These moist, nutty, carrot cake cupcakes are a family favorite, both for birthdays or for an everyday treat. This recipe makes 1 1/2 dozen cupcakes, for easy individual servings, but can also be made into a 2 layer cake. Made with coconut sugar, if you choose to eat them as muffins, without the cream cheese frosting, they make a tasty, low-glycemic addition to brunch.
This delicate Rum Almond Cake was conceived as a coffee cake but it deserves to be elevated to a much higher status if for no other reason than it’s too boozy for a 10:00 am coffee break! As you can see from the photo, it was the ideal New Year’s Eve cake — moist, flavorful and rich enough that a small slice was sufficient.
Although the first figs may come in sometime in June, late July heralds the second round of the US fig season. In Europe, most especially Italy, everyone who can, has a fig tree. Italian immigrants who came to the US in the late 19th and early 20th century, planted them in barrels in apartment courtyards and in cottage gardens, holding onto the memory of warm figs harvested from trees in sun-baked gardens and hillsides.
Jam Cakes are a quick, cheerful, dessert with ingredients that you’re bound to have, unless you haven’t been to the store in weeks. The recipe makes six or more cupcake size “cakelets,” depending on the size of your tins. Perfect when you can’t stop thinking of something sweet but you don’t want an entire cake. That said, the recipe is a snap to double.
Moroccan Orange Salad is a traditional dish served along with lamb and vegetable soup (Harira) during Ramadan. It’s a very refreshing and revitalizing salad for any occasion, especially during late winter and early spring when navel oranges come into season.
There are moments when winter feels like it’s dragging on endlessly — dark, cloudy days, rain, sleet or snow outside, and predictably tedious days at work. We want a treat but, the holiday pounds we gained won’t leave, or we want to look great at the reunion. What to do? Simply delicious fruit desserts!
Cha-Ya is an exceptional vegetarian Japanese restaurant in San Francisco that I love to visit when I’m in the city. The problem is I rarely get to San Francisco, so I’ve re-created some of their recipes to enjoy at home. Japanese Soba Noodle and Vegetable Salad is bright, fresh, filling and delicious. It also bridges the seasons well. I especially enjoy it in the spring when asparagus and fava beans are coming in, or in the autumn when nights are cooler and I want something more hearty than a greens-based salad. Use whatever vegetables you like based on the season and availability.
Several years ago I had a terrific recipe for shortcake biscuits. Naturally, I lost it. I didn’t know this, of course, when I decided that it would be the perfect dessert to bring to a party I was attending. Even though it was late in the season, the warm, sunny days we’ve had has meant a never-ending abundance of strawberries and, even as I write this, it appears it’s far from finished.
If you’re reading this post in May, read on. You are at the welcoming end of the new season and the recipe I located is great. If you’re reading this in late September, this is the recipe to use with the last of the season’s berries.
Can you imagine warm shortcakes filled with juicy berries and whipped cream (or Greek yogurt if you must) for breakfast? This is what got me through a lot of cookbooks and ultimately led me online where I scored. The winning shortcake? Made by James Beard’s mother!
Here’s the surprise: James Beard wrote over twenty cookbooks but never included his mother’s recipe. However, he did confide in his friend, Larry Forgione that, “There can never be a better dessert, only fancier.” Forgione ended up with the recipe, included it in his book, An American Place (Morrow, 1996), and it was a hit.
If you enjoy good food and love to cook or bake, you’ll understand how excited I get when I discover a must-make recipe, sample a tropical fruit I’ve never heard of (longon and guanabana are two that caught my breath!) or have an exceptional meal that features a memorable entree. It kind of evokes the feeling of being a little richer or at least culturally richer if not financially.
If you’re looking for a perfect brunch recipe to serve for Mother’s Day, a special birthday, or are hosting guests, this recipe from the Headlands Inn in Mendocino, CA will surpass everyone’s expectations. Even the presentation creates a “Wow” response. First, a few words about the Headlands Inn and how we were served this beautiful breakfast.
