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.
This is my “go to” cake recipe. This thing is so tasty and fun to make. The recipe comes from Rebecca Rather’s “The Pastry Queen” cookbook. If you are tired of buttercream icing and want something a little more fluffy and light, try this one out. Continue reading
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’.
Let me just start by saying, these things are AWESOME! I discovered these little beauties while travelling in San Miguel de Allende earlier this month. We had the privilege to meet some wonderful people that were part of an acrobat troop there called Gravity Works, one of which was Norwegian. Kalyana was nice enough to invite us to his house and cook for us. Continue reading
Back in May of 2010, I noticed around the farm that we had an ABUNDANCE of beautiful agarita berries. If you have never heard of agaritas before, they are a Texas native plant that produce a very sweet-tart like red berry about the 1/4″ in diameter. Someone said, “Hey you should make some agarita jelly!”. Sure, why not. Continue reading