All year long, I look forward to the time when sweet, local peaches are in season. Here in Connecticut, they have finally arrived and I cannot get enough. Today on Better Connecticut, I showed Scot Haney and Kara Sundlun the recipe for my favorite peach trifle, with lemon verbena, mascarpone, Lillet Blanc and tasty Entenmann’s All Butter Loaf Cakes.Thank you to Entenmann's for contributing cakes for all audience members! WFSB 3 Connecticut Foodie Fatale’s Fresh Peach Trifle INGREDIENTS 2 … [Read more...] about Foodie Fatale’s Fresh Peach Trifle on Better Connecticut
Oh God, I love Dairy.
A week rarely passes when I don't eat chèvre. Creamy or hard, cheese made with goat's milk has an unmistakable "tanginess" that I just love. But a sweet goat's milk confection? I never considered this. Then, on a sunny morning last summer at the Montauk Farmer’s Market on the East End of Long Island, I had the good fortune of tasting Fat Ass Fudge: Creamy, melodious fudge made with 72% pure dark Belgian chocolate, sprinkled with local Amagansett Sea Salt crystals. It was exquisite. Owner … [Read more...] about Goat's Milk Confections for Health, for Taste
When I posted this photo recently on my Facebook and Instagram pages, it prompted a series of lustful comments, shares and inquiries. With reason. Not only do these figs look gorgeous -- they taste divine. It is no wonder to me that the fig is associated with the god Dionysus, the patron of nature and theatre.... FOODIE FATALE'S GRILLED FIGS WITH RICOTTA AND THYME Ingredients Sugar (preferably organic cane sugar) Whole milk ricotta Fresh figs Balsamic vinegar Olive oil Fresh … [Read more...] about Foodie Fatale's Grilled Figs with Ricotta and Thyme
Last year I waxed poetic after my first visit to the Hamptons. After taking many trips since, I would be remiss to not mention the first food that I encounter each time I cross the watery boundary between Connecticut and New York. The Bacon, Egg and Cheese sandwich prepared on the hot grill of the Cross Sound Ferry is as satisfying as they come. Its ingredients are comfortingly simple and predictable: a fried egg, melty American cheese (my childhood favorite) and greasy crisp bacon- all … [Read more...] about More Tastes of the Hamptons
As featured in the food section of The Day... Each year, I look forward to celebrating the holiday season with egg nog. In mine, a dusting of chile adds an unexpected heat that is well-balanced by the milk and cream. And dark rum gives it a wonderfully rich caramel flavor. Sit by a fireplace, pour a glass and enjoy! Eggnog à La Foodie Fatale Ingredients 12 oz evaporated milk 14 oz sweetened condensed milk 1 cup heavy cream 1 ½ cups whole milk 4 egg yolks 1 tbs granulated sugar 1/4 … [Read more...] about Eggnog à La Foodie Fatale
Before I left home for college, my mother solemnly gave me a piece of very sage advice: "Jocelyn," she said "never buy cheap parmesan." So even when I was scraping the bottom of my purse for subway fare in my early twenties, I remembered my mother's words and always managed to have good cheese. Luckily, my first apartment in the New York City was across the street from Di Palo's in Little Italy and I visited weekly. It is the standard to which I hold all cheese purveyors. The line at Di … [Read more...] about Connecticut Shoreline Favorite: Foxglove & Madison Cheese