Wednesday, February 22, 2017

Hippie Fuel ("Ultimate" granola)

Granola ranks among my very favorite foods, to the degree that (like Biscoff cookie spread) I'm better off not even keeping any in the house lest I simply devour it by the bagful. Crunchy-sweet-salty is totally my jam, and the typical inclusion of nuts & berries is also right up my alley. It shouldn't be overlooked, however, that while granola has a significant history as healthy "hippie" food, some granolas' claims to "health" may be somewhat...questionable.

Healthy ...ish

Wednesday, January 25, 2017

Fruit of the Underworld (Pomegranate lime vanilla cake)

Pretty in pink can be difficult to achieve without food dye. Unfortunately, taking an all-natural approach might not always turn out as you expected. This was the case with a batch of blood orange cinnamon rolls Aaron prepared one day. While delicious, the attempt to stain the icing ruby red with blood orange juice instead yielded a deeply unappetizing mauve-taupe. My attempts to correct with the trusty dropper of food dye resulted in nuclear pink. Ultimately, the project was abandoned for photographic purposes. This pomegranate lime vanilla yogurt cake, on the other hand, is perfectly calibrated to yield a beautiful finish using only the most natural of ingredients.

Au naturale

Wednesday, December 28, 2016

A Complicated History (Honey pistachio rose baklava)

From my first taste as a child, I was absolutely obsessed with baklava. Something about the crispy, honey-and-butter-soaked layers always called out to me, much to the dismay of my mother (who categorically refused to prepare it, saying it was too labor-intensive). This relegated its status to that of a rare holiday treat, which was probably better for my health and certainly in keeping with the dessert's history as something precious and celebratory.

My precious

Wednesday, November 23, 2016

The Gingerbread Man (Honey stout gingerbread cake, honey glaze)

As the Thanksgiving dust settles, baking cakes may be the last thing on your mind, but as winter drags on, I expect that you (like me) will come creeping back into the kitchen. Call it culinary therapy. Winter demands sturdier, more substantial, more warming foods, and this month's honey stout gingerbread cake fits the bill, perfectly.    A bundt cake, this takes advantage of the pretty, fluted mold and uses a simple glaze you can just pour over the top, rather than fussing with layers and smoothing icing. Triple-spiked with fresh, ground, and crystallized ginger, it's an easy pick-me-up with just the right amount of not-to-sweet gingery fire.


Fyah

Wednesday, October 26, 2016

Autumnal Appetite (Winter squash hummus, Baharat)

I love slipping into autumn for a number of reasons. On the culinary side, Fall brings the warmth of richer, heartier flavors. It's a joy to roast and stew things, again, and the amount of butter and baked goods also spikes, precipitously. With the oncoming onslaught of holidays, it can at times be a bit much to each so much heavy food.  That's why it's important to find autumnal foods that are full on flavor (and fill you up) but be on the lighter side. Julia Child is absolutely right that more butter can solve almost anything, but an ounce of prevention is worth a pound of cure, especially if one is predisposed to counting calories. As such, I present to you "winter squash hummus", which makes an appealing snack or appetizer that's pleasingly sentimental in its embrace of fall flavors while pleasantly lighter than most holiday fare.

Snack happy

Wednesday, September 28, 2016

Yapple-Dapple (Apple galette, cognac caramel sauce)

We are now in undisputed apple season. In my hometown, September is always marked by the Apple Peach Festival, sadly this year just an apple festival after the late spring frost laid waste to the peach blossoms. Intending to console myself with copious amounts of apples, I had my heart set on tarte Tatin: a pastry crust baked upside-down atop a layer of deeply caramelized apples. This led to my next revelation, however: that recipe seemed somehow intimidating. I feel like "effortless elegance" is more my wheelhouse, so I split the difference: an easy apple galette, gussied up with cognac caramel sauce.

Gastronomically gussied

Wednesday, August 31, 2016

Star of the Summer (Strawberry mascarpone cheesecake)

I've told you before how, in my family, cheesecake is a celebratory affair. This is even more true for Aaron's birthday, for which it is a mandatory offering. "What kind of cheesecake would you like for your birthday?" is a standard question come August. This year was especially telling, because he laid out his entire hierarchy of berries, in which strawberry is king. This is perfectly fine by me - strawberry is my favorite, too, and undoubtedly a perennial star of the summer.

Star of the summer