Strawberry Rhubarb Crisp Recipe : Ina Garten. Strawberry-Rhubarb Crisps with Cardamom and Nutmeg recipe. Julia Turshen’s Afternoon Lemon Cake Recipe. Pavlovas with Lemon Coconut Cream Recipe - Love and Lemons. For me, there’s such an overlap between cooking and traveling – I just love navigating new recipes as much as I love exploring new places.
I’m in my happy place when I’m getting lost, trying new things and tasting new foods… whether in my kitchen or somewhere around the world. We’ve had a serious case of wanderlust lately. Jack and I have spent a good amount of time in Europe and Asia, but one place that’s been high on our travel list is New Zealand. By an amazing stroke of coincidence, Air New Zealand approached us to partner up for their Calling all Travelers campaign. What does that mean? Pavlovas were created in honor of the Russian ballerina Anna Pavlova in the 1920’s while she was touring through New Zealand. Tart cherry frozen yogurt. I’m not sure where to start with this one.
We’ve made a lot of ice creams before, so I don’t know why it’s taken us this long to think of making frozen yogurt with actual yogurt. Guess what? It tastes nothing like that fake froyo you get from those places with the big machines and food-coloring-colored toppings. This is made with greek yogurt, a bit of coconut cream, maple syrup and vanilla. It’s rich, creamy, and tangy (a little like cheesecake), with a bright pop of flavor from the tart cherries that are marbled throughout. Apricot pistachio squares. Let me just get the obvious out of the way because I know what you’re thinking: what am I doing here?
Shouldn’t I be packing for our move, which is less than 24 hours from now? These are all valid questions, but you see, there is history here, a long history of kitchen-related procrastination. Two days before our last move, I sheeted pasta and peeled favas. I spent the last week of my pregnancy stocking the freezer with foods to bribe charm labor and delivery nurses with. Neapolitan Tartlets Recipe. Nutritional information Makes 4 4 1/2-inch tartlets Chocolate, vanilla, and strawberry are the classic Neapolitan flavor combination (like the ice cream).
Here they’re showcased in chocolate tartlets filled with vanilla-flavored strawberries. Baking the tartlets on double-stacked baking sheets (aka double panning) ensures that the tart shells bake evenly, with no burned bottoms. Dough 1 cup all-purpose flour ¼ cup unsweetened cocoa powder, plus more for dusting tarts 4 Tbs. sugar ¼ tsp. salt 6 Tbs. cold trans fat–free margarine or unsalted butter, cut into ¼-inch pieces 2 Tbs. semisweet chocolate chips Filling 2 lb. strawberries, hulled and thickly sliced 2 Tbs. sugar 2 Tbs. cornstarch 1 tsp. lemon juice 2 vanilla beans, or 2 tsp. vanilla extract 1. 2. 3. 4. Recipes. Ingredients 1 1/2 cups Sunsweet Prune Juice 1/3 cup honey 2 tablespoons cornstarch dissolved in 2 tablespoons water 1 tablespoon butter 1/2 teaspoon cinnamon 1/8 teaspoon ground cloves.
Nectarine galette. Has it really been nearly two years we talked about the Simplest Apple Tart?
What a bummer, I say, a darn shame because there’s no reason to limit this pared-down approach to fruit desserts to apple season. Stone fruits are a natural match for this type of open, single crust tart — they bake up gorgeously, don’t lose so much liquid that you end up flooding the crust (or your oven floor) and oh, they’re all so flawless right now that even nectarines, which unfairly play second fiddle to peaches, deserve their own day in the spotlight.
Plus? It’s ridiculous easy to make. Peach blueberry cobbler. I am having the worst luck with peaches this summer.
Without fail, every week I am lured in by the most fragrant peaches I’ve ever sniffed at the market, and without fail, the day after they come home with me, they’re mush. Sweet, peachy mush. Sugar plum crepes with ricotta and honey. One of the things that has surprised me the most as I’m chugging my way along to my manuscript’s finish line is how little clear my vision was for it from the beginning, and how little I’ve erred from my original list of recipe ideas, as in real life, I am a bafflingly indecisive person.
“What should we order for dinner?” Can send me into a tailspin. “Which colander looks best from Amazon?” Will lead me to read 30 minutes of reviews. And yet, half the recipes that are lined up for the book right now (except the breakfast section; we should definitely not discuss that again) are pretty much as I scribbled the ideas while my then-newborn was napping in the fall of 2009. Fruit Galette; The Elegant, Simple Pastry « The Go Lightly Gourmet. The perfect peach galette “Fruit is a vegetable with looks and money.
Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do.” P. J. Blueberry and Blackberry Galette with Cornmeal Crust Recipe. Plum and Peach Crisp Recipe. My friend Whitney had a baby girl last week, so Wayne and I decided to drive over to Berkeley to pay a visit to the new arrival and enjoy a nice lunch.
I didn't want to show up empty handed, so we decided to put the remainder of the plums from the last post to use in a rustic plum and peach crisp - with plenty of extra crisp, or crumble, or whatever you call the topping part. I suspect I'm like many of you in liking a high crisp to fruit ratio. When it comes down to it, I'm after a spoonful of oat-flecked crumbly crust, some deliciously warm and fragrant fruit, paired with a dollop of cold, creamy vanilla ice cream.
I'm not sure it gets much better. In my mind a good crisp recipe incorporates a few other considerations as well. Also along these lines, use fruit that is ripe, but not overly ripe. I also scale back on the sugar a bit. The only time-intensive part of a recipe like this is cutting the fruit. Preheat the oven to 400F degrees.