When I came across the menu and recipes from what was served at President Obama’s inauguration a couple of weeks ago, I couldn’t wait to try it. Hey, if it’s good enough for the president, it’s good enough for me!
You could probably guess that I wanted to make the third course: dessert! I was especially intrigued by the idea of sour cream ice cream.
On the rare occasion that I buy sour cream, I really need to use it before it goes bad. That means a lot of cake and muffins are baked in my house, then frozen for future breakfasts. I mean, I don’t want to waste a perfectly good ingredient. In this case, I decided to bake coffee cake, because it’s classic New York cuisine and easy to make for breakfast. I found a recipe in an old issue of Bon Appetit I had lying around, and it was perfect! A thick crumb topping and a nice moist cake.
I never knew that sour cream was such a good baking ingredient! Apparently this is common knowledge, though. So I can’t really say I discovered it, but it is something new that I learned, and I’m happy to have a way to use up extra sour cream from Mexican-themed dinners.
I found this recipe in a wonderful cookbook I received as a wedding gift (thanks, Ethel!). It was the first thing I tried from this book, and I’m looking forward to sharing more of its recipes with you. Continue reading
I have been wanting to make fish tacos for a long time; it’s always what we order at Mexican restaurants! We often have Mexican-style dinners at home, but they’re usually either chopped meat-based or bean/vegetarian tacos. This recipe was slightly more work than our typical taco night, but was much more fun and delicious. Plus, I had been meaning to use the frozen tuna steaks I bought at Trader Joe’s.
The fun in this meal is that you put all of the taco components on the table and then you build your own dinner. Continue reading