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culinary getaways sherry page blog home archive contact recipes appetizers breads breakfast california cuisine children christmas cocktails desserts easter fourth of july french cuisine gifts from the kitchen italian cuisine jams jellies preserves main courses mother s day salads seafood side dishes soups southern foods special occasion thanksgiving valentine s day vegetarian whole grains ingredients bread chocolate dairy butter buttermilk cheese cream creme fraiche milk sour cream yogurt fish and seafood halibut scallops fruits apples apricots bananas blackberries blueberries cherries citron dates figs fresh prune grapefruit kumquats lemons limes melons nectarines oranges peaches pears persimmons pineapple plums pomegranates quince raspberries rhubarb strawberries tomatillo tomatoes grains corn meal grits oats rice wheat herbs basil chives cilantro dill lavender lemon verbena mint oregano parsley rosemary sage thyme honey meat beef duck lamb pork nuts and seeds almonds chestnuts coconut flax seeds hazelnuts pecans pinenuts pistachios pumpkin seeds sunflower seeds walnuts poultry and eggs chicken eggs turkey spices cardamom cinnamon cloves curry powder dried chili peppers ginger nutmeg paprika pepper saffron vanilla vegetables artichokes arugula asparagus avocado beets brussels sprouts carrots celery corn cucumbers eggplant fava bean fennel fresh beans garlic leeks lentils lettuces mushrooms okra olives onions peas peppers potatoes pumpkin radishes rutabagas shallots summer squash sweet potatoes swiss chard tomatillo truffles turnips winter greens winter squash recent posts crunchy apple blueberry coffee cake with almonds coconut lentil soup chilled summer melon soup summer fruit and almond tart dark chocolate tarts cgsp favorite sites smitten kitchen delicious days food 52 askinosie chocolate print email share 08 26 20 ingredients recipes crunchy apple blueberry coffee cake with almonds this coffee cake is decadent with its wealth of fruit and its crunchy topping you can use almost any fruit in it feel free to experiment with strawberries pears nectarines peaches or blackberries instead of the apples and blueberries come up with your own favorite combinations and no mixer required to make this cake also a note about butter i prefer to use european style butter in all of my baking it contains less water and more butter fat than regular butter i think it yields a richer flavor and a moister texture and flakier pie crusts ingredients 1 stick 4 ounces butter melted plus more for the pan 1 tablespoon all purpose flour 1 cup brown sugar packed 1 2 cup unrefined or white sugar 1 cup sour cream at room temperature 1 teaspoon fine sea salt 1 teaspoon pure vanilla extract 1 large egg at room temperature 1 teaspoon baking soda 1 teaspoon baking powder zest from 1 large meyer lemon 1 1 2 cups all purpose flour 1 2 cup whole wheat flour 1 1 2 cups apples peeled and chopped 1 1 2 cups blueberries topping 1 2 cup brown sugar 1 2 stick 2 ounces butter softened 1 2 teaspoon cinnamon 1 3 cup chopped almonds you will also need 9 inch springform pan 2 large bowls whisk 1 medium bowl cake tester instructions preheat the oven to 350 degrees f about 175 degrees c grease the bottom and sides of a 9 inch springform pan with butter add a tablespoon of flour to the pan and shake it to coat the sides and bottom discard the excess flour in a large bowl combine the melted butter brown sugar and white sugar mix in the sour cream sea salt and vanilla add the egg and whisk to combine in a separate large bowl combine the baking soda baking powder lemon zest and flours mix well add the chopped apples and blueberries and toss to coat the fruit with the flour mixture add this to the butter mixture in the other large bowl stir just to combine pour this mixture into the prepared springform pan make the topping by combining the remaining brown sugar softened butter cinnamon and chopped almonds sprinkle on top of the cake batter bake for approximately 1 hour begin testing at 45 minutes as ovens can cook a little differently the top might be slightly caved in but the cake will be done when the tester comes out clean remove from the oven and let it cool for five minutes run a sharp knife around the inside rim of the pan to loosen the cake open the springform latch and let the cake continue to cool for at least 15 minutes slice the cake just before serving serves 8 comments off on crunchy apple blueberry coffee cake with almonds tags coffee cake print email share 08 24 20 ingredients recipes coconut lentil soup i adore the taste of coconut in savory dishes this recipe uses coconut oil to add that rich coconutty goodness you can use any kind of lentils i typically use either green petite french lentils or the larger brown lentils if you have a good curry blend that you like then you can use that instead of making the spice blend below see my note this soup is a meal within itself but i like to serve it with cheesy