Browsed by
Category: Desserts & Fruit

Sugared Cranberry and Rosemary Trees

Sugared Cranberry and Rosemary Trees

Sugared Cranberry and Rosemary Trees

 

3 C. granulated sugar, divided

2 C. water

2 C. fresh cranberries

6 or so branches of fresh rosemary

 

Combine 2 C. sugar and water in a small saucepan over medium heat, stirring until sugar dissolves. When mixture comes to a simmer, remove it from the heat. Place cranberries in a medium bowl and pour syrup over. Allow the mixture to cool, then chill it overnight. Spread a baking pan with 1 C. sugar. Use a slotted spoon to scoop the berries onto it and shake to coat. Dip rosemary springs in the remaining syrup and then place on baking pan; coat with sugar. Line a tray with parchment, and spread the sugared cranberries and rosemary sprigs in a single layer; let stand at room temperature until dry, about an hour. Store in an airtight container lined with parchment in a cool place for up to a week. Or just leave on the counter for easy snacking. (Do not store in a plastic bag—berries will get soggy and lose their pop. I learned this the hard way.)

Cranberry Pudding with Cranberry Compote

Cranberry Pudding with Cranberry Compote

Cranberry Pudding with Cranberry Compote

 

Custard

 

6  eggs

¾ C. Sugar

1/4 tsp. cinnamon

1/4 tsp. salt

1/2 vanilla bean, scraped

2 C heavy cream

1 C milk

bread croutons (1 1# loaf)

1/2 C fresh cranberries, halved

In large bowl, slowly add sugar to eggs & yolks and whisk to combine. In a medium saucepan, bring heavy cream, milk, salt, cinnamon, and vanilla bean to a simmer.  Small bubbles should appear consistently around the rim of the pot. Take off of the heat. Whisk briefly to break up vanilla bean & cinnamon and release some of the heat.  If vanilla pod remains in cream mixture, remove. While whisking constantly, very slowly pour the cream mixture into egg/sugar mixture. Spray baking dish with non-stick cooking spray.  Add bread croutons to the baking dish and sprinkle in cranberries.  Pour custard evenly over croutons and cover with plastic wrap, removing as much air as possible and soaking all the croutons in the custard.  Refrigerate overnight.  Preheat oven to 375 degrees. Remove plastic from baking dish and make sure your croutons are soaked.  Cover with foil. Bake 40 minutes.  Remove foil and bake 10-15 minutes more. Can be served warm or chilled, portioned and reheated to order.

 

Compote

 

3 C fresh cranberries

1 C sugar

Zest of 1 lemon

Zest and juice of 1 orange, strained

½ vanilla bean, scraped

Cinnamon stick, optional

1 C water

 

Combine all ingredients in a medium sauce pan. Bring to a boil and turn to simmer until berries have popped and mixture becomes saucy. Remove from heat and cool.  Remove citrus peels and vanilla bean pod. Keep refrigerated.  Use warm or cold.

Phyllo Dough Crinkle Cake

Phyllo Dough Crinkle Cake

Phyllo Dough Crinkle Cake

 

1 box phyllo dough

2 sticks butter melted

 

1 C. milk

¾ C. sugar

1 tsp. rose essence

1 tsp. ground cardamom

2 eggs

“1 string” Sugar Syrup (Chasni)

1 C. sugar

½ C. water

½ tsp. rose essence /rosewater / vanilla

Garnish

½ C. chopped pistachios

1 T. rose petals

 

Defrost the phyllo dough as per the package instructions. Preheat the oven to 350 F.

Take 2 layers of phyllo dough together at a time holding the sheets together at the top and let them hang from your fingers. Using your fingers to “crinkle” the sheets, gently fold back and forth in an accordion-style drawing the bottom up to the top.

Lay the folded dough into an ungreased rectangular baking dish starting at the shorter side and continue filling in the folded sheets down the length of the pan. *See video for my demonstration! Bake at 350 degrees F for 10 minutes. Melt butter in a small sauce pan. Remove the pan and evenly pour melted butter over the dough. Return to the oven and bake for 10 more minutes. Combine milk, sugar, cardamom, rose essence, and eggs with a whisk to form the custard. Remove pan from oven and evenly pour the custard over phyllo dough. Return pan to oven and bake for 30-40 minutes, until golden brown. Combine water, sugar, and rose essence in a saucepan. Bring it to a gentle boil and simmer for 8 to 10 minutes as the syrup forms a one-string consistency. Drizzle over the cake after removing it from the oven. Cut into 3-inch squares.

Cinnamon Buttermilk Cake with Vanilla Buttercream

Cinnamon Buttermilk Cake with Vanilla Buttercream

Cinnamon Buttermilk Cake with Vanilla Buttercream

 

3 C. cake flour

1 ½ C. sugar

2 sticks unsalted butter, softened

2 tsp. baking powder

1 tsp. salt

1 T. cinnamon

2 C. buttermilk

4 eggs

2 tsp. vanilla extract

Frosting Ingredients:

2 sticks unsalted butter, softened

1 16-oz box powdered sugar

1 T. vanilla extract

 

To make the cake, preheat your oven to 350 degrees and spray a large 13 x 18 inch jelly roll pan or sheet tray with cooking spray. Cream together the butter and sugar until very light and fluffy, then add the eggs one by one—beating well after each addition. Add the vanilla extract and continue beating until batter is smooth and combined. Whisk together the cake flour, baking powder, salt and cinnamon in another large bowl and add alternately with the buttermilk to the butter and sugar mixture. Continue beating until there are no lumps, then pour batter into your greased pan, smoothing out the top with a rubber spatula. Bake cake for 30-35 minutes until edges are golden and begin to pull away from the sides of the pan. Let cool completely before icing. To make the frosting, beat the butter with the powdered sugar and vanilla until fluffy—about 10 minutes on high. Spread frosting over the cooled cake and cut into small squares.

