Stories by Rosie Hawthorne

Rosie’s Recipes: ¡Celebremos El Cinco De Mayo!

By Rosie Hawthorne | Outer Banks Voice
By Rosie Hawthorne | Outer Banks Voice For me, every meal is a celebration of life and I celebrate as much as I can.  In January, I’ll  celebrate the New Year with black-eyed peas, greens, and cornbread. In February, I’ll celebrate Valentine’s with chocolate.  In March, I’ll celebrate alongside the Irish with corned beef, colcannon, and soda bread.  In April, I’ll celebrate something or other with my favorite fools.  And in May, I must team up with Mexico and celebrate Cinco de Mayo. For me, every meal is a celebration of life and I celebrate as much as I can.  In January, I’ll  celebrate the New Year with black-eyed peas, greens, and cornbread. In February, I’ll celebrate Valentine’s with chocolate.  In March, I’ll celebrate alongside the Irish with corned beef, colcannon, and soda bread.  In April, I’ll celebrate something or other with my favorite fools.  And in May, I must team up with Mexico and celebrate Cinco de Mayo. Full story

May 4


Rosie’s Recipes: Scallops My Way –  With Beurre Monté

By Rosie Hawthorne | Outer Banks Voice
When I’m putting a meal together, I have three things I want to incorporate – foremost is taste, then color, and texture, and I have the trio showcased with this entrée.  Seared scallops with pineapple-enhanced pan juices are the stars of this meal.  My sides are a fruity rice dish which has been soaking up orange juice, a sautéed mushroom and spinach dish with an Asian accent to provide some delicious color, and Parmesan crisps which lend the perfect texture.  I’ve added a twist to my scallops in the form of beurre monté.  Full story

Apr 1


Rosie’s Recipes: Celebrate The π-rish

By Rosie Hawthorne | Outer Banks Voice
I’m killing three birds with one pie this month.  I’m celebrating Pi Day (3/14), St. Patrick’s Day (3/17), and the Spring Solstice (3/19) with – what else? – PIE.  We’re having Pie for Pi Day.  Specifically, we’re having Grasshopper Pie.  Full story

Mar 4


Rosie’s Recipes: Love At First Bite

By Rosie Hawthorne | Outer Banks Voice
For Valentine’s Day, I have a special treat for you.  I’m making my version of Pop Tarts©, in the form of Rosie’s Valentine Pop Hearts.  I have a heart-shaped pastry crust enclosing a double filling of a sweetened, vanilla-laced cream cheese spread and strawcherry jam with a citrus kick.  I also made chocolate-covered strawberries to go along with the pastries and used bittersweet chocolate, white chocolate, and caramel for drizzling, along with toasted coconut for sprinkling over my Pop-Hearts. Full story

Feb 4


ROSIE'S RECIPES
“Life Is Uncertain. Eat Dessert First.”

By Rosie Hawthorne | Outer Banks Voice
I ended 2023 with a decadent dessert – my December Dacquoise, so I think it’s appropriate to start off January, 2024, with another dessert, in this case, a Fabulous Flan.  Flan is a simple and elegant dessert consisting of a baked egg custard base with a caramel layer on top.  It’s ultra-creamy, super silky, and exquisitely rich.  Full story

Dec 31


Rosie’s Recipes: Decadent Dacquoise For Dessert

By Rosie Hawthorne | Outer Banks Voice
For Christmas dessert, I want something special and festive and I’ve come up with a rather striking, delectably scrumptious, and eminently doable confection – a dacquoise.  In case you’re not familiar with this classic French creation, a dacquoise typically comprises two basic components - nutty meringue and buttercream.  Full story

Dec 4


Rosie’s Recipes: A Crabilicious Feast

By Rosie Hawthorne | Outer Banks Voice
With the Thanksgiving holidays approaching, it’s always nice to have appetizers lurking around while you’re waiting for the big bird to emerge from the oven or for the day after when you’ve got leftovers galore and just want a little something different to brighten up the vestiges from the previous day.  I’ve got just the ticket – crabmeat.  Consider it one more thing to be thankful for. Full story

Nov 8


Rosie’s Recipes: A Sauce To Prickle Your Fancy

By Rosie Hawthorne | Outer Banks Voice
My offering this month is something a bit unusual.  We’ve seen these plants all over the Outer Banks, but I’ve never seen anybody use the fruit from them, so naturally I had to do something about that.  I’m talking about the prickly pear cactus.  I’ve seen the paddles, or nopales, sold in the produce section of the supermarkets, but I’ve never seen the fruits, and that red fruit the cactus produces is deliciously edible. Full story

Oct 1


Rosie’s Recipes: Herb Your Enthusiasm

By Rosie Hawthorne | Outer Banks Voice
Basil is my favorite summer herb and this month’s column is devoted to this wonderfully aromatic and versatile culinary herb. Full story

Sep 6


Rosie’s Recipes: Scallops To Pack A Wallop

By Rosie Hawthorne | Outer Banks Voice
Today, I’m taking my favorite bivalve mollusks – sea scallops - and pan-searing them in a combination of butter and oil and then accenting them with a basic gastrique sauce. A gastrique is simply a sweet and sour sauce, starring some sort of fruit (or fruits), tweaked with sugar, and balanced out with a vinegar. I’m using strawberries and blood oranges for the fruits and a good quality balsamic vinegar for the tartness to complement. Full story

Aug 8


Rosie’s Recipes: Happy Fourth Of July! Let’s Celebrate With Tortilla Pie

By Rosie Hawthorne
I have a crowd-pleasing favorite recipe for you that’s perfect for a Fourth of July party or a summer picnic or anytime you need to bring something to the table.  It’s my Corn Bean Tortilla Pie and whenever I make it, I usually make two of them so I can take one to the party and then have one all for myself.  At any gathering I’ve taken it to, it’s always the first thing to be eaten.  Full story

Jul 4


Rosie’s Recipes: Tofu Or Not Tofu, That Is The Question

By Rosie Hawthorne | Outer Banks Voice
I never thought I’d like tofu, but with this dish, I’ve seen the light. Full story

Jun 5