An oldie but goodie. This is from my very first blog. Learning how to focus a camera (it took tethering to solve that) and color balance. It’s now past peach season. Use the apples that are in abundance now. A galette is so much easier than shaping a pie. I’m a sucker for a rustic […]
Rhubarb
Spring rhubarb, the first “fruit” of the year from the garden. They might seem on the fibrous side when you’re cutting the stalks, but when rhubarb is cooked it melts into a soft custard that fully expresses itself when paired with sugar. Synonymous with strawberries, but don’t forget the other berries, especially raspberries. Ginger (fresh, […]
Seckel Pear Hazelnut Frangipane Tarts
Found some adorable Seckel pears at the farm market up the road. They’re the only indigenous pear variety here in the North America. It must have been kismet that I found this antique muffin pan just one day previous. You can imagine my delight when the pears fit just so in the pan for the […]
Plum Perfect Tart
My obsession with plums after making some green gage jam earlier this summer has remained unabated, I was so excited to find these local prune plums. Some crystallized ginger, cinnamon, and vanilla for a classic pairing, then a pinch of black cardamom and star anise added a little mystery. Going all out with not only […]