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Smitten Peach Butter

September 13, 2011 By Korena in the Kitchen 1 Comment

As soon as I saw the post for peach butter on smitten kitchen, I knew I was going to be making some (actually, I think that for most of the recipes she posts). My mum used to make peach butter when I was little and I could practically devour a whole jar in one sitting. So good. Okanagan peaches are in season here (88 cents a pound!) so I came home with 4 lbs the other day and got down to preserving. I’ve never actually canned anything on my own before, but I managed pretty well: I have a good collection of half pint jars (great for shaking up a quick salad dressing), I bought some canning lids and rings, and I used a large stock pot for the boiling water bath. I got a “home canning kit” as well, which included a jar funnel, rubberized jar tongs, and a handy magnetized lid picker-upper. I had to turn some of the jars on their side in the water bath because the stock pot wasn’t quite tall enough to cover them in water, but it didn’t seem to make any difference to the final product, which is DELICIOUS. Pure peach flavour, not too sweet… yum. Make this and eat it on toast – or better yet, banana bread ;).

Smitten Peach Butter

Recipe from smitten kitchen. Makes about 4 cups – I ended up with three half-pint jars and two slightly smaller jars. If you don’t want to can this, you could always freeze it à la freezer jam. To purée the peaches, you can use a food mill if you have one (in which case, skip the peeling/blanching steps and leave the skin on the peaches, then process through the food mill after they have simmered into softness) or you can use an immersion blender, which is what I did. It means you have to peel the peaches but it’s not hard, I promise!

For this recipe, you will need:

4 lbs peaches (about 7 or 8 peaches)

2 cups granulated sugar

juice of 1 lemon

To peel the peaches, cut an X in the bottom of each peach. Submerge the peaches in boiling water for about 30 seconds, then remove to a bowl of cool water for about 1 minute. Peel off the skins – they should come off fairly easily. When your peaches are naked, pit them and cut into eight pieces (cut into quarters, then cut each quarter in half lengthwise). Place them in a large pot with 1 cup of water. Bring the peaches and water to a simmer and cook, stirring occasionally to ensure all the pieces cook evenly, until the peaches are tender, 20-30 minutes. When the peach chunks can be easily squished with a wooden spoon against the side of the pot, remove the pot from the heat and purée the peaches with an immersion blender until very smooth. Add the sugar and lemon juice and stir. Return the pot to the heat and bring to a vigorous simmer. Let the peach purée bubble happily, stirring occasionally so nothing sticks on the bottom of the pot, until it is thick and deeply peach-coloured and the bubbles start to look syrupy. This could take anywhere from 30 minutes to an hour (or more). I knew it was done when a ribbon of purée sort of held its shape for a few seconds when drizzled on top of the rest of the butter. When the peach butter is done, either can it (instructions below) or let it cool, then store in airtight containers in the fridge (up to 2 weeks) or freezer.

To can the peach butter:

I got my canning tips from Canadian Living. If you’re a newbie canner like I am, definitely read up on the proper canning procedure – it’s a science and can be dangerous if done improperly. Nobody likes botulism poisoning! Also check out Food in Jars for great canning advice and recipes.

My canning setup

Sterilize 4-5 half-pint canning jars by boiling them in a water bath for 10 minutes. Divide the hot peach butter between the jars, leaving about 1 cm of head space. Wipe the jar rims and top each with a canning lid, then screw on the ring and tighten. Process in a boiling water bath (water covering the jars by at least 1 inch) for 10 minutes. Remove the jars and let them cool completely (overnight) on a towel. Listen for the “ping” of the jars sealing as they cool (this is very satisfying!). Store any jars that don’t seal properly in the fridge and eat them first. Store the sealed jars in a dark cupboard at room temperature.

