Scalloped Potatoes

by kitchenrunway // April 15, 2012 // 15 Comments

Scalloped potatoes is a side dish that we save for special occasions and holidays. It’s creamy, decadent and oh so rich. That’s exactly the reason why we can’t have this daily, but it’s definitely worth the occasional splurge! Thinly sliced Yukon Gold Potatoes are layered in a baking dish, sprinkled with salt, pepper, cheddar and jack cheese and then another layer of potatoes, seasonings and cheese. Heavy cream and butter is then poured on top of the potatoes and then baked. The results are delicious. The potatoes are like a blank canvas, absorbing all the luscious creaminess from the cream and the butter and cheese adds a savory bite to the dish. It’s a special side dish that surely will impress. The great part is that you can assemble this ahead of time or even bake it off earlier in the day. Just bake or warm it up in the oven when you’re ready to serve. We made this dish last Christmas and Easter and it’s always a favorite with our families.

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Key Lime Pie

by kitchenrunway // April 5, 2012 // 17 Comments

Spring is here and I can’t think of a better dessert to have then a tart Key Lime Pie. The graham cracker crust is filled with a silky, creamy lime filling that is bright and fresh. The lime zest incorporated into the filling and sprinkled on top of the pie adds an extra pop of flavor, color and fresh lime aroma. The pie is topped with sweeten whipped cream to help cut the tartness. I think this pie is great for a beautiful spring brunch and would be great for Easter. I plan on making this recipe through the summer months. It’s easy to make; the hard part is waiting for the pie to chill and set up before you devour it!

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Blueberry Almond Biscotti

by kitchenrunway // March 27, 2012 // 10 Comments

Derrick and I have been on a biscotti kick lately. We never buy it at the coffee shops but I do enjoy baking them. We find the store bought ones to be too hard, while the ones I bake at home tend to be a little sweeter because I usually incorporate dried fruit which lends to a softer and slightly tender texture. Biscotti is so easy to make and they require very few ingredients. Many of the ingredients are regular things that you will find in your pantry, such as butter, flour, sugar, eggs, baking powder, extract and some sort of dried fruit or nuts. It’s simple to make but it does requires time and patience since it is twice baked after all. Derrick loves blueberries and almonds, so I thought I would incorporate those into the biscotti. It’s a great combination and it’s a fun treat anytime of the day.

The dried blueberries will plump up quite a bit during the baking process.

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Chocolate Kahlua Cake and Giveaway

by kitchenrunway // February 23, 2012 // 63 Comments

Guess what… Kitchen Runway turns two today! Which makes it a perfect occasion for some alcohol and chocolate cake! This is a dependable recipe that has been in Derrick’s family for decades, his great grandmother, grandmother, mom and now I make it. This chocolate Kahlua cake is incredibly easy to make and is always a hit at parties…it must be because of the Kahlua and vodka. It’s moist and not overly sweet and the aroma of Kahlua and chocolate is simply irresistible. I’ve added chocolate chips to the cake and a healthy helping of cream cheese frosting. It is a celebration after all! (if you’re not feeling the cream cheese frosting you can always generously dust the cake with powdered sugar)

I am truly grateful for those who visit and take an interest in our recipes, stories and photography. We have been able to meet amazing people through the blog and build meaningful friendships. I’ve been wanting to share this recipe for a long time now and I think this is a great time to do so – it represents what Kitchen Runway is about. It’s a no fuss recipe with familiar yet bold flavors that is made with love and care. The most important thing is it is something delicious and it’s meant to be shared with your friends and family. Thank you for an amazing two years, I’ve learned a lot about myself and you have inspired me to strive to be a better cook and photographer.

To help us celebrate our 2 year “birthday”, Mason Cash is sponsoring a giveaway. One lucky winner will win their very own Mason Cash 5.25 quart mixing bowl. Mason Cash is a 200 year old tradition in England and is a well known and prized kitchen staple. The design is functional in the kitchen but it also a great serving piece. It’s dishwasher, microwave and freezer safe. I’ve used my mixing bowl to mix up cake batters, make mashed potatoes and as a serving bowl. I know you’ll find a place for this beautiful mixing bowl in your kitchen.

The Mason Cash mixing bowl is study and wide enough to handle your toughest mixing tasks.

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Tart Cherry Soup

by kitchenrunway // February 1, 2012 // 13 Comments

I’m excited to participate in the Kitchen Play Progressive Party, an online “progressive dinner” featuring six different courses prepared by six different bloggers. The first time I was part of the progressive party I made Grilled Shrimp, Mango & Guacamole Bites, which is delicious. This is my second time participating and my assignment is to use tart cherry juice in a soup. I have to be honest, I was stunned when I first opened my email and saw “tart cherry juice” and “soup”. Mainly because I’ve never used tart cherry juice in a soup before. I’ve had strawberry soup and have heard of cantaloupe soup but I’ve never made a fruit based soup. I was eager to experiment with the ingredients especially since fruit based soups teeter on the border of desserts and I love desserts!

In celebration of National Cherry Month in February, The Cherry Marketing Institute sent tart cherries in three different forms: dried, frozen and juice. All three forms were delicious and the fruit is considered a Super Fruit which is packed with antioxidants and have anti-inflammatory benefits such as reducing the pain from gout and arthritis. Did you know that 70 to 75%% of the cherries consumed in the US are grown in Michigan? I can’t wait to add the dried tart cherries to oatmeal or trail mix. I also think they would be great for baking. As for the juice, I drank it all and the frozen cherries I used it in my cherry soup recipe.

The concept of a cold tart cherry soup was new to me but it’s actually a traditional Hungarian dish that is made during the peak of cherry season. It’s a tart and slightly sweet soup that is served chilled and is very refreshing. I think it would be great to enjoy this soup in the summer to start or end the meal on something light. With Valentine’s Day around the corner this pink hue soup might be a great starter to a romantic meal.

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