 30 minutes. Pair with a glass of Ecco Domani Pinot Grigio for a complete treat!
Tuesday, December 20, 2016 - 15:52
Preheat the oven to 325°. Set 2 racks on 2 large baking sheets. In a large bowl, whisk the almond butter with the oil and season with salt. Add the kale leaves and massage to coat. Arrange on the racks in single layers. Bake for about 20 minutes, rotating the baking sheets, until the kale is golden and almost crisp. Let cool completely before serving (the leaves will crisp up as they cool).
Tuesday, December 20, 2016 - 15:48
Cut the lime in half. Squeeze the juice from one half into a serving jug. Chop the other half of the lime into thin rounds and place into the jug with the oranges and the ice. Pour over the Prosecco, juice, vodka and triple sec and stir. Serve immediately.
Monday, November 28, 2016 - 20:59
Chill the bowl of your stand mixer in the freezer until cold. In another bowl, whisk together Ecco Domani Pinot Grigio, sugar and pudding mix. Set aside. Remove the chilled bowl from the freezer and attach it to your stand mixer. Whip chilled heavy whipping cream until stiff peaks form. It should take about 90 seconds or so. Reduce the speed of your stand mixer, and slowly pour in the wine/ sugar/ pudding mixture until fully combined. If the peaks have fallen, increase speed to high until stiff peaks have formed again. Place the ice cream into a large loaf pan.
Monday, November 28, 2016 - 20:56