This is the fourth panna cotta recipe on this blog, and one I am delighted with. I used tart, creamy kefir as the main dairy ingredient, and lowfat milk to keep the flavors light and focused. I modified my buttermilk panna cotta recipe, substituting kefir for the buttermilk. I topped this light and refreshing panna cotta…
Category: College friendly cuisine
Purslane
There is a special ingredient that my CSA grows, and I have grown fond of it’s special crunch — beautiful, green purslane It makes a powerful addition to a chopped summer salad. I mixed together fresh tomato, purslane, cucumber and basil with a simple lemon and olive oil dressing for a crunchy cool summer salad. …
4th of July Vanilla Frosted Cupcake
A frosted cupcake is a classic American dessert. Here is my go-to recipe for an easy buttercream frosting, made with powdered sugar, butter, milk and vanilla. It’s sweeter and less silky than a classic European buttercream, but so easy to make. Some of my friends prefer this version for its sweeter taste. There are just…
Oregano Drizzle
I had some beautiful Copper River Salmon to cook with, and wanted a simple drizzle to go with this fish. Putting together some fresh oregano and lemon from my garden with good olive oil, garlic, and salt was just the thing. This sauce is rich and lightly tangy, and full of rich summer flavor. Try…
Glazed Lemon Drop Cookies
These sweet, lemony, buttery, tangy drop cookies are just the ticket for a quick dessert. Glazed Lemon Drop Cookies Summer vacation bonus: they are very easy to make. No mixer needed! Enjoy! Glazed Lemon Drop Cookies (makes 28 large cookies – recipe can easily be halved for a smaller batch) 2 sticks unsalted butter 10…
Coconut Panna Cotta with Mango
Mangoes + Coconut = Delicious. Here is a cool, creamy, coconut panna cotta topped with fresh diced mango and toasted coconut. This is my third panna cotta recipe, and I hope you’ll find it easy to prepare and a joy to eat. Use a full fat coconut milk and your coconut panna cotta will have the…
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