Alfajores de Dulce de Leche

Alfajores de Dulce de Leche

Alfajores de Dulce de Leche

 

4 C. all-purpose flour, plus more for work surface

1/4 C. plus 2 T. confectioners’ sugar

1 1/2 C. (3 sticks) chilled unsalted butter, cut into pieces

1/2 C. water

Sanding sugar, for sprinkling

For the Dulce de Leche:

2 (14-ounce) cans sweetened condensed milk

 

Line a baking sheet with parchment or a nonstick baking mat (such as Silpat). Sift together flour and confectioners’ sugar. In a food processor, pulse together flour mixture and butter until the mixture resembles coarse meal, about 20 seconds. With machine running, pour in the water in a slow steam and process just until the dough comes together, about 20 seconds. Form the dough into 2 flattened disks and wrap well in plastic. Refrigerate 1 hour. Preheat oven to 350°. On a well-floured work surface, roll out 1 disk of dough to a scant 1/4-inch thickness. Using a 1 3/4-inch round cookie cutter, cut out rounds from dough and transfer to prepared baking sheet. Repeat with other disk of dough. Gather up the scraps from both batches, and reroll and cut. Sprinkle half the rounds with sanding sugar. Bake until golden brown, about 15 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely. About 30 minutes before serving, spread 1 to 2 tsp. of the cold dulce de leche on bottom of unsugared cookies. Place sugared cookies on top to make sandwiches. Serve immediately. Unfilled cookies can be stored in an airtight container at room temperature for up to 3 days. For the dulce de leche: Empty milk into the top of a double boiler or a heatproof bowl over a pan of simmering water. Cover with a tight-fitting lid. Cook, stirring every 10 to 15 minutes, until milk is thick and amber in color, about 5 hours. Remove from heat and beat with a wooden spoon to smooth out. Transfer to a clean bowl, and refrigerate several hours or up to 3 days.

Goose Feet Cookies (Gusinie Lapki)

Goose Feet Cookies (Gusinie Lapki)

Goose Feet Cookies (Gusinie Lapki)

 

1 3/4 C. unbleached all-purpose flour, plus more for dusting

1 tsp. baking powder

1/2 tsp. kosher salt

1 C. fresh farmer cheese

1/2 C. (1 stick) unsalted butter, room temperature

1 vanilla bean, seeds scraped

1 heaping T. finely grated orange zest (from 1 orange)

1/3 C. granulated sugar

1 large egg, lightly beaten

Coarse sanding sugar, for sprinkling

 

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, mix together cheese, butter, vanilla seeds, and orange zest with a wooden spoon until well combined. Add flour mixture and stir until mixture resembles coarse crumbs. Transfer dough to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate 1 hour. Preheat oven to 350 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Using a 4-inch round cutter, cut out rounds. Gather dough scraps, reroll, and cut out more rounds. Place granulated sugar in a wide shallow bowl. Working with one round at a time, brush with water, then dip in sugar to coat. Fold round in half, covering sugar; fold in half again. Place seven cookies on each of two parchment-lined baking sheets. Brush tops with egg wash and sprinkle with coarse sanding sugar. Bake until golden, 25 to 30 minutes. Transfer sheets to wire racks; let cool completely. Cookies are best eaten the day they are made.

Orange Pistachio Cranberry Scones

Orange Pistachio Cranberry Scones

Orange Pistachio Cranberry Scones

 

Zest of 2 oranges

⅓ C. plus 3 T. sugar (divided use)

2 C. all-purpose flour

1 T. baking powder

½ tsp. sea salt

4 T. cold butter, cut into small pieces

2 large eggs

⅓ C. cream

¼ C. chopped pistachios

¼ C. chopped dried cranberries

1 C. heavy whipping cream

 

Preheat the oven to 425°F and line a baking sheet with parchment paper. In a small bowl, rub the orange zest with the 1/3 C. sugar with your fingers—this way, the oils will perfume all of the sugar. Combine the sugar and zest with the flour, baking powder and salt in the food processor and pulse a time or two. Add the pats of very cold butter (I often freeze the cut cubes in advance) to the mixture, and pulse three or four times, or until you have large and small pebble-like pieces throughout. With the motor running, add the eggs 1 at a time, then the cream. Add the pistachios and cranberries and pulse until combined. Turn dough out on a floured board, smashing it down with your hands so it’s a large, flat disc, about 1-inch thick. Cut into 6 pie-like wedges and place on the prepared baking sheet. Bake for 15 minutes or until the edges are lightly brown. While the scones are in the oven, put the whipping cream in a mixer bowl with the whisk attachment. Beat until it begins to thicken, sprinkle in the remaining 3 T. sugar and continue until it’s a soft consistency. Serve the scones warm with whipped cream and jam.

Maple Thyme Shortbread

Maple Thyme Shortbread

Maple Thyme Shortbread

 

Shortbread:

8 T. butter (1 stick)

½ C. powdered sugar

1 C. flour

½ tsp. salt

1 T. minced fresh thyme leaves

 

Maple glaze:

½ C. maple syrup

1 C. confectioners’ sugar

pinch salt

 

Beat the butter and sugar together until fully combined. The mixture will turn a light pale color, and should take a solid 5 minutes by hand, or 3 minutes in a standing mixer. Add flour, salt and thyme slowly and mix until combined. With a rubber spatula, place the mixture on a layer of plastic wrap, and carefully roll into a log about 1 inch in diameter. Wrap fully and freeze at least 1 hour. Preheat oven to 350°F. Slice the log into ½-inch rounds, arrange on a parchment-lined baking sheet and bake for about 10–15 minutes, until just lightly brown. Watch carefully—don’t let the bottoms get too dark. Set aside to cool while you make the glaze. Whisk all the glaze ingredients together until thickened. When the cookies are cool spoon some of the glaze over and allow to harden before serving.

Maple Sugar Pie

Maple Sugar Pie

Maple Sugar Pie

 

1 ounce (2 tablespoons) soft butter

1 C. maple sugar

1 T. all-purpose flour

½ tsp. freshly ground black pepper (or more to taste)

1 egg

½ C. whole milk or cream

pastry for a two-crust 8-inch pie

Preheat oven to 350 degrees.

 

Mix the butter and sugar until well blended. Work in the flour and pepper. Beat in the egg, then the milk or cream. Line an 8-inch pie pan with pastry. Pour in the filling, and top with the lid. Crimp the edges and poke some holes or make slashes as you like to vent the lid. Bake 45 to 55 minutes, or until golden brown and bubbling a bit in center. Cool thoroughly on rack. Actually better made a day ahead if you have patience. Serve in thinnish slices.

Apple Ginger Cake with Whipped Cinnamon Crème Fraîche

Apple Ginger Cake with Whipped Cinnamon Crème Fraîche

Apple Ginger Cake with Whipped Cinnamon Crème Fraîche

 

2 C. heavy cream

4 T. cultured buttermilk

4 apples

1½ C. flour

1¼ tsp. baking powder

½ tsp. salt

1½ tsp. ground cinnamon, divided

1 C. sugar

½ C. butter, room temperature

1 tsp. vanilla

2 eggs, room temperature

2 tsp. grated ginger

2 T. brown sugar

Sliced almonds

 

