Rutabaga with Dijon

The under-loved rutabaga (swede, neeps or yellow turnip) has been part of the European diet since pre-historic times, and been used as livestock fodder since at least the 1400’s. It has fed folks through famine, and kept livestock alive through the winter.  It may be whimsy, but I can easily visualize a young serf walking…

Frozen Espresso Nougat with Pistachios & Bourbon

Frozen nougat is a lovely way to end a meal.  It is so light, and a half–cup serving is all that’s needed.  If the dinner has been a full one, it’s nice to serve something light and cool for dessert.  Remember that dessert is the last thing on your guests’ palates.  It needs to be…