Filed Under: Drinks & Condiments, Fruit, Recipes Tagged With: canning, cooking, fruit, peach butter, preserving, recipe, summer

Blackberry Summer, Part 2: Blackberry Ribs

September 9, 2011 By Korena in the Kitchen 5 Comments

After making galettes and scones I still had a bunch of blackberries left, and my thoughts turned to a blackberry barbeque sauce for pork ribs. I’d heard of other fruit-based barbeque sauces, such as peach, and a quick Google search came up with several such recipes featuring blackberries. The one I went with is from Bon Appetit magazine, and includes honey, ginger, and hot sauce (which I substituted for chipotle pureé, because I put that stuff in everything!). It also makes a TON of sauce, so feel free to scale down the recipe.

Rather than puréeing the sauce in a blender and then straining it and using it to baste the baked ribs as the recipe originally instructs, I gently mashed the berries and didn’t bother straining, to end up with a chunkier texture. My favorite way to cook ribs involves smothering them in sauce and baking them, rather than just basting them with sauce at the end, and the berries broke down quite a bit with cooking, so next time I might just leave them mostly whole to begin with.These ribs, while not particularly photogenic, came out tasting fantastic. Pork works especially well with fruit, and the blackberries gave a nice tangy sweet flavour to the sauce. This recipe is definitely a keeper – I imagine the sauce would be equally delicious on chicken or steak.

Baked Ribs with Spicy Blackberry Barbeque Sauce

Recipe adapted from Bon Appetit. As I mentioned, this makes a LOT of sauce – probably half would still be enough for this amount of of ribs. I thought about parboiling the ribs (partially cooking them in boiling water to make them cook faster in the oven), but after reading some rib-lovers’ opinions on the matter (sacrilege!), I changed my mind – essentially it just boils out the flavour, which is never a good thing. Turns out they only took a little over an hour to bake anyway, so I didn’t really have anything to worry about.

Preheat the oven to 325˚F. Mix together the spice rub:

3 cloves garlic, minced

3 tsp chili powder

1 tsp each salt and pepper

Rub the spices over both sides of 1 3/4 – 2 lbs of ribs (baby back, spare, whatever). Arrange the ribs in a baking dish.

For the sauce, combine:

2 1/2 cups blackberries

1/2 cup ketchup

1/2 cup honey

1/4 cup fresh grated ginger (about 1″ chunk)

2 tbsp balsamic vinegar

2 tsp chipotle purée (or regular hot sauce)

salt and pepper

Stir gently to keep some of the berries whole (alternately, purée in a blender and strain through a fine mesh strainer). Pour the sauce over the ribs, turning to coat (make sure they are meaty side down when you’re done).

Those should be meaty side down!

Cover the baking dish with foil and bake in a 325˚F oven for about 1 hour, until the meat pulls away from the bone easily but is not totally falling apart. Remove the lid, flip the ribs over (meaty side up) and bake uncovered for another 10 minutes or so. Remove from the oven, put the ribs on a plate, and pour the sauce into a saucepan. Taste to check the seasoning (add salt and pepper as needed) and then bring it to a boil and simmer to thicken it. Cut the ribs between the bones into individual ribs, and serve smothered with sauce. Mashed potatoes work well to soak up the extra :).


Filed Under: Main Dishes, Recipes Tagged With: barbeque sauce, blackberries, cooking, food, pork, recipe, ribs

Blackberry Summer, Part 1: Galettes and Scones

September 5, 2011 By Korena in the Kitchen 3 Comments

This weekend being Labour Day weekend, the unofficial “last weekend of summer”, I decided to put it to good use and go blackberry picking. When I was a kid, at least once a summer I would arm myself with a bucket and a stick and get dressed in long pants and sleeves to tackle the blackberry patch in one corner of our yard. I don’t remember doing anything special with the berries once I had picked them, but I just know it doesn’t really feel like summer until I’ve gone blackberry picking – something about the smell of the sun on the brambles, the sticky purple juice on my fingers, and the scratches as proof that I picked these berries myself. So, on Saturday I took a bowl across the park to the neighbourhood blackberry bushes, and about 30 minutes later I had almost two litres of ripe, juicy, black fruit. And I knew exactly what I was going to do with it!Inspired by my friend Frances, I made a galette (actually I made two) – a fancy sounding French name for a rustic, single crust tart. I love making galettes, especially with blackberries, and this is the perfect opportunity to share my favorite, fail-safe pastry recipe (interestingly, both my pie crust and Frances’ buck tradition by incorporating softened butter into flour, rather than the usual method of cutting in cold butter).Frances also pointed out the Amateur Gourmet’s Revelations of the Kitchen Freezer, where Adam shares the idea of freezing things like unbaked scones to be pulled from the freezer and baked at a later date – fresh, hot scones whenever you want them, without any prep! So I also made a batch of blackberry scones, some of which I baked immediately and some of which I froze for later.

