Wendy E. Boles Profile - Allrecipes.com (12870020)

Wendy E. Boles

Wendy E. Boles
Home Town: Janesville, Wisconsin, USA
Living In: Brooklyn, New York, USA
Member Since: Dec. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Photography, Reading Books, Music
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Our Wedding Cake, Tulum, Mexico 2013
About this Cook
Normal married chick living in New York City. Busy professional. Loves my husband & cat. I live (yes- L-I-V-E) to travel & experience new things.
My favorite things to cook
I enjoy making main dishes that are somewhat complex and time consuming. I dont do it often since I work a lot, but I really try to make an effort when I cook.
My favorite family cooking traditions
I love cooking a big thanksgiving dinner. The standards are Turkey, chestnut stuffing, butternut squash soup, mashed potatoes, and butternut squash lasagna. The rest of the sides are always different. I also make about 4 - 5 different desserts as well as my standard Spiced Apple Cider with Rum.
My cooking triumphs
Thanksgiving. I rock.
My cooking tragedies
Key lime pie. It tasted like vomit. I also screw up at least one side dish at Thanksgiving. Always.
Recipe Reviews 3 reviews
Apricot Chicken with Balsamic Vinegar
I made this dish for my husband who is very picky--- he loves complex flavors. This dish was very easy to make. I did two things differently-- I added more fresh apricots, all sliced in halves. In order to cut down on the sweetness I used only a very large dollop of preserves as opposed to a full cup and I added 5 cloves, the cloves chopped in large pieces. I also let the liquid reduce to an almost glaze-like finish. Was fab! Over rice pilaf, served w/ French cut green beans and this was a hit.

2 users found this review helpful
Reviewed On: Mar. 26, 2014
Raspberry Peach Crumble
amazing. i was surprised this recipe didnt call for flour but the crust was perfect. i used a tad more lemon for tartness and it was wonderful.

1 user found this review helpful
Reviewed On: Aug. 17, 2013
Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce
Exceptional recipe however a few small changes. I used about half the amount of almonds, crushed them and used smoked salted almonds. Instead of currants which I could not find I used Goldenberries. They can be found in any health food store. Also, the sauce was wayyyyy to sweet. cut the honey out, doubled the recipe and it was perfect.

3 users found this review helpful
Reviewed On: Jan. 17, 2012
Cooks I Like view all 1 cooks I like
Cooking Level: Expert
About me: Normal married chick living in New York City. … MORE
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