Tag Archives: baking
Other than their occasional presence in tea and jam, rosehips haven’t surfaced much in my life. I suppose they’ve been overshadowed by the ubiquitous flowers of the same plant: roses (which have an entirely different scent and flavor than the fruit we call their hips).
I admit I still haven’t had a chance to taste a fresh rosehip, but I’ve now tried dried rosehips in both whole and powdered form. Earthy and subtly tangy, their flavor brought to mind the wholemeal taste of graham crackers or digestive biscuits — both of which I’ve long found addicting and wondrously versatile. But for some reason I’d never endeavored to make my own at home. Until now. … Continue reading »
Tom Frainier likes to cuddle a freshly baked loaf at his Semifreddi’s bakery and exclaim, “Bread is sexy.”
Frainier’s passion for making a beautiful and delicious foodstuff based on the ancient art of fermenting grain is evident. The idea of creating many jobs also excites him.
“We are the offensive linemen of the food world and not the celebrity chefs,” the Semifreddi’s CEO said recently. “Every day the team grinds out what has been made for thousands of years. Our business mission has evolved from ‘take care of the customer’ into ‘take care of our employees.”
This is a man whose business card reads: ‘Chief Bootlicker.’ … Continue reading »
Perusing the aisles at Rockridge Market Hall, one of my favorite local markets, I recently came across a beautiful little bottle of soy sauce: a product to which I don’t usually give much attention. But this decorated label magnetized me with phrases like “small batch”, “non-GMO”, “limestone filtered spring water”, and “brewed and aged in bourbon barrels”. And the description of the taste captivated me the most: “hints of oak and a mild sweetness reminiscent of fine Kentucky bourbon.” With those words, I decided this soy sauce was destined to be part of my next dessert recipe.
Like most soy sauce, my new bottle was pleasantly rich, salty, and a bit malty at once. With its special robust flavor, I couldn’t think of a better match than molasses-rich dark brown sugar, and a moist skillet cake would offer a perfect format. For complementary complexity, I embellished and enhanced the cake with tangy, bright oranges and plenty of vanilla. To top it all off, the interplay of brown sugar, butter and salt would spontaneously create a sort of succulent butterscotch, present in every rich bite. Here is the recipe. … Continue reading »
For the new year, maybe you decided to eat more vegetables, or you’re craving green foods after a season of richer meals. Or, perhaps you didn’t resolve to do anything new, but you appreciate a little adventure in the kitchen. Allow me to introduce a delicious dessert whose ingredients include a heap of unlikely vegetables: green peas.
Frozen peas are my back-up for fresh veggies, and the kind I buy come in a bag that boasts, “Naturally sweet!” Despite those truthful italic words, I usually mask the peas’ sweetness with a bit of sea salt or parmesan cheese, serving them as a savory side. But then again, I’ve done the same thing with carrots, zucchini and pumpkin — and if these can make much-adored sweets, why not give peas a chance?
So I finally paired my sweet peas with sugar, flour and vanilla — along with plenty of fresh peppermint leaves and a bit of tangy lemon zest. The result was a delicious and refreshing cake, bursting with minty citrus and sweet herbal undertones. Here is the recipe: … Continue reading »
It’s been hard not to notice the abundance of tomatoes in season lately. I’ve seen vibrant varieties of colors and shapes at farmers markets, grocery stores and gardens of green-thumbed friends. They whisper that summer is sneaking away as the magic of autumn awaits us. They offer a burst of life and color while the sky gets a little bit darker each day. … Continue reading »
Lemonade is a quintessential summertime drink — it’s almost hard to imagine an outdoor event without it. I recently found myself with a jug of leftover lemonade in my fridge, luring me in with its tart sweetness every time I opened the door. I’d take a little sip here and there, but more than anything, I felt compelled to turn it into a refreshing summer dessert.
Cake recipes nearly always rely on both liquid and sugar, so I decided to create one using the lemonade to help fill these roles. Since Meyer lemons are soft with a milder texture than the standard kind, it was their pretty slices that I pictured on the cake from the beginning. While this recipe is delicious without any embellishments, adding a sprinkle of sweet corn can bring to mind another summer staple, or a handful of coconut can add a tropical flare. … Continue reading »
One of my favorite summer drinks is a simple brew made from a stunning crimson flower. Tart and refreshing on a warm afternoon, iced hibiscus is tangy and floral, delicious with a squeeze of lime and a bit of sweetness.
To celebrate hibiscus in an unusual, edible form, I recently decided to transform my red beverage into a tangy syrup and whip it into meringue for baking. Enhanced with citrus zest and sprinkled with bright green pistachios, the little, light cookies proved to be beautiful and delicious: a perfect summer treat.
Hibiscus Pistachio Meringues (makes about 125 meringues)
¾ cup boiling water¾ cup dried hibiscus petals, divided
3 ounces shelled pistachio nuts
1 lemon or lime
1 tablespoon clear corn syrup
¾ cup + 1 tablespoon sugar
3 egg whites (about 3/8 cup)
red food coloring or beet powder, optional
salt for sprinkling (if nuts are unsalted)
candy thermometer … Continue reading »
When I was given a bottle of Firelit Coffee Liqueur recently, I was quick to open it and inhale its superior scent: sweet, strong and surely made with top-notch brandy and local coffee. Produced and bottled at a revered artisan distiller nearby, the liqueur was undoubtedly delicious on its own. But it also allured me with its promise of warming up a new dessert creation. In a brown sugar batter with brewed coffee, almond flour and bits of fruit, the potion proved to make a victorious cake.
– 1 ¼ cup coffee liqueur, divided
– 1 cup raisins
– ¾ cup dark brown sugar
– 2/3 cup vegetable oil
– 2 eggs
– 1/2 cup strong coffee, cooled
– 1 and 1/3 cup all-purpose flour
– 1.5 teaspoons baking soda
– ½ teaspoon salt
– 1 cup almond meal
– finely grated zest of one orange … Continue reading »
I love this time of year at the market, when mountains of fragrant mangoes seem to surround me as I shop. Mangoes lure me in with their promise of sweetness and a juicy, tropical taste.
When I thought about making a mango confection recently, I was skeptical at first. Could they be any better than they are plain? Would their natural sweetness make for a wince-inducing, sugary dessert? After much thought and experimentation, I decided to pair my mangoes with a crispy graham crust full of macadamias, coconut and lime. Then I slathered the creation with fluffy vanilla meringue and toasted it like a marshmallow. The result was a perfect spring treat, and it disappeared before I knew it. … Continue reading »
Herbal and effervescent, a gin and tonic is known as one of the most refreshing concoctions in existence. I’m not sure why the drink has been on my mind lately; perhaps it’s the recent surge of warm weather, or more likely, my own need for invigoration. Whatever the reason, I was quick to transform the classic cocktail into a fresh dessert – first in my mind, then in my kitchen. After all, why not have your gin and eat it, too? … Continue reading »
When I recently came across candied rose berries at a favorite market of mine, I couldn’t help but stop in my tracks. The pastel pink beads sparkled with sweetness, and their scent was alluringly delicate and floral. Immediately inspired, I decided that these candies needed a dessert to both match and celebrate their exquisite qualities.
I could already see the cupcake crowns awaiting them in a delicious and dainty future. I wanted to be sure to avoid making the kind of pungent rose fare that can evoke perfume or soap, so I decided to pair rosewater with buttermilk, adding lemon to heighten the buttermilk’s creamy tang. The resulting batter was just what I’d hoped for: a welcome hint of rose in an all-around delicate dessert. … Continue reading »