Jamaican Easter Spiced Bun #SundaySupper

Mar 24, 2013 by lovelypantry

Spring is here and slowly, the weather is coming around. The snow is almost melted and I’m excited for what the new season has to offer. Today for #SundaySupper, we are sharing Easter and Passover recipes and our wonderful host is Carla from Chocolate Moosey! You will find lots of Easter and Passover inspiration from the #SundaySupper bloggers at the end of the post. Be sure to check them out. We have a terrific line  up for you, as always.

It’s funny how you can have the worst week, yet there is always something that can help raise your spirits, or take your mind off things for a while. Stealing time to prepare my Easter Spiced Bun for #SundaySupper did just that for me this week. Out of nowhere, my routine got disrupted and I found myself riding a wave of change that I was just not expecting. Life throws things your way and you just have to swim. Sinking is not an option. Decisions have to be made and sometimes what you have to do, is essentially taking one for the team. I’m a true team player, especially for my family. So this past week was not for me at all. I sacrificed sleep, blogging and good nutrition so that I was able to get things done. My children have been absolute troopers! Waking up at 6am was unusual for them however, they managed to join me as I started my day like the wonderful little soldiers that they are. I can see this disruption coming to an end hopefully by the end of this week. I’m sure I will need time to recuperate. But I’m embracing the experience and summing it up to preparation for when the kids start school in the fall. Chances are, I still won’t be a morning person by then.

So on to this awesome Jamaican Easter Spiced Bun. I’ve made a few buns and I must say, I’m impressed by the variety that is out there. I’m not sure if people are just tired of a standard Easter Bun or are just willing to embrace change and experiment a little. I said to a friend of mine recently, who wasn’t so happy that I coined my Jamaican Zucchini Spiced Bun as being “Jamaican”, we can’t have just one variety of bun! Personally, I love that the main Jamaican publications are issuing Easter Cookbooks with many Easter Bun recipes. If there was only one recipe, I wouldn’t have a bun recipe to share with everyone on my blog this year. It is safe to say that as long as everyone is willing to get creative, I will have something wonderful to bake and share for Easter.

Wouldn’t you like to try this? A wonderful variation of a Jamaican Easter Bun … made with Red Label Wine.

 

 

Here are the other Jamaican Easter Buns that I have made:

My very first Jamaican Easter Bun, made from a very old recipe that my Mom gave to me. I also added a brief history of the Jamaican Easter Bun

An absolute favourite of mine, Sweet Potato Bun

A moist and awesome twist on an Easter staple, Zucchini Spiced Bun 

 

 

I turned to my favourite cookbook for this recipe. None other than Enid Donaldson’s The Real Taste Of Jamaica. I’m not sure if you’ve ever seen a recipe and decided that you were not going to make it that way. That is what happened with me. The original recipe called for 2 cups of brown sugar. I couldn’t bring myself to do it. So I just used a cup. I was also sure to use Mixed Spice, which I posted recently. I decided to increase the butter from 1 tablespoon to 1/3 Cup. I know, big difference – but it came out just great!

 

 

The batter was quite firm, but I believe soaking the raisins and having the extra liquid helped to loosen it up while folding the raisins in.

 

 

Glazing a bun is totally optional. However I prefer the texture of the bun after it has been glazed. That little extra added sweetness is really something wonderful.

 

 

I should note something about a Jamaican Bun. It is not a bread that is light and fluffy. It is a heavy, dense bread that is rich in flavours. In Jamaica, I enjoyed bun with Jamaican cheese. Since it can be quite pricey to get that type of cheese in North America, the next best thing (and probably better for you) is Cheddar Cheese. The cheddar that is closest in taste and texture is a sharp cheddar. We enjoyed ours with a mild cheddar that complimented the bun very well. Bun can be enjoyed as an open-faced sandwich as well as a sandwich type snack. I enjoy my cheese well secured between two slices of bun, with just a little butter to seal the deal.

 

 

Here are some Easter and Passover recipes to inspire you for this upcoming season!

