Oh! You Cook!

Here is a dairy fish dish that is fast and easy ... perfect for a week night.  Takes longer to preheat oven than to bake dinner.  And the fish reheats beautifully if/when you cart leftovers to work the next day.

If you have ever made cheddar cheese soup or did the fondue thing, most of the ingredients will look familiar.  I was trying to capture the smoky cheesy flavor of both without having to use a spoon.  Or a fondue spear.















I prefer dark ale or beer in this recipe because it holds its own against the flavorful cheddar and Worcestershire sauce.  The ale is poured over the fish to give the coating mixture something to help it adhere better.  As you will quickly discover, most of the ale will then spill off the fish (so a rimmed pan is kinda required), but this is a good thing.  The fish poaches in the ale, giving it even more flavor.  The amount of cayenne is juuuuust enough to give a tiny tingle of flavor, not to hurt. But it you're the type who thinks cinnamon is spicy, simply…

Read after the recipe for the winners of my last two giveaways.















Every year I whip up a few boxes and trays filled with candy for theHubby’s best/favorite clients, and this year was no exception. Except that with my day job, book signing prep, attending a family wedding, plus allowing myself the luxury of going to the bathroom occasionally, I haven’t had the time to post anything unless it was part of a recipe linkup. Since Chanukah is over, I’ll save the new candy recipes for Purim shalach manot baskets and be ahead of the game for a change.














In the meanwhile, here is my contribution to yet another linkup. This recipe for Cherry Marshmallow Truffles is my entry for the Improv Challenge, hosted by Kristen, where bloggers have to come up with a dish made with chocolate and marshmallow (or marshmallow creme such as Fluff). My truffles are an adaptation of a recipe from Better Homes & Gardens.  The original version suggests a number of options for making the truffles, but for som…