Category Archives: Recipes (Sweet)

Cherries for the Fourth — and Beyond

Rasberry-Cherry Crumble Bars. You can't eat just one. Trust me.

Fourth of July might be the ideal time to celebrate the last of the season’s fresh cherries with a bang.

Those sweet, crunchy orbs come and go all too soon, don’t they?

But Payson Fruit Growers has a way to let you enjoy them all year-round.

Founded in 1964, the farmer-owned business processes tart cherries that are grown on local farms in the Payson, Utah area. Recently, I had a chance to sample some of their products.

Some of the tart Montmorency cherries are turned into Tart Cherry Juice Concentrate ($18 for 1 quart). The thicky, syrupy concentrate is fabulous for adding to smoothies or to pan sauces for duck, pork or chicken.

Make your own tart cherry soda.

I stirred two tablespoons into 8-ounces of carbonated water, then garnished with fresh cherries and a rosemary sprig to make a refreshing summer soda. It’s super fruity and not overwhelmingly sour. But if you like it sweeter, you can add a tablespoon or two of simple syrup.

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Pop-Up Tea Time, Free Father’s Day Burgers, Food Gal Cooking Demo & More

Salmon rillettes with seaweed brioche -- with oolong tea. (Photo by Justin Lewis)

“Kettle Whistle” Pop-Up Tea Times

Those of you mourning the fact that Pastry Chef William Werner won’t be opening his Tell Tale Preserve bakery/cafe on Maiden Lane in San Francisco after all will rejoice to hear that you can still enjoy his innovative sweets in a new concept now.

He has teamed with Naivetea, an artisan tea company in Burlingame that was started by husband-and-wife, Lawrence Lai and Ann Lee, which specializes in oolong teas.

They will be presenting “Kettle Whistle” afternoon tea seatings at various locations around the Bay Area each month. The first will be June 25 at the Burritt Room at the Crescent Hotel in San Francisco. There will be two seatings: 1 p.m. and 3:30 p.m.

Tea with strawberries on yogurt sables. (Photo by Justin Lewis)

The three-flight, prix fixe menu is $55 per person. It will feature an array of Naivetea’s hot and iced premium Taiwanese  oolong loose-leaf teas paired with Tell Tale Preserve’s savory and sweet pastry creations.

For reservations, call (415) 643-4894 or email: events@telltalepreserveco.com

Free Burgers for Dad on Father’s Day at The Counter

Bay Area locales of The Counter want to treat Dad in meaty style on Father’s Day by giving the big guy to a free burger.

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Crazy for Custard

A spoonful of maple custard will make any day better.

I know some people who turn up their nose at custard, thinking it suitable only for teething kids or seniors with denture issues.

They must be mad.

I don’t know about you, but a creamy, silky, custard is what I call one of life’s little pleasures. The moment your spoon breaks the top and scoops up some of that smooth, eggy goodness, you know you’re in for a happy mouthful.

The other good thing about custards is that they make for a fine way to use up extra egg yolks left over from baking an egg white-laden angel food cake.

In fact, that’s what prompted me to make these lovely “Maple Custards” from the classic cookbook, “Chez Panisse Desserts” (Random House). It’s by Lindsey Remolif Shere, who was the opening pastry chef at Berkeley’s Chez Panisse, before she left to open the absolutely wonderful Downtown Bakery and Creamery in Healdsburg in 1987. If you’re ever in the area, you must visit it.

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Celebrating Strawberries

A simple way to show off spring strawberries.

I like my berries naked.

Truly, when they are juicy and perfectly ripe, I don’t need them draped in any adornment. I don’t even need a bowl. I just plop them in my mouth au naturale with pure abandon.

But sometimes, I do get tempted to dress them up just a bit for company.

“Strawberry Galette with Basil Whipped Cream” has the perfect look for me. It’s more the understated Calvin Klein of strawberry desserts, rather than the Versace version with over-the-top embellishments.

It’s from the new “Martha Stewart’s Pies & Tarts” (Clarkson Potter), of which I recently received a review copy. The cookbook, from the editors of Martha Stewart Living, contains 150 recipes for fruit-filled goodies, from old-fashioned favorites to more modern fare.

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Having Your Cake and Giving It, Too

A simple yet satisfying coffee-orange angel food cake.

There are people who accept gifts graciously, no matter what may lie under that heap of ribbon and wrapping paper.

My late-Mom was not one of those people.

My siblings and I joke that whenever we gave my Mom a gift, we braced for what would come next.

She’d pull the present out of the box, inspect it thoroughly, turning it this way and that, before putting it back down. She’d furrow her brows, and hem and haw that we shouldn’t make such a fuss. Then, she’d flat-out say, “Don’t spend your money. I don’t need anything. Here, just take it back.”

Sigh. Once again, after my brothers and I had wracked our brains to come up with what we thought was the perfect gift, my Mom would burst our bubble.

It’s not that she meant to do so. It’s just that Mom was being a mom.

When I was little, I would save my quarters and dollars to go to the store to buy my Mom a card and a tiny box of See’s candy or a Walt Whitman Sampler for her birthday or Mother’s Day.  I do believe I remember her smiling, too, whenever I presented them to her eagerly in my outstretched arms.

The irony, of course, is that once I got to be an adult and could afford to buy her much nicer gifts — such as clothes or jewelry — she didn’t want them.

For years, I was downright perplexed by that until I realized the lesson she was teaching me. For her, it truly was the thought that counted. As long as you remembered her with something as simple as a phone call or note, that’s all that mattered. She didn’t need anything beyond that to know that you cared. Everything else was just superfluous.

It's not fancy, but it's a cake that's sure to please.

That hit home after my parents both passed away four years ago, and I found tucked away in a drawer, every card I had ever given them since I was a child. Some were hand-drawn, others store-bought. But there they all were, stored away like some precious treasure worth more than any fancy cashmere sweater or snazzy electronic gadget ever could be to them.

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