Sweet, Savory, Spiiinnnn!!!


Eat Me, Drink Me: A Bridal Shower In Ten Pairings

November 26 marks the 150th anniversary of the day Reverend Charles Lutwidge Dodgson gifted a handwritten manuscript entitled “Alice’s Adventures Under Ground” to his colleague’s daughter, Alice Pleasance Liddell. The next year, Dodgson published this collection of wild adventures under the pen name Lewis Carroll and one of your founding foodies most loved books was born.

We’re celebrating “Alice In Wonderland” this month with food inspired by the whimsical, poetic novel. And this week, we kick off the series with a grand event: Amy’s “Eat Me, Drink Me”-themed bridal shower.

We made miniature foods served with tiny drink pairings … ten of them, to be precise! We let our imaginations run wild, using Amy’s life and our friendship with her as inspiration. There were Coney dogs with root beer floats, to honor her home state of Michigan. We also made mini pizzas with Orange Crushes, reminiscent of her summers in Dewey Beach. There were even deviled quail eggs — a nod to one of her favorite party foods to make (and eat!)

It sounds like a lot of work, but with a few short cuts and lessons learned, throwing a party with mini foods can be done. Now … for a trip down the rabbit hole.

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Milk And Cookies


By
SarahPosted in Sweet

The perfect ending to a perfect tea party. It doesn’t get cuter than milk and cookies. Except maybe milk served in small vintage bottles and petite cookies. Sarah gives tips on miniaturizing your favorite cookies and showcases her favorite chocolate chippers.

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Coney Dogs and Root Beer Floats


By
SarahPosted in Savory

Celebrating Amy’s ties to Michigan, miniature versions of Detroit-style Coney dogs were served. Sarah had to figure out what “Coneys” were … it turns out there are several styles! How many corners could she cut while maintaining some authenticity?

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Pint Sized Chicken ‘n Waffles With Coke


By
SarahPosted in Spin

For pure adorable and yum, Sarah made pint sized chicken ‘n waffles drizzled with a sweet honey butter. Staying true to our inner foodies, we served them along side tiny Coca-Colas … as if we were real–no kidding–Southern folk. Check it out y’all!

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Posted in Sweet, Savory, and Spin

Kiwi + Peppers + Watercress = Foods That Cool; A Recipe Trilogy As Our Series Finale

We close out our month with a Sweet, Savory &  Spin post from your founding foodies. It’s no surprise to see Sarah tackling Sweet, and it’s clear she’s got the LOWdown (low temperature … get it?) on “Foods That Cool,” with a cold food selection and an equally chilling main ingredient. Amy’s got a surprise in mind for Savory: hot peppers! She visits The Spread in Norwalk, Conn., for something spicy to take the heat off. Last but not least, April brings us to the finish line, with a spin on an ingredient from our first post of the month. She adds an additional cooling element, then kicks it up with some tangy feta, for a simple end-of-summer salad.

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Ice, Ice Kiwi Cream Baby


By
SarahPosted in Sweet

There’s nothing better than capping off a hot summer day with a sticky sweet ice cream treat. Even better? Mix in a fruit with the power to cool you off even more. With that in mind, Sarah mixes up a batch of pale green kiwi ice cream to prove it can be done.

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The Spread, With A Side Of Shishito Peppers


By
AmyPosted in Savory

While hunting for a savory dish to include in August’s Sweet Savory & Spin feature, Amy stumbled upon The Spread in Norwalk, Conn. Their grilled shishito peppers — what owner Chris Hickey calls “pepper roulette” — were the perfect fit. Peppers are cooling? Who knew!

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A Bright, Zippy Salad For Summer’s Final Days


By
AprilPosted in Spin

Yes, it’s true: summer is slipping away. So wouldn’t you rather be out enjoying it, than hovering over your stove? This super-quick recipe, combining both sweet and savory summer flavors, is just what you’re after. Spin it together, then head for the park. Stat.

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Posted in Sweet, Savory, and Spin

Give Peas A Chance: Vegetarian-Friendly Holiday Apps

As many of you know, I have a vegetable obsession. If it were not for my meat and cheese cravings, I’d be a happy vegetarian or vegan. Given this, you’d think selecting a vegetarian amuse-bouche to make for a holiday get-together would be easy.

It wasn’t. The reason? So. Many. Options.

As such, I’ve decided to take a tour, broken down with a We The Eater staple feature: Sweet, Savory & Spin. Eat well, friends!

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One Potato, Two


By
AmyPosted in Sweet

Around the holidays, the thought of sweet potatoes conjures that yammy dish heaping with toasted marshmallows and a pound of butter. Here’s two recipes that prove sweet potatoes don’t need all that fat and sugar to captivate.

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All In One Basket


By
AmyPosted in Savory

Looking for a crowd-pleasing, but relatively easy-to-make app to bring to your next holiday gathering? Have we got an egg-celent recipe for YOU! They’re so good that the “don’t put all your eggs in one basket” rule simply doesn’t apply.

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Soup, There It Is


By
AmyPosted in Spin

I think literally when it comes to the spin, as my mental blender begins churning away at possible ingredient combos. And a blender makes me think of soup, which makes a damn good appetizer given lots of options for fun presentation.

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Posted in Sweet, Savory, and Spin
photo credit to Aaron Otis Photography 2014


June
All month long we share some from-scratch dressing recipes. Cause, you know, no one wants to slave over a hot stove in the summer heat ... so salads are the best and easiest option!