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Author Archive | Meredith Steele

Texas Rye Punch

Texas Rye Punch

Serve in a pitcher or punch bowl garnished with organic edible flowers—like pansies, violets, nasturtiums or marigold petals.

Serves 8 to 10

4 cups fresh grapefruit juice
2½ cups Herman Marshall Texas Rye Whiskey
⅔ cup sweet vermouth
1 cup club soda
Garnish: strawberries, grapefruit wheels, edible flowers

Pour grapefruit juice, whiskey, vermouth and club soda in punch bowl or pitcher.…

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Strawberry & Goat Cheese Popovers

Strawberry and Goat Cheese Popovers

Crispy on the outside, airy on the inside with a surprise—a strawberry-and-goat-cheese center.

Makes 6 large or 12 small popovers

Butter
2 cups milk
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon sea salt
3 eggs, at room temperature
4 ounces fresh goat cheese
2 tablespoons honey
¾ cup fresh strawberries, diced

Preheat oven to 450°F.…

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Asparagus Frittata with Feta and Green Onions

This spring frittata features farm eggs, tender asparagus, tangy feta and fresh green onions. The perfect brunch for large groups—or halve the ingredients and use a smaller skillet for an intimate breakfast in bed.

Makes 6 to 8 servings

12 large eggs
2 teaspoons Dijon mustard
½ teaspoon salt
¼ teaspoon fresh ground black pepper
3 tablespoons unsalted butter
2 cups thin asparagus, trimmed, cut into 1-inch pieces
2 green onions, trimmed and cut into ¼-inch pieces
4 ounces crumbled feta cheese

Preheat oven to 400°F.…

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Black Pepper-Balsamic Strawberries

Strawberries are spring’s candy. They’re perfect, bare in a bowl. For a change, add tawny, tangy balsamic vinegar and a touch of freshly ground pepper to complement their sweetness.

Makes 6 to 8 servings

2 pounds strawberries, halved
3 tablespoons aged balsamic vinegar
2 tablespoons granulated sugar
1½ teaspoons fresh ground black pepper

In a large bowl, combine all ingredients and mix until combined.…

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Holiday Shortbread Cookies

Photography by Meredith Steele

This classic soft-textured cookie is sweet and buttery. Have fun with it and make thumbprint or sandwich cookies with your favorite local preserves.

Makes 28 cookies

4 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 pound (4 sticks) unsalted butter, softened
2 cups powdered sugar
2 tablespoons vanilla extract
Jam or preserves (see note)

Preheat oven to 350°F.…

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A Sweet Tradition for Mia and Mom

Recipe and Photography by Meredith Steele

My family didn’t have many holiday traditions, other than the hilarious white elephant gift exchange on Christmas night—an event the children couldn’t participate in. Maybe that’s why I finagled my way into our neighbors’ kitchen every year for their holiday cookie bake.…

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Bee’s Knees Cocktail with Thyme Honey

From Effortless Entertaining Cookbook by Meredith Steele, Steelehousekitchen.com

Back in the days of flapper dresses and bathtub gin, a cocktail called The Bee’s Knees was secretly sipped on during the grand parties of the Prohibition Era.

Serves 8

¼ cup honey
¼ cup boiling hot water
4 sprigs thyme
2 cups gin
¾ cup fresh lemon juice

In a heatproof container, combine honey, water and thyme and stir until the honey has dissolved.…

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One Big Pot

comfort food to feed a crowd

beefsausagebraciole

Recipes and Photography by Meredith Steele

When I think of winter, I immediately envision a warm house full of family and friends telling stories while a big pot of something delicious simmers away in the kitchen.…

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Hard Cider Braised Turkey Thighs and Apples

hardciderturkeythighs

Tender turkey and tartly sweet Granny Smith apples are braised in a delicious combination of cider and Chinese five-spice powder. An epic comfort meal for chilly holiday nights.

Serves 6

Prep Time: 30 minutes
Cook Time: 2 hours

2 tablespoons grapeseed or canola oil
3 turkey thighs
1 tablespoon Chinese five-spice powder
1 teaspoon kosher salt
4 Granny Smith apples, cored and thickly sliced
1 shallot, minced
1 clove garlic, minced
12 ounces (1½ cups) hard apple cider*
1 cup chicken stock
6 fresh sage leaves
2 bay fresh leaves

Preheat oven to 350°F.…

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