A delicious egg and dairy-free version of one of our favorite chai ice creams — enjoy! INGREDIENTS: 2 tablespoons chai spices 1 cup water 2 cans (28 ounces) full-fat coconut milk, shaken well 3/4 cup honey (or maple syrup for the vegan version) 1 teaspoon pure vanilla extract Pinch of fine-grain sea salt 1 1/2...Read More
INGREDIENTS: 12 fresh California Mission figs, washed and dried 1 vanilla bean, split and opened 1 cup Amaretto liqeuer 1 cup filtered water 1 cup sugar METHOD: Cut figs in half, lengthwise. Fill a large, wide-mouth canning jar with the fig halves. Place vanilla bean on top. Set aside. In a large saucepan, combine amaretto,...Read More
This is a delightful summer dessert, easy to make, and delicious to eat! INGREDIENTS: 1/2 cup (packed) brown sugar 1/4 cup honey 4 tablespoons unsalted butter 1/2 cup fresh thyme sprigs 6 large Shiro plums, ripe but firm plums (about 2 pounds), halved, pitted Crème fraîche (or slightly thinned Greek yogurt) Additional fresh thyme sprigs...Read More
INGREDIENTS: 2 cups almond milk 1/2 cup dried apricots 3/4 cup water 3/4 cup honey 1 teaspoon vanilla METHOD: In a small covered saucepan, cook apricots in 3/4 cup of water for 10 minutes or until tender. In a food processor or blender, process apricots and cooking liquid to a smooth puree. Mix in honey,...Read More
Every adult loves fondue, but kids love chocolate fondue! It is easy and fun to make, but as you can imagine, can be quite messy. Best served outside under supervision to prevent “double dipping”! For richer chocolate flavor you may use all bittersweet chocolate. INGREDIENTS: 1 cup milk or cream (cream is richer and smoother)...Read More
INGREDIENTS: 8 egg yolks (from pastured chickens) or 6 duck egg yolks* 2 cups buttermilk 2 cups rich full-fat cream 1/2 cup granulated sugar (superfine like Baker’s sugar) 1/2 cup cocoa (best quality) 2 tablespoons pure vanilla extract 1/4 teaspoon sea salt METHOD: In the bowl of a stand mixer, beat egg yolks until...Read More
“This pie is typical of the country cooking found throughout the rural South—simple, pure, and rustic.” — Saveur Magazine INGREDIENTS: Pastry: 2 cups all-purpose flour 3/4 teaspoons baking powder 1 1/4 teaspoons salt 3/4 cup chilled lard or Crisco, or a combination of 1/4 cup Crisco and 1/2 cup unsalted butter Filling: 2 cups thinly...Read More
Start the rhubarb filling a couple of hours before you plan to assemble the pie. INGREDIENTS: Pie Crust 3 cups flour, sifted 1 teaspoon salt 1 cup soft butter (room temperature) 1/4 cup shortening (Crisco) 4-5 tablespoons water 1 egg 1 teaspoon vinegar Rhubarb Pie Filling 5 cups fresh rhubarb, cut into small pieces...Read More
You know that expression, “Easy as pie”? Well, this is even easier. No kidding. This recipe comes by way of my friend Jeff Emery, who not only makes great wine but also this killer dessert. He gave me the recipe over the phone, and as so many recipes are given, it was just a list...Read More