To make the crème fraîche, mix heavy cream and buttermilk in a clean jar and secure a piece of cheesecloth over the top with a rubber band to allow some air flow. Place on the counter for 12 to 24 hours until it thickens (if your kitchen is cold, it might take longer). Store in the fridge for up to 2 weeks. If you don’t have time to make your own, you can use store-bought or replace with sour cream. Preheat the oven to 350°. Butter the sides and bottom of a 10-inch springform pan. Cut a round piece of parchment paper and place in the bottom of the pan. If using a regular cake pan, line with parchment paper, enough to hang over the sides so that it’s easy to remove the cake after baking. Peel, core and slice apples into half moons and set aside. Mix flour, baking powder, salt and 1 tsp. ground cinnamon in a bowl and set aside. In a separate bowl, cream the sugar and butter for about 1 minute until fluffy. Add vanilla and eggs, one at a time, and beat until just mixed. Add ½ C. crème fraîche and ginger; beat until combined. Mix in the dry ingredients with a wooden spoon or spatula and stir until there are no lumps or dry bits of flour. Fold about ¼ of the sliced apples into the batter and stir until fully coated. Pour batter into the greased pan and smooth out the top. With the remaining apples, create a pattern on top, laying slices however you like and pressing them slightly into the batter. Bake for 70 to 80 minutes or until a toothpick inserted in the center comes out clean. If the apples begin to brown too quickly, place a piece of foil on top during the last 10 minutes of baking. While the cake bakes, use an electric mixer to whip 1 C. of the remaining crème fraîche with brown sugar and ½ tsp. cinnamon until stiff peaks form. Store in the fridge until the cake is ready to serve. When the cake is done, remove it from the oven and let it rest for 5 to 10 minutes. Run a knife along the outside edge before removing from the pan. Cool on a wire rack for 10 to 15 minutes before cutting. Just before serving, sprinkle with sliced almonds. Serve each slice with a dollop of whipped crème fraîche.

Queijadas (Portuguese Custard Cupcakes)

Queijadas (Portuguese Custard Cupcakes)

Queijadas (Portuguese Custard Cupcakes)

 

1 stick (8 tbsp.) butter, cut into chunks

3 1/2 C. whole milk

1 1/2 C. flour

1/4 tsp. baking powder

4 eggs

3 1/4 C. sugar

1 tsp. vanilla extract

Zest of 2 lemons

 

Note: These queijadas are meant to be very sweet. If you choose to make them less sweet, you can reduce up to a C. of sugar. Preheat oven to 350 degrees F. Spray standard size muffin pans with cooking spray (enough for 30-count). Melt butter in a medium saucepan on medium heat. Add milk, stirring occasionally, until it is warm. Turn off and remove from heat. Whisk flour and baking powder in a small bowl. Set aside. In a deep mixing bowl, beat eggs for 1 minute. Slowly add sugar, 1 C. at a time. Continue beating for 1 minute after the last addition. Add vanilla extract and lemon zest. Blend. On medium speed, gradually add in 1 C. of the milk and melted butter mixture. Beat for 30 seconds. Slowly add half of the flour mixture, followed by 1 C. of the milk mixture, beating for  30 seconds after the milk addition. Slowly add the rest of the flour, then 1/2 of the remaining milk. Beat for 1 minute. The batter will be watery and will splash. Reduce speed to medium low, if needed. Angling a large paper plate over the bowl with help contain the splashing. Add the rest of the milk. Beat for 30 seconds. Fill muffin pans 3/4 full. Bake for 35–38 minutes or until the edges are golden brown and the center is set. Cupcakes will sink slightly in center upon standing. Store refrigerated and serve chilled or at room temperature.

Cake Mix Cookies

Cake Mix Cookies

Cake Mix Cookies

 

1 cake mix (dry ingredients only)

1/2 C. vegetable oil

2 eggs

1/2 C. mix ins (such as chocolate chips, coconut, nuts, etc.)

 

Preheat the oven to 350ºF. Line a baking sheet with a silpat liner or parchment paper.

In a bowl, mix together the cake mix, vegetable oil and eggs until combined. Stir in the mix ins. Scoop the dough onto the prepared baking sheet, at least 2 inches apart. Bake just until the cookies are set in the middle, 10-12 minutes. Cool for 2 minutes on the baking sheet then transfer to a cooling rack or a sheet of waxed paper.  Recipe Notes: I have used different cake mix sizes from 15.25 oz to 18.25 oz and they all seem to work just fine. You won’t need to adapt the other ingredients.  Mix ins can be whatever you want to mix into the cookies – coconut, chocolate chips, chopped candy bars, etc. The possibilities are endless!

Cookie Monster Cupcakes

Cookie Monster Cupcakes

Cookie Monster Cupcakes

 

2 C. buttercream frosting (Savory Sweet Life recipe here)

Blue food coloring

1 ½ C. sweetened shredded coconut

6 large puff marshmallows cut in half with kitchen scissors to form the eyes

24 chocolate chips

1 dozen unfrosted cupcakes

6 chocolate chip cookies cut in half

 

Add a few drops of food coloring to the frosting. Mix the frosting until the color is uniformly blended in. Add the shredded coconut to a zip top bag. Add a few drops of food coloring to the coconut and seal the bag. Shake the coconut until uniformly tinted. Add more drops if needed until desired color is achieved. Transfer the tinted coconut to a bowl. Using a tooth pick or pointed chop stick, poke a hole through each marshmallow off center and closer to the edge. With its tip pointed down, push one chocolate chip down deep into the non-sticky flat side of the marshmallow to form the pupil. Repeat this with each chocolate chip and marshmallow. To frost the cupcake, place a C. of frosting into medium large zip-top bag. Seal the bag and cut one of the bottom corners off. Pipe enough frosting (2-3 tablespoons) in a circular motion to cover the surface of the cupcake. You can also frost each cupcake using a butter knife. Dip the cupcake tops into the shredded coconut until fully coated. Place two marshmallow eyes side by side towards the top of each cupcake. Finish the cupcakes off by placing a half cookie either flat or at a 45 degree angle towards the bottom of the cupcake to complete the famous Cookie Monster look.

Coconut Chip Cookies

Coconut Chip Cookies

Coconut Chip Cookies

 

1 C. (2 sticks) unsalted butter, cut into small pieces, room temperature

½ C. plus 2 T. granulated sugar

¾ C. packed light-brown sugar

1 large egg

1 ¼ C. plus 2 T. all-purpose flour, plus more for glass

1 tsp. baking soda

Pinch of fine sea salt

4 C. coconut chips

 

Line baking sheets with parchment paper or nonstick baking mats; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and granulated sugar; add brown sugar and mix until well combined. Add eggs and mix until fully incorporated. In a large bowl, whisk together flour, baking soda, and salt. Add half of the flour mixture to the butter mixture and mix to combine. Add remaining flour mixture and mix to combine. Add half of the coconut chips; mix to combine. Add remaining coconut chips and mix to combine. Using a 1 ¾ inch (1 ½ tablespoons) ice cream scoop, scoop out balls of dough onto prepared baking sheets at least 3 inches apart. Transfer baking sheet to refrigerator; let chill for 30 minutes. Using the flat bottom of a floured drinking glass, flatten dough slightly. Preheat oven to 350 degrees. Transfer baking sheet to oven and bake until golden brown, 14 to 16 minutes. Remove from oven and transfer to a wire rack to cool. Let cool at least 20 minutes before serving.

