Jennifer Rose – Page 3 – All Things Good

The ‘Key’ to Key Lime Pie

Jennifer Rose Around The Table, Dessert Recipes, Recipes June 20, 2016May 28, 2017A12 Buoy, easy key lime pie recipe, Florida Keys, Fort Pierce restaurants, Henry Perrine, homemade key lime pie, kermit key lime pie key west, kermit's key lime pie recipe, Kermit's Key West Key Lime Shoppe, Key Lime Pie, Key Lime Pie recipe, key lime recipes, key limes vs limes, Key West Florida, key west key lime shop 0 Comment

The Key Lime* – different from Persian or Tahiti limes that one typically sees in the grocery store – was introduced to the Florida Keys during the 1830s by Henry Perrine, a diplomat and botanist who discovered the plant in Mexico.

It is little surprise, then, that the combination of refreshing limes and sweet condensed milk, which was also invented around the same time, eventually evolved to become Florida’s State Pie.

In fact, it was only on a recent trip to Florida that I discovered just how many varieties there are to Key Lime Pie – and how delicious the perfect one can truly be. From light and fluffy to a heavier custard-like filling, one quickly develops a discriminating palate for a dessert that is offered in just about every restaurant in the state. Read more

Late Spring, Early Summer: The Perfect Time for an English Trifle

Jennifer Rose Around The Table, Dessert Recipes May 31, 2016May 29, 2017easy english trifle recipe, English Trifle recipes, Frances Mayes recipes, Irma S. Rombauer, Lemon cake recipe, patriotic desserts, summer desserts, The Joy of Cooking, trifle definition, trifle recipes, Under the Tuscan Sun, Under the Tuscan Sun recipes, vanilla pudding recipe 3 Comments

“A dessert typically consisting of plain or sponge cake often soaked with wine or spirits (as brandy or rum) and topped with layers of preserves, custard, and cream.” –Definition of English Trifle, as found in the Merriam-Webster dictionary

I can still remember the first English Trifle I tasted years ago. Its soft airy whipped cream, comforting creamy pudding, fresh sweet berries and crumbly texture made for one memorable, heavenly dessert.

Having scoured my cookbooks (this was pre-internet) for an English Trifle recipe, but failing to find one that reflected the culinary vision I had in my baker’s mind, I set out to create my own.

I had just read Frances Mayes’ 1996 memoir Under the Tuscan Sun, in which she shared a Lemon Cake recipe that I had made, served with fresh strawberries and whipped cream. Deliciously moist and fresh, I decided to make my first trifle with her lemon cake in place of the more typical ladyfingers and sponge cake that one finds in traditional English Trifle recipes. Read more

Springing Green With “All Things Asparagus” and Sweet Spring Dream Cookies

Jennifer Rose Around The Table, Dessert Recipes, Dinner Recipes, Recipes April 13, 2016May 28, 2017asparagus en croute recipe, asparagus recipes, asparagus risotto recipe, cream of asparagus soup recipe, David Chang quotes, drommar cookies, Essentials of Classic Italian Cooking, Everyday Pasta, Everyday Pasta recipes, fried asparagus recipe, Giada De Laurentiis, Julee Rosso & Sheila Lukins, marcella hazan, Spring recipes, swedish cookies, swedish dream cookies recipe, swedish drommar cookie recipe, The Classic Italian Cookbook, The Classic Italian Cookbook marcella hazan, The Silver Palate Cookbook recipes, The Silver Palette Cookbook 0 Comment

“I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.”
–David Chang

“The first thing to look at is the tip of the spear or the bud. It should be tightly closed and erect, not open and droopy. The hue of green asparagus should be fresh, bright, and with no hint of yellow. White asparagus should be a clear, even, creamy color. The stalk should feel firm and the overall look should be dewy. Although asparagus, like nearly everything else, is now marketed through most of the year, it is freshest in the spring, from April to early June.”
–Marcella Hazan, Essentials of Classic Italian Cooking (1992)

Spring, like life, is short. Celebrate the sprouting of Spring with the recipes below for “All Things Asparagus”, the ultimate Spring vegetable.

For something sweet, enjoy a recipe for Drömmar Swedish “dream” cookies. Read more

A Perfect Spring Read for a “Break” from the World

Jennifer Rose Realms Of Gold March 28, 2016May 1, 2017H is for Hawk, Helen MacDonald, James Rebanks, The Shepherd's Life, The World is too much with us william wordsworth, William Wordsworth poem 0 Comment

The transition from winter to spring is never an easy overnight happening. It can be a time of slow adjustments – a waking up of the senses to the soft light and intoxicating freshness of the spring air. It is the only seasonal transition where the body and soul yearn for a restorative break from the previous season’s grip.

With a feeling as if the world is in upheaval, spinning away from the light and into the darkness of chaos, confusion and conflict where incompetent leaders have “lay waste [their] powers”, the need for a spring “break” this year of 2016 seems all the more necessary.

“The world is too much with us”, William Wordsworth once wrote in a poem that speaks to the importance of the restorative powers of nature for the body and soul: Read more

Happy Sweet Spring Desserts

Jennifer Rose Around The Table, Dessert Recipes March 25, 2016May 28, 2017Ann Romney recipes, Banana cake recipe, cream cheese frosting recipe, Fannie Farmer, Fannie Farmer Cookbook, How to Cook Everything, Italian desserts, Lemon cake recipe, Mark Bittman, Panna cotta recipes, romney family cookbook, Spring dessert recipes, Spring recipes 0 Comment

“Nothing is so beautiful as Spring…[w]hat is all this juice and all this joy? A strain of the earth’s SWEET being in the beginning…” –Gerard Manley Hopkins from the poem “Spring”

Nothing is more perfect than a slightly sweet, light, ethereal dessert after dining on a plateful of pasta at an old-world Italian restaurant on an early spring evening.

You could say that the Italian dessert “Panna Cotta” is like tasting a bit of spring itself in all of its lightness, sweetness and silky, creamy freshness. A simple pudding-like dessert, Panna Cotta (which literally means “cooked cream”) originated in Northern Italy, where “the earliest recipes mention simmering the cream with fish bones (the collagen would set the cream).” Read more

Chicken Soup for the Presidential Soul

Jennifer Rose Around The Table, Dessert Recipes, Dinner Recipes February 24, 2016May 28, 2017Chicken soup recipe, chicken stock recipe, chocolate peanut butter chip cookies, Chocolate peanut butter cookies recipe, fresh fruit salad, Homemade chicken soup, homemade chicken stock, simple fruit salad, Winter citrus salad recipe 0 Comment

Life is tough. Whether you are running across the country campaigning for president or running city blocks to the nearest coffee shop early in the morning, the moments of modern day living can sometimes leave one in a spinning, dizzying delirium.

As we come to the finish line of February, perhaps a bit weary from all the running – running to keep up with the 2016 presidential election, running to work, running a business or running a very crazy household – it might do your soul well to sit down for a quiet moment to enjoy a hot steaming bowl of homemade chicken soup. Maybe even contemplate a different perspective, such as what life would be like on Mars or back in the days of our Founding Fathers…

Enjoy below: the Winter Citrus Salad for some refreshment, the Homemade Chicken Soup for some comfort, and the Chocolate Peanut Butter chip cookies for some satisfaction. Read more

February 15, 2016: A Presidents’ Day To Remember

Jennifer Rose Realms Of Gold February 15, 2016April 5, 20172016 Presidential election, 2016 Presidential Race, Monticello, Presidents Day, Presidents Day 2016, Thomas Jefferson Foundation, Thomas Jefferson Quotes, Thomas Jefferson's Monticello 0 Comment

The 2016 Presidential Election may very well be a turning point in American history. Many pundits and journalists are opining that it could even usher in a fundamental transformation of the political landscape, the likes of which we have never seen.

