Kumquats aren’t terribly exotic, but they certainly aren’t your humdrum, run-of-the-mill fruit either. They are a diminutive citrus fruit that you can eat whole–peel, pith, and all.
They’re nice. Sort of a cross between a clementine and a lime. Sweet and orange but with a little bit of a bitter tartness. They’re lovely.
Continue reading “Kumquats: TPC”
Another catch up post here: remember when I wrote about the first cherries of summer? Well this is what I ended up making with them.
Continue reading “Cherry Shortcake”
It’s the end of the year and I’m trying to play catch up. This semester I was teaching for the first time (while still taking classes and trying to get my act together to study for my comprehensive exams and begin the process of doing my dissertation proposal). So it’s not that I did stuff that I didn’t post, it’s that I didn’t do anything but teach and study. But I was going through my photos to pick out pics for the last photography challenge of the year and I noticed that I missed a couple of really good food items. Here goes….
Continue reading “Chocolate Cupcakes with Coconut Buttercream”
One of my professors held our final meeting over brunch in his lovely apartment. A couple of my classmates from that class were in classes with me last year when I was less busy and so baked for my classmates. It seemed polite to bring something and my classmates strongly encouraged me to do so!
Continue reading “White Chocolate, Cranberry, and Pecan Scones (and some scone making pointers)”
There is little that is more satisfying than having a project come out right. And it’s even more satisfying when you can eat the results!
I was having some friends over for dinner and I decided I had to make coconut sorbet. I’d had some out and I’ve been wanted to use my ice cream maker; sorbet is easier to make than ice cream (no custard) so it seemed like a good opportunity. It was, and the coconut sorbet was amazing! Although I had a little issue with the coconut fat solidifying too early in the ice cream maker. It clumped up so the texture of the sorbet was still perfect, but I don’t think that should have happened. (I used organic canned coconut milk–perhaps non-organic has emulsifier in it…)
Continue reading “Plated Pina Colada: WPC”
When I brought the Coconut Cashew & White Chocolate Cookies in to class, I also made a quick batch of white chocolate coconut macaroons because one of my classmates has celiac. I’m not sure she liked them–I got in the habit of keeping them rather under-sweetened because my cousin who is celiac is diabetic as well–but I liked the leftovers (and one of my other classmates ‘stole’ a few and she loved them) so I’m not too worried!
Continue reading “Coconut Macaroons”
I do like plain scones, they are so versatile. But sometimes you just want chocolate. These chocolate scones don’t disappoint. They are still a nice, light, flakey scone without too strong of a flavor. It’s just that the mild flavor is mildly chocolate. They are delicious alone. Or with berries and cream, sort of shortcake style. Or with jam and clotted cream. Or–have I mentioned?–plain, perhaps with strong tea or coffee.
Continue reading “Chocolate Scones: Recipe”