Dutch Sugar Cookies (Arnhemse Meisjes)

Dutch Sugar Cookies (Arnhemse Meisjes)

Dutch Sugar Cookies (Arnhemse Meisjes)

 

Sugar, for sprinkling

1/3 C. whole milk

5 grams fresh yeast

1 1/2 C. unbleached all-purpose flour

1/4 tsp. kosher salt

1 T. pure vanilla extract

1 stick (1/2 cup) unsalted butter, cut into tablespoons, room temperature

 

Line a baking sheet with parchment; sprinkle evenly with sugar to cover. Set aside. In a liquid-measuring cup, combine milk and yeast. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, salt, and vanilla. Beat in milk mixture on medium-high speed until thoroughly combined, about 2 minutes. With mixer running, add butter, 1 T. at a time, making sure it is fully incorporated before adding the next one. Once all butter has been added, increase speed to high and beat 5 minutes. Turn out dough, wrap tightly in plastic, and refrigerate at least 2 hours and up to overnight. Preheat oven to 350 degrees. Generously sprinkle sugar on work surface. Place dough on sugared surface; sprinkle with sugar to cover. Top with a piece of parchment, then roll out dough 1/4 inch thick. Using a 3-inch oval cutter, cut out cookies. Transfer to prepared baking sheet, spaced 1 inch apart. Sprinkle with additional sugar. Bake until deeply golden all over, 15 to 18 minutes. Let cool on sheet 5 minutes, then transfer to a wire rack and let cool completely.

Spiked Snickerdoodle Sugar Cookie

Spiked Snickerdoodle Sugar Cookie

Spiked Snickerdoodle Sugar Cookie

 

2 C. (450 grams) softened butter

2 C. (402 grams) granulated sugar

2 large eggs

2 T. (29.5 milliliters) vanilla extract

¼ C. (59 milliliters) bourbon, Screwball Cookie Dough Bourbon preferred (optional)

6 C. (750 grams) flour

3 T. (23.4 grams) cinnamon

¼ C. (30.5 grams) cornstarch

For the topping

1 T. (8.3 grams) cinnamon

2 C. (400 grams) brown sugar

 

Preheat oven to 350° F. Cream butter and sugar until blended. Add eggs, extract and, if using, bourbon. Mix until well incorporated. Blend dry ingredients in a separate bowl then add 1 C. at a time, mixing between each cup. Dough should cleanly pull away from the sides of the mixing bowl. If not, add ¼ C. of flour. Take a generous portion of dough out of mixing bowl to roll out between parchment paper. Fluff the brown sugar-cinnamon mixture with a fork to evenly incorporate. With the dough rolled out, generously sprinkle the brown sugar-cinnamon mixture over it by hand. Roll dough upon itself like a cinnamon roll. Then re-roll the dough, sprinkle again and cut out your preferred shapes. Repeat this process until all dough is used. Bake cookies on parchment paper-lined baking sheet for 9 to 12 minutes as ovens may vary. Baking time is based upon dough flattened to a 3/8-inch thickness. If rolled thinner, reduce baking time.

Cinnamon Vanilla Chia Seed Pudding

Cinnamon Vanilla Chia Seed Pudding

Cinnamon Vanilla Chia Seed Pudding

 

2½ C. almond milk or any milk of choice

1/3 C. chia seeds

1.5 tsp. vanilla extract

1 tsp. ground cinnamon

1 scoop vanilla protein powder

1 T. honey or maple syrup (optional)

 

In a blender, add all ingredients and blend for about 25 seconds until smooth and creamy.

Pour in little glass bowls and top with any nuts, granola, or fruit you prefer. This will serve 2-4 people.

Pumpkin Cookies

Pumpkin Cookies

Pumpkin Cookies

 

1 small (about 1½ pounds) pie pumpkin

7 T. unsalted butter, softened at room temperature

⅔ C. (packed) brown sugar

1 large egg, separated

½ tsp. cinnamon

Grated zest of 1⁄2 lemon

¼ tsp. salt

2½ C. all-purpose flour

Coarse turbinado or sanding sugar, for finishing

 

Remove the pumpkin stem and cut in half; remove seeds. Cut each half into 3 pieces. Place in a steamer basket set over simmering water; cover and steam for about 15 minutes or until very tender. Cool, then scoop out flesh and mash; measure ½ C. of pumpkin. In a mixing bowl, cream butter and brown sugar together. Add egg yolk and mix well, then mix in pumpkin. Add cinnamon, lemon zest and salt; blend well. Add flour and mix well. Transfer dough to a work surface. Divide in half and roll each half into a log about 1½ inches in diameter. Wrap in plastic and refrigerate until firm, at least 2 hours or overnight. Preheat oven to 350°F; line a baking sheet with parchment. In a small bowl, whisk the egg white to blend. Brush dough with egg white, then roll in sugar to coat. Slice into rounds about ½ inch thick. Transfer cookies to baking sheet. Bake for about 20 minutes, until golden brown.

Spicebush Apples

Spicebush Apples

Spicebush Apples

 

1 Apple (peeled or unpeeled, depending on personal preference)

2 T. Salted Butter

2¾ T. Brown Sugar

1/16 tsp. Ground Cinnamon

2 Fresh Spicebush Berries

 

Decide whether or not you want to peel your apple(s). Apples with the peel left on take a while longer to cook through.  Chop your peeled or unpeeled apple into slices. Put them in a small pot, then add the butter, brown sugar, and cinnamon. Chop the spicebush berries in half, and add them to the pot.  Place the pot on a burner set on low to medium-low. Stir occasionally as butter melts, then cover and leave to simmer until apples are preferred level of softness. Stir every so often as you wait. A sweet sauce will naturally be made as the apples release juice and the other ingredients melt and combine together. The time it will take depends on such things like how big your apple was, the size of your slices, if you left the peel on or cut it off, and so on, so there’s no real hard number for how long to cook them. Test the apples every so often by stabbing them with a fork.

Sweet Lemon and Saffron Poached Pears

Sweet Lemon and Saffron Poached Pears

Sweet Lemon and Saffron Poached Pears

 

6 medium Bosc pears

15 cardamom pods

1 bottle white wine

1¼ C. sugar

2 large pinches saffron

The zest of 2 lemons removed in thin strips

 

Peel the pears, leaving the stalks intact. Cut off the very bottom of the pears so that they can stand up straight on a flat surface. Use a melon baller to remove the core from the bottom of the pears. Crush the cardamom pods.  Combine all the ingredients in a saucepan with 3 C. of warm water, bring to a simmer, and gently poach the pears for about 2 hours or until tender. Remove from heat, allow to cool, then refrigerate overnight to steep. Before serving, transfer 4 pears to wide soup bowls and set aside to bring to room temperature.  Boil the saffron syrup until reduced by half, 12–15 minutes. Drizzle about 2 T. of syrup over each pear, then serve with a little heavy cream poured over the top of the pear. Store the leftover poached pears in the remaining syrup for up to a week.

