Pumpkin Spice Syrup

Pumpkin Spice Syrup

I love pumpkin, especially this time of year…let’s be honest, who doesn’t? If you don’t…I don’t want to hear about it, and millions of others don’t either. I am just going to pretend it tastes like soap to you and to the rest of the world  it is a delicious marker that fall is finally here. This little syrup is such a great addition to several morning breakfasts treats. We make it and eat it with french toast, pancakes and waffles. You can also add it to cobblers and ice-cream if you are looking for a dessert. If you want
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Roasted Tomato & Hatch Chile Salsa

Roasted Tomato & Hatch Chili Salsa  sharingthyme.com

1. Heat oven to 450 degrees. On a large sheet tray place 12 tomatoes, garlic halves, chiles, and onions. Lightly drizzle veggies with olive oil and shake pan to toss well. Place in oven. 2. Cook for about 30 minutes, or until charred. The peppers will be done first. Remove them and place into plastic bags and zip shut. Return the tomatoes back to the oven until roasted and lightly browned. 3. Remove onions in a food processor and pulse to blend, leaving the onions slightly chunky, remove onions and place in a large bowl. Add tomatoes, and garlic in
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Maple Bourbon Bacon Jam

Maple Bourbon Bacon Jam  sharingthyme.com

Maple Bourbon Bacon Jam. Maybe I should just end the commentary right there. Bacon by itself is usually enough, right? What else could it possibly need? How about… a little maple syrup….straight from Vermont. We just had the opportunity to take a lovely family vacation to one of my favorite spots in the country. Vermont. I might call it, America’s biggest little secret. It is a hidden gem. We used to live in Boston  and would take road trips up that way…and dream about how we wanted to spend every summer for the rest of our lives in Vermont. Its
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Tomatillo Salsa

Tomatillo Salsa sharingthyme.com

My dear friend Juliana gave me this recipe years ago & it has been a staple in our home ever since. Since then we have had children and she is now known asSeñora Gile to our family. She comes over for spanish lessons & my boys adore her. That is how you know this recipe is amazing….she is Mexican, authentic. This recipe is the real deal. You will love it as everyone who tries it does! Enjoy! Tomatillo Salsa: 8 Large Tomatillos 2 cloves garlic 1 jalapeno (more or less depending on spicy level) 1 lime 1/3 cup cilantro 1
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B&B Syrup

B&B Syrup Sharingthyme.com

When I lived in Boston my grandmother gave me several magazine clippings and copies of recipe cards. I loved the idea of passing down recipes from generation and making a beautiful book for all to enjoy.  I was working on our family cookbook with all of our favorite recipes…and let me tell you, it ended up being quite a job! But, I ended up trying out several new ones in the process and this was one, torn from an old magazine….a buttermilk syrup with baking soda. My grandmother said it was lovely and she liked to eat it on ice-cream
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Brown Sugar Crusted Pulled Pork

Brown Sugar Crusted Pulled Pork Sharingthyme.com

Brown. Sugar. That is really all you need to know here people. This recipe, our favorite go-to pulled pork recipe, has such a great balance of sweet and spicy. The sauce that you are left with at the end is so velvety delicious you will be dreaming pulled pork. Enjoy our family’s favorite pulled pork, and try it on just about everything! Enjoy! 1. Preheat oven to 300 degrees. In a heavy pot over medium high heat pour your oil. After heated, place your pork in the pot and brown on all sides. Remove from heat when finished and let
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Cultured Butter {+ a buttermilk bonus}

Cultured Butter Sharingthyme.com

1. In a large bowl combine the cream with the buttermilk. Cover with plastic wrap and let sit at room temperature for 24 hours. 2. Scrape the thickened cream into a mixer. Cover with plastic wrap and stick in the refrigerator for 45 minutes. Using the pouring shield, if you have one, and beat the cream on high until the butter solids separate and start to form a ball. Place a towel over your mixer…this will splatter a lot. 3. Put a fine strainer above a bowl and drain the butter ball mixture into the strainer. Bonus! Save the delicious
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Blackberry Buttermilk Syrup

Blackberry Buttermilk Syrup

Growing up blackberry syrup was as much of a staple at our house as Aunt Jemima.  We would have other flavors occasionally, but blackberry was always an option. I don’t think I fully appreciated it until I was older, and I would crave blueberry, strawberry, and blackberry syrups. We would eat in on pancakes, waffles, and french toast. My Mom and Dad taught us how to make these 3 breakfast staples at an early age and it was always the first thing we would talk about on summer mornings…especially after slumber parties. “What do you want for breakfast, pancakes, waffles,
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Chipotle Pimento Cheese

Chipotle Pimento Cheese

My mom always had a jar of pimento cheese in the fridge growing up. I loved it, and then forgot about it for about 10 years. I thought it was a childhood thing like bologna, or squirtable cheese….something you would never, ever go back to. Until I saw it popping up in some restaurants as appetizers on the west coast. I ordered. I tried. I loved. Again. One of my favorite things to do is try to recreate favorite restaurant dishes at home. This is one of those yummy creations. Enjoy with chips, veggies, or spread on a sandwich, or
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