From a technique perspective, this Lingonberry Cardamom Tart is closely based on a Martha Stewart recipe. But I have a confession to make, I’ve never actually made it according to the original instructions. The second I saw it, I knew it was destined for Swedish Thanksgiving greatness. In so many ways, the original recipe waltzes […]
Continue reading
I perfected these Lavender Rosemary Goat Cheesecakes some time ago (read: a really long time ago) for a fabulous dinner party but for some reason, I’ve been holding out on you. My friend was serving some very special wines, including a dessert wine that had been bottled in the 1920’s. It was an amazing, Spanish […]
Continue reading
As many Summer stories do, at least for me, this one, the story of the Baked German Cherry Almond Pancakes begins with a large bowl of cherries. I pitted the cherries and then what to do? It turns out, wait for your birthday, which isn’t in the summer at all. I first made these Baked […]
Continue reading
While I absolutely love savory cocktails, not everyone does; some people prefer something a little sweet, like this Rhubarb Lillet Rose Spritzer. So when you’re serving a drink like my Celery Aquavit Spritzer for your big, fancy schmancy Scandinavian Thanksgiving menu, it’s best to make two cocktails for a large group. After all, two cocktails […]
Continue reading
This very simple Swedish Almond Loaf Cake is one of my special pan exception recipes. I don’t really have another use for the wacky little pan (other than making half batch Bundt recipes I suppose). But I’m fine with it because it’s so good, so fast, and so beloved. In fact, this recipe (which is […]
Continue reading
I’m really excited to share with you this Happy Birthday Dempsey Peanut Butter Chocolate Cake. Today, my nephew Dempsey was born very early in the morning, just about 23 minutes too late to share his birthday with his father, my brother Ivan. Because we don’t know what Dempsey likes yet, and since he can’t eat […]
Continue reading
This Crunchy Blueberry Avocado Salad is one of those super simple, but “best thing ever” recipes, especially if you have some pistachio brittle on hand, which you should, since I’m sure I convinced you to make it for my Citrus Flowers with Spicy Pistachio Brittle. It’s really easy to throw together with a very simple […]
Continue reading
Specialty cheese shops commonly sell an amazing sweet Lemon Ricotta I’ve riffed on with this Baked Lime Ricotta with Blackberries. The original Lemon Ricotta is fun to put on a cheese board, especially a dessert cheese board, because it’s such a great bridge between traditional dessert and cheese for dessert. If it’s easy to buy […]
Continue reading
Chestnut Sticky Buns, Barrett? Why are you messing with perfection? It’s a reasonable question, I agree. I have a reasonable answer though. I really love a good sticky bun, I mean, really, who doesn’t? Despite that, I seldom order them out, because, so often they’re disappointing. And once you know how much butter and sugar […]
Continue reading
All over both Brazil and Argentina, dulce de leche was all the rage. Pastry chefs filled croissants, cream puffs, and crepes with the delicious caramel. Creameries flavored gelato with it. Hotels served it with bread at breakfast time. And it was everywhere; they sold it in grocery stores, wine stores and cheese shops. Of course […]
Continue reading
These gorgeous little Saffron Poached Pear Cakes are the culmination of a lot of different ideas and inspirations. They started as a little inkling in the back of my mind when I was perusing cookbooks at Terrain last Christmas and came across Homemade Winter, by Yvette van Boven. The gorgeous photo of a pear cake […]
Continue reading
There are some leftovers that require a lot of creativity to use up, and then there are desserts, like the gingerbread in this Leftover Gingerbread Berry Sundae, which hardly require anything other than a fork. But maybe you wouldn’t have guessed that fresh berries are really good with fresh gingerbread? Or you want to turn a regular old […]
Continue reading