Suzi's Blog

Creamy Maple Syrup Dressing

  You always want delicious. To achieve delicious and have it be super simple is quite extraordinary. There are times when the ordinary vinaigrette, though splendid, becomes a tad boring. And there are times when a cheese dip for your crudité is just too “same old thing.” We owe thanks, therefore, to the Ontario Maple…

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Bourbon and Honey Glazed Carrots from Bourbon by Kathleen Purvis

  Last Saturday I lamented the obscurity of carrots on restaurant menus. Carrots are no longer exciting it seems. They are have become secondary and that is regrettable. On Saturday, the recipe was carrots + onions + parsley for a blended dish with alternating spikes of carrot and onion flavor. This recipe is quite different.…

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Mint Syrup from Payard Desserts

  This is how the conversation went. We were standing in our garden ten years ago holding a couple of small mint plants in their little plastic containers. Fresh from the green house. “Will these survive?” Suzen asked. It had been a hard winter. “In Oregon, mint grows like a weed,” I said. It did.…

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Black Pepper Syrup

  That picture is the incredible residue from making Black Pepper Syrup. The syrup is for beverages. There is a beverage idea just below and a full blown beverage recipe coming tomorrow. I investigate several black peppery syrup recipes but this is the one I like because it uses far more pepper — a full…

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