Pumpkin Spelt Loaf with Pepita Streusel

Whole-grain loaves can often be sturdy and squatty, but this fall beauty is almost stately in stature, with a light crumb and subtle kiss of spice. While I love grinding down pepitas to use in the batter, you can certainly use almond or hazelnut meal if you prefer....

Rustic Rosemary Cornmeal Tart with Wild Blackberries

The recipe has grown up with me and reflects my fondness for herbs with sweets and my propensity to add the crunchy, nuttiness of cornmeal everywhere I can! Make one big tart or individual galettes, and serve warm with vanilla bean ice cream for dessert. If there are leftovers, have a second slice for breakfast with coffee....

Strawberry and Lemon Balm Drizzle Cake

Lemon balm has long been used for medicinal purposes — hence the name — so this cake is practically health food. That’s my story anyway....

Straight-up Strawberry Ice Pops

Fannie’s Ice Pops makes “fun on a stick” — frozen summertime treats that are vegan, gluten-free, all natural, and feature local, organic ingredients whenever possible....

Strawberry Elderflower Tiramisu

This flowery, fruity dessert can be made ahead and stored in the fridge. It features fresh local strawberries....

Blueberry Mint Swirl Popsicles

Summer isn’t summer without popsicles. This recipe is a riff off the classic mojito combination of mint, lime, and brown sugar....

Emerald Forest Cake

At this time of year, a trip to the farmers market yields slim pickings for the seasonal cake baker, and for a time, this seasonal cake-recipe writer was similarly lacking in inspiration, until I turned my attention to all the wonderful local products in our store cupboards and freezers. As thoughts of hand-crafted chocolate and succulent frozen cherries came to mind, I started mulling a Pacific Northwest version of a traditional Black Forest Cake. After some local and seasonal substitutions, the result was a take on the cake that might be better than the original....

Caramel-Poached Pears with Chocolate Caramel Cream and Toasted Hazelnut Sables

The flavors, temperatures, and textures of this dessert demand the diner’s attention: buttery, melt-in-your-mouth cookies with crunchy edges; sweetly yielding, slightly warm caramelized pears; and frozen chocolate cream, light as a cloud. Each of the components is quite straightforward and comes together easily....

Cardamom Strawberry Newtons

This is one of those favorite childhood cookies. This recipe is a nod to the Fig Newton, but switches for the season by using strawberry jam....

Dark-Chocolate Panna Cotta with Candied Blood-Orange Slices

Serves 6 | 30 minutes active time, 6 hours to refrigerate A decadent finish to your holiday dinner, this creamy luscious dark-chocolate dessert is rich and satisfying, yet not overly sweet. Simple to make, this make-ahead dessert can be brought out right after dinner, already dished up, with no hassle (but with lots of applause). Panna Cotta 2 cups heavy whipping cream 1 cup half-and-half 1/8–1/4 cup sugar 2 teaspoons vanilla or Kahlua liqueur generous pinch salt 1 cup quality bittersweet chocolate chips 1 package gelatin 1/4 cup fresh blood-orange juice (or regular orange works too) Candied Blood-Orange Slices 1 blood orange, thinly sliced (or use a regular orange) 1/2 cup sugar 1/2 cup water Steps In a medium pot, gently heat whipping cream and half-and-half over medium heat. Add sugar, vanilla, and salt. Stir often...

Creamy Parsnip Tart

Parsnips may be unexpected in the pastry kitchen, but their natural sweetness and creamy quality when cooked recommend them for the job. The inspiration for this elegant dessert came from a similar treatment of carrots, which got me thinking … if parsnips can stand in for carrots in a classic favorite like carrot cake, why not a tart? Makes one 10-inch tart, to serve 8 to 10 Start to finish: about 5 hours, including baking and chilling Recipe: 1/2 cup (1 stick) unsalted butter, softened 2 tablespoons granulated sugar 2 tablespoons light brown sugar 2 tablespoons honey 1 cup all-purpose flour 1/4 cup whole-wheat flour 1/4 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon cinnamon 10 ounces parsnips, peeled and sliced in 1/4-inch thick coins (about 1 1/2 cups) 2/3 cup heavy cream 3 cloves 1...

Spiced Pear, Pomegranate, and Butterscotch Upside-Down Cake

If you’ve ever wondered what autumn on a plate might taste like, then you just might want to try this riff on a classic upside-down cake. Thick slices of juicy pear, poached in pomegranate juice to add a tart undertone, meld with a rich butterscotch glaze to form a fudgy-sweet topping for a soft, moist cake, fragrant with autumnal spices....

Toasted Coconut and Lime Tart with Chili

serves 8 | Total time 2 hours Crust: 9- or 10-inch round tart pan with removable bottom 1/2 cup butter (1 stick) at room temperature 1/4 cup white sugar 1/2 teaspoon salt 1 cup all-purpose flour 1 large egg yolk Filling: 1 14-ounce can sweetened, condensed milk 1/2 cup sour cream zest from 2 limes (about 2 tablespoons) 1/4 cup fresh lime juice 1 large egg yolk 1/2 cup lightly toasted coconut flakes, unsweetened Topping: 1 1/4 cup heavy whipping cream 1 teaspoon lime zest 3 tablespoons white sugar 1 tablespoon cornstarch 2 tablespoons toasted coconut flakes Aleppo chili flakes (optional) STEPS: To make the crust, place butter, sugar, and salt in a stand mixer, and with the paddle attachment, whip on medium speed until light and fluffy, scraping down sides if necessary, about 3 minutes. Add flour, and beat on low speed 30–45...

Victoria Sponge Cake

A classic Victoria sponge can be made ahead of time, and then filled and decorated on site for a glorious, decadent, and portable summer treat. Traditionally, the cake is filled with preserves and dusted with confectioners’ sugar, but in summer, I like to create a much more rococo affair, with jam, whipped cream, and oodles of fresh summer berries. The following quantities make for a nice deep cake in 7-inch cake pans, or slightly shallower cakes in 8-inch pans. Serves 8 | active time 20 minutes (start to finish: 50 minutes + time to decorate) INGREDIENTS: Butter or oil for greasing the pans 3/4 cup butter (at room temperature) 3/4 cup superfine sugar 3 large eggs 1 teaspoon vanilla extract 1 1/3 cups all-purpose or cake flour, sifted 1 1/2 teaspoons...

Buckwheat, Date, Lime and Black Sesame Madeline

INGREDIENTS: 3 large eggs 1/2 cup sugar 3/4 cup buckwheat flour 1/4 cup rice flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 teaspoon vanilla extract zest of 2 limes 8 tablespoons butter 1 tablespoon honey 6 Medjool dates, finely diced 1/4 cup black sesame seeds Melted butter for brushing pan In a stand mixer with whisk attachment, cream together the eggs and sugar on high speed for 3–5 minutes. Sift together flours, baking powder, and salt. Stir into egg and sugar mixture, then add vanilla and zest. Let rest for an hour. During this time melt the butter and honey together and allow to cool to room temperature. Pour the butter mixture into the flour/egg mixture in a steady stream, stirring. Allow batter to rest for an additional hour in the refrigerator, then...

