I'm amazed at how superior your vanilla is!
- Des, The Grommet

The Queen’s Coeur a la Creme

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Coeur a la Creme is rarely seen on dessert menus, which is too bad as it’s both rich and light at the same time, a perfect accompaniment to fresh berries and stone fruits and fun with lightly sweetened, crisp cookies. It’s also lovely with sliced pound or chiffon cake. I clearly remember the first time I had it. It was 1978

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Not Your Grandmother’s Colcannon

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Most traditional comfort foods were born from necessity, are steeped in tradition and evoke such strong memories of childhood that no matter how simple, (and sometimes boring,) we tend not to stray far from the original recipe. Colcannon, the traditional Irish skillet dish of boiled cabbage and mashed potatoes, literally meaning white headed cabbage, is one of those dishes.

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Fresh Cream of Celery Soup

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Celery soup appears to have fallen by the wayside over the years, as has celery in general. It’s too bad as celery is a nutritional powerhouse as well as low in calories. And, it tastes good! I remember as a child even Campbell’s canned soup had Cream of Celery, which was often used in condensed form for the liquid in the ubiquitous casseroles of the 50’s. Actually, maybe that’s reason celery soup fell out of fashion; the canned version wasn’t anything to write home about. At any rate, I really like this soup and I hope you’ll try it as it’s really good. On a cold afternoon or evening, add a grilled cheese sandwich and you’re set.

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Apricot Crumble – Tarte Crumble Aux Abricots

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Courtesy of David Lebovitz, My Paris Kitchen; Ten Speed Press; 2014

I grew up on apricots, both fresh and dried as well as apricot desserts. David had never had fresh apricots until he went to France, at which time he “got it” about how amazing they are when they’re baked. If you haven’t used fresh apricots in desserts, you’re in for a wonderful treat!

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England’s Lively Food Community

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My visit to Devon, Somerset and London, this last October was more exhilirating than I could have possibly anticipated. At times I felt a little like Alice; I too had tumbled down a rabbit hole into a world I hardly knew. How delightfully unaware I was about the burgeoning artisan food community of Southern England, and what fun I had learning many new and interesting tidbits about the region’s inhabitants, food, and local culture. My only regret is because I was speaking at a number of the events, I didn’t have my camera with me.

My hosts Janet and Dave went out of their way to introduce me to as much of the region and people as possible. And thanks to Colin and Carol Stanaway, my consummate hosts and guides in Somerset. I knew that Devon is largely rural and noted for its dairy products, most especially its rich clotted cream. I had driven through the area in 1986 as well as visited Bath and traveled through Somerset. But 1986 was light years ago when it comes to the specialty food movement.

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Gianduja — Homemade Nutella

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The first time I had Nutella was in a very unlikely place — on the island of Tahiti! Tahiti, being a French Protectorate, means that all kinds of delicious European treats are readily available in markets except on some of the smaller islands. Also, fresh baguettes are delivered several times a day to even lowly gas station convenience stores! It was crazy wonderful.

At any rate, I was staying at a pension where they provided natural alarm clocks for everyone in the form of a band of semi-wild chickens. Fortunately, they also served breakfast, which included the aforementioned baguettes along with a variety of jams and Nutella.

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Chocolate Oblivion Tart

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 Long before the California food revolution began, my mother was given one of these dazzling tarts as a gift. It was a predecessor of the exceptional chocolate desserts that emerged in the 1980s. We were impressed by the simplicity of ingredients and the deep, rich, creaminess of the tart.

At some point in the 1990s, the recipe was featured in Gourmet magazine, complete with raspberry coulis and a glaze, both of which are optional. It became a regular in my repertoire for special events, and when I launched my online business I featured it in my chocolate section.

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Sikarni

 

This recipe comes via Janet Sawyer, who got the recipe from Lalu Mahato, head chef at Nepal’s Tiger Mountain Pokhara Lodge, which was opened by Edmund Hilary.  A long journey, but a lovely way to enjoy yogurt as a breakfast or dessert. If you’re serving it as a dessert, it would match well with our Cardamom, Pistachio and Vanilla Shortbread.

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Two Light As a Cloud Pancake Recipes

 I’ve combined these two pancake recipes together as they’re both unusually light pancakes as well as high protein. Not only are these pancakes totally delicious, they’ll hold you to your next meal because they aren’t just simple carbs. When my family visits they can count on these pancakes to hold my teen grandsons while they’re on the Boardwalk (Santa Cruz’s biggest draw for teens), until the next meal.

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Buckwheat Pancakes with fresh Pecans and Blackberry Syrup

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Away from the Kitchen by Dawn Blume Hawkes
 Recipe by Chef Robert del Grande

There is something about the sound of “buckwheat” when you say it before “pancakes.” It suggests another depth of flavor—an old-time flavor, a bit of tradition, something a little more intriguing than the usual. Buckwheat adds a wonderful nutty, earthy flavor and a deeper, richer color to pancakes. It gives the pancakes a nice country feel. When you add the pecans and the blackberry syrup, it becomes another wonderful world.

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