Research has shown that mushrooms contain components that help to prevent cancer and stimulate the immune system. At first it was believed that only Asian mushrooms such as shitake and maitake contained cancer-preventing ingredients, but it appears that even domestic mushrooms are powerful healers. Combined with other healthy ingredients and a bit of vanilla, this is a Power combination that tastes delicious!
Creamy hot polenta is a delicious alternative to standard breakfast cereals. The infused honey can be made ahead and kept in the refrigerator. Serve it over hot cereals, pancakes, French Toast or cornbread.
Courtesy of Beth Hensperger
Yeast adds a dimension of flavor and texture by allowing the batter to develop overnight before baking. Remember that a high temperature, in either a regular grid or Belgium-style waffle maker, tends to make a crisp waffle, while a lower temperature produces a waffle that is moist and tender. Serve with your choice of a dazzling array of accompaniments: raspberry puree and crème fraîche, a fruit butter, sliced bananas or fresh berries and vanilla yogurt, sautéed apples, or lots of pure maple syrup and sweet butter.
Courtesy of Beth Hensperger
Coconut and vanilla are toothsome combos in this luscious quick bread. Be sure to use unsweetened coconut rather than sweetened, as the sweetened is too moist for this recipe. Serve alongside fruit or poultry salads, or toast and top with ice cream and chocolate sauce for dessert.
Courtesy of Stephen Block: www.kitchenproject.com
Steven says, “Stollen is nice because it is not too sweet, and has a nice soft buttery texture with hints of lemon and candied orange, toasted almonds, and wine soaked raisins and currants.”
This sweet, moist corn bread has a delicate aroma paired with the grainy texture of the cornmeal. Utterly divine served piping hot with sweet butter and maple syrup, toasted with honey or jam, or for sopping up stews or barbecue.
Living on the Central California Coast I almost feel guilty because of the magnificent produce we have year ’round. This is especially true when the artichokes, asparagus and fresh garlic start appearing in the markets in late March — the harbingers of spring. The strawberries aren’t quite ready but they’ll follow soon; by May the farmer’s markets are
Courtesy of Chef Stephany Buswell
(My favorite Sunday morning breakfast that I’m sharing just because it’s soooo good!)
Courtesy of Marcy Goldman, www.betterbaking.com
Flecks of vanilla bean and vanilla extract both enhance these flaky scones. Rolling the scones on sugar, rather than flour, accounts for their flaky pastry. Kosher salt is more subtle tasting than sea salt and is recommended.
Rice and milk are not indigenous to Mexico and Central America despite being drunk throughout Latin America as well as its popularity in Mexican restaurants in the US. It originated in Valencia and was made with chufa or tiger nuts. It was brought to the New World by the Spaniards during the colonial period. It is a delicious beverage, one I love as long as it isn’t too sweet. This is a Mexican version of Horchata.
Easy to make and a treat to receive, Vanilla Coffee Liqueur makes the perfect hostess gift or addition to a holiday gift basket. Your friends will love you for it!
Serve chilled as a refreshing light soda or make it into dessert by adding a scoop of Vanilla Ice-Cream for a perfect old fashioned Ice-Cream Soda!
Served as a dinner party appetizer or on a picnic in the park, Vanilla Cheese Spread with Roasted Peppers and Pistachios is a lively appetizer that your guests will not forget!
Courtesy of Chef and Blogger, David Lebovitz: www.davidlebovitz.com
So, here’s what David has to say about White Chocolate Custard with Raspberries: I serve these custards slightly warm, which softens the raspberries and releases their subtle, sweet perfume. Savor these with tiny, delicate silver spoons; something as dreamy and elegant as these quivering custards, with their creamy-smooth white chocolate demands to be relished in small, measured doses.
When the warm days of late spring arrive, the Farmer’s Markets in California are a veritable cornucopia of early peaches, nectarines, apricots, pluots, apriums, plums, strawberries, rhubarb and cherries! My mind whirls over which to choose and how to use. Fruit galettes are one luxurious option!
My cat feels similarly overwhelmed as he sits in the garden — will it be a gopher, a rat, a mole, a bird? (Most cats concur that a plump gopher in the mouth is worth two birds in the bush.)
My decision? Begin the season with strawberry rhubarb galettes in honor of my brother who has a May birthday and a love of rhubarb. For fun I also chose some yellow nectarines, brightly acid and juicy.