Upside-Down Rhubarb Cake

In this flourless upside-down cake, resist the temptation to add berries or other fruit. The flavorful, bright liveliness of the rhubarb is front and center, its sourness mellowed just slightly with vanilla and butter....

Baked Lemon, Honey, and Rosemary Cheesecake

At this quiet time of year, when the earth is still sleeping and only a few green shoots remind us that we are about to tumble headlong into the madcap cacophony of spring, the pickings are slim when it comes to seasonal produce. Instead, this luscious baked cheesecake is a celebration of those cupboard ingredients that are so easy to take for granted here in the Pacific Northwest: fresh ricotta cheese from the farmers market, our astonishing local honeys, and new farm eggs -- all imbued with intriguing hints of the rosemary that grows like a weed in our backyards. If you can get Meyer lemons, they would work wonderfully, but ordinary lemons, such as I used here, are more than fine....

Earl Grey Chocolate Pots de Creme

Finish off dinner with a decadent, chocolatey dessert that’s easy to make and can even be made a few days in advance....

Chocolate-Peppermint Cakes

Chocolate and mint play off each other well: one flavor is richly indulgent, the other refreshingly bright. In this example, it’s a chocolate decadence meets candy cane mash-up. If you want to add a splash of peppermint schnapps to the whipped cream served on these cakes, it’ll only make it that much more festive. That and a small glass alongside for sipping. This recipe bakes the cake in one 8-inch round; using a springform pan will be easiest, as its removable sides will make unmolding a breeze. You can also create individual cakes, using four 1-cup volume ramekins or similar individual baking dishes, in which case unmolding isn’t necessary: the cakes can be served as is. serves 4 | start to finish:...

Pacific Northwest Christmas Cake

This recipe makes enough for one 9-inch round cake or one 8-inch square cake. start to finish: 4 hours and 45 minutes (active time: 1 hour and 15 minutes), plus at least 24 hours soaking time For the cake: 2 and 1/4 cups golden raisins 1 and 3/4 cups dried cranberries 2 cups raisins 1 and 1/2 cups dried apricots, chopped into raisin-sized pieces 1 and 1/3 cups dried cherries 1 and 1/4 cups candied cherries, halved (King Arthur Flour has good ones available online) 3/4 cup dried sweetened pineapple (about 2 rings), chopped into raisin-sized pieces 3/4 cup hazelnuts, halved 1 cup walnut pieces Juice and zest of 1 orange 1/2 cup brandy, Scotch, bourbon, or dark rum, plus more for feeding...

Spicy Cranberry Gingerbread

Cookbook author Melissa Clark originated the cranberry gingerbread recipe, which she calls, “rude, sticky, and wet.” This is our version, with even more ginger for spice. It makes an excellent holiday gift for friends and family....

Norwegian Christmas Cookies

“Each pastry has its own unique form,” writes Stokker, “something that adds to the challenge of making them.”...

Butter Cake with Bay-Poached Plums

This cake has a texture reminiscent of pound cake, ideal for soaking up the flavorful syrup from the poached plums. Other fruits work well too for this preparation, such as apricots and rhubarb. It’s best to poach the plums 2 to 3 hours in advance, to allow the juices to thicken a bit and the bay to infuse maximum flavor. The poached plums would be delicious just spooned over vanilla ice cream as well. serves 6-8 | start to finish: 2 hours (active time: 25 minutes) [twocolumns]For the Bay-Poached Plums: 1/3 cup sugar 1/3 cup water 3 fresh bay leaves, halved lengthwise 1 pound red or black plums, halved, pitted and each half quartered   For the Butter Cake: 3/4 cup sugar 3/4 cup unsalted butter, at room temperature 2 large...

Apple Pecan Oatcakes

[twocolumns]Defying easy definition but landing somewhere between a cookie, a biscuit, and a scone: meet the humble oatcake. Only slightly sweet, these super soft and fragrant treats make a great mid-morning snack with a second cup of coffee, or an afternoon pick-me-up on a busy weekday. They’re simple to pull together and are infinitely adaptable: if you’re not an apple fan, feel free to fold in your favorite diced fresh or dried fruit instead. While they’re definitely best enjoyed the day they’re made, you can store these oatcakes covered at room temperature for an additional day.[/twocolumns] serves 6 | start to finish: 40-45 minutes 1 cup (100g) rolled oats 1/2 cup (65g) whole wheat pastry flour (or regular pastry flour) 1/2 cup (65g) spelt...

Peppermint Nanaimo Bars

Makes 25 - 30 small bars | start to finish: 1 hour Peppermint Nanaimo bars taste like a combination of your favorite Girl Scout cookies and the dream of dessert perfection. Some of us would be happy to forget all the other holiday treats and just focus on more Nanaimo bars. Although these Canadian no-bake treats are fairly simple to make, the multi-layered bars take a couple of extra steps beyond a more simple brownie or cookie. The beautiful result makes the special care worth it. This adaptation of the city of Nanaimo’s official recipe showcases a pleasing, bittersweet bite of Theo’s Chocolate. Chocolate wafers replace the traditional graham crackers to layer in more chocolate flavor. Rich and difficult to stop...

Shakar Lama Cookies, from Iraq

By Taghreed Ibrahim Makes 25 cookies | start to finish: 40 minutes 1 cup butter, softened 1 and 1/2 cups superfine sugar 2 cups all-purpose flour 1/2 teaspoon whole cardamom, ground Pinch of salt Almonds or hazelnuts for garnish (optional) Preheat oven to 375°F. [twocolumns]Mix the butter and sugar in a small bowl, using an electric mixer, until light and fluffy (2 minutes). Blend in the dry ingredients, mixing carefully to incorporate. Using a spoon, form the batter into 25 or so small, walnut-size balls. Place each ball onto a cookie sheet and use the palm of your hand to flatten each into a round cookie and garnish with a single nut (if desired). Bake 10–15 minutes. Allow cookies to cool completely on the baking sheet before removing to a...

Plum, Chocolate, and Hazelnut Ice Cream Layer Cake

Serves 8–10 Start to finish: 1 hour and 15 minutes (active time 30 minutes) For the chocolate-hazelnut cake layer: 1/2 cup hazelnut flour (or almond flour, if you prefer) 2 tablespoons all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 cup demerara or turbinado sugar (or granulated, if you prefer) 6 ounces bittersweet chocolate chips or wafers 1/2 cup olive oil 1/8 teaspoon sea or kosher salt 4 large eggs, divided and at room temperature 1/2 cup granulated sugar 1/8 teaspoon cream of tartar or 1/2 teaspoon lemon juice or white wine vinegar Preheat oven to 375°F. Grease the bottom and sides of an 8x3-inch springform cake pan with olive oil and line the bottom with a circle of parchment paper. Place the hazelnut flour, all-purpose flour, baking powder, baking soda, and demerara or...