toast that is baked in the oven ingredients 1 2 cup dry lentils 3 tablespoons coconut oil 1 cup onions chopped 1 teaspoon fine sea salt 1 clove garlic peeled and chopped 3 4 teaspoon turmeric 1 4 teaspoon cumin 1 8 teaspoon cardamon pinch of cloves 1 2 teaspoon black pepper coarsely ground 3 4 teaspoon your favorite chili powder blend 1 cup carrots chopped 1 cup celery chopped 1 2 cup tomatoes chopped fresh or canned will work 4 cups stock i use chicken stock but you can use whatever you prefer you will also need colander large pot immersion blender instructions rinse and drain the lentils heat the oil in a large pot over a medium flame add the onion and the salt let cook stirring as needed until the onions start to brown add the garlic and saute for about a minute add the spices and the lentils cook for 2 3 minutes until the spices become fragrant add the carrots celery and tomatoes stir to combine add the stock cover and bring the soup to a boil over medium high heat reduce the heat to low and simmer for about an hour taste for salt and adjust as needed blend the soup using an immersion blender serve while warm and do make the cheesy toast in the oven if desired sprinkle some fresh herbs on top before baking i make it in a cast iron skillet and it is so good serves 2 4 if you have a curry blend that you really like then you can use 1 teaspoon of that instead of the turmeric cumin cardamon and cloves mentioned above still add the 1 2 teaspoon of coarsely ground pepper and 3 4 teaspoon of your favorite chili powder blend comments off on coconut lentil soup tags coconut oil lentils soup print email share 08 21 20 ingredients chilled summer melon soup i first made this soup in provence the cavaillon melons in the markets smelled so good that i wanted to feature them in a course of their own since we were on a lavender getaway at the time i incorporated lavender honey and fresh lavender into the dish as well and loved the combination if you don t have access to fresh food grade lavender you can use basil instead as noted below ingredients 1 large ripe summer melon 1 2 cup plain yogurt i prefer full fat yogurt for this recipe 1 2 cup fresh orange juice 1 tablespoon lavender honey pinch of freshly ground nutmeg large pinch of sea salt fresh lavender food grade for garnish topping 1 2 cup yogurt 1 tablespoon lavender honey you will also need paring knife food processor or blender refrigerator individual serving dishes instructions peel and seed the melon cut it into medium sized pieces and put them into the food processor or blender add 1 2 cup plain yogurt the orange juice 1 tablespoon lavender honey and the nutmeg process it until the mixture is puréed add the sea salt and mix to blend in refrigerate until ready to serve to make the topping mix together 1 2 cup yogurt and 1 tablespoon lavender honey refrigerate until ready to use to serve remove the soup from the refrigerator and dish out into small individual serving bowls garnish with the yogurt mixture and fresh lavender serves 4 note if you don t have access to lavender honey or fresh lavender then use basil instead in the soup and the topping use plain honey and add 1 teaspoon of finely chopped fresh basil to each garnish with fresh basil comments off on chilled summer melon soup print email share 08 12 20 ingredients recipes summer fruit and almond tart it is the perfect time of year to make this easy and delicious summer tart you can use any kind of ripe fruit mix the fruits or choose just one i used yellow nectarines blueberries and blackberries in this tart but apricots and strawberries work great too this will quickly become a favorite recipe to use following a trip to your local farmer s market ingredients crust 1 1 4 cups all purpose flour 1 4 cup almond flour 1 2 teaspoon fine sea salt 1 teaspoon sugar 1 stick 4 ounces unsalted butter softened 2 tablespoons milk 1 2 teaspoon almonds extract filling 3 medium sized nectarines pitted and thickly sliced 1 cup mixed berries topping 3 4 cup sugar 2 tablespoons all purpose flour 1 tablespoon almond flour 1 4 teaspoon fine sea salt 2 tablespoons 1 ounce cold unsalted butter you will also need medium bowl 9 inch tart pan small bowl 2 knives instructions preheat the oven to 425 degrees f about 220 degrees c in a medium bowl mix together the ingredients for the crust press the mixture into the bottom and up the sides of the tart pan place the fruit in a decorative pattern on top of the crust put all of the topping ingredients into the small bowl using 2 knives cut the butter into the flour mixture until the ingredients are crumbly sprinkle the topping over the fruit bake for 35 45 minutes until browned and bubbly let cool before slicing top with whipped cream or creme fraiche if desired comments off on summer fruit and almond tart older entries print email share we love fresh local ingredients and regional dishes here are some of our favorite recipes and recommendations
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