When I visited Anthony's Key in Roatan, Honduras, we started each morning with a wonderful breakfast. Staff would greet us with a smile, a hot cup of coffee, a fresh fruit plate, and a bread basket filled to the hilt with donuts, breads, and pastries.
I used my Kitchen Aid to make the dough for this delicious bread. You can also use the stretch and fold method if you prefer. This bread is great for sandwiches, but we ate it all toasted and schmeared with butter and jam for breakfast. YUM.....
These little skewers are a fun, portable treat that packs up nicely in a lunchbox. Who says lunch has to be boring?
Created by Trader Vic Bergeron, in 1944 in Oakland, California, this iconic cocktail is a blend of two different kinds of rum, orange liqueur, orgeat syrup, lime juice, and simple syrup.
Enjoy this Sicilian-style Eggplant Parmigiana prepared without the breading on the eggplant, to bring out the natural goodness of this delicious vegetable.
Earthy and delicious, this Eggplant Dip, flavored with Preserved Lemons, is perfect served with warmed pita, crackers, chips, and/or fresh vegetables.
Join us as we share recipes featuring the Flavors of Fall this week........
Roasted Beets, Vine-Ripened Tomatoes, Freshly-Picked Basil, and Tangy Feta Cheese. If there is any culinary season better than Fall, I have yet to discover it......
