Desserts

Desserts

Strawberry Jam

Even if you don’t “can”, you can make this simple “refrigerator” strawberry jam. The amount is small enough to use up quickly. Photos by Erin Feinblatt. Makes 2 cups 2 baskets fresh ripe strawberries, washed and hulled and sliced in half 1⁄4 cup local honey 1⁄2 cup granulated sugar 2 tablespoons fresh lemon juice Combine

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March 21. 2014 | By | 0 comments

WineCake

Desserts

Wine Cake

This is a moist, quick tea-bread style of cake that is lightly infused with the flavors of wine and olive oil, so you will naturally want to use good-quality, locally sourced wine and olive oil. The glaze gives it some pop, but it is essentially a simple cake that will shine when served with the

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March 10. 2013 | By | 0 comments

Strawberries_PinotNoir

Desserts

Strawberries in Pinot Noir

Early strawberries are improved by this method and in-season dead-ripe strawberries become ambrosial. You also get your dessert and after-dinner wine in one dish. Local Pinot Noir pairs very well with strawberries, but you can also successfully substitute other types of red wine. Choose a wine that you enjoy drinking. The wine is not cooked,

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March 10. 2013 | By | 0 comments

CaramelCake-feinblatt

Desserts

Walnut Caramel Cake

This simple cake is elevated by a delicious caramel sauce. You can make the sauce ahead of time and keep in a jar in the refrigerator for several days, then reheat before pouring over the cake when it comes out of the oven. Makes 8 servings 1⁄4 cup unsalted butter (1⁄2 stick) 1 cups unbleached

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October 08. 2012 | By | 0 comments

PeachCobbler

Desserts

Peach Cobbler

A seasonal peach cobbler to make when the markets are full of stone fruit. You can add yellow raspberries or try substituting nectarines and other stone fruits. Makes 8 servings Cobbler Crust 1 1⁄4 cups organic all-purpose flour 1⁄3 cup organic granulated sugar 1⁄4 teaspoon salt 7 tablespoons unsalted butter, cold 1 egg yolk 1

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July 05. 2012 | By | 0 comments

Desserts

Lemon-Lime Quatre-Quart (Pound Cake)

Quatre-quart means four parts in French. It is a term that applies to most pound cakes, because the amounts of the four main ingredients are in equal proportion. Makes 8–10 servings 8 ounces butter (2 sticks), cut into small pieces 8 ounces (1 cup plus 2 tablespoons) sugar 8 ounces (11⁄2 cups plus 2 tablespoons)

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June 18. 2012 | By Pascale Beale | 0 comments

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