Any cheese makes an easy treat
Here’s a quick snack to make for your Super Bowl or Oscar party. Nathan Feldmiller, the chef/owner of Café Europa, says old-fashioned pimento spread on bread is a tasty, inexpensive snack when friends come over.
Chow down on local flavor
Duane Daugherty of Mr. Doggity’s Foods spices up the classic, cereal-based snack mix with loads of local flavor. Prepare this savory blend for a Super Bowl party or any gathering. Savory Addictions and Olive Tree are local companies — substitute alternate brands as desired.
Curl up with a warm dessert
Bread pudding is an easy, delicious way to use up dry or stale bread. This version from chef Ruben Rosales, served with creme anglaise, makes a warm dessert to ease the chill of a winter’s night.
Bramble on with lemon, blackberries and gin
“Ford’s Bramble Tonic refers to a bramble, which was a gin-based cocktail with lemon and blackberry liquor,” Brock Schulte says. “It also refers to President Gerald Ford’s drink of choice, the classic gin and tonic.”
Last Bite | Grill Side Barbeque Dip is a triple threat
Move over, spinach-artichoke dip. This dip contains an almost irresistible savory combination of bacon, cheese and barbecue sauce that easily earns its place on the table for parties or snacking.
Last Bite | Lone Star comfort food
“This recipe is great for a cold winter night,” said Lee Ann Dowell, a chef at Lakeview Village, a retirement housing complex in Lenexa. “It also makes a lot, so you can halve the recipe if necessary.”
Last Bite | The dessert bread that won a wife
Legend has it that during Christmas one year, a Milanese baker had no dessert to offer his guests. So a mere kitchen boy used ingredients he had in the bakery to bake a unique dessert. The sweet dessert bread became so popular that the kitchen boy was rewarded by marriage to the owner’s daughter and so the Bread of Tony was born.
Last Bite | Stout beer, solid flavors
Megan Garrelts adds stout beer to gingerbread for extra flavor. “I found old Irish recipes using porter ale (a weaker form of stout) in gingerbread,” Garrelts said. “The stout’s dark, dense, malty flavor makes a gourmet, yet old-fashioned, gingerbread that balances the inherent sweetness of the sugar and molasses.”
Last Bite | A bread pudding to challah about
Challah is a braided sweet Jewish egg bread eaten during holidays. Shanita McAfee, the chef/owner of Magnolia’s, uses locally made Farm to Market challah in her recipe.
Last Bite | Pearl Couscous Salad
Pearl Couscous Salad
