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Author Archives: Rita's Kitchen

Hydroponic Herbs

  Perhaps you’ve noticed Living Herbs in your local grocery store. They’ve become quite popular — as have hydroponic herbs. They are super handy to have especially during chilly months or if you’re not inclined to plant and grow your own herbs. My Mountain View CA farmers market has a delicious variety of hydroponic herbs. I use the basil regularly.… Read more

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Hollandaise — simply delicious

To make Hollandaise ahead: cool, cover and refrigerate. When ready to use, warm up on low heat (in the microwave or on the stovetop), stirring regularly. HOLLANDAISE SAUCE WITH A HINT OF BITTERS Makes about 1 cup. Recipe may be doubled. 8      Tbsp. salted butter (1 stick) 3      fresh egg yolks, room temperature 1       Tbsp. fresh lemon… Read more

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Cranberry-Orange Pecan Bread

Crunchy toasted pecans and Angostura Orange Bitters complement tangy cranberries in this easy, yummy holiday quick bread.  My Orange-Laced Frosting here makes a fancier quick bread.  For holiday gifts, I’m going to try this recipe using two smaller, 3 x 5-3/4″ loaf pans (perhaps three smaller pans – tbd).  Of course, the bake time will be shorter; I’m thinking 35 minutes. Will… Read more

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Stuffing, Cranberries, and Pie

It’s time to revisit some of our Thanksgiving favs. For me, there are so many different dishes at Thanksgiving that I tend not to re-invent the food wheel. Rather, I use tried-and-true seasonal recipes that get four-star raves from around the table. So first here, is my Artichoke Mushroom “dressing” that I bake outside the bird. Then there’s my easy Cranberry Apricot… Read more

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Apple Crisp with a Twist

  Apple Crisp with Oatmeal Bitters Topping Makes one 9-inch round or square apple crisp (8 servings) Active Prep time: 25 minutes     Oven Time: 35-40 minutes Oatmeal Topping 6      Tbsp. butter, melted 1       Tbsp. Angostura® aromatic bitters 3/4   cup flour 3/4   cup rolled oats 1/2   cup packed dark brown sugar Apples 5     baking apples, unpeeled… Read more

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Fava Beans with Sage & Cheese Ravioli

Fava Beans with Sage & Cheese Ravioli Makes 2 hearty dinner servings 8  fava pods or more (40 beans +) 16 oz. cheese ravioli (frozen Lucca 3-Cheese is a good choice) 2 Tbsp. butter 2 Tbsp. olive oil 1/2 tsp. dried rubbed sage leaves (try McCormick’s Dalmatian sage leaves) Shredded Parmesan, Romano or other robust cheese… Read more

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Kale Supper Saute

Kale Supper Sauté Makes two dinner-size servings 1 large bunch Tuscan kale 3 Yukon gold potatoes or red potatoes Olive oil 1/3 medium yellow onion, sliced 2-3 garlic cloves, chopped Salt & fresh ground pepper 1 link Aidells sausage of your choice, cut in half lengthwise, then sliced McCormick’s Gourmet Italian Seasoning, or a combination… Read more

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Chili — Southwest & Midwest Style

Yes, it’s that time of year. Time to try one of these warming winter “stews” —  Chipotle Black Bean Chili (with bitters), or my authentic Cincinnati Chili.  The Cinci chili was inspired by my cousin Anne who lives there. And yes, spaghetti makes the foundation for the south Ohio specialty.  If you have a favorite… Read more

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Cranberry-Apricot Relish

Warm Cranberry-Apricot Relish Makes 1-1/2 cups 1-1/2 cups dried cranberries (about 7 oz.) 1/2 cup apricot preserves 1/2 cup Holland House sherry cooking wine* Zest of 1 orange Combine ingredients in a 1-1/2 to 2 quart saucepan; stir well. Cook over medium heat until mixture just starts to boil, 2-3 minutes; stir. Reduce heat to… Read more

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Turkey Stuffing-inside or out?

Artichoke Mushroom Dressing Makes 12 cups 1 lb. (approx.) sliced French bread 1 can (13-14 oz.) artichoke hearts (not marinated artichokes) 4 Tbsp. butter 1 yellow onion, chopped 1 stalk celery, chopped 8 oz. pre-sliced mushrooms, chopped 1 tsp. poultry seasoning 1 tsp. dried rubbed sage 1 cup Holland House white cooking wine* 1/2 cup… Read more

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