Author: Jacque Nyenhuis

Gibbsville Cheese Crostini

It was late. We were all tired. But as we walked through the cheese show room, Mallory could not help but adjust the cheeses as she went by, making sure they were all faced just so.  It came from habit, she said.  After all, making cheese has been a part […]

 

Cracked Pink Peppercorn and Sage Crackers

Peppercorns come in all colors and I just happen to have some pink ones. Their flavor blends perfect with my not so perfect sage that has been waiting to go into some spectacular creation. Someone asked me yesterday how I come up with recipe ideas. Well the truth is, I […]

 

Christmas Gingerbread Country Church

Gingerbread houses can be as simple as a few graham crackers propped up with frosting and candy or as elaborate as little church with stained glass windows.  Our family tradition of making a gingerbread house gets bigger and bigger with every new family member.  Many years when the kids were young, they […]

 

Macaron Recipe for Andria

My daughter Andria called in a state of confusion and said, “These macaron recipes make them sound like they are so hard. Is that true?” “Not at all. They are actually really simple.” “They have all kinds of rules!!! Which ones do I have to follow?” “Only a few of […]

 

Mini Desserts

It was such a fun Christmas party and the Mini Desserts were a hit. We made Carrot Cake, Coconut Cream Pie, Rocky Road Brownies, Cherry Cheesecake and Raspberry Shortcake using cubes of Angel Food Cake. Here are all the luscious desserts. And here is our Mom’s Prayer group at our […]

 

Roasted Root Vegetables with Crystallized Ginger

        I make lots of different combinations of roasted vegetables, but they often follow my golden formula: roasted vegetables = root vegetables + olive oil + herbs + sea salt (usually topped off by a variation of a balsamic vinaigrette, my favorite).  Here I roasted beets, carrots, brussel sprouts and sweet […]