Sfenj Donuts

Sfenj Donuts

Sfenj Donuts

 

4 C. all-purpose flour

2 tsp. instant yeast

1 tsp. fine sea salt

1 T. sugar

2 large egg yolks

1 ½ C. lukewarm water 90°

Avocado oil as needed

Powdered sugar or honey for topping

 

Place flour, yeast, salt, and sugar in a mixing bowl and stir to combine. Add egg yolks and slowly drizzle in water while mixing. Knead until the mixture comes together as a sticky, smooth, and soft dough. Spray dough with cooking spray and cover bowl with plastic wrap. Let dough rise at room temperature for 2 hours. Coat a large baking sheet with avocado oil. Divide dough into 15 parts, roll each piece into a ball, and place them on prepared baking sheet. Cover balls of dough with a slightly damp linen towel and let them rise for 30 minutes. Pour avocado oil into a large, deep skillet until it is one-third to halfway full and warm it to 375°. Using your forefinger and thumb, make a hole in the center of each dough ball and gently slip them into the hot oil. Fry until lightly golden brown all over, turning as necessary. Drain on a paper bag. Top sfenj with powdered sugar or honey and enjoy immediately.

Zucchini Ricotta Pound Cake

Zucchini Ricotta Pound Cake

Zucchini Ricotta Pound Cake

Cooking spray

1 ½ C. all-purpose flour

2 tsp. baking powder

½ tsp. salt

1 ¾ C. whole-milk ricotta cheese at room temperature

1 C. sugar

¾ C. butter at room temperature

3 eggs

1 tsp. vanilla extract

½ tsp. almond extract

1 C. shredded zucchini about 1 medium zucchini

 

Preheat the oven to 325°. Spray or grease an 8 1/2- by 4 1/2­ inch loaf pan. Line the bottom of the pan with parchment paper. Whisk together the flour, baking powder, and salt in a small bowl until thoroughly combined, about 30 seconds. Use an electric mixer to cream together the ricotta, sugar, and butter in a large bowl until light and fluffy, 6–7 minutes. Beat in the eggs one at a time, beating well after each addition. Continue beating until smooth, about 2 minutes more. Stir in the vanilla and almond extracts. With a silicone spatula, fold half of the dry ingredients into the wet ingredients until just combined. Repeat with remaining dry ingredients, scraping the bottom of the bowl to incorporate any hidden flour. Fold in the zucchini. Pour the batter into the prepared pan, smooth the top, and tap the pan lightly on the counter to release any air bubbles. Move the pan to a baking sheet and bake for 70–75 minutes, until a knife inserted in the center comes out nearly clean, with just a couple of crumbs. Cool the cake in the pan for about 30 minutes, loosen from the pan by running a knife around the edges, and invert onto a wire rack to cool completely before serving.

Local Honey Taffy

Local Honey Taffy

Local Honey Taffy

 

Unsalted butter

1 C. local honey, raw is best

½ C. heavy cream

¼ tsp. baking soda

Flaky sea salt

 

Cut wax paper into 30 (3- by 3-inch) pieces and set aside. Generously grease the bottom and sides of a baking dish with butter. Combine honey and cream in a heavy-bottom pot, place pot over medium-high heat, and bring the mixture to a boil. Once the mixture comes to a boil, stop stirring. Place a candy thermometer in the pot and cook the mixture to 275°. Turn off heat, add the baking soda, and stir to combine. Pour the hot taffy into the buttered baking dish and let it rest until it is cool enough to handle with your bare hands, about 20 minutes. Butter a cutting board and your hands. Start pulling the taffy until it is light in color and completely cool. Lay the taffy on a buttered cutting board. Using scissors (buttered, of course), cut the taffy into 1-inch squares, sprinkle each with salt, and wrap in a piece of wax paper, twisting the ends.

Great Grandma Inez Kisser’s Sour Cream Peach Pie

Great Grandma Inez Kisser’s Sour Cream Peach Pie

Great Grandma Inez Kisser’s Sour Cream Peach Pie

 

Makes one 9-inch pie

 

1  9-inch pie crust of your choice, uncooked (my preference is an all butter crust)

6+ peaches, depending on size

1 C. sugar

3 T. flour (may need to adjust depending on how juicy your peaches are)

⅛ tsp. sat

1 large C. slightly soured cream (can substitute ½ sour cream to ½ whipping cream)

 

Grandma Inez: Place halved peaches pit side up (peel if desired) in pie crust, mix flour, sugar and salt and pour over peaches. Then top with sour cream mixture. Bake at 375° F for 45–50 minutes.  *My notes: I prefer my peaches cut in large chunks; peel left on. I toss lightly with the flour/sugar mixture before placing in the pie crust. I use the same bowl from my peaches to then mix up my soured cream and prefer to increase this to ~1½ C. total. Pie serves best when it has an opportunity to cool so the filling can set up.

Wild Berry & Thyme Ice Cream

Wild Berry & Thyme Ice Cream

Wild Berry & Thyme Ice Cream

 

1 C. heavy cream

1 C. half and half

½ C. granulated sugar plus ½ T. granulated sugar

Pinch of salt

¼ tsp. fresh thyme leaves pulled from their stems or a few dried thyme sprigs placed inside a tied bundle of thin cheesecloth

½ C. wild strawberries, or a combination of wild berries including strawberries, raspberries, blackberries, or blueberries, divided in half

1 T. maple syrup (optional)

¼ tsp. vanilla extract (optional)

Balsamic vinegar glaze, for serving (optional)

 

Place the heavy cream, half and half, and ½ C. sugar in a saucepan on the stove over medium-low heat. Stir continuously until the sugar dissolves. Add the salt, maple syrup, vanilla, fresh thyme leaves or dried thyme bundle, and half of your fruit. Continue to heat the mixture, stirring frequently, until it begins to simmer gently and the steam rising off the surface becomes fragrant. Do not allow the mixture to boil. Lower the heat to the lowest possible setting and continue to stir frequently for 5-7 more minutes, crushing the fruit with the back of your spoon as you stir. Remove the saucepan from the heat and allow the ice cream base to cool to room temperature. If using dried herbs, remove the cheesecloth bundle and discard. Transfer the mixture to a closed container and chill for at least 3 hours or overnight in the refrigerator. After chilling your ice cream base, take the other half of your berries and place in a bowl with ½ T. of sugar. Mix and let sit for 30 minutes to macerate (release juice and sweeten). If you are only using small berries like strawberries and low-bush blueberries, you can keep them whole. If you are using large berries, cut them into small, quarter-inch pieces before adding the sugar. Remove the ice cream mixture from the refrigerator and use an immersion blender to process until it is very smooth. Add the remaining fruit-sugar blend and mix. Process in an ice cream maker according to manufacturer instructions. Transfer the soft ice cream to an airtight container and place in the freezer for a few hours to allow the ice cream to fully harden before serving. Serve on its own, top with a few fresh berries, or add a thin drizzle of balsamic vinegar glaze.

