Technically, it is still summer but when the Virginia apples are stacked at the roadside stands, colorful and fragrant, I’m thinking fall. Fall means apples in everything, from the savory to the sweet. Continue reading
Maybe you’ve started to entertain again, safely and with distance between your guests. Maybe you are getting more adept at preparing elaborate home brunches, weary of dining options limited to carryout. Or maybe you just want some homemade cake. If you fall into any of these maybes, here is a summery cake for you with fresh raspberries and raspberry fruit spread for a double dose of berry. Continue reading
The challenge : creamy desserts that are free of dairy and without cashews, dates, chocolate, chickpeas or soy. The reason : friends who are dairy intolerant. And weary of the usual ground dates and soaked cashew substitutes for fudgy chewy creamy things. My search for nondairy creaminess also extends to cooking for clients who are either intolerant or seeking a more plant-based diet. Today’s dessert tarts do have eggs and are not vegan, but they make use of two nifty items readily available in groceries these days—vegan butter ( let’s not call it margarine which sounds so seventies) and almond milk whipped cream.
My sister and I were reminiscing about mom’s home baked treats. Gingerbread, with a light veneer of lemon glaze, was always a favorite and spoiled us for any other, homemade or purchased. We don’t think she even used a recipe but rather created by instinct. She had excellent instincts.
Sweets for the sweet during St. Valentine’s month, or maybe not. If your tastes run more to bitter, tart or just plain less sweet when you enjoy desserts, or breakfast, you will like this Greek yogurt based pudding with maple sweetened blood oranges and chia seeds.
Pumpkin pie means Thanksgiving. Pumpkin cheesecake is always welcome at the holiday table. Why not combine the two and make a creamy dessert with spiced pumpkin custard hugging a layer of cheesecake? For you fans of make-ahead, this dessert may be frozen. Continue reading
Go ahead, open that little jar and take a good long sniff. The aroma of nutmeg means fall is here. Apples and cinnamon go hand in hand, but when paired with nutmeg, apple becomes more apple. You can be generous with cinnamon, adding to suit your taste. Not so fast with nutmeg, since it can easily overpower a savory dish like potato gratin or sweet baked goods like cakes and cookies. A little bit goes a long way with this cozy coffeecake. Continue reading
It’s easy to get spoiled when you live in a climate where stone fruits, specifically peaches and nectarines, are available at local roadside stands and markets. I cannot remember the last time I purchased those fruits from the grocery store. Why would I, when the aroma and texture of Virginia stone fruit beckons, with white and yellow peaches and nectarines and cute smooshed donut peaches nestled in rustic baskets calling to me each time I make a run for vegetables. Continue reading
Despite my aversion to most things pink, I managed to pull together a pretty pink Strawberry Vinaigrette a few weeks ago, but I was determined that this rhubarb ice cream would not be uniformly pink—there would be bits of fruit, and hefty bits of black pepper. Mostly creamy white, with bits of pinky red tart rhubarb. Success!
If you search for Valentine’s Day desserts, you’ll likely come up with either chocolate or fruits, and preferably red fruits. With this recipe you have both : dark sweet cherries, buttermilk panna cotta tinted with cherry juice and topped with dark chocolate ganache. The panna cotta is tart-sweet, a nice counterpoint to the sweetness of the ganache. The dark cherries need no added sugar, as they are tender and sweet all by themselves.