Compounding Assets

Julie | August 16, 2010

compound_butters

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

peachbutter_yogurt

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

peach_cobbler1

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

bombe_complete1

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

apricot_froyo

Bright, creamy apricot frozen yogurt is just the thing for a hot summer evening.

Three Uses for Yogurt

Julie | July 8, 2010

cherryberry_froyo

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

strawberry_muffins3

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

buckwheat_applemuffin2

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

strawberry_betty2

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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