Rhubarb Polenta Cake with Orange and Cardamom

RECIPE AND PHOTOS PAOLA THOMAS This month’s cake—an adaption of a traditional Italian torta di polenta—celebrates the citrus fruits and nuts of winter, while incorporating rhubarb as the first welcome harbinger of spring. This is not a fancy-pants, special-occasion cake, all dressed up and ready for the ball, but in taste and texture, it might be my favorite of all the cakes we’ve developed this past year. This is the perfect companion on a dreary afternoon, when you’re curled up with a good book and a mug of tea. Its damp, buttery richness is offset by tart rhubarb, the tang of orange, and the pleasing texture of polenta. Sometimes the magic is all in the eating. If spring has not yet sprung in...

Yuja Matcha Cookies

Makes 25 cookies | start to finish: 40 minutes Although not a traditional Korean dessert, this thumbprint cookie with green tea and Korean marmalade makes a pleasantly bittersweet treat. Yuja, the Korean translation for yuzu or citron, contains three times the vitamin C of lemons and serves as the main ingredient for the marmalade called yujacheong. More complex than orange marmalade, a spoonful of yujacheong stirred into a cup of hot water makes a fragrant flu remedy tea called yujacha. 1 1/2 cups almond flour 1 1/3 cups all-purpose flour (gluten-free flour mix okay) 1/2 cup packed light brown sugar 3/4 teaspoon table salt 1 tablespoon matcha (green tea powder) 1 stick (8 tablespoons) unsalted butter, softened 1 egg yolk 1 teaspoon almond extract Zest of one lemon 1/2 cup yujacheong...

Easy Ginger Mousse with Honey and Toasted Coconut

Serves 6 | start to finish: 3 1/2 hours (active time: 20 minutes) A mousse can serve as a refreshing end to a boldly flavored meal. It takes a few hours of foresight but, because there are no eggs, this is a comparatively easy and foolproof recipe. What you trade in ease, however, you lose in durability. It’s best to assemble this dessert right before serving, though it can withstand some time in the refrigerator if already spooned into serving cups. Do add the toasted coconut flakes right before serving, as they tend to absorb moisture and get soggy. Washington blackberry honey tastes wonderful with the ginger, but any favorite local honey will hit the spot. For the Greek yogurt, Nancy’s now...

Chocolate-Cherry Hazelnut Cookies

These cookies are soft and slightly crumbly with a surprising crunch from the millet and a sweet fragrance thanks to the coconut oil. The whole grain flour and natural sugars make them feel almost virtuous as an afternoon snack or late morning pick-me-up while the bits of chocolate and hazelnuts give them sophistication worthy of your next special occasion. makes: 15 Cookies | start to finish: 45 minutes (active time: 15 minutes) 1 cup (170g) whole-wheat flour 3/4 cup (105g) all-purpose flour 1/3 cup (65g) raw millet 1/3 cup (60g) natural cane sugar (like turbinado) 1/2 teaspoon baking powder 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/2 cup (120ml) coconut oil, melted and slightly cooled 1 large egg, beaten 2 tablespoons honey 1 teaspoon pure vanilla extract 3/4 cup...

Mirin Caramel Popcorn with Almonds

Makes 4 quarts | start to finish: 25 minutes Surprisingly simple to whip up at home, caramel popcorn makes an addictive snack or dessert. Using mirin (a seasoned rice wine) as a caramel base only increases its allure. The alcohol boils out as it caramelizes, leaving a subtle toasted rice flavor that will make you want just one more handful. While a variety of nuts taste great with caramel popcorn, the delicate slivered almonds accentuate the mirin flavor. 1/4 cup canola oil or other high-heat, neutral-flavored oil 2/3 cup popcorn kernels 1 1/2 cups slivered almonds 1 cup mirin 1 cup sugar 1 stick unsalted butter 1 teaspoon table salt 1/2 teaspoon baking soda Preheat oven to 250°F. Line two sheet pans with parchment or wax paper. In a large pot with...

Blackberry and Hazelnut Layer Cake with White Chocolate

RECIPE AND PHOTOS BY PAOLA THOMAS It’s that time of year when we’re clinging desperately to the last golden vestiges of summer, but getting ready for the warm earthy flavors of fall. This cake elegantly bridges the seasons, making use of the final berries of summer while incorporating autumn’s first hazelnuts. Sometimes the in-between season can be the most delicious. The frosting here is a perfect vehicle for the tart, smeary spoils of blackberry picking, as unblemished shapely fruits are not required (you could even use frozen berries, just make sure to thaw and let them drain thoroughly first). The cake is a traditional English sponge but incorporates local hazelnut flour, which mellows the sweetness and marries perfectly with white chocolate. We’ve...

Raspberry Tart with Hazelnut Cookie Crust

[caption id="attachment_19208" align="alignright" width="300"] liz west[/caption] Recipe courtesy Anne Catherine Kruger of A Caprice Kitchen Makes one 10" Tart | Start to finish: 2 hours from Edible Seattle July/August 2009 1/2 cup Hazelnuts (Holmquist Orchards) 1 cup flour (Soft White Wheat from Bluebird Grain Farms; whole wheat pastry flour or all-purpose flour would work as well) 4 oounces slightly salted butter (Golden Glen Farmstead Butter) 1/2 cup Honey (Mother Flight Farm) egg (Stokesberry Sustainable Farm) Pulse hazelnuts and flour in a blender or food processor until hazelnuts are ground fine and mixed into the flour. Pour the mixture into a medium bowl. Cut in the butter, leaving noticeable chunks. Add the honey and egg and lightly knead dough into a ball. Push dough into 10" tart mold. Refrigerate at...

Gingered Rhubarb Crisp

by Jess Thomson from Edible Seattle Spring 2008 Serves 6 to 8 Prep time: 20 minute Serve this sweet-tart treat with vanilla ice cream (either dairy or vegan), crème fraiche, or a big dollop of Greek yogurt. For the filling: Vegetable oil spray 3 pounds rhubarb, cut into 1/2-inch chunks 1/4 cup plus 1 tablespoon flour 1/2 cup sugar 1/2 teaspoon ground ginger For the topping: 3/4 cup all-purpose flour 3/4 cup old-fashioned oats 3/4 cup packed light brown sugar 3/4 cup chopped walnuts 3/4 teaspoon ground ginger 3/4 stick (6 tablespoons) unsalted butter, melted (or substitute ¾ cup vegan margarine, melted) Preheat the oven to 375 degrees. Spray an 8- by 8-inch baking pan lightly with the vegetable oil spray, and set aside. Stir the remaining filling ingredients together in a large mixing bowl until the fruit is well...

Apple-Bottomed Maple Crème Brulee

Serves 6 S tart to finish: 1 hour 5 minutes, plus chilling time from Edible Seattle September/October 2010 Couched in a bed of applesauce made with fruit poached in maple syrup, this crème brulee sings with fall flavors. Recipe 2 medium tart apples, peeled and chopped 1/4 cup real maple syrup 1/4 cup water 1/2 teaspoon ground cinnamon 1 1/2 cups heavy cream 1/2 vanilla bean, split lengthwise 6 large egg yolks 1/4 cup sugar, plus extra for topping brulees Steps Preheat the oven to 325 degrees. Combine the first four ingredients in a small saucepan and cook over medium heat for 10 to 15 minutes, stirring occasionally, until the apples are soft and the liquid is syrupy. Blend until smooth, then set aside to cool. Meanwhile, put the cream in another saucepan, and scrape the...

Cranberry-Oatmeal Streusel Bars

Makes: 24 bars start to finish: 1 hour 20 minutes From Edible Seattle November/December 2010 Leftover cranberry sauce is delicious on turkey sandwiches, but what do you do when the turkey's gone? Here's an idea: Spread it on oatmeal shortbread, top it with a sweet, oat-flecked streusel, and bake it up into cranberry bars. We tested these with canned whole-berry cranberry sauce, but any good, thick homemade sauce should work. Crust Butter, for the pan 2 1/4 cups all-purpose flour 1/3 cup packed brown sugar 1/4 teaspoon salt 1 cup (2 sticks) cold unsalted butter, cut into 1/2" pieces 1 cup old-fashioned oats 1 large egg, beaten with 1 tablespoon water Topping 1/2 cup all-purpose flour 1/2 cup old-fashioned oats 1/2 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 cup (1/2 stick) unsalted butter,...

Hazelnut Tea Cakes

makes: 2 dozen cookies | start to finish: 1 hour from Edible Seattle November/December 2011 Made with hazelnut meal and plenty of roasted, chopped nuts, these cookies are clearly relatives of Russian tea cakes, but much less sweet. I like them best dusted with far less confectioners' sugar than usual, but you can roll the cooled cookies twice in sugar if you want them completely powdered. Note that these cookies are extremely fragile when hot; allow them to cool completely on the sheets before moving them. Recipe 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup sugar 1 cup emmer flour 1 cup whole-wheat pastry flour 1/2 cup hazelnut meal 2 teaspoons vanilla 1/4 teaspoon salt 1 cup toasted hazelnuts, coarsely chopped Steps Confectioners' sugar, for dusting Preheat oven to 300°F. Line two baking...

Holiest Holiday Shortbread

makes: About 3 dozen 2" cookies | active time: 20 minutes from Edible Seattle November/December 2011 Bluebird Grain's emmer flour is a summer staple at many Seattle-area farmers markets, but you'll see their table occasionally in winter if the pass is open; or seek it out at Metropolitan Market and PCC, and a few Whole Foods and Town & Country Markets. Here, it gives great earthy flavor to tender, buttery shortbread. This recipe is a three-fer: replace the emmer flour with either graham flour or buckwheat (or make three separate batches) for cookies with different flavors and colors. Recipe 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup sugar 1 teaspoon vanilla 1/2 teaspoon salt 1 cup all-purpose flour, plus more for rolling 1 cup emmer, buckwheat, or...

Toasted Birdseed Brittle

makes: 2 pounds of brittle | start to finish: 40 minutes from Edible Seattle November/December 2011 Inspired by Asian-style peanut and sesame candies, this seed-packed brittle is the perfect blend of crunch and sweetness—call up your dessert amnesia, and you might forget that it actually has some protein in it. An offset spatula makes the just-cooked brittle mixture easier to spread evenly onto the baking sheets to cool; you can also use a rolling pin to spread it thin, if you like your brittle on the thin side. Recipe 1 1/4 cup quinoa 1 1/4 cup millet 1/4 cup cracked emmer 1/4 cup sesame seeds 2 cups sugar 1 cup light corn syrup 1/2 cup water 2 sticks (1 cup) unsalted butter, cut into 1/2" pieces 1 teaspoon baking soda Steps Preheat the oven to...

Taylor Gold Pear Cobblers with Ginger and Cardamom

makes: 4 servings | start to finish: 70 minutes by Jess Thomson, from Edible Seattle September/October 2011 Secreted underneath a golden crust made with flour, masa harina, and cardamom, the juicy, sweet pear concoction that forms the base for these little desserts relies on Taylor Golds. You'll know the pears are ready to use when they yield to light pressure when pressed near the stem. You can substitute other pears, as long as their flesh is creamy and juicy. For the fruit Butter, for the ramekins 1/4 cup sugar 2 tablespoons all-purpose flour 1/2 teaspoon ground cardamom 3 large Taylor Gold pears (about 2 pounds), peeled and chopped into 1" chunks 1/4 cup finely chopped crystallized ginger For the cobbles 1/2 cup all-purpose flour 1/4 cup masa harina 1/2 teaspoon baking powder 1/4 cup...

Classic Pavlova

Serves 8 | Start to finish: 20 minutes, plus overnight cooling time from Edible Seattle November/December 2009 You can add other fruit to your liking, generally tart flavors best balance the sweetness of the meringue. Typically in Australia it would be fruit that is readily available, such as kiwi, mango, banana and strawberry as well as fresh passionfruit. Recipe 4 egg whites, room temperature Pinch of salt 1 cup plus two tablespoons superfine sugar 2 teaspoons corn starch 1 teaspoon white vinegar 1 1/4 cups whipping cream 1 four-inch vanilla bean 2 teaspoons powdered sugar 1 can of passionfruit pulp Steps Preheat oven to 425 degrees. Line a baking sheet with parchment and lightly grease the parchment. With an electric mixer, beat egg whites and salt until satiny peaks form. Beat in a third of...

Hazelnut-Honey Stuffed Apples

by Jess Thomson Serves 4 | Start to finish: 35 minutes from Edible Seattle September/October 2009 Serve with ice cream or dollops of Greek yogurt. 2 medium tart apples 3/4 cup toasted hazelnuts, roughly chopped 3 tablespoons honey 2 tablespoons currants (or other dried fruit, chopped) 1/2 teaspoon cinnamon 1/2 tablespoon unsalted butter Preheat the oven to 350 degrees. Halve the apples and scoop the seeds out with a melon baller. Make five or six more scoops into the apple's flesh, effectively carving a butterfly-shaped space in the center of each half, leaving the skins untouched. Mix the hazelnuts, honey, currants, and cinnamon together in a small bowl. Pile a quarter of the nut mixture into each apple half, and top the nuts with a few thin slivers of the butter. Nestle each...

Whole Grain Kitchen Sinks

BY JESS THOMSON Start to finish: 1 hour From Edible Seattle January/February 2011 The truth: What makes these cookies great, besides the big hunks chocolate (of course), is the millet and quinoa, which create little bursts of crunchiness in the final product. Use whatever nuts you have on hand. Recipe 2 sticks (1 cup) unsalted butter, room temperature 3/4 cup packed brown sugar 3/4 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 2 3/4 cups white whole wheat flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 cup flaked unsweetened coconut 1/4 cup quinoa (uncooked) 1/4 cup millet (uncooked) 1/2 cup old-fashioned oatmeal 6 ounces bittersweet (70%) chocolate, chopped 1/2 cup toasted nuts (such as hazelnuts), chopped Steps Preheat the oven to 350 degrees. Line two heavy baking sheets with parchment paper, and set...

Jenny Lind Pudding from 1863

Serves 8 | Start to finish: 1 hour, 20 minutesfrom Edible Seattle July/August 2009 Adapted from Godey's Lady's Book of 1863, this is a simple Apple Brown Betty with the famous singer's name attached. Apparently Lind, the "Swedish Nightingale," preferred a gussied-up coconut version, but early King County Fair visitors likely would have been more familiar with this home-style dessert—a great way to use the tail end of last year's storage apples (or hang on 'til August, when Gravensteins are ripe). 10 slices white sandwich bread, torn or cut into 3" squares 1/4 cup sugar 1 cup melted butter, divided Five tart apples, peeled and cut into bite-sized chunks 1/3 cup dark brown sugar 1 tablespoon cider vinegar 3/4 teaspoon ground allspice 1 teaspoon cinnamon In the...

Kabocha Squash Pudding with Sour Cream and Granola

serves 8 | start to finish: 25 minutes, plus roasting squash from Edible Seattle September/October 2012 Any kabocha squash lover will tell you eating it roasted, just plain, is a dessert in itself. This pudding is one step removed. It's rich, so serve it in bowls that contain about 1/2 cup, or less, if you want to serve a bigger crowd. Top the puddings with sour cream and granola just before serving. 1 (2 1/2-pound) kabocha squash 2 cups heavy cream 1 vanilla bean, split 4 large egg yolks 1/2 cup sugar 1/4 cup cornstarch 1/4 teaspoon salt Sour cream, for garnish Granola, for garnish Preheat the oven to 400°F. Line a baking sheet with parchment paper, and plunk the squash on it, whole, stem and all. Bake the squash on the...

Gluten-Free Ricotta Brownies with Cherries

by Jess Thomson Makes 16 brownies | Active time: 40 minutes from Edible Seattle May/June 2009 Dense and deeply chocolaty, these brownies taste best when someone else makes them. Before cherry season, top them with macerated chopped strawberries; later in the summer, try raspberries or pears. For the chocolate layer: 1 stick (1/2 cup) unsalted butter, plus extra for greasing the pan 4 ounces finely chopped bittersweet chocolate 1 teaspoon vanilla 1/4 teaspoon salt 3/4 cup sugar 3 large eggs 1/2 cup unsweetened cocoa powder For the ricotta layer: 1 large egg 1/4 cup sugar 1 cup part skim ricotta For the cherry compote: 1 pound cherries, pitted and halved 3 tablespoons sugar 1 teaspoon Kirsch (optional) Preheat the oven to 350 degrees and center a rack in the middle of the oven. Butter an 8" square pan. Line...

Honeyed Panna Cottas

  serves 6 | start to finish: 15 minutes from Edible Seattle November/December 2012 Sweetened with honey and stabilized with a wisp of gelatin, this elegant dessert comes together in under 15 minutes. If you like, serve it with plenty of chopped fresh fruit and a drizzle of honey. An amber honey—typically made from fall pollens—will add deliciously spicy notes in this delicate dish. 1/4 cup cold water 2 teaspoons unflavored gelatin (from 1 envelope) 2 cups heavy cream 1 cup whole milk 1/2 cup honey Seeds from 1/2 vanilla bean, split Pour the water into a small heatproof bowl, and sprinkle the gelatin on top. Let the mixture stand until the gelatin thickens, so it looks like pale applesauce. Bring about an inch of water to a simmer in...

Grilled Apricots with Bleu Cheese, Honey and Hazelnuts

[caption id="attachment_19210" align="alignright" width="300"] Mahmood Al-Yousif[/caption] by Jess Thomson Serves 6 | Prep Time: 5 minutes from Edible Seattle Summer 2008 In midsummer, dessert takes the amount of time required to walk from one end of a Seattle farmers' market to the other. If I had my choice, I'd pick up Estrella Family Creamery's Wynoochee River Blue, honey from Rockridge Orchards, and nuts from Holmquist Hazelnut Orchards. Choose ripe apricots that haven't gotten too squishy. If you're in a rush, just skip the grilling step. 6 apricots 1/2 cup crumbled blue cheese Honey, to taste 1/4 cup chopped toasted hazelnuts Preheat grill to medium heat. Split the apricots in half, remove the pits, and grill fruit, cut side-down, for 2 to 3 minutes, until the flesh gets soft. Place apricots on...

Sweet Tea and Grape Granita

serves 6 |start to finish: 4 hours; active time: 15 minutes Nothing says “The South” like a tall glass of sweet tea. As the name implies, it takes a remarkable amount of sugar to create the perfect version—so sweet it could be dessert. When frozen into granita form, this is exactly what happens. Fresh grapes add a tart and fruity note that harmonizes with cooling mint. Even if you’re not a fan of sweet tea, this refreshing combination may have you going back for more. 7 black tea bags, a balanced flavor such as English Breakfast (decaffeinated is fine) 1/4 cup fresh mint leaves, rinsed 1 quart cool, filtered water 1 cup sugar 2 cups or 1 tray of ice cubes 2 cups red seedless grapes, washed Place...

Simplest Sweet Potato Pie

by Jill Lightner Makes one 9" pie | Prep Time:  1 hour, 35 minutes, including crust If you have it on hand, replace the maple syrup with two tablespoons maple sugar. Red Garnets, sometimes called Red Jewels or simply Jewels, are my favorite for baking--the skin is noticeably redder than other varieties. Some stores call them yams, but rest assured they're really sweet potatoes. 1 pound red sweet potatoes, scrubbed clean 1 stick (4 ounces) unsalted butter, softened 1 tablespoon white sugar 2/3 cup packed dark brown sugar 2 large eggs 3/4 teaspoon vanilla 1 tablespoon maple syrup 1/2 cup evaporated milk 1 (9 inch) unbaked all-butter pie crust Preheat oven to 400 degrees. Prick potatoes a few times with a sharp knife. Bake until potatoes are soft all the through, about...

All-Butter Pie Crust

by Jill Lightner Prep Time 20 minutes | Makes one 9-inch crustfrom Edible Seattle Fall 2008 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1 stick (4 ounces) unsalted farmstead butter, chilled, cut into 1" dice, and chilled again 4-5 tablespoons water, chilled in fridge Blend flour and salt in a medium mixing bowl. Sprinkle chilled butter cubes into the flour and press into the dry ingredients with your fingertips, blending together until the mixture looks like fresh breadcrumbs or damp sand. Ideally, no lumps of butter any bigger than a pea will remain, nor will you have any dry flour lurking in the bottom of the bowl. Add cold water one tablespoon at a time, blending gently with a large fork, until...