As the candidates travel from one state to another, carrying with them their bag of political goods and ideas, they are met by an increasingly disappointed, disenfranchised and even angry people, contributing to an already fiercely charged atmosphere that can be felt across the entire nation. Read more

Turning to Dylan During The Winds of Change

Jennifer Rose Armour of Light February 15, 2016April 28, 20172016 Presidential Race, Black Lives Matter, Bob Dylan Blowin in the Wind, Bob Dylan famous songs, micro aggression movement, Neil deGrasse Tyson, The times they are a-changin' lyrics, trigger warning movement 1 Comment

One can feel the winds of change and the increasing force with which they are swirling around the 2016 presidential race. With every state primary and every presidential debate, the atmosphere becomes more and more charged and leaves one with the feeling that a revolution is just around the bend.

Indeed, all manner of revolutions are taking place and changing everything – our country, our world and our lives as we have known them. Read more

Celebrate Royally with a Creamy, Spicy, Lovely & Sweet Valentine Dinner

Jennifer Rose Around The Table, Cocktail Recipes, Dessert Recipes, Dinner Recipes February 12, 2016May 28, 2017Chili rice casserole recipe, Cotton Cocktails Peaches and Jeffrey Paige, easy chicken and mushroom recipe, Florence Fabricant, Italian cream cake recipe, Moscow mule recipe, Park Avenue Potluck, Passion fruit martini recipe, Pippa Middleton book, Pippa Middleton book celebrate, Valentine's Day cocktails, Valentine's day dessert recipes, Valentine's day desserts, Valentine's Day dinner, Valentine's day dinner recipes, Valentine's Day recipes 0 Comment

Celebrate Valentine’s Day royally with some creamy, spicy, lovely & sweet Valentine’s Day recipes. Enjoy a royal beginning with the cocktails below, followed by dinner and dessert! Read more

Three Bowls of “Just Right” Porridge

Jennifer Rose Around The Table February 5, 2016May 28, 2017Barefoot Contessa At Home, Basic oatmeal recipe, breakfast porridge recipe, Creamy oatmeal recipe, Homemade oatmeal recipe, How to cook oatmeal, Ina Garten, Ina Garten books, My Kitchen Year recipes, oatmeal porridge recipe, Ruth Reichl, Ruth Reichl My Kitchen year, Ruth Reichl My Kitchen Year Recipes 0 Comment

“The snow started and didn’t stop. Icy winds banged against the window as if they wanted to come inside and warm themselves by the fire. The gale howled, the drifts mounted around the house. Three weather advisories warned us not to leave unless absolutely necessary. Inside, the house was cozy,” writes Ruth Reichl in her new book My Kitchen Year: 136 Recipes That Saved My Life.

Reichl finds comfort and sustenance in her kitchen, where her everyday cooking and baking is inspired and directed by the natural rhythms of the seasons, the day-to-day elements that we awaken to each morning – sun, rain, sleet, hail, wind and snow – and that the earth needs to rejuvenate, grow and flourish.

Below please find three recipes for oatmeal that offer a cozy comfort and help to sustain one through early morning storms.

Ms. Reichl writes: “So cold. Heavy snow-swollen sky. Butter-toasted oatmeal, rivers of thick cream, brown sugar. Fresh orange juice; such fragrant hope.” Read more

“A dessert typically consisting of plain or sponge cake often soaked with wine or spirits (as brandy or rum) and topped with layers of preserves, custard, and cream.” –Definition of English Trifle, as found in the Merriam-Webster dictionary

“I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.” –David Chang

“Nothing is so beautiful as Spring…[w]hat is all this juice and all this joy? A strain of the earth’s SWEET being in the beginning…” –Gerard Manley Hopkins from the poem “Spring”

“I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.”
–David Chang