Blackberry Galette

Perfect Pastry

Recipe from Canadian Living. I first made it quite a few years ago for an apple pie, and I have not looked at another pie crust recipe since. The only thing it’s not great for is pre-baking without a filling (ie, for a quiche) – because it’s got a lot of fat in it, it tends to shrink and melt down the sides of the pie plate, unless it has a filling to hold it up. As I mentioned, this recipe involves stirring softened butter/shortening into the flour rather than cutting it in cold – not a common pastry-making method, but one that has produced a delicious, flaky, easy-to-work-with pastry every single time I’ve made it, including a variation using ground hazelnuts. The original recipe calls for 3/4 cup shortening and 3 tbsp butter, but feel free to use more butter/less shortening/all butter – the total amount of fat required is 1 cup minus 1 tbsp (or 15 tbsp). I used shortening because I had some leftover from this frosting.

Makes enough pastry for one double crust pie, or two single crust pies/galettes.

In a medium sized bowl, combine:

3/4 cup shortening, soft

3 tbsp butter, soft

Beat until smooth. Add:

2 1/4 cups all purpose flour

3/4 tsp salt

Stir into the butter until it looks ragged. Pour in:

1/2 cup ice water

Stir gently until a loose dough forms. Turn the dough out onto a lightly floured surface and if necessary, knead very gently to incorporate any dry flour from the bottom of the bowl. Gather the dough into two balls and press each into a 3/4 inch disc. Wrap in plastic wrap and refrigerate at least 1 hour, or until well chilled.

The Filling

I had pastry for two crusts, so I made two galettes: a small blackberry-peach one for just me and Nate, and a larger blackberry-apple one to share with friends. I used slightly more fruit in the blackberry apple one, but the same amount of pastry for both, so you can be as generous or not as you want with the fruit – just roll the pastry out larger or smaller as need be. As a guide, these are the amounts of fruit that I used.

Blackberry Peach

2 cups blackberries

1 peach, peeled and sliced

1/4 cup granulated sugar, or to taste (was a bit tart – maybe 1/3 cup, depending on the sweetness of the berries)

1 tbsp flour

Blackberry Apple

2 generous cups blackberries

2 cups peeled, sliced apple

1/2 cup granulated sugar, or to taste

1 heaping tbsp flour

Gently mix together the fruit, sugar, and flour – try not to mash the blackberries.

To Assemble the Galette

Preheat the oven to 425˚F.

Roll out a disk of pastry on a lightly floured surface into a 10″-12″ circle. Transfer the pastry to a parchment paper-lined baking sheet and pile the fruit filling in the middle of the pastry. Fold the edges of the pastry up over the fruit… …or make pleats by crimping the pastry with your fingers.Brush the pastry lightly with heavy cream or an egg beaten with a splash of milk, and sprinkle the whole thing with a little bit of sugar. Bake at 425˚F for 10 minutes, then reduce the heat to 325˚F and bake for 50-60 minutes, until golden brown and bubbly. Cool slightly before serving.

Blackberry peach

Blackberry apple

Blackberry Scones with Whole Wheat and Honey

These are a variation on my trusty Home Ec scones.

Preheat the oven to 425˚F.