Boozy Spicy Watermelon Wedges

Boozy Spicy Watermelon Wedges

Boozy Spicy Watermelon Wedges

 

1 small local watermelon cut into 1-inch wedges

2/3 C. Rum

2 T. triple sec

2 T. 2 T. local honey

2 limes

Jalapeno salt

 

Place watermelon wedges in an even layer in a shallow storage container or baking dish. Whisk together rum, triple sec, honey, and the juice of half a lime, and pour over.

Cover and chill overnight. Arrange wedges on a serving platter…(drain off excess liquid—chef’s treat!) and sprinkle with jalapeno salt to taste. Cut remaining lime into wedges to accompany and serve.

Strawberry Oat Squares

Strawberry Oat Squares

Strawberry Oat Squares

1 C. cooked steel-cut oats

3/4 stick of softened butter

1 egg

1/2 C. sugar

1 C. flour

1/2 tsp. baking soda

1/4 tsp. salt

1/2 C. strawberry or other fruit jam

2 T. brown sugar

 

Preheat oven to 350 degree. Combine butter, sugar and egg and mix until combined. I use an electric mixer, but you can do this by hand. Add in the cooked oats, being sure to fully incorporate it into the mix. Mix the flour, baking soda and salt in a separate bowl and then add to the oat and butter mixture. Spread half the batter into a greased 8 x 8 pan. Top with the jam, spreading it evenly over the batter. Spread the remaining batter over the jam. Sprinkle brown sugar on top. Bake for 20 minutes or until an inserted toothpick comes out clean. Cool and serve.

Strawberry Pie With Strawberry Crust

Strawberry Pie With Strawberry Crust

Strawberry Pie With Strawberry Crust

 

½ C. freeze-dried strawberries

1 T. granulated sugar

2½ C. all-purpose flour, plus more as needed for dusting

½ tsp. fine sea salt

2 sticks cold unsalted butter, cut into ½ inch-cubes

¼ C. ice water, plus more as needed

 

5 C. fresh strawberries, halved

1 T. fresh lemon juice

½ tsp. pure vanilla extract

Pinch of fine sea salt

½ C. plus 2 T. granulated sugar

⅓ C. cornstarch

1 large egg white

Sanding sugar, for finishing

 

In a food processor, pulse the strawberries and granulated sugar to a fine powder. Add the flour and salt, and continue to process until well combined. Add the butter and pulse until the mixture resembles small peas. Transfer to a medium bowl. Make a well in the center of the flour mixture and add the ice water (leave the ice cubes behind). Mix by hand until the mixture uniformly comes together but isn’t sticky or tacky. If necessary, add more water 1 T. at a time. Divide the pie dough in half and form each half into a 1-inch-thick disk. Wrap each disk tightly in plastic wrap and chill for at least 30 minutes or up to overnight.  In a large bowl, toss together the strawberries, lemon juice, vanilla and salt. In another small bowl, whisk together the granulated sugar and cornstarch. Add the mixture to the strawberries and toss well to combine. In another small bowl, make an egg wash by whisking together the egg white and 1 T. water. Reserve. On a lightly floured surface, roll out one disk of the dough to ¼ inch thick. Transfer to a 9-inch pie plate and trim the excess crust around the edge with scissors so that only ½ inch hangs over the edge of the plate. Pour the filling into the pie crust, then transfer to the refrigerator while you work on the lattice. Roll out the second disk of dough to ¼ inch thick. Cut 1½-inch-wide strips from the dough. To make the lattice crust, lay 5 strips vertically and evenly spaced on top of the pie (use the longer strips in the center and the shorter strips toward the edges.) Fold every other strip back so the pie filling is exposed, then lay one of the remaining strips horizontally over the pie. Fold the vertical strips back over the pie, then fold the opposite vertical strips back so they lay over the horizontal strip. Put down another horizontal strip, then fold the vertical strips over the new horizontal strip once more. Repeat with the remaining strips, weaving over and under until you have a lattice. Roll up the bottom crust overhang and crimp the edge of the pie crust as desire. Chill the pie for 20 minutes while you preheat the oven to 425°F. When the oven is preheated, brush the surface of the pie with the egg wash and sprinkle with the sanding sugar. Bake until the crust begins to brown slightly and the filling is bubbly, 40 to 45 minutes. Cool completely before slicing and serving.

Mini Cherry Crumbles

Mini Cherry Crumbles

Mini Cherry Crumbles

 

4 C. sliced, pitted sweet cherries

1 T. fresh lemon juice

¾ C. lightly packed brown sugar

½ C. flour

4 T. cold, unsalted butter, cut into small pieces

¾ C. old fashioned oats

¼ tsp. salt

 

Preheat oven to 375 degrees. Spray four individual 8oz ramekins with cooking spray. Set aside. In a large bowl, toss the cherries with the lemon juice. Spoon about 1 C. cherries into each ramekin (you should be filling each ramekin to the top with cherries). In another bowl, mix together the brown sugar, flour, oats and salt. Using your fingers, mix in the butter until well incorporated. Spoon about ¼ C. topping onto each ramekin—don’t be shy here! The more streusel the better. (You should have some leftover streusel topping) Bake cherry crumbles for about 25-30 minutes until topping is golden brown. Serve with ice cream or whipped cream! You can also make this in an 8” casserole dish if you don’t have individual 8oz dishes.

Grapefruit Popsicles with Edible Flowers

Grapefruit Popsicles with Edible Flowers

Grapefruit Popsicles with Edible Flowers

 

Juice from 4 ruby red grapefruits

1/4 C. white granulated sugar

1/4 C. filtered water

Pinch of salt

6-8 edible flowers

 

In a small saucepan, set over medium-low, combine the sugar and water. Stir and cook until sugar has dissolved, about 2 minutes. Pour the simple syrup into medium-sized pitcher or measuring cup. Add the juice from 4 ruby red grapefruits, a pinch of salt and stir. Divide the grapefruit juice among popsicle molds and transfer to the freezer for one hour.  At the one-hour mark, take the popsicle molds out of the freezer and insert the edible flowers, pushing them down as far as you can (they should be slightly slushy). Stick the popsicles into each of molds’ center and transfer the popsicles back to the freezer to freeze for at least 4 hours, ideally overnight.  To remove the popsicles from their molds, run the molds under warm water until they are easily removed.

