I thought cucumbers with breakfast eggs would be a jarring combination that wouldn’t work at all, but it turned out to be everything good about finger sandwiches, all in one bite. Thank you, Summer!
‘Tis officially the season: the tree is lit, the stockings are hung and we have had a word with the holiday playlist so it only plays that hauntingly beautiful but somewhat-of-a-downer Sting album from last year sporadically. Let’s talk cookie recipes, people!
On DailyCandy.com today, I show you how to make, in ten minutes active time, a light, fluffy pumpkin pudding. My mom always called it “pumpkin fluff,” but I’m beginning to realize certain things my mom says sound utterly weird to anyone else, so let’s call it pudding. It’s an incredibly easy chiffon of pumpkin you can pour into individual serving dishes and allow to set, or, as I did last night, whip up a quick crust and make it a pie. The video should convince you that anyone can do this really quickly, and have fun doing it!
You know what’s been missing? Dip. It’s one of those things that makes everyone happy when it appears, but is often overlooked in the name of fancifying cocktail hour. Tear down this hors d’oeuvres wall, Mr. Martini-Drinker!
Television producer, Isaac Mizrahi adviser and perfectly preppy renaissance man, Korey Provencher equips us with the easy and most tasteful solution: He’s created Kors d’Oeuvres, a wholesome and handmade line of dips and spreads in scrumptious flavors such as spinach and artichoke; roasted pumpkin, butternut squash and goat cheese; spicy black bean and chipotle; and southern bleu cheese and herb. His World’s Greatest Onion Dip really, really is. The tastes are nostalgic but freshly modern, and I promise if you take them to a party, you will be the most popular person in the room.
You can order the creaminess from KorsdOeuvres.com, or find Korey each Saturday at the Brooklyn Flea (as if you needed another reason to hit it). This week, if you mention Dannielle Dishes, you’ll be treated to a stellar buy one get one free situation! And you can always e-mail Korey for delivery options and the week’s flavors.
One more thing: don’t feel guilty if you have to physically remove yourself the dip and its 50-foot radius to stop eating it. It’s been known to happen.
Discussing this evening’s premiere of “Top Chef: Just Desserts” this morning on the Today show went really well, considering there was the potential for the tipple-loving hosts to skip right to the bourbon. Luckily, we talked about everything we were supposed to, then went straight to the bourbon (which was the Bourbon St. Milkshake from Brooklyn Bowl).
Please to enjoy, sweet-toothed tigers!