Mix together:

2/3 cup all purpose flour

1/3 cup whole wheat flour

2 tsp baking powder

pinch salt

Cut in 3 tbsp cold butter with a pastry cutter until the mixture resembles fine bread crumbs. Toss in a handful of blackberries and stir gently to coat them in flour. Mix together:

1/2 cup milk

1 tbsp liquid honey

(Don’t worry if the honey doesn’t totally dissolve.) Pour the milk into the flour mixture and stir briskly with a fork until it all comes together in a wet dough. Try to incorporate all the flour without smushing the berries too much. Turn the dough out onto a floured surface, sprinkle it with more flour, gently pat it down, and fold it in half on itself. Repeat two to three more times, then shape the dough into a circle about 3/4 inch thick. Cut it into 6 wedges and place them on a baking sheet. Brush the tops with a little cream, sprinkle them with sugar, and bake at 425˚F for 10-12 minutes until golden, OR stick the whole baking sheet in the freezer until the scones are solid, then store them in a freezer bag to pull out whenever the craving for freshly baked scones hits you – just bake them for a few extra minutes. (I baked two and froze the remaining four.) Serve hot, slathered with butter and honey.

Happy summer!

Filed Under: Breakfast & Brunch, Cakes & Pies, Fruit, Other Baked Goods & Sweets, Recipes Tagged With: baking, blackberries, cooking, food, galette, pastry, pie, recipe, summer

Banff Cobbler

August 23, 2011 By Korena in the Kitchen 3 Comments

Yesterday was my first day back at work after four months off, and in answering the inevitable “what did you do this summer?” question several times, I realized that I had a jam-packed summer: a ten-year high school reunion, a trip to California, a concert in Vancouver, a stagette and two weddings (the wedding cake post is coming, I promise!!), and a road trip to Banff, Alberta, with Lynette – not to mention a ton of cooking and baking in between it all. No wonder it’s been a while since my last post!

The Banff road trip was an almost-2000 kilometer round trip across British Columbia and into the Rocky Mountains to visit our friend Tangle and her boyfriend Tyler.

Banff is really beautiful, even without the fancy iPhone camera filter

It was a beautiful drive (but looooong), and the visit was full Disney musical singalongs, mountain climbing, picturesque views, and great food courtesy of Tyler.

Dinner one evening

Breakfast the next morning (notice the icing sugar heart!)

On our last day there, we picked up some raspberries and blackberries at the Farmer’s Market, and the fruit guy threw in a slightly bruised peach for free. Another friend gave us some more raspberries from his garden (of both the red and pale yellow “Champagne” variety), and we decided that we needed to make some kind of berry dessert. Quite frankly, I was dying to get into the kitchen myself, and my uncle had sent me a link for a berry cobbler that I wanted to try, so I eagerly volunteered to make a raspberry-blackberry-peach cobbler as the dessert course to our meal of elk and bison steak.

A cobbler is sort of like a crumble, only the topping contains an egg and baking powder along with the flour, butter, and sugar, so you end up with a layer of cookie-crossed-with-biscuit on top of the fruit. The filling is just fruit and sugar but it thickens up during baking so that you end up with juicy (but not runny) fruit topped with a buttery, sugary, crisp pastry. The only thing that would have made it better was a scoop of vanilla ice cream or a drizzle of heavy cream. My advice is to make and eat this RIGHT NOW – it’s perfect for all the fruit and berries in season!…

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Filed Under: Fruit, Other Baked Goods & Sweets, Recipes Tagged With: baking, Banff, blackberries, cobbler, cooking, dessert, eating, food, fruit, peaches, raspberries, recipe

Chicken Fajita Lettuce Wraps

August 12, 2011 By Korena in the Kitchen 3 Comments

Nate and I have recently sworn off sugar and starchy refined carbs six days a week, with a cheat day on Saturday (you certainly would not guess this based on the amount of sugary, cakey recipes that I’ve been posting lately, but that’s precisely why we’re doing this!). It hasn’t been as difficult as I thought it would be; it just means reinventing some recipes, mostly by adding more vegetables. Fajitas are an easy one – you replace the tortilla with a leaf of lettuce, and it’s just as good, plus you get another serving of vegetables in the meal. This recipe would also be good with beef or pork, cut into thin strips, and obviously, whatever toppings you want. You could even put the filling into a wheat or corn tortilla – but lettuce is a little more adventurous (and messier!!) 😉 I really like this method of broiling the peppers and onions – it gives the filling a nice charbroiled taste.