Harvest Cake with Cider-Cinnamon Cream Cheese Frosting

by Jess Thomson Makes 16 cake squares | Prep Time: 35 minutes from Edible Seattle Fall 2008   With spices, a hint of brown sugar, and a seriously addictive frosting, this deception-free cake is sweet enough to qualify as dessert, but with all those vegetables, you don't need as much oil as you might with regular carrot cake. You may suspect there are too many vegetables, but they'll all stir in fine. For cake: Butter, for the pan 2 large carrots, grated (1 1/2 cups) 1 large parsnip, grated (1 cup) 1 medium zucchini, cored and grated (1 1/4 cups) 1 tart apple, grated (1 cup) 1 1/4 cups all-purpose flour 1/2 cup whole wheat flour 1 1/2 teaspoons baking soda 3/4 teaspoon salt 3/4 teaspoon cinnamon 1/2 teaspoon ground ginger 3 large eggs 1 cup sugar 1/4 cup...

Baby Honey-Hazelnut Chocolate Cakes

serves 4 | start to finish: 35 minutes from Edible Seattle May/June 2013 If you’d like your cakes on the gooey side, remove them from the oven when the centers are still quite shiny, after about 15 minutes. If you can’t find ground hazelnuts, also known as hazelnut meal or hazelnut flour (we like the Holmquist Hazelnuts product), substitute almond meal or almond flour. vegetable oil spray 3 ounces bittersweet chocolate (65 to 70% cacao), chopped 1/2 cup plus 1 tablespoon mild honey 1/8 teaspoon salt 2 large eggs, room temperature 1/2 cup ground hazelnut meal or flour 2 tablespoons Dutch-processed cocoa powder, sifted Preheat the oven to 400°F. Spray four 1/2-cup ramekins with the vegetable oil spray and set aside. Melt the chocolate in a saucepan over very low heat,...

Strawberry Upside-down Pound Cake

BY ANNE LIVINGSTON Serves 10 | start to finish: 1 1/2 hours Springtime rewards us for our patience with luscious strawberries straight from the garden or market. Left uneaten for a couple of days, however, their shiny plumpness begins to fade. Layered into a simple upside-down pound cake though, strawberries don’t need to be perfect. Baking turns tired strawberries luxuriously jammy—especially combined with brown sugar and black pepper, which intensifies the flavor of the berries. After baking and flipping this cake, prepare to love strawberries in a whole new way. Serve with more sliced fresh berries, and even a scoop of ice cream, to create a multidimensional strawberry celebration. Leftover cake can be covered and kept at room temperature or in the refrigerator....

Summer Fruit Pavlovas with Strawberries, Mixed Fruits, or Roasted Cherries

Summer Fruit Pavlovas with Strawberries, Mixed Fruits, or Roasted Cherries PHOTOS AND RECIPE BY PAOLA THOMAS I often bring pavlovas to summer parties—this ethereal combination of whipped meringue, cream, and fruit as airy and spectacular as a ballerina’s tutu. When I first came to Seattle, I noticed that friends begged me to make them again and again. I soon realized the pavlova is not well-known in America. Both Australia and New Zealand claim to have invented the dessert—a subject of contentious debate—but it was clearly named in honor of the Russian ballerina Anna Pavlova. It’s also naturally gluten-free and fabulously easy to make. If you can whip eggs and cream, you can make pavlova. Some people are a little intimidated by meringue, but once...

Chocolate Truffles

makes 24-30 chocolates | start to finish: 2 1/2 hours from Edible Seattle May/June 2013 This is a truffle with both intense flavor and intense effects. Use top-quality dark chocolate and don't over-indulge. Testers report lazy nights in front of the television after a single truffle. 1/4 cup heavy whipping cream 1/2 cup cannabutter, cut into 1/2" cubes 1 tablespoon bourbon 1/2 teaspoon vanilla 8 oz dark chocolate, chopped 1/2 cup unsweetened cocoa In a small saucepan set over medium low heat, bring the cream, cannabutter, bourbon and vanilla to a low simmer while stirring constantly. Remove the cream from the heat and add the chopped chocolate. Let sit undisturbed for 2 minutes, then stir until all the chocolate is melted into the cream. Pour the mixture into an ungreased...

Cannabutter

makes about 2 cups butter | start to finish: 4.5 hours from Edible Seattle May/June 2013 Cannabis-infused oil is the starting point for all THC-laden cookery; it's commonly made from "trim" which includes small leaves, stems and occasional half-formed buds. As a solid fat is more versatile than a liquid, we most prefer unsalted butter, with coconut oil being a fine vegan alternative. You'll need to keep a fairly close eye on this process, as the temperature control is important. 1 quart water 1 ounce cannabis trim 1 pound (four sticks) unsalted butter Put the water in a medium saucepan and set over high heat. While the water is warming up, grind the cannabis very finely, using either a mortar and pestle or coffee grinder. Once...

Cannabis Brownies

makes: 20 brownies | start to finish: 45 minutes from Edible Seattle May/June 2013 The addition of cinnamon, bourbon and espresso powder help elevate the bittersweet notes of the chocolate while adding layers of flavor that help hide the taste of cannabutter. The order of combining the ingredients feels a little out of the ordinary, but it will all come together nicely in the end. 1 cup cannabutter 2 cups sugar 2 tablespoons vanilla 1 tablespoon bourbon 1 tablespoon honey 3 eggs 2 egg yolks 1 1/3 cup unsweetened cocoa 1 1/2 teaspoons instant espresso powder 1 teaspoon baking powder 3/4 teaspoon salt 1/4 teaspoon cinnamon 1 1/2 cups flour optional add ins: 1 cup chopped nuts, or 1 cup chocolate chips Preheat oven to 350 degrees. Lightly grease the bottom and sides of a 9" x...

Spicy Chocolate Kraut Cake

by Jill Lightner serves 10-12 | start to finish: 70 minutes from Edible Seattle January/February 2013 Variations on sauerkraut cake appear occasionally around April Fools' Day, but there's no reason to reserve it for a prank. It's best on the second or third day after baking, when the moisture and flavor from the spicy kraut has slowly infused the entire finished cake. 2/3 cup Cortido kraut 2 cups all-purpose flour 2/3 cup unsweetened cocoa 1 tsp cinnamon 1/4-1/2 tsp cayenne 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup milk 1 teaspoon vanilla extract 1/2 cup butter, at room temperature 1 1/2 cups sugar 3 eggs Preheat the oven to 325 degrees. Butter a 12-cup Bundt pan and set aside. Place the kraut in a bowl and top up with cold water. Swirl it...

Savory Bleu Cheesecake with Marcona Almond Crust

Recipe courtesy Kyle Mussman, The Marc From Edible Seattle November/December 2012 Although this cake contains no sugar, it makes a lovely dessert. You could also serve it as a cheese course if you wish. Be sure to use Marcona almonds; their extra oil and salt add flavor and help turn this into an excellent gluten- and sugar-free crust. 7 ounces Marcona almonds, divided use 1/3 cup Parmigiano-Reggiano, finely grated 8 ounces completely softened cream cheese 3 ounces bleu cheese ½ cup sour cream 1 egg 1 tablespoon heavy cream balsamic vinegar, for garnish Preheat the oven to 350 degrees. Grease a 6" springform cake pan, and wrap the exterior of the pan in aluminum foil. In the work bowl of a food processor, roughly chop 1/3 cup almonds. Set aside in a...

