Something got into me after Thanksgiving, and, for whatever reason I started spending more time than just meal prep in the kitchen. Rather than do the more customary ‘year in review’, let me share with you how I wrapped up 2024, and unwrapped 2025. I’ve updated the recipes on “never 2 old to start cooking”, and the recipes are where you’ll find a lot of the where and why of the inspiration, if any, for what I did in the kitchen. Here goes!
12/03/2024 – Banana Nut Bread
Always a good use for those bananas that are getting spotty, banana nut bread is a healthy alternative to toast with or for your breakfast, or as a later-in-the-day pick-me-up.
12/11/2024 – Orange Caraway Shortbread
Shortbread really is almost as easy as 1-2-3, as that ratio of sugar to butter to flour will always get you started. The addition of orange zest and caraway takes it to another level; a chocolate wafer on top is an appropriate crown for this regal treat.
12/13/2024 – Sablé Breton
This is what happens when you watch a holiday cooking competition and wonder how is it that everyone seems to know, out of the blue, what Sablé Breton is. Had to try it, and it’s quite easy, fun, versatile, and, of course, tasty.
12/16/2024 – Basque Burnt Cheesecake
I actually tried this several years ago, making me feel a bit ahead of the influencer bakers. It is a showstopper, its caramelized top contrasting with the rustic elegance of the sides. Soft, creamy. and luscious, with or without a fresh berry compote on top.
12/18/2024 – Snowflake Sugar Cookies
For some reason, I felt the week before Christmas that my holiday cooking was missing something. Then I found a recipe that I could adapt to make snowflake cookies that hold their shape while baking. Next time I’lll make my own icing, rather than relying on Betty Crocker.
12/20/2024 – Almond Dacquoise
I’d been meaning to try this ever since I first ‘discovered’ it in a cooking boot camp in 2018. I won’t wait so long next time. I separated the layers of dacquoise with raspberry and chocolate Chantilly Creams.
12/21/2024 – Snowball Cookies
This was as close as I was going to get to a white Christmas, but it’s a great approximation. These are a real favorite among my neighbors, and they are easy. Just remember, if you don’t eat Italian wearing white, you don’t eat Snowball Cookies wearing black.
12/29/2024 – English Toffee
The prospect of a happy new year brightened when I found a toffee recipe that I felt I could handle. It’s easier than I thought, and close to dangerously addictive. It’s like having your own, personal Heath Bar source, but better.
12/30/2024 – A Pullman Loaf
While a special pan makes its classic shape, it really does beat store-bought for any number of uses, from sandwiches to French Toast to grilled cheese.
01/03/2025 – French Toast
Whether made with Pullman Bread or Japanese Milk Bread, French Toast is a great way to get some fruit into your diet, and it makes for a great presentation. My own preference is fresh berries, with either some powdered sugar or a lemon drizzle.
01/03/2025 – Latke Eggs Benedict
I like potatoes, and latke have always intrigued me, especially with their association with Hanukkah. I eschewed English muffins for these Eggs Benedict. I’ll for sure keep this in the rotation.
01/04/2025 – Orange Sponge Cake
There’s a lot of sections in a bag of mandarin oranges, and I found a way to make use of a lot of them. Orange Sponge Cake dusted with powdered sugar, then dressed with Grand Marnier Chantilly Cream and Mandarin orange sections. Light, fruity, and so very good.
01/07/2025 – Deviled Eggs, with fried black-eyed peas and Fresno chili
Deviled eggs are always a favorite, and these, inspired by Blue Door Kitchen, have been in the back of my mind for several years. Finally got around to it with peas left over from New Year’s Day.
01/09/2025 – Japanese Milk Bread
This is by far my favorite bread when I need to have bread on hand. It’s soft, uniform texture is great, and oh, so versatile. Sandwiches, toast, French Toast, and, toward the end of the loaf, cubed to make croutons. Can’t. Beat. It.
01/19/2025 – Three Bean Turkey Chili
After brunch for friends/neighbors on the first really cold day of the year, chili for dinner was calling to me. This is an easy one, all in one pot, and with the delightful surprise ingredient of a cup of your favorite salsa. It gives you excellent control of both the flavor profile and the heat.
01/20/2025 – Omelette with chili
There’s more to Three Bean Turkey Chili than a steaming bowl on a cold evening. Spooning some over a French omelette adds a Southwestern kick to a breakfast favorite. A real protein-filled start to the day!
01/20/2025 – Croutons
Sometimes, it’s the little things. Whether it’s a Pullman Loaf or Japanese Milk Bread, when you’re reaching the end of the loaf, and you think it might be about to go stale on you, croutons to the rescue. Cubed bread tossed with olive oil, salt, pepper, Italian spices, and maybe even some Parmesan. 350° until golden brown, and you’re set. Bring on the salasd!!!
And that, my friends wraps up 2024,, and unwraps 2025. On a roll here, and hoping it keeps going. Happy New Year (belatedly) to you all!!! Keep on cooking!!!
never 2 old 2 start cooking 
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