A favorite among my family, is Trader Joe’s Pumpkin Spread – A cream cheese mixed with pumpkin pie spice, that is only available between October and January. Used as the filling in Stuffed French Toast, it’s divine, and certainly earns it’s place at the holiday table!
When I was fifteen, I spent a memorable summer with my Connecticut cousins. Our Aunt Patricia (yes, I was named after her — we were known as Big Pat and Little Pat) worked and lived in New York City, and in our eyes she was all we aspired to be. My cousin Deborah and I took the train to Manhattan and spent a day with Big Pat. It was a classic New York summer day — hot and sultry — but my aunt had prepared a sophisticated cold lunch, which included the perfect dessert: half-frozen table grapes in sweetened sour cream. This was before yogurt was mainstream and sour cream was considered a gourmet item. I’ve been making some version of this refreshing dish ever since.
Burrata, how I love thee and all your creamy deliciousness! If you’ve never tasted burrata, it may be time to treat yourself. It’s the rich cousin of fresh mozarella, which by the way, is infinitely more delicious than its other cousin, the more easily available, rubbery, vacuum-packaged mozarella. Burrata has an outer shell made from Mozarella, that is like a pouch. Cream and stringy curd pieces are stuffed into the pouch, so when it’s cut open, there’s a wonderful creaminess that keeps the interior of the ball deliciously soft and rich and leaks out onto the plate.
Cream puffs and eclairs aren’t the first thing that comes to mind when we think of versatile desserts. But in reality they’re wonderful edible containers that can be big, medium or small, round or elongated, and filled with all kinds of delicious options sweet or savory! Whipped cream? check. pastry cream? check. crab salad? You bet.
This quick and easy cake comes from Janet Sawyer, owner of Little Pod and author of Vanilla. It is an adaptation of a Mary Berry favorite. (Mary Berry is a well-known English culinary professional and cookbook author.) It’s perfect as an afternoon cake and can also be served for brunch. Vary the fruits based on the season; it’s as adaptable as it is easy to assemble.
Having come of age in the 1960s in the San Francisco Bay Area, I experienced the folk music era, mini-skirts, peace marches and lots of good ole’ rock ‘n’ roll. In 1969 I moved to the Mendocino Coast and lived in a farm house built in 1886. All this is to say, I know granola!
If you aren’t sure whether or not you like rhubarb, this is a good place to start. If someone’s given you rhubarb, pick up some strawberries and make this jam. It’s quick and easy to make and you don’t have to process it as it will keep in the refrigerator for at least two weeks. Make some toast and try. If you like it, terrific. If you don’t, you have an automatic gift for someone who does.
If I were to choose only one muffin recipe from my collection, it would be this recipe for applesauce muffins. These muffins are extremely moist, delicate in texture and bursting with flavor. This is especially true if you use my Kick-ass Applesauce recipe as the base for these muffins. They are really, really good!
It’s Fat Tuesday, the last day of Mardi Gras. Time to eat Beignets and drink Cafe au Lait, best made with a coffee-chicory blend or French Roast. Quite honestly though, you can make any day special by making and serving Beignets and you don’t necessarily need Cafe au Lait, though, why not?
After experimenting with berry shrubs last summer, I could hardly wait to try my hand with autumn and winter fruits. Apparently I’m not alone on this adventure. Specialty Food Magazine just published an article on the popularity of the sour (I prefer the word tart) flavors that were very popular in the US until sugar became more available and less expensive. The trend is driven by concerns over the negative effects of a sugar-heavy diet and a greater commitment to good health as well as by those of us who are willing to explore new ways to use foods and flavors and expand our boundaries (which I am except when it comes to chocolate-coated grubs and other oddities). I do find it exciting that fermented foods like kefir, bitters, shrubs and tonics are gaining popularity as are sour cherries and berries and other “old fashioned” flavors.