Fennel Comfits

[caption id="attachment_19212" align="alignright" width="300"] latisha (herbmother)[/caption] by Jill Lightner makes about 1/3 cup | start to finish: 25 minutes From Edible Seattle September/October 2012 1/3 cup water 1 cup sugar 1/4 cup fennel seeds In a small, heavy pan set over high heat, combine the water and sugar until the sugar is completely dissolved. Cook the syrup, stirring regularly, until it's reached 225 degrees; use a candy thermometer to check that it's hot enough. (Be careful, this syrup can really burn you.) Adjust the heat to the lowest possible setting, just to keep the syrup warm. Pour the fennel seeds into a skillet set over low heat. Sprinkle 1 tablespoon of the hot syrup over the fennel seeds and stir briskly with a fork. Separate and dry the...

grain pudding

Golden Grain Pudding with Cinnamon-Poached Tart Cherries

Serves 6 start to finish: 2 hours frmo Edible Seattle May/June 2012 Bluebird Grain Farms' split farro is a great substitute for bulgur in savory salads, but it also plumps up like rice when it's cooked long enough, which makes it a perfect candidate for this golden-hued, locally-grown take on rice pudding. Look for Bluebird's grains at Seattle area farmers markets and grocery stores. If you don't like cherries on the tart side, add 2 tablespoons sugar to the cherry mixture, or opt for dried bing cherries instead.     ***for the pudding 3 cups water 1 cup split farro 1/4 teaspoon salt 1 1/2 cups whole milk 3/4 cup heavy cream 1/4 cup sugar 1 teaspoon vanilla ***for the cherries 1 1/2 cups (about 8 ounces) dried tart cherries 2 whole cinnamon sticks 1 Earl Grey...

Applesauce Pudding

Adapted by Abra Bennett serves 4-6 | start to finish: 65 minutes From Edible Seattle March/April 2012 Lee's original recipe is rather vague, as old recipes tend to be. She doesn't say how much applesauce to use, a rather serious omission, nor how much butter. I've added those measurements, and some instructions, but you can feel free to improvise, as she undoubtedly did. Recipe 4 tablespoons soft butter 6-8 slices good white sandwich bread 1 cup unsweetened applesauce 1/3 cup raisins 1/2 teaspoon ground cinnamon 1/2 cup brown sugar, divided use 2 eggs 2 1/2 cups whole milk 1/2 teaspoon vanilla 1/4 teaspoon salt Steps Preheat oven to 350 degrees. Butter an 8 x 8" pan. Butter the bread on one side. Arrange half of the buttered bread, butter side up, in one layer that evenly covers...

Fresh Mint Fudge

makes: 30 small squares | start to finish: 1 hour from Edible Seattle November/December 2011 This ain't your seaside fudge shop stuff. Packed with sugar, infused with fresh mint leaves and baked in a low oven, it's more of a brownie, albeit gluten-free. You could call it portable chocolate-mint cake, but "fudge" seems so much more festive. Fresh basil also works nicely in place of mint. Recipe [caption id="attachment_19113" align="alignright" width="399"] Heather Weaver[/caption] 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, plus 2 teaspoons for greasing the pan 1/2 pound semisweet chocolate, chopped 1 packed cup fresh peppermint leaves (stems removed) 1/2 cup sugar 4 large eggs, at room temperature 1 teaspoon vanilla extract 1/4 cup cocoa powder Steps Preheat the oven to 300°F. Grease a 9" x 9" square baking...

Champagne-Poached Pears with Saffron Syrup

BY JESS THOMSON makes: 4 servings | start to finish: 45 minutes from Edible Seattle September/October 2011 Poaching little Seckel pears with a pinch of saffron imbues them with a great sunny hue—you can often get great local threads grown on the Olympic Peninsula, by Phocas Farms, at the Ballard farmers' market. And while methode champenoise perrys are rare thus far, if you can find one (and are willing to cook with it, rather than drink it), a sparkling perry would be a lovely Champagne replacement. If you can't find Seckel pears, use peeled Bosc pears, and double the other ingredients. Recipe 3/4 cup water 1/2 cup sugar 2 cups Champagne Pinch saffron 4 firm-ripe Seckel pears, peeled, seeds cored out from the bottom, stems left intact 2 tablespoons honey Steps Combine the...

Sour Cream Vanilla Cupcakes with Whisky Maple Buttercream

Recipe courtesy Cupcake Royale Makes 18-24 cupcakes start to finish: 40 minutes from Edible Seattle March/April 2010 Creating the flat crown top of Cupcake Royale's cupcakes involves filling the cupcake papers almost to their rim and smoothing the batter with a spatula, which can lead to occasional overflow problems in a home oven. The recipe is the same for either traditional pointy-topped cupcakes or with flat crowns, but you'll end up with 18 finished cupcakes with the latter. 3/4 cup whole milk 1/2 cup full-fat sour cream 2 teaspoons vanilla 2 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 2 cups granulated sugar 3 large eggs, room temperature Preheat the oven to 350 degrees. Line 24 standard muffin cups with paper liners. In a...

shortcake

Jon Rowley’s Old-Fashioned Strawberry Shortcake with Drop Biscuits

From Edible Seattle May/June 2010 There is nothing more "old-fashioned" than this golden brown rustic drop biscuit layered with berries and whipped cream. The biscuit absorbs just enough strawberry juice but doesn't get soggy. The final assembly makes all the difference between a merely good shortcake and a luscious, memorable one. Keep a camera handy. You'll want to take a picture. Serves 6 | Start to finish: 1.5 hours, including macerating time The Biscuits 2 cups all purpose flour 1 tablespoons sugar 1 tablespoon Rumford baking powder (no aluminum phosphate)* ½ teaspoon salt 4 ounces (one stick) butter, chilled 1 cup milk 2 tablespoons cream Steps Preheat oven to 400 degrees. Grease a baking sheet. Stir all the dry ingredients together in a large mixing bowl. Chop the stick of butter into small...

Currant and Elderflower Gelée with Lemon Verbena Yogurt

Recipe courtesy Keith Luce of the Herbfarm From Edible Seattle March/April 2009 Both elderflower syrup and frozen currant puree are available at gourmet food shops and high-end groceries. When the fresh ingredients are in season, we suggest making your own. Serves 5 | Prep time 20 minutes, plus chilling time Recipe 1/4 cup sugar 1 cup water 2 Tablespoons elderflower essence* 1 package unflavored gelatin (1/4 ounce) 1 cup lightly sweetened red currant puree* 1 Tablespoon water 2 teaspoons sugar 1 teaspoon fresh lemon juice 1/4 cup fresh lemon verbena leaves 1/2 cup strained, plain, unsweetened yogurt 25 fresh red currants for garnish Steps Bring the sugar and water to a boil in saucepan. Bloom gelatin by sprinkling it over the elderflower essence. While the sugar syrup is still hot, stir in the softened gelatin and elderflower essence until...

