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liptauer
festive finds 2016
cranberry turkey casserole
thanksgiving sausage bites with cranberry mustard dip
sweet potato fruitcake
wild rice pilaf
turkey, pumpkin and white bean chili with cranberry relish
sweet potato buttermilk chess pie
swedish waitress apple cake with vanilla custard
sauerbraten (marinated beef roast with a gingersnap gravy)
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more from the spoon
pimento cheese: the cookbook
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i'm p.c., and i have studied food and cooking around the world, mostly by eating, but also through serious study. coursework at le cordon bleu london and intensive courses in morocco, thailand and france have broadened my culinary skill and palate. but my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas. i live, mostly in my kitchen, in my hometown of memphis, tennessee. more from the spoon breads breakfast/brunch christmas cinco de mayo condiments cooking with friends drinks easter farmers market food philosophy fruit halloween holidays international mardi gras meat new years now cooking pasta poultry salads seafood sides slow cooker snacks soups southern specialties st. patrick's day starters sweets thanksgiving uncategorized vegetables liptauer many years ago, as a kid, i saw a recipe and photo for liptauer in a cookbook or magazine, and i remember that it looked impossibly elegant and sounded so exotic and sophisticated to me. i didn’t understand all the ingredients –capers and caraway sounded foreign and out of reach. the picture showed a fancy mold surrounded by intricate garnishes – carved radishes and celery fans. i can still call that image to mind. for years, i’d come across recipes for liptauer and still imagined it was above my palate and skill level. the first time i ever tasted liptauer was in vienna on a family vacation. we visited one of the “huerige” wine halls and sat outside under a canopy of trees. we drank local wines and enjoyed a big viennese meal. but to start it out, our local guide ordered liptauer. far from the fanciful creation i had imagined, it was served in a rustic pottery crock with brown bread. and it was delicious. i knew the time to work on a recipe at home had come. years later, at a book signing in north carolina for pimento cheese: the cookbook, a woman approached me and said she was from austria, and she grew up eating a spread with cream cheese and paprika, and since she’d been living in the states, she had come to liken it to pimento cheese. i’d never thought of it that way before, but i love the idea of cross-cultural, cross culinary links. now this is totally different from pimento cheese, but it makes a wonderful party dish; since i’ve started serving it, i either get reactions from people who remember it as a 70’s party dish their parents served, or people who’ve never had it before but ask for the recipe. it’s become a staple dish for me, one i turn to whenever i need an easy to make but exciting appetizer. i love to serve this with sliced pretzel bread or rolls or rye melba toast. liptauer 2016-11-01 15:24:56 save recipe print ingredients 3 teaspoons capers in brine, drained 1 small shallot, peeled ¼ cup flat leaf parsley leaves, loosely packed 1 tablespoon roughly chopped chives 1 ½ teaspoons caraway seeds 16 ounces cream cheese, at room temperature 1 cup (2 sticks) butter, at room temperature 1 tablespoon dijon mustard 1 ½ teaspoons sweet paprika (if you have half-sharp, sub it for ½ teaspoon) instructions put the capers, shallot, parsley, chives and caraway seeds in the bowl of a food processor fitted with the metal blade and pulse until everything is well chopped. scrape down the sides of the bowl a few times. add the cream cheese and butter, cut into pieces, and pulse a few times. add the mustard and paprika and blend until smooth and well combined. scrape the liptauer into a bowl and refrigerate until firm. this will keep covered in the fridge for up to 5 days. if you would like to serve a molded liptauer, line a bowl or mold with plastic wrap and press the liptauer into it. cover with plastic wrap and refrigerate, then turn the spread out onto a platter, unwrap and serve. notes makes about 3 cups the runaway spoon http://therunawayspoon.com/blog/ december 4th, 2016 | tags: capers, caraway, cream cheese, international, paprika | category: international, snacks, starters | 6 comments festive finds 2016 holiday shopping season is upon us once again, and i love to share gift ideas for the food lovers in your life. as always, these are just some ideas about personal favorites – no one has asked me to promote any products. i’m a huge fan of melissa bridgman’s pottery, and she now offers […] november 27th, 2016 | tags: festive finds, gifts | category: christmas | one comment cranberry turkey casserole