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The Spooned Fork, Fort Worth, TX (2026)

01/22/2026

Slow-roasted Duck Legs

Ingredients
- 2 duck legs
- sea salt
- freshly ground black pepper
- minced garlic (amount to your liking)
- chopped shallot (amount to your liking)
- thyme

Preparation

Clean and pat dry duck legs.

Season with sea salt and freshly ground black pepper.

Rub a dry mixture of minced garlic, shallots and thyme and leave in the fridge overnight or at least a couple of hours.

Next day, preheat the oven to 200 degrees C/400 degrees F.

Remove dry mixture and place duck legs in a roasting pan.

Add preferred vegetables like carrots or onions. I had some baby potatoes to get rid of so I plonked them hoping I could call them potato confit, which by the way seems to be a favorite in gourmet magazines.

Cover loosely with aluminum foil and pop it in the oven for 45 minutes.

Then remove foil, drop temperature to 170 degrees C and roast skin side up in the oven for another 45 minutes.

You get nicely browned duck legs with meat shreddable by a fork.

Source: Foodista

01/21/2026

Sweet Potato Gnocchi Tossed In Garlic Sage Olive Oil

Ingredients
- 8 oz sweet potato
- 1 egg
- 2 to 2 1/4 cups all purpose flour
- 1 tablespoon olive oil
- 2 garlic cloves , minced
- 2 tablespoons dry white wine
- 8-10 sage leaves
- salt and pepper to taste

Preparation

Use a small food processor or blender to blend together the cooked, mashed sweet potato (1 cup), egg, and 1/4 tsp salt until no lumps remain.

Place in a large bowl and add 2 cups of flour.

Mix dough together until a sticky consistency, then knead the dough until smooth, adding additional flour as necessary so that the dough is no longer sticky.

The amount of flour will depend on the humidity of the day and the size of your egg.

Bring a large pot of salted water to a boil while you work on step

Cut the dough into 8 even pieces.

Cover the dough with a damp towel and work with one piece at a time.

Roll out the dough into a long rope until it is about 1/2 inch thick.

Cut the dough into 3/4 - 1 inch pieces and use a fork to press the gnocchi down and form the beautiful gnocchi indents.

Repeat with the other pieces of dough.

Add the gnocchi to the large pot of boiling water and cook for 2-3 minutes until the gnocchi are floating.

Drain and rinse with cool water.

At this point the gnocchi are ready to eat - toss with your favorite sauce now, or continue with step 14 to serve the gnocchi pan fried in a delicious garlic sage oil.

In a large skillet, heat 1 tablespoon of olive oil on medium heat.

Add the garlic and the gnocchi and saute for 5-8 minutes, or until the gnocchi starts to turn golden brown.

Add the 2 tablespoons of dry white wine to deglaze the pan and continue stirring.

Add the chopped sage leaves and stir fry for another minute.

Season with salt and pepper, if desired.

Serve warm.

Source: Foodista

01/20/2026

Mandarin And Ruby Red Grapefruit Tiramisu

Ingredients
- 1/2 cup thickened cream
- 100 g mascarpone cheese
- 8-10 Savoiardi (sponge fingers)
- 4-5 tbsp caster sugar
- 2 mandarins
- 1 blood orange or ruby red grapefruit
- 1 egg (separated)

Preparation

Firstly zest the two mandarins and then squeeze the juice of one.

Cut the grapefruit/blood orange in two halves.

Squeeze the juice in one half and add it to the mandarin juice and keep it aside.

Now peel and segment the other mandarin and the other half of the grapefruit.

In a small bowl beat the cream till soft peaks and keep it aside.

Beat the egg yolk and sugar until fluffy and pale.

Add the mascarpone cheese and fold in the whipped cream to get a soft light mixture. In another bowl beat the egg white till soft peaks and fold it into the mixture as well to get a light fluffy mixture.

Now fold the mandarin zest through the mixture.

To start assembling the dessert in the glasses,take the sponge finger and dip it in the juice 2 seconds on each side.

