Mosaic
The July 2011 Daring Bakers challenge was a fresh fraisier cake with exposed fruit. My version was lemon chiffon with vanilla cream, raspberries, peaches, and candied lemons.
Category Archives: Fruits
Leftover Night: Local Edition
Playing blog catch-up with some light meals based on local produce from our home garden and farmers' market.
Chocolate Chip Oatmeal Banana Bread
A new favorite spin on banana bread, chock-full of oatmeal and chocolate chips for a moist, hearty loaf (or two!).
Lemon Curd Halibut
Honey-sweetened lemon curd is not only perfect for topping crumpets and filling galettes, but also as a sweet-savory glaze for fish.
Stalking Rhubarb
Homegrown rhubarb and the first jams of the year: strawberry-rhubarb with cinnamon and cherry-rhubarb with vanilla.
Feeling Cheeky
A nicely balanced meal if I do say so myself: almond-crusted halibut cheeks with orange beurre blanc, broccoli, and sweet potato puree with coconut milk and almond butter.
Piña Colada Cupcakes
Some of my favorite flavors, coconut and pineapple, in a convenient portable form---piña colada cupcakes! These rich coconut cakes are filled with fragrant pineapple curd and an airy whipped cream frosting.
I Love It When a Plan Comes Together
In celebration of spring and resurrection--fiddlehead fern quiche with ramps and blueberry betty nests with banana custard.
When Life Gives You Lemons
Chicken roasted with lemon curd and salmon roasted with lemon slices: two very different, but equally delicious uses for Meyer lemons.
Improv
The February 2011 Daring Bakers challenge was panna cotta and oatmeal florentine cookies. I made a simple presentation with maple-balsamic caramel, an apple pie panna cotta, and a German chocolate panna cotta cake with yogurt.
Asian Broccoli Slaw
A slightly different way to treat broccoli: finely shredded with carrot and onion, then sauted with crunchy almonds, juicy orange segments, and a light Asian-inspired dressing.
Distraction
An announcement about our son, as well as two coconut flour recipes: basic pancakes and crepes filled with yogurt, almonds and chocolate, or Meyer lemon curd.
Cootie-catchers
A mini citrus-fest at our house: preserved Meyer lemons and dehydrated zest.
Oatmeal Fluff
An unlikely combination---"oatmeal" and "souffle"---makes a delightfully unusual combination, especially when paired with a slightly tangy fruit sauce.
How the Grinch Stollen Christmas
The December 2010 Daring Bakers challenge was stollen, a traditional German Christmas bread. Mine contained dried cherries, pistachios, and candied ginger, and was shaped into two different varieties of wreaths.
Enter the Samosa
Our first try making samosas was a rousing success---beef, potato and peas in a crispy shell, served with homemade apple chutney.
Thanksgiving Recap 2010
A recap of our Thanksgiving dinner from top to tail: turkey with prosciutto-hazelnut butter and all the fixings.
Caramel Apple Cheesecake Crostata
The November 2010 Daring Bakers challenge was making pasta frolla for a crostata; I chose to use it to make a caramel apple cheesecake tart for Thanksgiving.
Brioche Swirls
Whole grain brioche dough baked two ways: a simple cinnamon swirl and a slightly more elaborate streusel-topped apple swirl. A nice change of pace from muffins for breakfast!
Outlandish
Our neighbor Marcia was kind enough to gift me with some Asian pears from her tree. These unusual autumn fruits taste like pears but maintain a crunch more like an apple, and while they ripened…