And for anyone who is wondering, I’m waiting to see if I can get some good photos from the wedding before I post about the wedding cake. It’s coming, I promise!…

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Filed Under: Main Dishes, Recipes Tagged With: chicken, cooking, dinner, fajita, food, lettuce, low carb, Mexican, recipe

Daring Bakers: Fresh Fraisier

July 27, 2011 By Korena in the Kitchen 21 Comments

Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

A fraisier is a French pastry consisting of two layers of cake soaked in simple syrup with strawberries and pastry cream sandwiched between. Essentially, it is a free-standing trifle, but the special thing about a fraisier is the exposed fruit around the sides. To make a true fraisier, you have to use strawberries (fraise = strawberry), so I’m not really sure what to call my strawberry-raspberry-blueberry combination – a baies mélanger-ier doesn’t really have the same ring to it. But whatever you want to call it, it was tasty!

I did this challenge while I was in California visiting my aunt and uncle, and it was extra challenging because I was baking in an unfamiliar kitchen and also contending with a wheat and corn allergy. But it turned out beautifully and just proves that you don’t need fancy equipment or lots of space to make a spectacular dessert. …

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Filed Under: Cakes & Pies, Daring Bakers / Daring Kitchen Challenges, Fruit, Recipes Tagged With: baking, berries, blueberries, cake, chiffon cake, cooking, Daring Bakers, Daring Bakers Challenge, dessert, food, fraisier, lavender, pastry cream, raspberries, recipe, strawberries, summer

Summer Salad Rolls with Peanut Sauce

June 30, 2011 By Korena in the Kitchen 12 Comments

Salad rolls are one of my favorite things to eat in the summer: fresh vegetables, delicious peanut sauce, and eating with my hands. I made a big plate of these for dinner and Nate and I ate them all (well, there’s one left). They are that good. If you’re not going to scarf down an entire plate for dinner, they make a great appetizer or potluck food!I used red pepper, mango, green onions, lightly steamed snow peas, shredded carrots, mint leaves, and imitation crab in these rolls, but you could put basically anything in them: steamed asparagus, bean sprouts, pea shoots, cucumber, avocado, lettuce, cilantro, basil leaves, cooked prawns, shrimp, or scallops, grilled chicken, pork, or beef (leftover steak would be delicious!)… The only ingredients that are not up for interpretation are the rice noodles and rice paper wrappers. I always eat salad rolls with peanut sauce and sweet chili sauce, but again, totally up to your own preference. I’ve included my favorite peanut sauce recipe – I could eat this stuff by the bowlful….

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Filed Under: Main Dishes, Recipes Tagged With: Asian, cooking, food, peanut sauce, recipe, rice noodles, rice paper, salad rolls, summer, vegetables

Daring Bakers: Baklava with Homemade Phyllo Pastry!

June 27, 2011 By Korena in the Kitchen 37 Comments

Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge.  Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.

Did you read that? Homemade phyllo pastry… do you have any idea how thin that stuff is? It’s really really thin!!

Anyway. Baklava! I love it, but I’d never made it myself, so I was excited to give it a try. The challenge this month was in making the dough, and we could be as creative as we wanted with the baklava. I’ve had my eye on a cherry chocolate baklava recipe from Canadian Living for a long time, so I knew I wanted to try that flavour profile.I also wanted to do a more “traditional” one (based on the conversations in the Daring Bakers’ forums, there are many different traditional versions of baklava!), so I followed the suggested recipe and used walnuts, pistachios, and almonds.
And then, of course, I had to get creative with the shape. I did the traditional flavour in the traditional stacked layers, and the cherry chocolate one in a roll.I made a 9″x5″ pan of each kind – turns out that one pan would have been plenty! And after spending 3 HOURS rolling out enough dough for two half batches, it was definitely enough!! This was a fun challenge though, and making something like homemade phyllo is exactly why I joined the Daring Bakers – but be warned: it is very time-consuming! I’m pretty strong and I’m actually quite handy with a rolling pin, so it wasn’t a question of me being wussy or too weak to roll out the dough. The rolling plus the stretching just took forever! And now my hands feel bruised and I won’t need to do any push-ups for a week……