Cranberry-Oatmeal Streusel Bars

Makes: 24 bars start to finish: 1 hour 20 minutes From Edible Seattle November/December 2010 Leftover cranberry sauce is delicious on turkey sandwiches, but what do you do when the turkey's gone? Here's an idea: Spread it on oatmeal shortbread, top it with a sweet, oat-flecked streusel, and bake it up into cranberry bars. We tested these with canned whole-berry cranberry sauce, but any good, thick homemade sauce should work. Crust Butter, for the pan 2 1/4 cups all-purpose flour 1/3 cup packed brown sugar 1/4 teaspoon salt 1 cup (2 sticks) cold unsalted butter, cut into 1/2" pieces 1 cup old-fashioned oats 1 large egg, beaten with 1 tablespoon water Topping 1/2 cup all-purpose flour 1/2 cup old-fashioned oats 1/2 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 cup (1/2 stick) unsalted butter,...

honey ice cream

Honey Ice Cream

by Jill Lightner Makes 1 quart | start to finish: 20 minutes, plus chilling and freezing time From Edible Seattle May/June 2010 This is all about the honey flavor, with nothing but a touch of vanilla and a whole lot of creamy texture. Ballard Bee Company's multi-pollen honey is mild and lovely, but feel free to substitute your favorite single-pollen variety in the same amount. The custard may have an overpowering sweetness, but once it's frozen it won't taste nearly as sweet. Recipe 2 cups milk 1 cup heavy cream 1 4" vanilla bean 4 eggs 1/3 cup honey 3 tablespoons sugar Steps Pour the milk and cream into a medium saucepan. Split the vanilla bean and scrape the contents into the milk mixture, and set the pan over medium heat. While...

Cranberry Sorbet

[caption id="attachment_19214" align="alignright" width="300"] Angela Schmeidel Randall[/caption] Recipe courtesy Bruce Naftaly, Le Gourmand Makes about one quart start to finish: 1 hour, 40 minutes, plus freezing time From Edible Seattle March/April 2010 Using homemade raspberry ratafia makes a sweetly sour sorbet. Make sure to taste the cranberry purée to adjust the flavor. Adding ruby port will be complement the flavors from the berries and lend some sweetness. Recipe 4 cups cranberries 1 cup homemade raspberry ratafia or Frambois 1/2 cup ruby port Simple syrup to taste Steps Simmer cranberries and ratafia over medium low heat until soft, about 30 minutes. (This process will cook off any alcohol.) Add cranberries to a foodmill and grind on the smallest holes. The purée will be quite thick. Chill at least one hour, and stir in...

Raspberry-Hazelnut Cookie Crust Tart

Recipe courtesy Anne Catherine Kruger of A Caprice Kitchen Makes one 10" Tart | Start to finish: 2 hours from Edible Seattle July/August 2009 [caption id="attachment_19216" align="alignright" width="400"] Oregon Department of Agriculture[/caption] 1/2 cup Hazelnuts (Holmquist Orchards) 1 cup flour (Soft White Wheat from Bluebird Grain Farms; whole wheat pastry flour or all-purpose flour would work as well) 4 oounces slightly salted butter (Golden Glen Farmstead Butter) 1/2 cup Honey (Mother Flight Farm) egg (Stokesberry Sustainable Farm) Pulse hazelnuts and flour in a blender or food processor until hazelnuts are ground fine and mixed into the flour. Pour the mixture into a medium bowl. Cut in the butter, leaving noticeable chunks. Add the honey and egg and lightly knead dough into a ball. Push dough into 10" tart mold....

Spicy Chocolate Tasties

BY JILL LIGHTNER Makes about 30 cookies | Start to finish: 35 minutes from Edible Seattle November/December 2009 This recipe is firmly based upon the recipes taught by Kate McDermott in her Art of the Pie classes. I have created my own filling, and slightly personalized the crust recipe. If you have a source for high-quality lard, you can substitute it for half the butter in the crust. These are tasty enough that it's worth making a whole crust—and it's great practice for pie. For the crust: 1 1/4 cup all-purpose flour 1/4 teaspoon salt 8 tablespoons Golden Glen Creamery butter, chilled 3-5 tablespoons ice water In a large mixing bowl, combine flour and salt. Using your fingers, blend small chunks of cold butter into the flour, until the...

Raspberry Muscat Ricotta Fritti

[caption id="attachment_19218" align="alignright" width="300"] Anders Adermark[/caption] Recipe Courtesy Matt Williams of Beàto Serves 10 | Total Time: 1 hour To serve this dish, stack the ricotta fritti on a plate or in a bowl, accompanied with a medium-sized dish of the zabaglione and a small dish of the raspberry sauce. Dip the ricotta fritti in the zabaglione as well as the raspberry sauce. Drizzle any leftover zabaglione over fresh fruit. Tip: Make the zabaglione and raspberry sauce first, and chill them while you make the ricotta fritti. Zabaglione Fredda 8 large egg yolks 2/3 cup Muscat 3/4 cup sugar 1 cup heavy cream, whipped to medium-firm peak Raspberry Sauce 1 pint fresh raspberries 1/4 cup sugar Ricotta Fritti Mild vegetable oil, for frying 3 large eggs, lightly beaten 1 lb. fresh ricotta, drained for 12-24 hours 1/2...

rhubarb cobbler

Rhubarb-Muscat Cobbler

Muscat Rhubarb Cobbler Recipe courtesy Jason Dallas of the Hunt Club Serves 4 | Prep Time: 20 minutes For the filling: 3 Tablespoons unsalted butter 1/4 cup sugar 1/2 cup Muscat wine 1 Tablespoons lemon juice 3 cups diced rhubarb 3 cups quartered strawberries (from about For the topping: 1/2 cup sugar 1/2 cup (packed) brown sugar 1 cup all-purpose flour 1/2 stick (4 Tablespoons) unsalted butter, cut into 1/2" cubes Steps Preheat the oven to 400 degrees. First, make the filling: Melt the butter in large skillet over medium heat. Add the sugar, stirring to dissolve, then add the Muscat and lemon juice. Bring to a simmer, then toss in fruit and stir to coat each piece. Cook, stirring now and then, until the fruit is soft and gives up some of its liquid, about 8...

Frozen Yogurt

by Jill Lightner Makes: About one quart | Prep time: five minutes, plus additional freezing time [caption id="attachment_19115" align="alignright" width="356"] by Whitney[/caption] Use whole milk yogurt for the creamiest consistency. Low-fat yogurt can be substituted, but the final product will be a little icier and less rich. If you're using yogurt with added thickeners (such as pectin), you won't need to drain the yogurt ahead of time. With thick Greek-style yogurts, you can also skip the draining step. Recipe 3 cups drained or pre-thickened plain whole milk yogurt (If you are draining the yogurt yourself, you'll need to start with about 6 cups) 2 tablespoons light corn syrup, agave syrup or mild-tasting honey 1/4 cup sugar Steps To drain yogurt, place a fine mesh sieve over a medium mixing bowl....