View all posts filed under 'Fruit'

Not One — But Two — Summer Fruits in One Easy Tart

Wednesday, 23. July 2014 5:26

Juicy, jammy and the perfect taste of summer.

Juicy, jammy and the perfect taste of summer.

 

What do you get when you combine fresh summer raspberries with juicy mangoes?

A tart that’s nothing short of sensational.

It is beyond easy, too.

“Juicy Mango-Raspberry Crumble Tart” is from “One Bowl Baking” (Running Press) of which I received a review copy. The book is by Yvonne Ruperti, a former recipe developer and writer for Cook’s Illustrated magazine.

OneBowlBaking

As the name implies, these are recipe that for the most part do only require one bowl to make. Of course, there are a few exceptions, such as if you make one of the layer-cake recipes, then you will need a bowl to make the batter, and another to make the frosting. The recipes don’t require the use of an electric mixer, either, just good ol’ fashioned arm-power to whisk or stir.

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Category:Fruit, General, Recipes (Sweet) | Comments (5) | Author:

And Now For a Beer That’s A Little Different

Wednesday, 18. June 2014 5:26

Your eyes are not fooling you.

Your eyes are not fooling you.

 

If you think the foamy head on that frosty mug of beer looks a shade pink, your eyes are not deceiving you.

That’s because this beer has the unlikely ingredient of blackberries.

A full pound of blackberries per liter, in fact.

The Palos Verdes Brouwerij West’s beer is whimsically named “Dog Ate My Homework.”

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Category:Fruit, General, New Products, Spirits/Cocktails/Beer | Comments (5) | Author:

Rah-Rah for Raspberry Almond Bars

Friday, 6. June 2014 5:26

My freezer is a repository of odds and ends, a treasure chest packed with the promise of delicious culinary endeavors to come.

Rinds from parmesan wedges saved for hearty vegetable soup pots in the days ahead.

Over-ripe bananas tucked away for spur-of-the-moment banana bread-baking.

Heels of bread for making crumbs to dredge chicken thighs in.

And for this recipe.

“Raspberry Almond Bars” appealed to me because they make use of almond flour (also found copiously tucked away in my freezer) and bread crumbs. In fact, there’s no need to measure out any all-purpose flour because the batter gets its foundation from the former two ingredients, plus a generous amount of eggs. The recipe calls for 6 extra large eggs. Since I only buy large ones, I just upped the number of those to 7 for this recipe. It also calls for superfine sugar. You can just whirl regular granulated in a food processor to make it finer. Or truth be told, I just used the regular granulated as is without a problem.

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Category:Fruit, General, Recipes (Sweet) | Comments (10) | Author:

Exploring California Gold Country, Part I

Monday, 20. January 2014 5:25

Karen Holmes of Karen's Bakery & Cafe in Folsom.

Karen Holmes of Karen’s Bakery & Cafe in Folsom.

As a native San Franciscan, I sheepishly admit I haven’t explored much of California Gold Country.

I vaguely remember playing at panning for gold once as a child somewhere in the vicinity, but beyond that, Sacramento, Amador and El Dorado counties have largely been seen from the freeway on the way to somewhere else.

Thanks to the tourism bureaus in Folsom, El Dorado, Amador and Sacramento,  I finally had a chance to see that area up-close, when I was invited as their guest over three days late last year to taste, explore and experience.

Here are highlights from that trip, which I hope will inspire you to get to know that region better, too.

Karen’s Bakery & Cafe in Folsom

Karen’s Bakery & Cafe is reason enough alone to stop in Folsom.

Karen Holmes opened this wonderful bakery in 2000, which has become so popular that you’ll almost always find a line to get outside, especially since it’s located near popular hiking and biking trails that bring famished weekend warriors right to her door for plum galettes, fig scones, and Tebirkes (a tradtiional almond paste danish).

The pastry case brimming with goodies.

The pastry case brimming with goodies.

Holmes is a former school teacher, whose mother took her family to Europe regularly, especially to its fine patisseries. As a teacher she baked banana bread for PTA events that became such a sensation that colleagues encouraged her to open a bakery.

A talent for baking and cooking obviously runs in the family as her son, Duncan Holmes is the chef de cuisine at San Francisco’s Sons & Daughters. In fact, in his teenage years, he’d ride his bike over to his mom’s bakery to help wash dishes after school before going home to hunker down to his homework. Both mother and son are self-taught.

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Category:Bakeries, Chefs, Enticing Events, Fruit, General, Great Finds, Restaurants, Travel Adventures | Comments (4) | Author:

A Zesty New Year

Wednesday, 1. January 2014 5:25

Fennel and Meyer Lemon Relish to start the year off right.

Fennel and Meyer Lemon Relish to start the year off right.

 

After all that belly-busting food of the holidays, it’s time for something light and bright to start 2014.

Best yet, this particular recipe makes use of any Meyer lemons you may still have hanging on your trees.

“Fennel and Meyer Lemon Relish” is from the new “The Art of Simple Food II” (Clarkson Potter) by the one and only Alice Waters.

The cookbook, of which I received a review copy, is filled with recipes that make the most of your kitchen garden at any time of year. Moreover, there’s even information included on taking care of your soil, building a compost pile, making compost tea and growing seedlings.

Although called a “relish,” this is almost like a salad in that it has so much delightful crunch. It couldn’t be easier to make, either.

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Category:Chefs, Fruit, General, Recipes (Savory) | Comments (10) | Author: