Last week we went to the West Side Market and brought home a big fat bunch of gorgeous golden beets. I was so pleased with how they turned out. We had a great big bowl full of golden beets, and they lasted four days while we ate them with everything! That’s because this recipe goes great with roasted chicken, thick tangy yogurt, scrambled eggs, a bowl of lentil soup, or greens sauteed in olive oil. Basically, everything.
3-4 medium beets
1/4-1/2 tsp. cayenne pepper (yes, I like more)
2 tsp. honey
1/2 tsp. Kosher salt
scant 1/4 cup white vinegar
Boil freshly scrubbed beets until you can slide a cake tester in and out with just about no resistance. Turn off the heat, and allow the pot to cool completely.
Peel cool beets with your fingers under running water. The peels should mostly slide off easily, and then scrape off any stubborn remaining bits with the edge of a sharp knife. Slice off the ends, and cut up the beets into 1/2-inch cubes.
Using a whisk or fork, mix together the vinegar, pepper, salt, and honey until the honey is completely dissolved. Pour over the beets, and stir well. Makes 6-8 servings.
I wanted to share this vegetable borscht now(!) so that, hopefully, you’ll have time to make it the week (freeze), day (refrigerate), or at least the morning before you plan to serve it. Which means that, at the very least, you’ll want to make this recipe first thing in the morning to give its flavors time to blend. Besides its deliciousness, another one of the great things about this recipe is the fact that it meets the requirements of a great many different kinds of nutritional approaches. There’s nothing like making many people happy, all at the same time. And that’s not something that should be taken for granted, either! Continue reading
On the day we were married, almost 36 short years ago, my Aunt Gerda showed up with a bucket of the creamiest, most extraordinary rice pudding I have ever eaten, before or since. We even packed up a small container to take on our honeymoon. You might say that rice pudding holds a special place in my heart and soul. Especially Aunt Gerda’s rice pudding. Continue reading
This very beautiful salad is a perfect gift for your table at this time of year. You can make it with or without the feta. It’s delicious either way. Continue reading
My aunt used to make a recipe just like this. She was famous for mixing the brine with a little sour cream and drinking it after the cucumbers were gone. No kidding, her idea was once written up in a national magazine, and my family has been excited about it ever since! Continue reading
If you are trying to figure out what to bring to the Memorial Day Picnic that’s coming up, you may want to give some consideration to putting these amazing brownies on the menu. In fact, you’ll probably want to do a dry run and make a practice batch beforehand, just to make sure they come out the way you’re hoping. Yes, that’s probably what you’ll want to do! Continue reading