I'm super excited to announce you can catch me on Food Network's Cake Wars: Christmas premiering on Monday, Nov 14th at 9|8 central. My team Fa La La, consists of a Food Carver, Cake Decorator and Sugar Artist. Many of you know me for cake decorating but on this show you will see me as the Sugar Artist.....stay tuned!
By Rose of The Cake Cottage
Fire up your ovens! Pulled out your pans! Gather all your ingredients, it's time to create your gingerbread master piece!
Epicurean Delight is holding an online gingerbread contest! Open to all those that love to create!
The contest is open from now until Dec 31, 2014. Winners will be announced on Jan 5, 2015. Prizes will be award from companies such as Luck's Food Decorating Company, Satin Ice Rolled Fondant, Edible Artist Network, Marvelous Molds, NY Cake,, Icing Images, Cakefu and Susan Carberry Designs! Prize range from product gift sets, silicone molds, cutters to books and annual magazine subscriptions.
Special Judges' pick awards include an autographed copy of "Great Cake Decorating: Sweet Designs for Cake & Cupcakes" by Craftsy Instructor and Author, Erin Gardner. As well class gift certificates and dvds by Lambeth expert, Kathleen Lange. And thats just a few mentions, there so much more!
Michele Hopps of Epicurean Delights
Susan Carberry of Susan Carberry Designs & The Cake Cottage
Peggy Tucker of School of Cakelogy
Erin Gardner of Wild Orchid Baking & Craftsy Instructor
Michelle Curran Aka Chef Mitchie of Mitchies Munnchies
Amelia Carbine of CakeFu
Jason Everett of Jason's Sugar Shack
If you are looking for inspiration check out our two Pinterest pages one with gingerbread house inspiration and the other with all things gingerbread.
Have fun with it and we look forward to seeing your creations!
Registering as a member is free of charge and gives you access to content not published on the public areas of our website. There are a number of great tutorials, templates and recipes in our "Member Only" area. We even have promo codes for other retailers from around the web! So what are you waiting for? Click here to register now!
Thanksgiving is upon us, time to reflect with family and friends and give thanks for all that is wonderful in our lives.
Its also a time to create and share delicious Epicurean Delights!
Cranberry sauce is always present on our table. Some of our family members like jellied cranberry sauce and others (myself included) like freshly made cranberry sauce.
Every year I break out the fresh cranberries and begin the task of making my traditional cranberry sauce. Fresh apple, cranberries and grated nutmeg along with cinnamon mingle together to scent the air. With a little dash of this and a little dash of that the house begins to take on that holiday smell that signals family, laughter and good eats is near.
I am so very thankful for my family and great friends both in and out of the sweet and savory world! I hope your holiday is filled with delicious sweet and savory Epicurean Delights!
Epicurean Delights Cranberry Sauce Recipe
Zest and juice one whole orange and set aside. Juice a half of a lemon and chop up a whole apple. I make this same recipe at Christmas as well but if I can find a very ripe, sweet pear I will sometimes at that instead of an apple. Either works wonderfully and adds a ton of flavor.
Additionally, if you like nuts and raisins you can also add a cup of toasted pecans and 1/2 cup of raisins. Since it's always a toss up in our family as to who likes nuts or raisins, I omit them.
Begin with fresh cranberries, fresh apples, lemon and oranges. Be sure to was your produce before starting. I like to let my cranberries have a nice soak in a bowl filled with cold water. I let them sit for about 30 mins allowing any particles to drop to the bottom of the bowl.
Next combine 1 cup of sugar and 1 cup of water into a saucepan large enough to accommodate all your ingredients. Bring sugar and water to a boil. Add your rinsed cranberries to the saucepan. 1 bag of cranberries is plenty for this recipe.
Return to a boil, then lower the heat so the liquid simmers. You will hear the cranberries start to pop as they begin to cook down. Once you stop hearing the cranberries pop, add 1 cup chopped apples, a 1/4 cup of Grand Marnier and the orange juice, lemon juice and zest you prepped earlier.
You will also add 1 tsp saigon cinnamon and 1 tsp of freshly grated nutmeg.
Cook for about 15 mins. Remove from heat and let sauce cool. Transfer to a serving dish and place in refrigerator until ready to serve. Can be served cold or at room temp.
Happy Thanksgiving and enjoy! For more great recipes check out our recipe page!
Downloadable Recipe Card