Easter

• How To Color Easter Eggs Naturally from Shockingly Delicious

Breakfast, Breads, and Buns

• Bunny Rabbit Bread from In The Kitchen With Audrey and Maurene
• Easter Brunch Creme Brulee Baked Oatmeal from In The Kitchen With KP
• Fresh Blueberries Hot Cross Buns from My Cute Bride
• Jamaican Easter Spice Bun from The Lovely Pantry
• Paska – Ukranian Easter Bread from Cupcakes and Kale Chips
• Portuguese Easter Bread | Folar de Pascoa from Family Foodie
• Resurrection Rolls from Neighbor Food

Appetizers and Sides

• Asparagus, Brie & Ham Crostini from Daily Dish Recipes
• French Gratin Potatoes (Dauphinoise) from Simply Gourmet
• Lemon Glazed Carrots from Curious Cuisiniere
• Not So Deviled Eggs from Country Girl in the Village
• Orange Raisin Couscous from Vintage Kitchen Notes
• Potato and Leek Gratin from Webicurean
• Spinach Spaetzle (Spinat Spaetzle) from The Not So Cheesy Kitchen

Main Dishes

• Roast Leg of Lamb with Garlic and Rosemary from Small Wallet Big Appetite
• Slow Cooker Honey Glazed Ham from The Meltaways
• Sicilian “Enchiladas” from The Cooking Actress

Dessert

• Alebele – Goan Coconut filled Pancake from Masala Herb
• Bunny-Approved Baked Easter Doughnuts from The Weekend Gourmet
• Carrot Cake Cheesecake from Chocolate Moosey
• Carrots in Dirt from The Urban Mrs
• Coconut and M&M’s Cookie from Peanut Butter and Peppers
• Coconut Cake with Coconut Buttercream from Juanita’s Cocina
• Coconut Cupcakes from Magnolia Days
• Cream Cheese Candies from Cravings of a Lunatic
• Easter Egg Cookies from That Skinny Chick Can Bake
• Easter Simnel Cake from Happy Baking Days
• Exotic Walnut Cookies from What Smells So Good?
• Honey Panna Cotta with Grand Marnier Mixed Berries from Gourmet Drizzles
• Japanese Easter Petit Fours and Flowers from Ninja Baking
• Nutella Easter Egg Candy from The Messy Baker
• Old-Fashioned Peanut Rolled Eggs from Cindy’s Recipes and Writings
• Painted Sugar Cookies from Ruffles and Truffles
• Strawberry Bundt Cake from Basic N Delicious

Passover

• Homemade Matzo from The Foodie Army Wife
• Mock Gefilte Fish from Fast Food to Fresh Food

Dessert

• Apple and Cranberry Charoset from The Little Ferraro Kitchen
• Flourless Chocolate Torte from Girl in the Little Red Kitchen
• Moroccan Haroset from MarocMama
• Pavlova with Red Berries, Lime and Hibiscus from YinMom YangMom

Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog

 

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Join the #SundaySupper conversation on Twitter on Sunday, March 24 to talk all about Easter and Passover recipes!

We’ll tweet throughout the day and share recipes from all over the world.

Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

 

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Jamaican Zucchini Spiced Bun #Easter #TwelveLoaves

Mar 1, 2013 by lovelypantry

Welcome to March! So long February and hopefully spring weather will be right around the corner. With a new month comes a special season – Easter, for those who celebrate. We also have St. Patrick’s Day coming up too.  Today I’m sharing a very interesting recipe that caught my eye. I saw Zucchini as the main ingredient and wondered how on earth would that work with a bun recipe? I was pleasantly surprised with the result.

In Jamaica during the Easter season, Jamaicans enjoy a cake/bread called “bun”, usually served with a local cheese. I made my very first Jamaican Easter Bun last year using a recipe my Mom used to use while we were living in England. When you are living outside of Jamaica, it is very hard to find a real authentic bun that tastes like those from home. So I decided to try different recipes and save the really good ones. Soon I realized that there are quite a few variations being used these days. I’m not sure if these variations are being sold at the supermarkets in Jamaica – I haven’t heard of that yet. I’m happy to see the creativity by those who choose to deviate slightly from a traditional tasting bun. My first deviation from the norm, was a Sweet Potato Bun. I was delighted at how lovely it was! I’m sure I will be making it again this season.

Now, a bun made with zucchini is bound to raise some eyebrows. I’ve never heard of such a thing

 

 

 

I found this recipe in the Jamaica Observer’s Easter Cookbook 2012. I probably overlooked it before because it used yeast. I adapted this recipe by using half the ingredients,  omitting rum and replacing it with orange juice. I also substituted mixed peel for golden raisins. I’m just not a mixed peel kind of lady. I think the Chefs that came up with this recipe did a great job. I’m glad that my adapted version came out well.

