Rita’s Kitchen

Hollandaise — simply delicious

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) […]

Cranberry-Orange Pecan Bread

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 […]

Apple Crisp with a Twist

Apple Crisp with a Twist

It’s apple season! That, and the cooler autumn air lure me into the kitchen, nudging my creativity. So what’s the twist with my apple delight? A crispy oatmeal topping laced with Angostura bitters adds richness and depth to this traditional autumn dessert. Rosie asks “Bitters […]

Fava Beans with Sage & Cheese Ravioli

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 […]

Kale Supper Saute

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 […]

Chili — Southwest & Midwest Style

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 […]

Cranberry-Apricot Relish

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 […]

Turkey Stuffing-inside or out?

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 […]

Sofrito Rice – Caribbean Trio #3

Sofrito Rice – Caribbean Trio #3

    Sofrito Rice  1            tablespoon vegetable oil 3/4       cup finely chopped yellow onion 1/2        cup finely chopped green bell pepper or chiles*   2            cloves garlic, minced or crushed 1/2        teaspoon salt 1/4        cup natural rice vinegar (unseasoned) 1            cup long grain white rice […]

Jerk Seasoning – Caribbean Trio #2

Jerk Seasoning – Caribbean Trio #2

Caribbean Jerk Marinade Makes 3/4 cup marinade (enough for 1-1/2 lbs pork, chicken or fish) 1/4     cup seasoned rice vinegar 2         Tbsp. vegetable oil 2         Tbsp. soy sauce 1         Tbsp. packed brown sugar 2         tsp. ground allspice 1         tsp. dried thyme 1         tsp. ground ginger 1/2     […]