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…
Fruit Cobbler Master Recipe
Master recipe for fresh fruit cobbler
Cocoa Cherry Smoothie
What if your smoothie tasted so good that you’d gladly enjoy one for dessert . . . but it was actually loaded with superfood? Well, wonder no more! This smoothie is tastier than a slice of 1970s era Black Forest Cake, but will power you up with the goodness of cherries, cocoa, and chia. I…
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…