Break the sponge finger into two and lay it at the bottom of the glass. Top with 2-3 tbsp of mascarpone cream mixture.

Top that layer with a few fruit segments.

Now repeat the sponge finger layer, then the mascarpone cream mixture and then top with fruit segments.

Repeat this procedure for the other three glasses.

Chill the dessert for 2-3 hours before serving.

Source: Foodista

01/19/2026

Good Eats Roast Turkey

Ingredients
- 1 (14 to 16 pound) frozen young turkey
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons allspice berries
- 1 1/2 teaspoons chopped candied ginger
- 1 gallon heavily iced water
- 1 red apple, sliced
- 1/2 onion, sliced
- 1 cinnamon stick
- 1 cup water
- 4 sprigs rosemary
- 6 leaves sage
- Canola oil

Preparation

3 days before roasting, begin thawing the turkey in the refrigerator or in a cooler kept at 380 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat.

Stir occasionally to dissolve solids and bring to a boil.

Remove the brine from the heat, cool to room temperature, and refrigerate.

Source: Foodista

01/18/2026

Sugar-free Apple And Cinnamon Jam

Ingredients
- 1/2 teaspoon agar-agar powder
- medium around 10 sized eating apples, peeled, cored and chopped into ½ inch pieces
- 1 teaspoon cinnamon powder
- 1 1/2 cups sweetener
- 1/2 cup water

Preparation

In a large saucepan combine the apples, sweetener and water and allow to boil for around 30-35 minutes or until reduced, stirring occasionally.

When significantly reduced but still a little syrupy, add the agar-agar powder and cinnamon powder.

Remove from the heat.

Allow to cool and transfer to sterilize jam jars.

Refrigerate and consume within two weeks.

Source: Foodista

01/17/2026

Cake Batter Chocolates

Ingredients
- 1 can (14 oz) condensed milk
- 3 cups powdered sugar
- 3 cups semi-sweet chocolate chips
- 1 tablespoon shortening
- 3 tablespoons sprinkles
- 1/2 teaspoon French vanilla extract
- 1 cup yellow cake mix

Preparation

In a large bowl, mix condensed milk and 1 cup of powdered sugar until fully combined.

Add cake mix and vanilla.

Mix well.

Add remaining powdered sugar until the dough is pretty firm (like play dough).

Mix in sprinkles.

Form it into cubes (or balls) and place on a parchment lined cookie sheet.

Pop in the freezer for 20 minutes.

For the chocolate coating, in a microwave safe bowl add chocolate chips and microwave in 30-second increments, making sure to stir after each. Takes about 2 minutes total. Stir in shortening until smooth.

Remove cake batter cubes (or balls) and dip into chocolate. Pop back into the freezer or fridge to set.

Store in the fridge.

Source: Foodista

01/16/2026

Shortbread Lemon Cookies

Ingredients
- 1 1/2 sticks butter, softened
- 2 eggs, divided
- 1 tablespoon lemon zest
- 2 cups finely ground almonds or almond flour
- 1/2 cup superfine sugar or caster sugar
- 1 1/4 cups of all-purpose flour
- 1 tablespoon lemon juice
- 4 whole small lemons, with peel, washed, dried, and cut into very thin slices
- powdered sugar for sprinkling

Preparation

Beat butter with one egg.

Add almond flour, sugar, all-purpose flour, and lemon juice, and mix with the mixer on the lowest setting.

Shape the dough into two rolls, about 2 inches each in diameter, and put in the refrigerator for 3 hours.

Preheat the oven to 35.

Slice each log into cookies, about 1/8 inch thick, and place on a lightly greased baking sheet.

Beat the second egg and brush the top of each cookie with it.

Place one lemon slice on top of each cookie.

Sprinkle it with sugar and bake for 12-15 minutes.

If you like the tops of the cookies browned, put them under the broiler for the last 5 minutes of baking.

Cool and optionally sprinkle with powdered sugar (optional).

