I have had the opportunity to work on the Pass the Prosciutto - Gluten Free Holiday Entertaining campaign through Prosciutto di Parma. The Consorzio del Prosciutto di Parma (the organization that certifies this ham from the hills around Parma, Italy and gives the brand of ham its quality seal of approval) is celebrating 50 years although the tradition of making this ham is more than 1,000 years old.
Thursday, August 18, 2011
Angel food cake is light and airy and will melt in your mouth, especially when served with fluffy whipped cream frosting. Its sweet, rich almond flavor goes well with fruits and berries and paired with its overall light texture makes it the perfect cake for summer.
Friday, April 22, 2011
This Easter I decided that it was time to continue a family tradition and make my family's pineapple meringue tarts in honor of Great Aunt Tadsie. Similar to lemon meringue pie, there is something light and refreshing about these tarts. And the bright yellow color and sunny pineapple flavor make them a perfect spring treat.
Monday, May 10, 2010
My mother-in-law makes the best lemon meringue pie so I am thankful that she shared her recipe with me! As far as meringue pies go, it is fairly easy because her recipe calls for a box of lemon pudding as the base. But her secret is to add some butter and fresh lemon juice to the pudding mix. This makes the pie creamy and adds a burst of crisp lemon zest flavor that can only come from fresh lemons.
Friday, November 15, 2013
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