Tag: seasonal
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Spiced Whiskey Honey Cake with Whipped Mascarpone
While making lists and going over menu ideas for this year’s Rosh Hashana meals, I was struck by how little relevance was given to the honey cake. Sure, it was on the menu- it’s too traditional to do away with, and there are always a few diehard honey cake fans who would raise a hell…
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Moroccan Saffron and White Wine Tzimmes Chicken
In all honesty, the idea of tzimmes has never much appealed to me. I say idea and not dish because I am pretty sure I have never actually tasted it- the concept of cooked dry fruit, accompanied by honey and cinnamon and mushy, stewed carrots, has always seemed overly saccharine to me and I’ve thus…
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Swedish Kardemummabullar
For all my talk of holding on to summer, I think I am leaning into fall with more enthusiasm than I expected. This happens every year, but I somehow always forget that I actually like the colder mornings and drinking coffee that isn’t iced. And eating soup. Oh, the soups! But we aren’t here to talk about…
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Sour Cherry, Red Currant, Rye and Poppy Galette
The changing of seasons makes me wistful. Have we come to the end already? Nights are already cool, mornings already crisp. The time seems to have slipped through my fingers and in my attempt to catch up with it, I am left grasping at air. I am worried that I will wake up and it…
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Sweet Corn Ice Cream with Blueberry, Raspberry, Bay Leaf Swirl
Things pop out at me, now. The way the air is beginning to cool earlier. The late summer prune plums at the market, heralding the almost onset of fall. The apples, at the market too. I want to tell the farmer it is too early for them, but who am I to argue with nature?…
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Tomato & Zucchini Cobbler with Gruyere and Thyme Biscuits
We’re making savory cobbler! Why let fruit have all the fun? This one’s quick, easy and full of flavor. The best kinds of cobbler are. We start with the filling: sliced zucchini, yellow summer squash and halved cherry tomatoes are combined with fresh thyme, salt, pepper and olive oil for lusciousness. A little bit of…
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White Peach, Gooseberry and Spelt Pie
To bottle summer- to capture its fleeting spirit- pie. Always pie. It starts with a good, flaky crust. It contains the prettiest of summer’s bounty. Hopefully, maybe if you are lucky, it is made at dusk, when the air is thick and the fireflies are dancing. Maybe, if you are like me, a midnight baker,…
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Herbed Wild Salmon with Roasted Summer Vegetables
My new job as a baker means lots of new side effects! Here are some of them: 1. Muscles! Whereas I couldn’t even lift one initially, I can now carry 50 lb. bags of flour across a room without breaking a sweat. Progress! 2. Back pain! Or stiff joints/tense shoulders/tense everything. Professional baking is like…
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Cornmeal Shortcakes with Roasted Apricots & Whipped Ricotta
This recipe comes with a story. It’s slightly embarrassing. The usual. You know. I started by roasting the apricots. They were overripe, losing their resistance at the seams. I rubbed them with vanilla sugar and thyme and stuffed them into the oven. Soon, their blissful scent permeated the kitchen. As they roasted, I pulled out…
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Roasted Potato Salad with Lentils & Asparagus
Happy 4th, everyone! I hope you are all barbecuing meat, grilling corn and drinking lots of beachside rosè. If you are, please have me in mind. I just started my new job as a pastry cook in Brooklyn (!!!) and our opening date is July 10th, so I’ve pretty much been working nonstop. No vacation…
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