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Filed Under: Daring Bakers / Daring Kitchen Challenges, Other Baked Goods & Sweets, Recipes Tagged With: baking, baklava, cherries, chocolate, cooking, Daring Bakers, dessert, filo, food, honey, Middle Eastern, nuts, phyllo, recipe, sweet

Really Easy Crepes, aka “Leathery Pancakes”

June 23, 2011 By Korena in the Kitchen 7 Comments

I was in Vancouver overnight last week to see “Wicked” with some friends, and the next morning we went out for crepes for breakfast. They reminded me of the crepes my Mum used to make, only she called them “leathery pancakes”, because… well, they are kind of thin and leathery.

Edited to add a comment from my Mum about the origins of “leathery pancakes”: “[They are] actually from my own childhood. My mum/your Nana actually coined the name after our Swedish babysitter Mrs. Solberg made them for us when my parents were away one time and us kids raved about them. I guess “leathery” came about because they don’t rise like Mum’s regular Scotch pancakes did and we used to have them either with butter/brown sugar/lemon juice or butter/sour cream/brown sugar.” Thanks, Mum 🙂

Anyway, there was no real recipe, it was just more a matter of mixing together an egg, some milk, and some flour until the batter was the right consistency, and then cooking them in a hot, non-stick pan (the non-stick part is important!). These “leathery pancakes” were one of the things I made for myself all the time when I was younger – I’d usually eat them with butter and maple syrup, and sometimes I’d roll them around some kind of savoury filling. At the crepe place in Vancouver, the crepes were spread with whatever filling you wanted, sweet or savoury, and served folded in quarters. I had one with ham, cheese, and egg, plus a Nutella one for dessert (I’m totally OK with having dessert at breakfast!). Unfortunately, I don’t have any Nutella in the house, so I had to make do with butter, brown sugar, lemon juice, and strawberries for a sweet filling, and ham and cheese for savoury. Really good, and really easy. This amount of batter makes just enough for two 12-inch crepes – enough for one person if you’re hungry, or two people if you feel like sharing 😉…

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Filed Under: Breakfast & Brunch, Recipes Tagged With: cheese, cooking, crepes, food, French, ham, pancakes, recipe, strawberries

If you have a chocolate craving…

June 21, 2011 By Korena in the Kitchen 6 Comments

… these chocolate-mocha-nut cookies will satisfy it. And if you’re like me, you crave chocolate on a near-daily basis. (This is why I exercise every day!) I was reminded of the awesomeness that are these cookies the last time I was on Salt Spring and Lynette’s mum, Elaine (of banana bread fame), made them… and I knew I had to make them myself, and soon! Luckily I already had the recipe, it just took me nearly two weeks to get my act together and actually make them! But the wait was worth it. They are SO GOOD.These cookies are super chocolatey, with a chewy, fudgy texture, a good hit of mocha, and a nice crunch from the nuts. One batch gave me 18 large cookies, and they barely lasted past the first day. Seriously, if they last longer in your house, I take my hat off to you and your iron-clad will power!The original recipe calls for walnuts, but I’ve had these cookies with almonds, and I made mine with pecans, so use whatever you prefer. The only changes I made to Elaine’s recipe were to toast the nuts and reduce the sugar by a little bit. I used chopped chocolate because I had a massive bar of dark chocolate in my baking cupboard, but chocolate chips are fine too. Now go make these!…

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Filed Under: Cookies & Squares, Recipes Tagged With: baking, chocolate, chocolate chips, coffee, cooking, food, mocha, nuts, recipe

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I'm Korena: cook, baker, dirty-dishes-maker. My favourite things include flour, butter, sugar, and chocolate. Read More…

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