Got a multi-day Coq au Vin simmering away in the Le Creuset? Need a quick amuse bouche to wow your guests while you’re putting the finishing touches on the wine-soaked coq? Do I ever have the perfect little niblet for you.  Brace yourselves, I’m rolling around in the quince paste again, people.  I can’t get enough of the stuff ever since we had a bountiful quince harvest here in Washington State last month and I made a batch of paste large enough to feed Tiger Woods’ bevy of buxom blondies.  It really couldn’t be easier to make; just slice some quince, toss it in a pot with water and sugar, and let a hot burner and nature take its course.  After an hour or so you’ll have a thick, creamy paste that you can spread on everything from toast points to tater tots. Well, not really tater tots, I just liked the alliteration, you know my weakness.  Sub the tater tots for taleggio and we’ll all be happy in one big alliterative, tasty bubble of quincey ooze. 

In all seriousness, quince is the new caviar in some social circles, and these little babies will tide your guests over right nice.  Three ingredient appetizers are often spectacular, I think it’s that whole rule of thirds thing.  Just slice some manchego cheese, slather it in a smear of quince paste, dollop a Marcona almond on top and prepare for closed-mouth ooohing and aaaahing from your happy hostees.

Read more

One post and two recipes- I must really be getting into the holiday spirit of giving, folks!  It all went down like this:  right about this time every year I get so steeped in festive cookies, eggnog, holiday muzak and mall madness that I simply need a break from it all lest I should find myself menacingly brandishing a meat cleaver at the next poor soul who steps into my kitchen. 

 At this moment, I begin to dream of the greatest Christmas I ever had, spent sunning myself on a Mauritian beach far far away from the hullabaloo of snow-drenched streets and plastic manger scenes.  At the first inkling of burnout I head to the laptop and search out last-minute fares to somewhere, anywhere but here to escape to for the holidays, knowing full well that I will spend it here, because I’ve already decked the halls, wrapped the gifts, and planned the menu for the big day.  I start to reason with myself, Linda, you hate to travel during the holidays, plus Bentley is too young to appreciate Caiphirina’s on the beach and mama in a bikini anyway. 

Read more

There is a new trend sweeping the catering nation and I am all for it.  We’ve all been there; you’re at a wedding juggling a glass of wine, your overly-crammed purse (you brought the cute little one that matches your shoes, but it can’t possibly hold even half your necessary arsenal- that’s what your husband’s pockets are for!), and the ornate wedding program you’re trying desperately to hang on to though know in your heart of hearts it won’t make it past the champagne toast before it’s carelessly tossed on the buffet table so you can get out on the dance floor and bring “Sexy Back.”  Just as you’re wishing you had a third hand, a waiter comes by with a tray of salmon caviar toasts.  They look innocent enough so you somehow find a way to shift your possessions to make room for the little delicacy.  Once you’ve got it in your hand (of course you forgot to grab a napkin) what looked like one bite on the tray suddenly seems like stuffing Mount Everest inside Moby Dick.  There is no way to eat this daintily because if you bite it in half you’ll get crumbs everywhere, but if you try to shove in the whole thing you’ll be out of commission chewing down your blowfish cheeks for five minutes.  Frustrated, you pass it off to your husband and decide to seek out another drink; if you can’t eat you might as well screw up enough liquid courage to not care what you look like doing the Running Man to YMCA later, right?

Read more