A friend of ours has a Meyer Lemon tree, and it was boomin’ this year! We really scored with these. Not only are they great for mixed drinks, lemonade, and lemon curd (post coming soon), the rinds make a beautiful candy. Continue reading
While halving and hulling thirty-six pounds of strawberries for an extra large batch of Strawberries and Cream Jam, I had several silly ideas. One of which was a B-Grade horror movie in which the tagline read “To Halve and to Hull”, but that’s another blog post. The other was to make strawberry covered chocolate. I wanted to take a very familiar dessert and twist it around. The results were delicious.
So finally, we got around to borrowing the equipment and buying some casings to stuff our own sausage. The pork came from the pig we raised last year. This was an adventure, and it took several pairs of hands to get the job done. It truly was a family affair. Continue reading
If you want the best dessert topping in the world…. you HAVE to make cajeta. Dessert topping, flavoring for your coffee, a spoonful for your mouth…whatever you decide to do with it, it’s worth the time. Cajeta is basically a dulce de leche or caramel made from goat’s milk and sugar. Continue reading
A real quick post. Yesterday a friend came over and dropped off some super ripe bananas (thanks Cathleen!), so of course it was time to make some tasty banana bread. This is a super simple recipe that is easy to whip up and get in the oven. The brown sugar helps darken the loaf and gives the bread a nice rich flavor. You will notice I don’t add any butter or oil to the bread. It gives it a nice crispy outside (instead of tacky), while retaining the moistness on the inside.
Last night I had some time to myself for a bit, and decided to make some Challah. According to Judaism 101, “Challah is a special kind of bread used for Shabbat and holidays”. I am not Jewish, but the bread looks beautiful and tastes great! This recipe comes from George Greenstein’s book, “Secrets of a Jewish Baker’.