Author Archives: Sara Klein

Butterbeer

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Butterbeer in glass mugs surrounded by candles and Harry Potter books. Photo by Sara Klein from inlieuofcordonbleu.com

You do not have to visit Hogsmead, the magical village of J.K. Rowling’s imagination, to cozy up with a glass of butterbeer this season. Warm butterscotch forms the base for this “potion” and the spicy ginger notes are sure to have you bewitched. Beer lovers can give this drink an extra kick and a hint of classic beer flavor with a splash of Prosecco, but to me this is a rare instance where the booze-free version somehow tastes a bit more festive. The books of Harry Potter may evoke Halloween, but this spirit tastes like Christmas in a glass and you will want to sip it by the fire all autumn and winter long.

Ingredients

Butterscotch

1/4 cup heavy cream 

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Raspberry Cheese Blintzes

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Raspberry Cheese Blintzes on a plate with a fork, napkin, and roses

Madison Park Cafe used to be a favorite brunch place for my mother and I. After they closed we really missed their amazing cheese blintzes. So a few years back, I created my own version for Mother’s Day. Now it is an annual tradition. Creamy, sweetened ricotta on the inside brightened with just a little bit of lemon zest, wrapped in a delicate crêpe and topped with fresh raspberry sauce — these blintzes make a wonderful treat for a special breakfast.

Crêpes

3 large eggs

2/3 cup milk

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Apple Cinnamon Trail Mix

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Bowl with trail mix spilling out

Trail mix isn’t only for the trail. I love having this around for football parties, as a little something sweet on a cheese platter, or over the top of vanilla or better yet, cinnamon ice cream. The crystalized ginger chunks are tart bursts of sunshine on a cold autumn day.

Ingredients

2 tablespoons maple syrup

1/4 cup packed dark brown sugar

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Whiskey Apple Cider

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Apple Cider Whiskey HorizontalNothing warms you up on a cold winter’s night like hot apple cider with a kick of whiskey.  I first created this recipe after trying McMenamin’s Aval Pota Whiskey, a malt whiskey distilled with freshly-pressed apples from Hood River and a touch of cinnamon, at the Edgefield Distillery in Troutdale, Oregon.  If you happen to live in Oregon or Washington you can purchase this whiskey at most McMenamin’s locations. Call in advance to make sure they have it in stock. Otherwise, your favorite rye whiskey will also be delicious. This recipe easily doubles for a large crowd and can be kept warm in a slow cooker for hours, making it an ideal winter party cocktail. Continue reading →

Ruby Port Cranberry Sauce

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My friend Rachel’s Ruby Port Cranberry Sauce is an absolute favorite of mine! Not only is the perfect traditional accompaniment to turkey, but it makes a fantastic appetizer too. I absolutely love this with a bit of triple cream brie or goat cheese on some crusty French bread or water crackers.  And when it comes to leftovers, try adding this to a grilled brie sandwich. Yum! Continue reading →

Sweet Potatoes with Brown Sugar Pecan Streusel

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Everything great about pecan pie and sweet potato casserole comes together in this recipe.  This is the one Thanksgiving side I’m never “allowed” to skip.  Interestingly, it is the former sweet potato-haters in my life who are now the most insistent that I make it every year.  Probably because I, like them, can’t stand the sickly-sweet marshmallows on top of a traditional sweet potato casserole.  But the nutty streusel in this recipe is just the right balance.  It still tastes like dessert sneaking it’s way into the savory course of the meal, but it isn’t going to give you a cavity!  Continue reading →

Peas & Pancetta

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Peas & Pancetta is one of my favorite Thanksgiving sides.  Be sure to use petite peas as they are sweeter than full size peas and make a better balance for the salty pancetta.  I like to use the pre-diced pancetta from Trader Joe’s. It just makes life easier and around Thanksgiving I’ll take very ounce of easier I can get!  Continue reading →