Source: Foodista

01/15/2026

German Chocolate Drink With Xocai Healthy Chocolate

Ingredients
- 1/4 oz Crème de Cocoa liqueur
- 1 Xocai X power square
- 1 dash heavy cream
- 5 cubes ice
- 1/2 oz Kahlúa liqueur
- 1/4 oz Frangelico liqueur

Preparation

Blend and mix in all the ingredients and garnish with orange peel and/or shaved Xocai X power square.

Serves 1.

Source: Foodista

01/14/2026

Matcha Yuzu Mango Popsicles With Mint

Ingredients
- 2tsp matcha yuzu powder
- 1 1/2 cup frozen mango cubes
- 3 large or 5 small mint leaves
- 1 small tub plain greek yogurt
- 1/2 cup unsweetened almond milk
- 1tbsp honey

Preparation

Firstly, get your popsicle molds out and ready to be used!

Put all of the ingredients in a blender and blend until smooth. This could take a few minutes depending on the blender.

Pour mixture into popsicle molds and freeze it overnight.

The next day, run the popsicles under hot water for a few seconds to easily take the popsicle out of the mold.

Eat and enjoy!

Source: Foodista

01/13/2026

Gluten-free Fruity Crumble

Ingredients
- 50 grams almonds, flaked
- 1 apple
- 1/2 teaspoon cane sugar
- 2 tablespoons cane sugar
- 2 tablespoons dessicated coconut, medium
- 1 lemon, juice only
- 1 nectarines
- 6 tablespoons rice flour
- 70 grams butter, unsalted

Preparation

Layer base into baking dish and cover with crumble topping.

Bake in a preheated oven at 200 degrees Celsius for 10 minutes, then use a fork to shuffle the crumble topping lightly and bake for another 10 minutes at 175 degrees Celsius (or until topping is golden brown).

Source: Foodista

01/12/2026

Pernik - Czech Spice Cake

Ingredients
- 340 g whole grain flour
- 1 tablespoon cacao powder
- 8 g baking powder
- 10 g gingerbread spice
- 1 teaspoon ground cinnamon
- 220 g brown sugar
- 1 egg
- 250 ml milk
- 100 ml oil
- chocolate

Preparation

Preheat the oven to 160 degrees Celsius.

In a large bowl combine flour, cocoa powder, baking powder, cinnamon, gingerbread spice, and brown sugar.

Take a second bowl and whisk together eggs and milk.

Combine ingredients of both bowls and mix them till the dough is smooth.

At the end, add oil and mix again.

Do not over mix it.

Bake in a greased tube pan.

Pour the dough into the pan and bake it in the oven for 45 minutes.

I start checking the cake after 30 minutes with a toothpick to check for doneness.

When the cake is done, let it cool before removing it from the pan.

Optionally, melt some chocolate and drizzle over the cake.

Source: Foodista

01/11/2026

Brown Rice Vegetable Pulao

Ingredients
- fresh leaves to garnish
- 175 grams of cooked brown basmati rice
- 1 carrot,coarsely grated
- 2 celery stalks, sliced
- 1 small fresh green chili,deseeded and finely chopped
- 75 grams of cooked red lentils
- 1 onion, chopped
- 2 tablespoons fresh orange juice
- salt and pepper as needed
- 1 spring onion finely chopped including the green part
- 4 tablespoons vegetable oil
- 80 ml vegetable stock (if you have veg cubes,just drop it water to make stock)
- 20 grams of whole almonds,sliced lengthways

Preparation

Heat 2 tbsp of oil in a frying pan over medium heat.

Add the chopped onion and saute well till softened.

Add the celery, carrot, chili, spring onions and almonds. Stir-fry for 2 minutes or until the vegetables are done.

Transfer to a bowl and set aside.

Add the remaining oil to the pan. Stir in the rice and lentils. Cook over medium heat, stirring for 2 minutes. Reduce the heat and stir in the veg stock and orange juice. Season with salt and pepper.

Mix the already cooked vegetables to the pan.

Toss with the rice for a few minutes until heated through.

Transfer to a warmed dish, garnish with leaves and serve.

Source: Foodista

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