If you are a locavore, fall is the time to stockpile for winter. Buy a side of pork for the freezer, store some onions in a cool place and fire up the spare refrigerator for the extra carrots and beets. Then turn last season’s frozen egg whites into a Fall Colors Pavlova Meringue dessert. What? Yup, make dessert.
Pumpkin Ice Cream. It’s one of my favorite fall treats. Usually I head to Baskin Robbins, but this year I decided to make my own. I love the idea of controlling the ingredients in homemade ice cream. Organic cream, real pumpkin, NO carrageenan. And how many desserts have a full day’s supply of vitamin A?
A Drunken Chocolate Pear Tart—does life get any better? This fall I happened into a good supply of organic pears. Since organic pears can be hard to find, I was excited!
The last hurrahs of summer are upon us. With still-warm days, and hints of color, early September can be extraordinary, blending summer’s welcome with the flavor of fall. And if you happen to need an out-of-the-ordinary summer into fall breakfast, this Apple Dutch Baby Pancake may be just the ticket. A Dutch Baby Pancake, also known as a German Pancake, … Continue reading
I have a deep dark secret. I am an ice cream addict. Yes, treats like this deep dark chocolate ice cream have been sabotaging my diet all summer long. And I only feel so bad about it!
The 4th of July holiday is a time for fun and celebration! This year I am trying to be health conscious as well and wanted to make a dessert that was healthier–but still keep all the fun! What better seasonal food to use for this day of red, white and blue than berries! So I layered strawberries, blueberries and a … Continue reading
Can the weather have multiple personality disorder? We had frost last week, shorts weather over the weekend and next week will plunge back to highs of 50-something. I am going to stop trying to plan planning and just keep Strawberry Lemonade Popsicles in the freezer! But summer will come—and I’m determined to take full advantage! … Continue reading
I am particular about my fruit pies. The fruit must be tender, the flavor, sweet-tart. But especially important is the ratio of fruit to crust. I expect the two to meld like a symphony, the deep bass of the crust complimenting but not to overtaking the melody of the fruit. And I call my kids picky! This Strawberry Blueberry Galette … Continue reading
Have you ever turned a problem into something amazing? Recently I discovered gallons (yes, gallons) of frozen strawberries in the basement freezer—preserved from the 2015 harvest. I panicked at first, then turned them into Whipped Strawberry Pie (Strawberry Silk Pie per my husband). It was the hit of Mother’s Day brunch! As a dedicated locavore, I try to preserve lots … Continue reading
I admit it. I am obsessed. What can I say. Crème Brulee # 3 is here—this time Lavender Crème Brulee. Hey, I posted some healthy recipes in between. Lavender Crème Brulee brings together two wonderful food sensations: the crunchy melted sugar topped custard of a standard crème brulee along with the subtly floral, spring-like flavor of lavender. Mother’s Day brunch … Continue reading