This rich, salty-sweet, gluten-free recipe by Chef Billy Nguyen, executive chef at Rabbit Rabbit wine bar in Victoria, would be delightful paired with a tawny Port or similar dessert wine. Note: While most measurements below are in imperial volume, some ingredients are in grams as they are more accurate if weighed. An electronic kitchen scale […] The post Recipe: Miso Caramel Tart appeared first on VITIS .
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The morning after picture. . . A curry with a Chinese accent. . . As I get old and grey I keep returning to people and food memories from long ago. Of late, my mum’s lamb curry with its thin sauce, spiked with Madras curry powder. Mild, comforting and much missed. She only used 9 ingredients (including two spice blends - Garam Marsala and Madras) and gave minimal instructions I was leafing through Jon Kung’s book - Kung Food - recipes from a third-culture Chinese kitchen. There’s a recipe for goat curry and lo mein. He lists over 30 ingredients (if you include the ones he repeats). . . After making an abridged (cutting 12 ingredients, much of suggesting prep time and several steps) and adulterated (adding 2 and using Shanxi noodles instead) version, I’m still struck by how much this reminds me of the lamb curry of my childhood. It’s mostly the turmeric and coriander I think, plus the mildness and the slight graininess of the sauce from the spice. The Shanxi noodles are a pl
We set ourselves a small rule: invent three cognac cocktails that, as far as we can tell, have never been made before. We web searched every recipe. What survived is built around three landscapes of the Charentes: sea, hayfield, and forest.
Served at the 2026 Reserve Cellars Wine Trail, Reserve Cellars Ingredients: 1½ cups flour 1½ tsp cinnamon ¼ tsp baking soda ¼ tsp salt 1 cup brown sugar, packed ½ cup butter 1 large egg 1 tsp vanilla extract Cinnamon Sugar Mix (to roll dough in) ½ cup white sugar 2 tbsp cinnamon Directions: In […] The post Churro Cookies Recipe appeared first on Hermann Missouri Wine Trail .
