Category Archives: Christmas

The Sea Ranch & Plans For 2011

Our time at The Sea Ranch along the wild Sonoma Coast – a very special place. Plus, changes are afoot for 2011!Read More >>

Homemade Nutella

The Season For Giving

Why buy Nutella when you can make your own? Here’s a grown-up version employing cacao nibs and a dash of ground espresso for added depth and texture.Read More >>

Macaron assortment

Matcha Macarons With White Chocolate

The quest for the perfect macaron – the chronicles.Read More >>

Christmas Dessert: Ginger Custard With Chocolate & Hazelnuts

Happy Christmas Eve eve!! After an indulgent start with a brandade and creamed eggs with salmon roe, a nutritious interlude with the crab salad and spicy lemon dressing, and a pork roast to push the limits of satiety, here’s an easy dessert to round things off. If you’re looking for a fuss-free dessert that’s easily dressed up or down for the occasion, but won’t take an entire afternoon to prepare, custard is what you’re after. A short bout of mixing, whisking andRead More >>

Christmas Dinner: Slow-Roasted Pork Shoulder

Bonjour from snowy Alsace! After a 40-hour journey that brought us through four airports, a major winter storm and bone-chilling temperatures, we’re finally warm, fed and rested at my in-laws’. Continuing with the main course for our virtual Christmas dinner (you didn’t think I’d forget would you?), here’s one that will make a dramatic entrance and centerpiece. Jamie Oliver’s Slow-Roasted Pork Shoulder is at once hearty, filling and good for the soul.Read More >>

Christmas Dinner Part Two: Crab Salad With Spicy Lemon Dressing

The next course in Bon Vivant’s virtual Christmas dinner: a Nobu-inspired crab salad with spicy lemon dressing to refresh the palate and aid digestion.Read More >>

Christmas Dinner Part One – Salted Cod Brandade, Creamed Eggs with Salmon Roe

Come have Christmas dinner with us on Bon Vivant! Four courses in four weeks, beginning with hors d’oeuvres of Salted Cod Brandade and Creamed Eggs with Salmon Roe, washed down with Champagne.Read More >>

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