Yogurt Cheese

What’s a flavor cross between yogurt, chèvre and cream cheese — equally happy with savory or sweet flavors layered on top? Yogurt Cheese, of course! I recently created this simple cheese and was delighted with the results. What inspired this was a quart of amazingly lovely local Jersey yogurt left over from a big brunch….

Gravenstein Apple Slab Pie

There is a local apple variety that is hitting the markets right now — the Gravenstein Apple. It’s juicy and fresh, with a delightfully balanced flavor. This early ripening apple is an old fashioned variety that does well in northern CA, with Sonoma County it’s epicenter of production. I attended the Gravenstein Apple Fair last…

Sweet Corn Ice Cream

Summer sweet corn is a treat, and this simple ice cream makes the most of sweet corn’s rich, gentle flavors. I love sweet corn sautéed in butter — the heat and fat coax depth of flavor as the natural sugars caramelize in the pan and the starches gel in the kernels. I use this simple…

Brown Sugar Swiss Meringue Buttercream

Silk satin meets caramel in this luxurious buttercream.  This one’s ideal on a rich flavored layer cake — think pumpkin spice, chocolate, banana. There are a number of different frosting recipes in my repertoire, and this one is a special favorite.   What makes this a Swiss Meringue Buttercream is the technique of heating egg whites…

Corona Beans with Preserved Lemon and Rosemary

The mammoth Corona Bean is a splendid legume.  Smooth, white and impressively big dried beans cook up fat and pale beige after a soak and simmer.  I love these mighty beans as a cocktail nibble.  Perfect with a Negroni or glass of wine. I flavored mine with two garden grown items: salt-preserved meyer lemon and…