 

 

Zucchini added such wonderful moisture to this loaf. I felt good knowing that this vegetable was present. The raisins added a familiar burst of sweetness. A great combination!

 

 

Look at all those raisins! No doubt, this bun smelled marvellous while it was baking.

 

 

And there you have it. A twist on a traditional Easter staple, using fresh zucchini and raisins. This is my contribution to this month’s #TwelveLoaves challenge. We will be focusing on holiday themed bread for the holidays celebrated during the month of March . Bake a bread (yeast or quick bread), loaf or individual. Do you have a favorite Easter or St. Patrick’s Day Bread? We would love to see it. Let’s get baking!

 

 

 

Look at what our very talented #TwelveLoaves bakers have created this March!

• Grammy’s Italian Easter Bread by Dorothy at Shockingly Delicious
• Hot Cross Buns by Holly at A Baker’s House
• Almond and Ginger Kulich by Paula at Vintage Kitchen
• American Irish Soda Bread by Renee at Magnolia Days
• Hot Cross Buns by Lora at Cake Duchess
• Pinca: Croatian Easter Bread by Sherron at Simply Gourmet
• Jamaican Zucchini Spiced Bun by Lyn at The Lovely Pantry
• Plaited Easter Bread with Cream Cheese Filling by Liz at That Skinny Chick Can Bake
• Greek Easter Bread by Alice at Hip Foodie Mom

We would love to have you join our #TwelveLoaves group! It’s easy!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your Bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this March, 2013 posted on your blog by March 31, 2013.

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Ital Carrot and Sweet Potato Soup for #SundaySupper

Feb 24, 2013 by lovelypantry

Winter is wonderful for many reasons. Sure it is cold, but you get to indulge just a little and have foods that you probably wouldn’t have in warmer weather. I love a good hearty thick soup with texture and things to chew on. But I’m not opposed to a rich flavourful broth filled with goodness. This our Souper #SundaySupper edition. You guessed it ~ its all about soups. We will be sharing soups that can be loved year round. Our lovely host this week is Pam from The Meltaways. Whatever your fancy, we will have a soup for your liking.

I am sharing a soup from a cookbook by Levi Roots called Caribbean Food Made Easy. I adore the soups in this book. The last one I made was Black Bean Soup with Hot Roast Pepper Cream and it was wonderfully delicious. This recipe, Ital Carrot and Sweet Potato Soup, is just as wonderful with a bright colour, rich in beta carotene, fibre and other nutrients. I chose to omit the scotch bonnet pepper this time though. I really wanted the kids to try it A little heat will bring this soup to the next level.

 

 

Oh, and for those who are unfamiliar with the term “Ital” it is a term mostly used by Rastafarians and means pure and natural (pertaining to food and lifestyle). Ital is a derivative of the word Vital.  Ital Food, is food that is produced from the earth. Ideally, this food is grown without pesticides or as we say in North America, Organic. But aside from that, it is basically a vegetarian way of life. Not all the ingredients in this recipe were organic, but I feel really good about it regardless

 

 

(I could totally live like this if only I didn’t like a little thing called bacon.)

 

 

I used packaged cream of coconut, but if I were in the tropics I would (or perhaps get someone else to) crack open a coconut and get the milk from it!

 

 

Not often do you hear of a broth being replaced by the juice of a vegetable. I loved that the carrot juice was the base of this soup. Thankfully Organic Carrot Juice is available for purchase. This soup was ready in under an hour. Imagine adding juicing time to that plus clean-up. This way is much better. You may have noticed that salt was not added to this soup. I was tempted to add it but I found that the flavour was great without it! Truly Ital!

 

 

I chose to serve this wonderful soup with some homemade bread. I toasted it and added butter while the bread was still hot. Pure bliss! I’ll be sharing the recipe for this very, very special bread soon.

