How Refreshing

Looking for a quick, easy, refreshing and luscious dessert? Look no further, the Meyer Lemon Posset is here. This incredibly simple recipe with the strange name consists of just whipping cream, sugar and lemon juice. After coming to a bare simmer, it sets up into a hard-to-describe ethereal something. It’s beyond whipped cream, but it’s…

First Feast: The Recipe Recap

To herald spring, the Three Points cooks gathered in Kate’s D.C. kitchen  for our first joint supper club feast.  The menu was inspired by Nowruz, the Persian New Year celebration that takes place on the Spring Equinox, March 20 this year. Guests were greeted with a glass of Molly’s home-brewed mead, candles were lit, and…

Pasta Project: The Final Chapter

At last, the beautiful, hand-made tricolor pasta from Molly has gone from being admired on the countertop to being devoured on the plate. Tossed it with a cream sauce made with a bit of Asiago cheese leftover from the Savory Cheesecake bake, and added in some smoked chicken.  The fettucine took only took a few…

Cheesecake Under the Tree

Here’s an appetizer (or brunch alternative) that will confound and then delight your guests—a Savory Cheesecake made with asiago and cream cheese. Diners always seem to have a hard time wrapping their heads around the combination of cheesecake and savory.  Be prepared for the inevitable exclamations: “Oh. . . . it’s not sweet!” followed by “Wow, that’s fantastic….

Slow and Steady Wins The Race

Candy, despite its hyperactive reputation, seems to like the slow lane when it comes to production. Rebecca and I learned this the hard way (even if the company made the spoiled batches less annoying on balance) so you won’t have to. We were both having a little personal nostalgia trip with homemade candy recipes passed…

A Thanksgiving Miracle

Kate’s Kitchen, Washington, D.C.—Awoke Thanksgiving morning to a truly miraculous holiday recipe discovery. The Meyer Lemon Posset whipped up the prior evening had set and was ready for tasting. This incredibly simple recipe with the strange name consists of just whipping cream, sugar and lemon juice. After coming to a bare simmer, it sets up…

October Babies

One last hurrah for all the friends, family, friends-of-family and friends-who-are-family who have October birthdays and, being mostly social-butterfly Libras, are adept at keeping the celebration going an entire month.   Wrapped it up with a carrot cake for one of the above who was celebrating a big-number birthday this year.  Tried a new recipe that…

Fried Doughnuts Are Totally Good For You (Psychologically Speaking)

Rebecca risked a frying injury to once again make us the kind of home-made treats you almost forget can be made at home. We stayed out of the line of oil and kept our attention on the melting chocolate. Rebecca adds: These were too good to not try again, with chocolate. Also presented an opportunity for…

Bon Appetit!

The new Le Creuset has been officially christened in what seemed the most appropriate manner possible–with a batch of Julia Child’s Boeuf Bourguignon. (Extra points for authenticity by using my autographed copy of From Julia’s Kitchen). Oh dear, Julia, all those years you spent testing recipes continue to pay off decades later. They always work perfectly. Probably…

Magic Elixir

A good bit of my knowledge of world cuisine has been gained vicariously, through Kate’s globe-trotting, Auntie Mame adventures from Myanmar to Islamabad. In years past, work took her regularly to South America, which introduced us the beauty of Peruvian cuisine (reminds me, that fabulous spicy Peruvian chicken stew, aji de gallina, would be great for…