leftovers, leftovers, leftovers. one of the most important thanksgiving traditions. and i love them. i purposely make a bigger turkey than we will ever eat so i have lots of extra for sandwiches and soups and all manner of things. truthfully, i make extra everything, and though i share a great deal of it with […] november 20th, 2016 | tags: cranberry, leftovers, sage, thanksgiving, turkey | category: poultry, thanksgiving | leave a comment thanksgiving sausage bites with cranberry mustard dip thanksgiving involves a lot of food. but even when i know how much will end up on the table, i like to put out a little nibble for guests before the main event, while we finish cooking the turkey, have a few friendly drinks and settle in with each other. sausage balls are one of […] november 13th, 2016 | tags: gruyere, sage, sausage, snacks, southern specialties, thanksgiving | category: breakfast/brunch, meat, snacks, southern specialties, thanksgiving | leave a comment sweet potato fruitcake i adore fruitcake. some think that a controversial opinion. but i couldn’t have christmas without it. every year, on the weekend after thanksgiving, i make my classic fruitcake. to be honest, i start in the summer by making bourbon cherry bounce to soak the cake, and i pour a good dose over every couple of […] november 6th, 2016 | tags: bourbon, candied fruit, fruitcake, pecans, southern specialties, sweet potato, thanksgiving | category: christmas, fruit, southern specialties, sweets, thanksgiving | leave a comment wild rice pilaf thanksgiving is all about tradition. i would be ejected from my family if i didn’t serve certain things on the holiday table (sweet potatoes, corn pudding, cranberries). i think most families have that feeling – a special dish you may eat only on thanksgiving, but the holiday simply wouldn’t be the same without it. and […] october 30th, 2016 | tags: apples, cranberries, pecans, sides, thanksgiving, wild rice | category: sides, thanksgiving | leave a comment turkey, pumpkin and white bean chili with cranberry relish one of my stand-by kitchen recipes, one i make for friends, family and just for myself on a regular basis is my tuxedo chili, made with chicken, black and white beans and warming spices. it even won a recipe contest! it’s a perfect one bowl meal, filling and comforting and perfect for the first chilly […] october 23rd, 2016 | tags: chili, cranberries, halloween, pumpkin, thanksgiving, turkey, white beans | category: halloween, poultry, soups, thanksgiving | leave a comment sweet potato buttermilk chess pie i adore sweet potato pie, but i admit i was a latecomer to its joys. i think as a young person, i thought it was a trick to make me eat vegetables. i mean, who puts potatoes in pie? i always avoided the marshmallow topped casserole at thanksgiving, because i just couldn’t imagine the sweet, […] october 16th, 2016 | tags: buttermilk, chess pie, nutmeg, pie, southern specialties, sweet potato | category: farmers market, southern specialties, starters, thanksgiving | one comment swedish waitress apple cake with vanilla custard a recipe developer asks a lot of questions. it’s the best way to learn the secrets of cooking – the little tips and hints and tricks people use, things they learned from mothers, grandmothers and aunts, secrets from fathers, advice from magazines, cookbooks and the back of boxes, or lessons learned from failure. so […] october 9th, 2016 | tags: apples, cakes, cardamom, cinnamon, cloves, custard, desserts, sweets, vanilla | category: farmers market, fruit, international, snacks, sweets | leave a comment sauerbraten (marinated beef roast with a gingersnap gravy) the first signs of fall are just beginning to show, so my mind turns to hearty, meaty meals with bold flavors, and this recipe fits the bill perfectly. spiced, seasoned and slow cooked, it will make you house smell like autumn and it is a great weekend cooking project. it’s a warming and comforting sunday […] october 2nd, 2016 | tags: beef, bottom round, german, gingersnaps, pickling spice, vinegar | category: international, meat | leave a comment older entries » yum enter your email address:delivered by feedburner pimento cheese: the cookbook represented by the lisa ekus group, llc 57 north street hatfield, ma 01038 413.247.9325 phone 413.247.9873 fax lcecooks@lisaekus.com copyright © 2016 the runaway spoon - all rights reserved created by tamburrino


Here you find all texts from your page as Google (googlebot) and others search engines seen it.

Words density analysis:

Numbers of all words: 1473

One word

Two words phrases

Three words phrases

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Here you can find chart of all your popular one, two and three word phrases. Google and others search engines means your page is about words you use frequently.

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