Compounding Assets
Julie | August 16, 2010
In the second week of the Preserve the Bounty Challenge, we preserved fruits and vegetables in fat and oil. My approach was three flavorful compound butters: basil, peach-praline, and tomato-garlic.
Now That’s Peachy (and Buttery)
Julie | August 11, 2010
Making “butter” is a great way to use up overly ripe fruit like my local peaches, and couldn’t be easier with the help of a crockpot. With that sweet-tart flavor, it has a million applications too, from glazing meat and fish to baking. A recipe for glazed salmon with curry is included.
Pick a Peck of Peaches
Julie | August 8, 2010
A homey double-crusted cobbler made with peaches I picked myself, this recipe is very different from the biscuit-topped variety I was more familiar with.
Bombe Squad
Julie | July 27, 2010
The July 2010 Daring Bakers challenge was a Swiss roll-lined ice cream bombe. I chose to go with an almond and summer fruit theme, making almond cake, boysenberry jam and caramel, and apricot and honey-almond ice creams.
Roasted Apricot Frozen Yogurt
Julie | July 25, 2010
Bright, creamy apricot frozen yogurt is just the thing for a hot summer evening.
Three Uses for Yogurt
Julie | July 8, 2010
Several uses for that homemade yogurt, including creamy polenta, tender Greek-style chicken skewers, and cherry-berry fro-yo.
Tidbits
Julie | July 4, 2010
Some notes on miscellaneous recipes from recent weeks: cherry-frangipane tart, arugula and garlic scape pestos, whole wheat hearth bread, tuna melts, and a twist on spaghetti and meatballs.
Strawberry-Coconut Pucks
Julie | June 30, 2010
A disappointing attempt at strawberry-coconut muffins, through no fault of the jammy roasted berries.
Roasted Apple Muffins with Buckwheat Caps
Julie | June 25, 2010
My spiced apple muffins, made with roasted Fuji applesauce and a buckwheat crumb topping, are tender, flavorful, and not too sweet.
Meet Betty
Julie | June 16, 2010
A homey, adaptable dessert made with trashy white bread, fresh fruit and panko breadcrumbs, in fun individual portions. This version uses Oregon strawberries, and garnishes of whipped cream and strawberry-balsamic syrup.
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