 

 

Although the sour cream was optional, I enjoyed it so much with this soup!! It was perfect on its own, but the tangy flavour with the natural sweetness of the soup was a great combination. This soup is hubby approved! He loved it and also loved that it was Ital

 

 

The #SundaySupper team have some amazing soups to share with you. Please take your time and find inspiration from the recipe links below:

Chicken (or other poultry) Soups

• Chicken Tortelini & White Bean Soup at Flour On My Face
• Chicken Gnocchi at Dinners, Dishes and Desserts
• Chicken Cheese Soup by There and Back Again
• Chicken Tortelini Soup by Country Girl In The Village
• Chicken Soup with Leeks, Onions and Fennel by Shockingly Delicious
• Family Style Tablescape featuring Chicken Tortilla Soup by An Appealing Plan
• Yucatan Chicken Lime Soup (Sopa de Lima) by The Weekend Gourmet
• Chicken Meatball, Spinach and Orzo Soup from BalSinfully Good Drizzles
• Ground Turkey Soup at The Messy Baker
• Cheesy Chipotle Chicken Sausage Chowder by Cupcakes and Kale Chips
• Turkey Meatball Soup by Basic and Delicious
• Chick-Fil-A Chicken Noodle Soup by Family Foodie
• Chicken Vegetable Noodle Soup at Cupcakes and Pearls

 

Beef Soups

• Chili with Black Beans by That Skinny Chick Can Bake
• Vegetable and Beef Soup by Supper For a Steal
• Swabian Beef Spaetzle +1 Soup (Gaisburger Marsch) at Galactosemia in PDX
• Bacon Cheeseburger Soup by Small Wallet, Big Appetite
• Beef Pho Soup by No One Likes Crumbley Cookies
• Frijol con Carne by MarocMama
• Pho Bo (Vietnamese Beef and Noodle Soup)  by Neighborfood

 

Pork (or Sausage) Soups

• Healthy Bean and Sausage Soup by Momma’s Meals
• Smoked Sauage and Wild Rice Soup at Mama, Mommy, Mom
• Louisiana Caldo by Catholic Foodie
• Sweet potato and spanish chorizo soup at My Cute Bride

 

Seafood Soups

• Shrimp Miso Noodle Soup at Pescetarian Journal
• Szechuan Fish Soup by The Urban Mrs.
• New England Clam Chowder at Cindy’s Recipes and Writings
• Hearty Okra Shrimp Gumbo Laced with Coconut Oil by Sue’s Nutrition Buzz
• Bacon and Shrimp Bisque at Big Bear’s Wife
• Lobster Bisque for Two by Peanut Butter and Peppers
• Chinese Fish Maw Soup by My Trials in The Kitchen
• Thai Curry Coconut Mussel Soup by Noshing With The Nolands

 

Vegetables Soups

• Not-So-Mini-Strone at The Army Foodie Wife
• French Onion Soup by The Girl in the Little Red Kitchen
• Spicy Sweet Potato and Corn Soup at Magnolia Days
• Creamy Cheddar Potato Soup at Daily Dish Recipes
• Rather French Onion Soup by What Smells So Good
• Broccoli Cheddar Soup by Hezzi D’s Books and Cooks
• Cream of Ancho Chile Soup from La Cocina de Leslie
• Pasta e Fagoli Soup at Cravings of a Lunatic
• Miso Soup by Foodie Stuntman
• Soft Tofu Spu[ (Soondubu Jjiage) by Hip Foodie Mom
• Vegetable Consommé with Semolina Dumplings – Grießknödel at Masala Herb
• Vegetable Medley Soup with Broccoli and Leeks at Chattering Kitchen
• Yamato Soup at Cooking Underwriter
• Smoky Kale and Tomato Soup with Garlic Croutons by The Wimpy Vegetarian
• Coconut Corn Chowder at Mangoes and Chutney
• Make Your Own (Gluten Free) Condensed Cream of Mushroom Soup at The Meltaways
• Ital Carrot & Sweet Potato Soup at The Lovely Pantry
• Chunky Vegetable and Barley Soup at Curious Cuisiniere
• Corn Soup with Crispy Tortilla Strips at Ninja Baking
• Jalapeno Beer Cheese Soup by The Hand That Rocks The Ladle
• Wild Mushroom Soup at Food Lust People Love
• Tomato Basil Soup with Cous Cous at Ruffles and Truffles
• Creamy Carrot Soup at Cookistry
• Vermicelli Soup by Damn Delicious
• Country Split Pea Soup with Bacon and Potatoes at girlichef

 

Chilled Soups

• Chilled Strawberry Soup at Juanita’s Cocina
• Bread and Tomato Soup – Gazpacho Style at Vintage Kitchen Notes

 

***

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world.

Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.

Follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite healthy recipes with us!

 

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Jamaican Hot Chocolate

Jan 22, 2013 by lovelypantry

Brrrrrrr…

Seriously. I am currently in a deep freeze. I know that at this moment in time, in certain parts of Canada, they are experiencing temperatures somewhere around -45C…give or take a few degrees. This post isn’t meant to complain. Really, it’s not. How can I complain when we are only somewhere around -12C? Oh, and that’s the “high”. The low is a frightening -23C. Extreme cold alerts always have me wondering how I can remain indoors until it is at least -5C. I’m “okay” around -5C. Since life has a wonderful way of happening daily, staying indoors isn’t practical. So when it’s really really cold, its time for some tropical flavour to warm me up and bring a smile to my face.

This is a quick post since I’m missing my blanket that is strategically placed in front of the fireplace. It’s probably missing me too. So we will have to be reunited shortly.

 

 

Jamaican Hot Chocolate

2 oz Jamaican Chocolate (1 chocolate ball), shredded or coarsely chopped

2 Cups Water

1 Cinnamon Leaf

1/8 Tsp Ground Nutmeg

1/2 Tsp Vanilla

1/4 Cup Sweetened Condensed Milk

1/2 Cup Milk (optional)

Instructions

In a medium pot, add water, cinnamon leaf and chocolate and bring to a boil. Reduce heat and allow to simmer for about 20 minutes

Add salt, nutmeg, vanilla, milk and condensed milk. Stir to combine.

Strain and sweeten with a little sugar if needed.

Serve and enjoy hot!

This recipe yields about 3 mugs of “Coco Tea” 

 

Typically, you grate the chocolate but as you see here, I started but my patience got the better of me. I chose to coarsely chop the chocolate instead. The goal is to break it down so that it cooks faster.

 

 

This Jamaican beverage is known as Hot Chocolate Tea or simply Coco Tea. It tastes nothing like Swiss Miss or Nestle or whatever else you find at the grocery store. It is quite rustic, and rich. It’s also quite coarse as it does not completely dissolve, so straining is an absolutely necessary step (in my opinion) in order to fully enjoy this beverage without having to clear your throat every few sips.

 

 

Coco Tea is typically a breakfast beverage (especially around Christmas). I remember the BEST Coco Tea I’ve ever had, was at a hotel restaurant in Portland, Jamaica (a beautiful, rustic and fairly untouched part of the island located on the south coast). They refused to tell me their secret ingredient. I suppose that means I will be returning to the hotel to savour their wonderful chocolate bliss. It’s wonderful to have on a Sunday morning with a nice big traditional breakfast. But for me? It keeps me warm and comforted on cold winter nights. I’m glad I have a small stash to last me a little while.

~Lyn

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Jamaican Blue Drawers for #SundaySupper

Jan 6, 2013 by lovelypantry

Welcome to the first #SundaySupper of 2013! I’m so grateful when I am able to participate and I’m more than happy to jump right on in at the start of the new year. Today’s theme is Whats on your recipe bucket list? My recipe bucket list is quite long. There were a few things I wanted to start off with but then I remembered that I promised myself that I’d make Blue Drawers. It’s a very simple sweet pudding that has been around for decades in Jamaica. I only knew about it as an adult and was surprised to know that some of my friends have only heard about it, but have never had it. I guess its something that our grandmothers would make. I’m no grandma, but I love exploring my heritage and learning about the food from the land of my birth. So let’s go!

Please check out all the exciting recipes that the #SundaySupper family have to share. I’m looking forward to seeing the dishes that we are all making for the very first time! I’ll consider this the post to kick off my bucket list recipes.

Blue Drawers (you might also see it as Blue Draws) has a few aliases … Tie-A-Leaf, Duckoono/Dokunnu and Boyo. It is originally a West African dish (Dokunu) that was traditionally made with plantains, but modern versions are made with cornmeal, sweet potato, green banana, cassava, or a combination of your preference. Blue Drawers is essentially a boiled pudding that is considered a treat because it is sweet as opposed to savory. Along with the selection of ingredients mentioned previously, grated coconut is always added. Consider this a mandatory ingredient. What really got me interested in making Blue Drawers, was that each portion is boiled in a banana leaf secured with thin strip of banana bark. Something about it just seems so rustic, and pure. I love that in Jamaica, it is pretty much still prepared that way. I always wondered about how this pudding ended up with the name “Blue Drawers”. Well, according to the National Library of Jamaica, it was given the nickname Blue Drawers because the banana leaves apparently have a blue hue once they are cooked. Well. Okay then! Who knew?

