Home At Last! with Patty Gironda

Safely on their way home to Albany, Georgia, this weekend's contented guests enjoyed a peaceful anniversary weekend filled with shopping at Lenox Mall in Atlanta, dinner at a few local eateries and several movie dates! After their leisurely departure we relaxed in the kitchen with a shared piece of French Toast-studded with crispy applewood smoked bacon and hand-blended syrup!  In another "lightbulb" moment I mentioned that it might be time to experiment with our pan-fried breadpudding and it's back to the "lab"! What sets my French Toast apart from other recipes is the heavenly blend of toasted pecans, neufchatel cheese, caramel mousse, and a teaspoon of buttery caramel.  Before grilling the crusty custard-soaked bread, I sprinkled both sides of my bread with cinnamon and brown sugar to create a nice crust!  A quenell of praline cream and four hand-blended syrups-topped with roasted pecans create a luxurious morning treat!

Every silky-smooth bite of this pleasing chicken liver pate was worth the extra calories!  Created by my daughter-in-law's mother, Jill, the recipe captured everything I love about pate! A perfectly smooth pate enhanced by the addition of cognac. The rich chicken livers pared deliciously with a dark berry compote made of strawberries, blackberries and fresh blueberries! Recipe: Jacque Pepin's Chicken Liver Pâté FAST MAKE-AHEAD 1/2 pound chicken livers, well-trimmed 1/2 small onion, thinly sliced 1 small garlic clove, smashed and peeled 1 bay leaf 1/4 teaspoon thyme leaves Kosher salt 1/2 cup water 1 1/2 sticks unsalted butter, at room temperature 2 teaspoons Cognac or Scotch whisky Freshly ground pepper Toasted baguette slices, for serving In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to l...