Lemonbalm Shortbread

Lemonbalm Shortbread

Lemonbalm Shortbread

 

1 stick (1/2 cup) unsalted butter, at room temperature

1/2 C. + 1 T. confectioner’s sugar

1 C. flour

1/8 tsp. salt (omit if using salted butter)

3 T. chopped fresh lemonbalm (about 2 dozen leaves)

1 tsp. fresh lemon zest

 

Rinse the lemonbalm well and shake the excess water off, then allow to air dry completely. (A salad spinner speeds up the task). Fresh herbs should never be chopped when wet, so be sure the leaves are 100% dry after rinsing. Pick off the leaves and discard the stems, then pile the leaves on top of each other, a dozen at a time, and roll into a tight “cigar”. Using a sharp knife, slice very thinly. Pile the shredded herbs into a mound and chop them up a bit more, until quite fine. Use right away. In a medium bowl, beat together the room temperature butter, chopped herb, fresh lemon zest, salt, and sugar until well mixed. Add the flour and mix well. You may need to use your hands for the final part of mixing. You can also use an electric mixer, just be sure not to overwork the dough after the flour has been added. Once the dough is smooth and coming together, roll it into a ball and flatten it. Wrap tightly in wax paper and chill for 20 minutes. Roll the flattened disc out on a lightly floured countertop and cut into shapes using a cookie cutter. Quick tip: shortbread dough can be a bit finicky to roll out (it can’t be too warm or too cool because of all that butter). So you can skip the whole rolling out step by shaping the ball of dough into a large cylinder shape, then cooling it in the fridge for 2 hours, and slicing about 1/4 inch thick. Place on a baking sheet lined with parchment paper, about 1 inch apart. If you rolled the dough, refrigerate the unbaked cookies for 20 minutes before baking. This helps them hold their shape and bake more evenly. Bake in a preheated 350 oven for 8 to 10 minutes on a rack placed in the top third of your oven. If your oven is on the hot side, check the cookies after 6 minutes to make sure they aren’t burning.

Rhubarb Cardamom Rose Upside-Down Cake

Rhubarb Cardamom Rose Upside-Down Cake

Rhubarb Cardamom Rose Upside-Down Cake

 

For the bottom:

4 T. butter, melted

Around 1 1/2 pound of fresh rhubarb stalks (preferably bright red)

1/2 C. cane sugar

For the batter:

2 C. whole wheat flour (or 1 C. all-purpose + 1 C. whole wheat for a lighter cake)

1 tsp. salt

1/2 tsp. baking soda

1 tsp. baking powder

1 C. cane sugar

1 C. extra-virgin olive oil

1 C. milk (can be plant-based)

3 large beaten eggs

2 tsp. ground cardamom

1/4 C. orange juice

2 T. rose water

 

Preheat your oven to 350F. Line bottom of a round 8 inch baking pan (3 inches deep) with parchment paper. Cut your rhubarb stalks to fit snugly at the bottom of the pan in an attractive arrangement, flat side down. (If you wish to make the geometric pattern I show in the video, you’ll need to cut the stalks on an angle with the cut side as close to the same length as the uncut side as possible. (Using rhubarb stalks that are uniform in width will make this easier). Once your rhubarb pieces are all snuggly packed like sardines at the bottom of the pan, sprinkle 1/2 C. of sugar on top of the rhubarb, aiming for even distribution. Pour 4 T. melted butter all over, as evenly spread out as you can. With a spatula, gently nudge the sugar and butter around to try to ensure coverage of all the rhubarb, but don’t worry, it doesn’t need to be perfect since it will all melt into a caramel in the oven. In a bowl, whisk together the flour, cardamom, salt, baking soda and baking powder. In another bowl or stand mixer, beat together the olive oil, sugar, beaten eggs, milk, orange juice and rose water. Once the liquid mixture is silky and uniform, add the dry ingredients and mix everything together until just combined (small lumps are ok but try to avoid large lumps). As with any cake batter, don’t overmix it. Pour the batter into the prepared pan, to cover the rhubarb. Bake for about 50 to 60 minutes, or until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let it cool in the pan for about 30 minutes. Run a knife around the edge of the pan, invert the cake onto the rack, carefully peel away the parchment paper, and let the cake cool, about 2 hours. (If the cake has risen and domed out a lot while baking, you may want to slice off the top rounded part before inverting it, so the cake sits on a flat base – it’s also a great way to get a sneak taste of the cake and no one will ever know! 😉

Cherry Icebox Cookies

Cherry Icebox Cookies

Cherry Icebox Cookies

 

1 C. (2 sticks / 227 g) unsalted butter, softened

1 ¼ C. (250 g) granulated sugar

1 large egg, room temperature

¼ C. maraschino cherry juice (You’ll see the jar listed below, use ¼ C. from the jar.)

½ tsp. almond extract

3 ¼ C. (406 g) all-purpose flour

½ tsp. baking soda

¼ tsp. cream of tartar

1 jar (10 ounces) maraschino cherries, quartered (about ½ cup)

½ C. (71.5 g) almonds, finely chopped (can omit)

 

In the bowl of a stand mixer with a paddle attachment, add butter and sugar. Mix until light and creamy. (You could also use a handheld mixer.) Add the egg, cherry juice, and almond extract. Mix until incorporated. In a separate bowl add flour, baking soda, and cream of tartar. Whisk together to combine. With the mixer on low, add the flour mixture to the wet ingredients, 1 C. at a time, until combined. Gently fold in the cherries and the almonds. Add dough to a sheet of parchment paper and roll into 2, 8-inch rolls. Wrap in plastic wrap and seal the ends. Place the dough in the refrigerator to chill for about 2 hours, or until firm. When ready, preheat the oven to 375°F and line 2 large baking sheets with parchment paper. Remove the dough from the refrigerator and place each roll on a cutting board. Slice each dough log into ¼-inch cookies and place cookies onto the prepared baking sheets about 2 inches apart. Bake 7-9 minutes, or until edges are slightly browned.

Pistachio Cardamom Shortbread Drops

Pistachio Cardamom Shortbread Drops

Pistachio Cardamom Shortbread Drops

 

1 C. unsalted butter, softened to room temperature

1 1/4 C. whole spelt (or whole wheat) flour

1/2 C. icing sugar*

1/2 C. ground pistachios

1 tsp. ground cardamom

1/4 C. finely chopped pistachios for garnish

 

Using an electric mixer, whip the butter, sugar, cardamom, and ground pistachios together until smooth and creamy. Add the flour and mix until a uniform dough is obtained. With floured hands, roll into balls about an inch in diameter. Place on a cookie sheet lined with parchment paper, 3 inches apart. With your thumb, make an indentation in each ball and fill with chopped pistachios. Refrigerate the cookie sheet with the cookies on it for about 15 minutes, while you preheat your oven. Bake for 15 minutes at 350 F. Allow the cookies to cool on the pan before removing.

