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Episode 1:

Eggs & Bacon: Quiche Lorraine, Duck Bacon Salad, Pasta Carbonara

Episode 2:

Hors d’oeuvres: duo of Smoked Salmon & Cream Cheese, Eggs with capers, Anchovy Puff Pastry Sticks, Tiny New Potatoes with Dill Herings

Episode 3:

Thanksgiving leftovers: Cornbread pain perdu, Mashed potato tuna fish cakes, Turkey in Marsala sauce, brie and cranberry relish in phyllo pastry purses

Episode 4:

Christmas cookies (recipes not posted as of today)

Episode 5:

Chicken Colombo, Ti’Punch, Broiled Salmon with Tomatoes & Cannellini Beans

Episode 6:

Pear & Chocolate Tart, Marinated Fish, Chicken Satay & Vegetable Kebobs, with Orzo

Episode 7:

Puy Lentils with Pancetta, Garbanzos y Espinacas, Hummus, Quinoa Tabouleh, Curried Chicken Salad, Granola with Pecans

Ti’Punch Caribbean rum punch with lime (For 1 person) You can easily make your own simple syrup using organic cane sugar, for example. Put equal parts of rum and sugar in a pan, bring to a simmer until the sugar has dissolved. It’s ready, and you can bottle it and keep it in the fridge until you need it. A real Ti’Punch is made with white “Rhum Agricole” from Martinique, but I’ve not yet found it in Princeton! Rhum Agricole begins with only freshly-squeezed sugar cane juice and not the cheaper molasses by-product of the sugar making industry. And since rhum agricole can be made only when the sugar cane crop is at the peak of maturity, production is limited to the short tropical dry season. (Find out more at www.caribbean-spirits.com). Jon and I have been “making do” with St James’s Amber Rum from Martinique which we can find very easily at Varsity Liquors on Nassau Street. Note: these quantities are suggestions only. As with most drinks, I think personal preference is paramount, and so have plenty of extra limes and rum on hand! Ingredients: 1/4 lime, cut up 1 tblsp. simple syrup 2 tblsp. rum ice Method: Crush the lime with the simple syrup in the bottom of a glass. Add rum and ice. Stir and enjoy! http://www.caribbean-spirits.comhttp://www.caribbean-spirits.comshapeimage_2_link_0shapeimage_2_link_1

You can find the schedule for “Simply Scrumptious” online at princetontv.org


SPECIAL THANKS

to

SIMONE BARSKY

whose outstanding talent, ideas and tremendous patience as

camera operator, director and editor

have made the show possible!

Click on the episode below for recipes:

Tel: 609 497 0121 auberginesetc@gmail.com


Princeton, New Jersey

Simply Scrumptious on Princeton Community TV

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    Tel: 609 497 0121 auberginesetc@gmail.com                                         Copyright Liz Yvon, all rights reserved