The fact that I did not have banana leaves did not stop me from preparing this pudding. I used the alternative…foil! It doesn’t look as rustic and earthy but it’s what I have access to. And it worked just great. I also added my very own special touch to this Jamaican treat ~ a simple coconut glaze with a hint of citrus to break up that coconut essence just a little bit.

 

 

 

 

I took this photograph in August for 2012 while I was visiting Jamaica during the Jamaica 50 celebrations (Jamaica celebrated its 50th year of independence). I only knew of Blue Drawers by name. I had not had it at this point. Then a friend of mine gave me some that his mother had made. I knew that even if it was just once, I would make Blue Drawers. So keep in mind that this is how they would have been presented if I had banana leaves.

 

 

In terms of the main ingredient, I did make a very slight change. I used golden raisins instead of regular raisins.

 

 

I combined the dry ingredients with the wet ingredients to make a moist batter.

 

 

Combining the batter was easy, and so was the parcel preparation. There was no particular way in which to fold the parcels, so I just made them the best I could. Utilizing the scoop ensured that each pudding would be identical in size. I got exactly 12 scoops using this recipe. I made my parcels fairly small. I cut the ingredients in half in order to keep the servings small.

 

 

Cooled Blue Drawers

 

I think adding the glaze gave it a modern touch. I enjoyed it with the glaze. The orange essence is very subtle.

 

 

I hope you enjoyed this item from my bucket list. Whats next on your recipe bucket list?

 

Check out the recipes

This Week’s Sunday Supper Recipes:

Sunday Supper Specialty Breads:

• Homemade Bagels with Mimosa Spread by Daily Dish Recipes
• Homemade Tortillas by Supper for a Steal
• Brioche by Gotta Get Baked
• Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
• Braided Challah by The Girl in the Little Red Kitchen
• Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey and Maurene
• Belgian Waffles by Cindy’s Recipes and Writings
• Gluten-free Bread by Happy Baking Days
• Monkey Bread by Vintage Kitchen Notes

Sunday Supper Main Dishes:

• Lightened Up Slow Cooker Butter Chicken by The Meltaways
• Gluten Free Ravioli by No One Likes Crumbley Cookies
• Bagna Cauda and Potatoes by Shockingly Delicious
• Beef Wellington by Family Foodie
• Green Chili and Lentil Tamales by Mangoes and Chutney
• Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
• Butternut Squash Gnocchi by Peanut Butter and Peppers
• Ropa Vieja by Magnolia Days
• Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
• Fresh Ravioli with Ricotta by Comfy Cuisine
• Stuffed Artichokes by The Roxx Box
• Braised Short Ribs by The Messy Baker blog
• Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
• French Onion Soup by The Weekend Gourmet
• Leaping Frog Chicken by The Urban Mrs.
• Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom
• Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
• Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
• San Antonio Puffy Tacos by Sustainable Dad
• Chinese Dumplings by My Cute Bride
• Falafel by Small Wallet Big Appetite

Sunday Supper Desserts and Snacks:

• Creamy Lemon Fudge by Chocolate Moosey
• Zebra Cake by That Skinny Chick Can Bake
• Faux Ice Cream with Bananas by Country Girl in the Village
• Divinity by Juanita’s Cocina
• Homemade Seafoam Candy by girlichef
• French Macarons by I Run for Wine
• Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife
• Nut and Seed Nougat by What Smells So Good
• Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious
• Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
• Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
• Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends
• Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz
• Granola Bars with Dried Fruit by The Wimpy Vegetarian
• Jamaican Blue Drawers by Lovely Pantry
• Mini Classic Key Lime Pies  by In the Kitchen with KP
• Donuts: Redux by Kelly Bakes
• Hot Lemon Curd Soufflés by Food Lust People Love
• Popcorn with truffle oil and asiago cheese by Ruffles & Truffles

 

Join the #SundaySupper conversation on twitter each Sunday. 

We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.

Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat.

Don’t forget to also check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

 

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