What do you do with a bunch of yellow plums? Make plum jam! This was my first attempt in making jam without a thickening agent. The recipe from Food In Jars just calls for a mix of stone fruit (I only used plums), sugar, and lemon zest and juice. I only had bottled lemon juice, [...]
Tag Archive 'lemon juice'
It’s been a recent tradition of mine to usher in the spring with a colorful salad. The niçoise salad is one of my favorites (a poetic recipe can be found here), so when I saw a version on Bellini Valli’s site, more than burnt toast, I knew I had to make it. Some changes I [...]
This was a hit of the get-together I threw yesterday. No photo, unfortunately– it was gobbled up before I remembered to take a picture. Adapted from Everyday Italian by Giada de Laurentiis. Ingredients 1/3 cup olive oil 1/2 teaspoon salt (or more to taste) 1/4 teaspoon pepper (or more to taste) 1 15 oz. can [...]
What can I say but mmm, pie. Some people will contend that this is better than pumpkin pie. You be the judge. I admit to having trouble with crusts. I can’t seem to get them to roll nicely without sticking to the surface. Any thoughts on this? Should I chill the dough longer than an [...]
photo by Yoko Mari makes this for her Thanksgiving celebration. When she described it to Dragonia and I one night sitting around the Bevin fountain, I remarked that it sounded kind of like a Yodel. She didn’t know what that was, though. And while you can’t carry two entire pumpkin rolls in your lunch box, [...]
serves 8 as one part of a holiday feast, or 4 cheese-lovers as a main course In reality, this is not my fondue, a recipe created by me: it is classic cheese fondue, the dish prepared traditionally. You can find what follows, with only slight variation, in any cookbook on the topic. But for some [...]