Back in July I shared a recipe for a Black Raspberry Fool made with sweet berries and cream, at the time I though “I should make this with pumpkin”. Which is actually a pretty common theme in my head. This is a spin-off of that recipe. It replaces yogurt with cream cheese and raspberry with pumpkin for a slightly heavier creamy dessert.
I found a delightful looking recipe for Bacon & Corn Risotto and I knew it was the perfect use for the bag of Arborio rice I had in the cabinet. But I didn’t have corn or even bacon. But I did have zucchini, a bubbling pot of chicken stock (from our chickens!) and a bowl of homemade mascarpone.
Don’t be scared! Risotto really isn’t that bad, just takes a while.
I was almost 20 before I realized that most of the world has no idea what a salt potato is. I was in college when a friend of mine from Rhode Island mentioned that he had never had salt potatoes. Apparently it’s a central New York thing. I was shocked. Never had a salt potato? Didn’t know what they were? I’ve since made it a mission to share the buttery delight of salt potatoes with the world.
Fools aren’t very common in America (at least the dessert type) but they are in England. Or atleast that’s what the internet would have be believe. They are often made with tart goose berries (another thing we don’t have a lot of) and require a lot of sugar to make them sweet. I decided to revamp the dessert with something I have a TON of, black raspberries. It isn’t really sweet made with this recipe but you can always add more sugar of that’s your thing.
Something about the winter months makes me crave bright and colorful foods. Don’t get me wrong, I love a hot bowl of hearty soup but sometimes I need to eat something fresh. Since I’m stuck home (it’s literally 0 degrees outside right now before windchill, not taking the baby out in that) I’ve been browsing the blogosphere for some delicious winter salad inspiration. I think seasonal food is best (and cheapest) so you won’t find any heirloom tomato medleys or sweet corn salads here!