Vegan Avocado-Based Vanilla Ice Cream

Vegan Avocado-Based Vanilla Ice Cream

Vegan Avocado-Based Vanilla Ice Cream

 

2 medium ripe avocados

1 1/3 cup(s) condensed coconut milk

1 can full-fat coconut milk

1 can light coconut milk

2 tsp. vanilla extract

 

Place all of the ingredients in a blender and blend until smooth. Pour the mixture into a 2-quart ice cream maker and freeze according to your ice cream maker’s directions.

Rhubarb Syrup

Rhubarb Syrup

Rhubarb Syrup

 

2 pounds rhubarb stalks, trimmed, sliced thin

1 C. maple syrup

½ tsp. vanilla

 

Heat rhubarb and maple syrup over low heat, stirring occasionally, until rhubarb begins to release its water. Turn heat up to medium and bring to a boil. Reduce heat until liquid maintains a nice simmer.  Let it bubble away, stirring frequently, until rhubarb is very soft and some water evaporates—about 10 minutes. Remove from heat and pour through a fine-mesh sieve. You will need to scrape and squash the pulp to extract all of the rosy liquid.  Stir vanilla into syrup. Use the syrup as-is to flavor drinks and yogurt. If you’d like it thicker for drizzling, put it back on the heat and bring to a simmer. Reduce until desired thickness is reached.  Notes:  Wait! Don’t compost that rhubarb pulp! Spread it thin on a lined cookie sheet and bake in a 200 degree oven for 2-3 hours for homemade rhubarb fruit leather. (Find additional details at www.tallgrasskitchen.com, search for “rhubarb fruit leather.” You’ll also find a handful of other rhubarb recipes, including custard, crisp, cookies and ice pops.)

Pink Pepper & Strawberry Ice Cream from Honeychild’s Sweet Creams

Pink Pepper & Strawberry Ice Cream from Honeychild’s Sweet Creams

Pink Pepper & Strawberry Ice Cream from Honeychild’s Sweet Creams

 

1 pound strawberries, leaves and stems removed, sugared with ¼ C. sugar

1 C. heavy whipping cream

2 C. whole milk

¾ C. sugar

8 egg yolks

2 tsp. fresh ground pink pepper

½ tsp. salt

1 pinch lemon zest

 

Purée the sugared strawberries and set aside. Heat milk, cream and sugar at low temperature until sugar dissolves. Add yolks to milk and pulse with immersion blender. Heat custard to 170°F, then immediately remove from heat and strain. Use an immersion blender to mix in strawberry, lemon zest, salt and pepper. Chill for 1 hour, or until cool to the touch. Transfer to an ice cream machine and churn until semi-solid. Once finished churning, immediately remove from machine and serve or scoop into freezer-safe container then place in freezer.

Strawberry-Thyme Croustades

Strawberry-Thyme Croustades

Strawberry-Thyme Croustades

¾ C. all-purpose flour
½ C. almond flour
1/3 C. oatmeal
¼ C. brown sugar
¼ tsp. of salt
A few grinds of fresh black pepper
½ tsp. fresh thyme leaves (divided use) plus extra for sprinkling
1/3 C. butter, at room temperature
½ pound strawberries, sliced
2 T. local honey
¼ C. salted and roasted pistachios, chopped

Preheat the oven to 350°F and line a large baking sheet with parchment paper. Place flour, almond flour, oatmeal, brown sugar, salt, pepper and ¼ tsp. of thyme leaves into mixer bowl. Add butter and mix until large lumps form. Divide dough into 6 portions and roll out each (or press each down with your palm) to form discs. Put discs on baking sheet and bake for 20 minutes. Meanwhile, mix together remaining ¼ tsp. of thyme leaves, strawberries and honey. After the little crusts have cooled, top with strawberry mixture, then sprinkle with extra thyme leaves and chopped pistachios. Serve warm or later at room temperature.

Fig Leaf Simple Syrup

Fig Leaf Simple Syrup

Fig Leaf Simple Syrup

 

6 ounces light brown sugar

6 ounces demerara sugar

6 ounces raw honey

Two fig leaves, de-stemmed, about the size of your hand

 

Pick leaves that are not fully mature, but have been on the tree for a few days. The picked end of the leaf will ooze a sap. Try not to touch the sap, but if you do, simply wash your hands. Rinse the leaves making sure to rinse away as much sap as possible. Put 20 ounces of water in a saucepan. Add sugars and honey and bring to a slow boil. Once all sugar and honey have completely dissolved, add in two fig leaves and stir. Let them steep for a couple of hours or until liquid is cool enough to handle. Strain, store in sterilized jar and refrigerate. Keep in your fridge for up to a month.

 

  • Drizzle it on oatmeal, cream of wheat or grits for breakfast.
  • It is also a lovely topping for pancakes and waffles.
  • Use it in a cocktail, I want to create something with chocolate vodka and fig leaf syrup.
  • It is delicious on a soft tangy cheese such as a goats cheese.
  • Pair it with a tangy cheese, apple slices, and pistachios for a lovely bruschetta topping.
  • Whisk it into a salad dressing. I combined it with olive oil, honey mustard, shallots, salt, pepper, and vinegar to make a delicious salad dressing.
  • Add it to some yogurt with fresh fruit and nuts for a healthy snack.
  • Make a batch of pumpkin or apple fritters and give them a quick dip in some fig leaf syrup.

 

Vegan Coconut-Milk Vanilla Ice Cream

Vegan Coconut-Milk Vanilla Ice Cream

Vegan Coconut-Milk Vanilla Ice Cream

 

4 C. coconut milk, divided

2 T. tapioca starch

1 1/4 cup(s) granulated sugar

1/4 cup(s) brown-rice syrup

1/4 teaspoon(s) pure vanilla extract

generous splash bourbon (optional)

 

Pour ¾ C. coconut milk into a small bowl. Whisk in the tapioca starch and set aside. In a saucepan, whisk together the remaining coconut milk, sugar and brown-rice syrup. Place over medium-high heat and whisk continuously until the mixture comes to a soft boil. Reduce the heat to medium-low and continue cooking for 5 more minutes—whisking each minute. While whisking, pour the coconut milk and tapioca mixture into the saucepan and whisk continuously. The mixture will thicken almost immediately. Remove the saucepan from heat and add the vanilla. Cover the mixture—preferably directly on top with plastic wrap to prevent a skin from forming—and refrigerate until cold, or overnight. Once cold, pour the liquid into a prepared ice cream maker, add the bourbon if using and churn until thickened to a soft-serve consistency—15 to 20 minutes. With a spatula, transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until hard.