Wild Mountain Blueberries and Peak-of-Summer Berry Crisp
Recently, my brothers and I took a trip down to the Asheville, North Carolina area for a repeat of our sibling adventures last summer. We wanted to fit in lots of hiking and take advantage of the cool...
View ArticleSweet Corn Ice Cream with Blackberry Sauce
Alright, alright, don’t freak out too much. Yes, this is ice cream infused with a vegetable. I know this sounds weird. But think about it okay? Why do we like corn in the first place? Because it’s...
View ArticleSweet Corn Ice Cream with Blackberry Sauce
Sweet Corn Ice Cream with Blackberry Sauce (New Flavors for Dessert by Williams-Sonoma) 4 ears fresh sweet corn 3 cups half-and-half 1 cup heavy cream, plus more as needed 2/3 cup plus 1/2 cup sugar,...
View ArticlePumpkin Butter, Poached Pears, and Preserving Herbs
Shortly before Halloween, I purchased a pumpkin pie pumpkin. Yes, you read that correctly. Pumpkin varieties that work best for baking are the pumpkin pie pumpkin and the sugar pumpkin. Pumpkin pie and...
View ArticlePears in Nightshirts
Pears in Nightshirts (Eat Feed Autumn Winterby Anne Bramley) Pears: 4 ripe baking pears, such as Barlett or Bosc, with stems intact 2 cups pear juice (you could use apple juice if you can’t find pear...
View ArticlePear and Berry Crisp
Pear and Berry Crisp (Apples for Jam by Tessa Kiros) 3 large pears 1 cup of mixed berries 1/3 cup superfine sugar 1 2/3 cups all-purpose flour 1/4 cup firmly packed light brown sugar 1/4 pound (1...
View ArticlePeak-of-Summer Berry Crisp
Peak-of-Summer Berry Crisp (Tom Douglas’ Seattle Kitchen) For the crisp topping: 2/3 cup old-fashioned oats 2/3 cup firmly packed brown sugar 2/3 cup all-purpose flour 1/2 teaspoon ground cinnamon 6...
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