Blue Cayenne

Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldie But Goodie recipe is for Asparagus In Puff Pastry

Here is the link to the recipe: Asparagus In Puff Pastry.

You don’t want to miss this great recipe…again.

Want to dive deeper into our recipe archive? Just click one of the categories at the top of this page or use the category search drop down menu on the right side of this page.

And…here is a link to Blue Cayenne’s main page: Blue Cayenne. If you are in the mood to cook (or eat!), we hope you will take a moment to look at the many excellent recipes we have featured.

Happy belated new year to those who celebrate.

Last week, the Internet was rife with recipes for Honey Cake to celebrate Rosh Hashanha. Some of the postings were ebullient paens to the cake and its spicy flavors.

I couldn’t resist and selected a recipe from Smitten Kitchen’s Deb Pearlman. You can find the original recipe here. The praise for that recipe was particularly effusive. 

As I put the batter together, I was impressed by the long list of interesting ingredients that go into making the cake–everything from a quarter cup of bourbon to coffee and allspice. In the end, as I whisked the final ingredients into the batter I had a few moments of doubt. I was dealing with a very liquid batter. Could this possibly work? I rechecked my ingredient list. I checked the recipe against Ina Garten’s recipe for the same cake. Everything checked out and I slid my loaf pans (the recipe makes two generous loaves of the cake) into my oven. 

Forty-five minutes later, I had a delicious moist cake.  Who knew?

Brown butter is having a moment. That is certainly true in my kitchen. I’m enjoying the nutty flavor of the stuff in all sorts of ways.

I recently posted a Brown Butter Cookie recipe on Blue Cayenne. The cookie soars with brown butter deliciousness. You’ll find the recipe here. There is also some information in that post about the chemistry at work when you make brown butter. Worth a read.

This recipe is for a sort of savory take on the ingredient: Brown Butter Cornbread.

I grew up with cornbread made off the recipe on the cornbread box. Pretty basic and pretty boring. This Brown Butter Cornbread incorporates buttermilk, maple syrup and brown butter into the mixture with delicious results. The texture of the cornbread is cakelike and the flavor is…well…brown butterish.

The recipe is from Melissa Clark at the New York Times. You can find the original recipe here. 

Here is the recipe as I prepared it in my kitchen.

It is just the sort of thing you need on your plate as you enjoy a bowl of hot soup and celebrate the coming of fall.