Lemon Vanilla Biscotti (with Ports, Sherries, Muscat and Roasted Grouse)

Lemon vanilla Biscotti! YUM


fortified wine_n

Light, crunchy and mildly sweet, Lemon Vanilla Biscotti (see recipe below) was the perfect accompaniment to an evening of sampling Port Wines, Sherries, Madeira and Muscat.

Lesson 8 in the wine appreciation course we’ve been taking this summer focused on fortified wines – ruby Port, tawny Port, fino Sherry, Amontillado, Madeira and Muscat. We wanted something sweet but not overly so to finish an evening that began with roasted wild grouse, squash risotto, Brussels sprouts and the sweet wines.


Baked three times, biscotti has a satisfying crunch. This lemon vanilla version could be drizzled with icing, but we enjoyed ours unadorned. 

Although served on a warm Alaskan June evening, the meal took us to visions of late fall evenings and Autumn-colored forests where wild grouse thrive. The grouse and the squash risotto (one of the best we’ve ever enjoyed) were courtesy of our friends Bix and Krystin at Alaskagraphy.

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Southern Fried Chicken

Yum! Fried Chicken!

Where Flours Bloom


The best fried chicken I’ve ever made. Not at all spicy, just perfectly seasoned. This recipe was an instant hit, hope you give it a try!


  • 2 lbs cut-up chicken

Sauce mixture

  • 4 eggs
  • 1/3 cup water
  • 1 cup hot sauce ( I use Frank’s Hot Sauce)

Seasoning blend

  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons fresh ground black pepper

Dredging mixture

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt


  1. Heat lard in a large deep pot to 350°F (do not fill more than half full–you don’t want a hot-oil spill-over accident!).
  2. For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
  3. Add hot sauce and whisk together well.
  4. Pour this mixture into a large plastic zip-top bag.
  5. For seasoning mixture: In a small bowl, combine salt, freshly ground black pepper.
  6. For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon…

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