Archive for the ‘Desserts’ Category

Edible Flowers

Saturday, July 24th, 2010

Many of the flowers that grace our yards are edible.  They can be used as accents in a salad or as garnish on a main dish.  Here are a few of my favorites:

Purple Chive

Rose petals




Blue Borage

It’s Time for Rhubarb!

Sunday, March 28th, 2010

Rhubarb is just beginning to show up in markets now so this recipe from the “Splendid Table” blog comes just in time.

Unlike most vegetables, rhubarb is only available here in season. This doesn’t bother me, there are quite a few things like asparagus, tomatoes, and peaches that I only eat when they’re in season even though they’re available year-round. In fact waiting for the proper season means that it is not only better and fresher, but is an excuse to gorge on it.

Rhubarb is one of those funny crossovers like tomatoes. Just as tomatoes are a fruit that we treat (and generally regard) as a vegetable, rhubarb is a vegetable that we generally treat as a fruit. Rhubarb has been used medicinally since 2700 BC in China, but only became popular as a food around the 17th century in England when cane sugar became readily available. This is because rhubarb is extremely tart and not particularly edible without sweetening.  More…

A Fool for Rhubarb

Saturday, March 27th, 2010

Here’s a great article about spring rhubarb from the “Mixed Greens” blog.


What can I say? She’s a babe. Eight weeks ago rhubarb lay dormant in her own leafy compost, today with hot pink stalks and abundant crinkly leaves ablaze, she struts her stuff. These first leafings are positively iridescent in their exuberance. (Don’t even think about eating them!) Enough for a small bowl of sauce.

The backyard scene is brimming with adolescent attitude. Lilacs on the brink, daffodils almost done now, and aromatic evergreen Clematis in full array. Small lettuce starts in the back row are growing like weeds, peas planted two weeks ago are just barely peaking out, surrounded optimistically by sturdy poles for their climbing, garlic and the leeks’. green leaves become more robust every day, chives have been around for weeks now, sorrel has come into its own, plenty of dandelions too, and in the far corner by herself, rhubarb. More…

Caramel Glazed Pears

Tuesday, March 16th, 2010

This healthy dessert can be made throughout the year highlighting whatever fruit is in season, from pears and apples to peaches and plums.

Makes 6 servings

3 tablespoons salted butter
3/4 cups packed brown sugar
3 Bosc pears, halved and cored
1/4 cup sliced almonds, toasted
1/2 cup plain yogurt, optional

Preheat oven to 400° F

• Put butter in a 6”x8” baking dish and place in oven to melt.
• Sprinkle brown sugar evenly over melted butter.
• Place fruit cut-side down in a single layer over the sugar and butter.
• Bake until fruit is tender all the way through, about 30 minutes.
• Turn fruit over, baste with caramel sauce and continue to bake until golden and glossy, about 10 more minutes.
• Remove from oven and let cool for a few minutes before serving.
• Place fruit in serving bowls and drizzle with caramel sauce.
• Sprinkle with toasted almonds.
• Add a dollop of plain yogurt on the side for a pleasant balance of flavors.

Toasting Almonds
• Preheat oven to 300° F.
• Place almonds spread evenly on a baking tray.
• Place in oven for 8-10 minutes, until evenly golden brown.
• Remove immediately and cool in a bowl.

Sweet Potato Pie

Tuesday, March 16th, 2010

Makes 2 pies

3 medium sweet potatoes
1/2 cup butter (1 stick)
2 cups half & half
2 cups orange juice
1/2 cup white sugar
1 cup brown sugar, packed
2 eggs
2 teaspoons cinnamon
2 teaspoons pure vanilla extract
2 pie crusts

• Preheat oven to 350° F.
• Cook sweet potatoes until soft, either by boiling or steaming.  Remove peel.
• Mix cooked sweet potatoes together with remaining ingredients except pie crust.
• Once mixture is a smooth consistency, fill the two pie shells.
• Bake in oven at 350° F for 45 minutes.

Classic Apple Pie

Friday, January 8th, 2010

Serves 8-10


4-5 Granny Smith apples – peeled, cored and sliced
2 tablespoons arrowroot
1/2 cup sugar
1/2 cup packed brown sugar
2 tablespoons lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 recipe pastry for a 9-inch double crust pie
1 egg or  1/4 cup milk, for crust

1. Preheat oven to 425 degrees F (220 degrees C).
2. Place all ingredients except pie crust in bowl and mix well until evenly combined.
3. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust.  Brush with milk or egg wash if desired
4. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Plum Torte

Friday, September 11th, 2009


This is originally from Public Radio’s “Splendid Table”:   

  • 3/4 cup sugar
  • 1 stick of butter
  • 1 cup of flour
  • 1 tsp baking powder
  • pinch of salt
  • 2 eggs
  • 24 plum halves

Cream butter and sugar, add flour salt and eggs.  Put in pan arrange plums, skin side down.  Bake at 350 for about 30 minutes.  Test for doneness.  These freeze really well. This makes two tortes and it scales well.