New Year’s is behind us and the Post-Holiday Season Holiday season is coming up. That’s my name for the Winter/Spring trinity comprised of Valentine’s, St. Patrick’s, and Easter. With this greeting card industry trifecta comes plenty of good eatin’–ham, corned beef, rabbit, and, for the romantically inclined, strawberries with champagne. Peppered strawberries in champagne brings the heat. And brings the heat. Check out the spicy recipe and you’ll see what I mean.
Between the lime and the habanero in this cheesecake recipe, you get a lovechild of sweet, sour, and hot. The other parents tend to tone down the hab’s fire from a roar to rumble, so it isn’t overpowering.
When I think grilled desserts, my mind instantly hones in on hot sweets. Busting out barbecued ice cream dishes on the grill really advertises your grill master Kung Fu, though. Take this grilled banana split for example…
Happy holidays, everybody. As we pull into the home stretch for 2015’s finish line, foodies like us find ourselves busier than the North Pole elves. Over the next few weeks, I’ll grill, smoke, bake, and post a storm of different recipes. One of them is this Dark Chocolate Cheesecake with Red Chile Ganache from this spicy holiday dessert piece at Fiery Foods and Barbecue Central.
The turkey’s gone, the stupidity that is Black Friday is behind us, and now we’re on to Christmas. Your food options are a little more freestyle than Thanksgiving’s now. If you’re looking to get away from ham, geese, and mashed potatoes, how about going Italian? Dave DeWitt ran a whole Italy-style holiday feast in this feature story, and this Panpepato (Spicy Chocolate-flavored Christmas Bread) recipe was just one of the wonderful options from which to choose.
Harald Zoschke’s excellent article on candied chiles is another great way for preserving your little garden hotties and it makes them sweet to boot. Here’s the process he wrote up for us in Candied Capsicums. You can also check his original story for recipe inspiration.