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Summer is pie season and in my kitchen, fruit pies reign supreme. In early summer I reach for berries, cherries, and rhubarb for my pies, but now that we are approaching the end of summer I love tucking stone fruit into a buttery crust.
The dough in this recipe is straight from a 1943 copy of 'America's Cookbook,' which belonged to my grandmother. The filling is straight from the wild blueberry patches of Alaska, but any berry will work well here.
Lemon curd is one of those things that I always like to have in my refrigerator. It has saved me more than once when I've had to rustle up a last minute dessert or had an unexpected guest stop by at tea time. I love how lemon curd is tart (at least the way I make it!)
For the last few weeks, I have craved empanadas. Seriously craved them. I decided to search high and low for a recipe that would just "work" because I never made them. I have ordered my fair share of empanadas but making them were a different story.
So here I am, after a 3 day pause (I have lots going on), to talk about my home country and one of its most popular dishes: the coxinha. You guys are going to hear lots about Brazil throughout my blog journey, since it is not only the country where I was raised and born, but also because it has amazing food!
Well here we are...the last recipe for 2014! And where did the year go? I know where it went.... to steamed mussels and souffles...to salads and sweets. It has certainly been a delicious year! To round out this delectable year, I teamed up with Cut N Clean Greens once again to bring back a childhood favorite...the potato knish!
Flaxseed Caramels Flaxseeds add a toasted depth and sophisticated note to these chewy caramels. Unsalted butter, for greasing 2 cups plus 2 tbsp. heavy cream 1 1⁄ 2 cups plus 2 tbsp. granulated sugar 1 cup plus 2 1⁄ 2 tbsp. flaxseed oil Heat oven to 350°.
3⁄ 4 cup packed light brown sugar 1⁄ 2 cup all-purpose flour 1 tbsp. finely grated orange zest 6 tbsp. chilled unsalted butter, cut into 1⁄ 2-inch cubes 1 1⁄ 4 lb. rhubarb, trimmed and sliced 1 lb. strawberries, hulled and sliced 1⁄ 4 tsp.
FROM ISSUE #166 Swedish kroppkakor, hearty mashed potato dumplings stuffed with an allspice-laden filling of bacon and onion, are a specialty of Oland, an island off the southern coast of Sweden. They're traditionally enjoyed with sour cream to boost their richness and lingonberry preserves, which lend acidity and sweetness.
If the beautiful weather this past weekend has you thinking of summer, this recipe is for you! Even though it's technically still spring, blueberries are already in season, so who could resist using them to bake an easy and delicious snack? If you have never baked anything before, these blueberry crumb bars are a great place to start.