cranberry orange curd tart The flavor combination that I probably use most often around the holidays is orange + cranberry. It’s such a classic mix and the two flavors are enhanced by the other. The colors are also beautiful together. Add some fresh herbs and whipped cream and you’ve got yourself a gorgeous holiday dessert! […]
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pozole Mexican food has always been my favorite since I was a child. I would eat it for every meal if possible, so I usually make Mexican inspired dishes when I cook at home. Luckily I have several very talented friends from Mexico who have taught me some cooking techniques and recipes through the years,
Persimmon sticky toffee pudding Persimmon season is such an elusive time in Indiana. This native Hoosier fruit can be a plentiful crop some years while other years there may only be a few on the trees. Once the fruit is ripe enough to fall from the trees, it is a race to harvest the ripened
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tartiflette Everyone in the Midwest knows what scalloped potatoes are. Cheesy, buttery, and creamy potatoes that are baked in a casserole dish – the epitome of comfort food. In France, they take it up a notch with their version called Tartiflette. It is traditionally made with Reblochon, an Alpine cheese from the area where this dish
bleu cheese & rosemary thumbprint cookies This recipe might put a lot of people off at first since bleu cheese is such a strong and acquired taste. It works well in this recipe though because it adds just the right amount of savoriness to the sweetness of the cookie while not being too strong. My
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italian wedding soup Soup is one of our favorite things to make and eat at home, especially in the winter. Sometimes we pair it with grilled sandwiched (another favorite of ours) or simply with some toasted bread when it is a hardier soup like our version of Italian Wedding Soup. Toby adapted this soup so
Mince Meat pie Let’s take a trip back in time to set the stage for this classic recipe. We’re talking way back to the 1600’s, the time of the Crusaders in England. During that era, Shrid Pie was a big deal: shredded meat combined with suet and dried fruits. The addition of spices was a
spiced pear sidecar Even though we would create seasonal cocktail recipes for our restaurant on a regular basis, we didn’t usually make cocktails at home. It was more of a treat for us when we dined out. With the restrictions of Covid-19 this year and not being able to go to restaurants for a few
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wassail The smell of apple cider simmering with oranges, pineapple and spices meant the holidays in our house. Every year, my mom would make her version of Wassail for Thanksgiving and Christmas gatherings. In the evenings, we would drink this warm, spicy beverage while enjoying dessert and playing games: a tradition that we continue to
autumn toast Even though we work together, Toby and I rarely cook together anymore. When we started our restaurant Rail back in 2014, we had a staff of two – Toby and myself. We both did everything from cooking to serving guests to making cocktails. As we’ve grown through the years, our team has expanded