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Frozen Grapes: They're Like Candy PDF Print Write e-mail
Written by Launie Kettler   
Friday, 15 February 2013 22:50


Last week I was talking with my mother when she asked if I had ever eaten frozen grapes. I told her that I hadn't, and in fact I'd never even heard of them.


She made them sound appetizing as a sweet snack or as a “grape cube” in a drink. So, when I went to the grocery store yesterday I decided to pick up a batch that were on sale. When I reached for the bag, I had a conversation from a book pop into my head.


“We can take a shorter drive," Laura answered. "But we want to go to Lake Henry. This is about our last chance for wild grapes, now they are frosted,"Almanzo told her.


That's when I remembered that I had read about frozen grapes in These Happy Golden Years, my favorite Laura Ingalls Wilder book.


(Yes, I'm a grown woman who can quote Little House books. Don't judge me.)


Banana Pudding (By Special Guest Blogger Kelee Maddox) #SundaySupper PDF Print Write e-mail
Written by Launie Kettler   
Thursday, 01 March 2012 00:00


Vermonters are so confused about banana pudding, bless their hearts. They think it is a banana-flavored pudding. Banana pudding is actually a vanilla pudding layered with vanilla wafers and sliced bananas. You must dig down through all the layers and spoon out a whole section like a lasagna to get the full effect. It is a very traditional southern dessert made from sugar, milk, flour, eggs, and bananas that was somehow altered into a weird concoction made from boxes of pudding, cool whip, canned milk, and boxes of 'nilla wafers.


My mother was known for her incredible banana pudding that graced many potluck, picnic, and dinner tables. This is her recipe, and like many of her recipes it is from Bell's Best 2, which is a cookbook that was put together by the Mississippi Chapter of the Telephone Pioneers of America in the 1980s. I cannot even begin to guess what the connection is between telephone pioneers and recipes, but the two volumes of this cookbook are a nice foundation for home cooking in Mississippi.


It is true that you can make banana pudding from the boxed Vanilla Wafers, but I don't know why you would. This recipe is simple and with minimal ingredients and the result is exponentially better than the boxed ones. This recipe is hand-written on a slip of paper that stays in my Mama's cookbook. I don't know who to credit with it because I don't recognize the handwriting.

Mom's bourbon balls PDF Print Write e-mail
Written by Launie Kettler   
Monday, 09 January 2012 20:24


My mother and I had plans to get together to make bourbon balls before New Year's, but not surprisingly living in Vermont, the weather can play havoc with the best laid plans. So, she made them and photographed them as an early 2012 present for all of us.


And these little balls of boozy goodness are some of the best things you will eat this year.


Pears poached in Riesling PDF Print Write e-mail
Written by Launie Kettler   
Wednesday, 23 November 2011 17:12


We're not huge dessert people, which is why in 28 pages of recipes we only have two desserts.


And one of them is from our friend Kelee.


But, a couple of years ago I saw Ina Garten make poached pears and today that recipe jumped into my head. Poached pears for Thanksgiving? Yes, please.


Blintzes with roasted blueberry sauce PDF Print Write e-mail
Written by Launie Kettler   
Friday, 28 October 2011 17:59

(Originally published on Let My People Grow)


Once the days start to get shorter I’m as giddy as a schoolgirl. And part of the reason is because at this point in the year I don’t have to worry about heating us out of our apartment when I want to bake something. Even with air conditioning, summer is a horrible time to love to make hearty food that requires an oven. But along with the foliage, it’s the decadence of being able to make a full menu that helps to make autumn beautiful.

The other fantastic thing about early fall is that it feels like a practice run for a date. We all know that we are going to be pressured with family and our idea of food “perfection” soon. But in October? We can do a trial run on those dishes that we want to be the equivalent of a little black dress. Simple, elegant and memorable.

So, one of the first dishes I’ve started the fall out with is blintzes with roasted blueberry sauce.


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