I always know it it spring when rhubarb recipes start popping up all over the internet. I know several people who have rhubarb plants, and for several weeks now, they have been enjoying the bounty. Luckily, even if you don’t have rhubarb in your garden, this time of year it is easy to find it in the markets.
Here’s the step by step instructions on how to sugar edible flowers. It is surprisingly easy and give you a lovely result.
Again, be sure you are sugaring flowers that actually are edible – see post with a link to the lists of edible and poisonous flowers here. If you do use inedible flowers, just be sure to tell those eating the desserts that they shouldn’t eat the flowers, as pretty as they are. Also be sure that the flowers you use haven’t been treated with any pesticides, fungicides or other harmful chemicals. In this case, organic is the only way to go. Continue reading “how to: sugar edible flowers” »
One of my favorite party tricks is to serve dessert in mini dishes. Not only does this small detail add some unexpected charm, but it also allows me to focus more on quality than quantity. And after a big meal, that’s what most guests want anyway–just a little sweet somethin’…
Here are some of my favorite mini dishes on the web now. I totally want one of each!
When blossoms bloom, I love incorporating them into dishes and desserts to give them an extra detail that you don’t typically find. Whether they’re atop a layered cake as a simple visual decoration, tossed with a salad, or sugared and placed on small cupcakes (sweet and safe enough to eat), flowers highlight spring and are perfect for special celebrations.
This weekend I’ll be sharing a how-to on sugaring edible flowers, and a vanilla cupcake recipe that you can adorn with your sugared blossoms. Just in time for Mother’s Day!
Keep reading to learn more about edible flowers. Continue reading “fyi: edible flowers” »
One of my favorite things to gift a friend or neighbor is a paper bag full of homemade rolls (or muffins) and a mini, French jar of jam. These sweet little jars of confiture are as charming as charming can be with their gingham lids and French script labels; and since they are made of glass, they are reusable, making them an even better gift!
Here is my US source for the jams…I’ve yet to find a site offering better prices. Enjoy! Continue reading “Mini French Jams” »
Many people are surprised when they discover how few kitchen gadgets I have. I guess you could say I like using only a handful of my favorite things over and over—these mixing bowls being one of them. In fact, I’d say they are definitely in my “top 5″ and I just had to share today, you know, in case you were dying for a set of mixing bowls! (Mother’s Day? Birthday? Just because?) I’ve looked high and low and you just can’t find a prettier color palette than this. They make me happy every time I open my cupboard and they hold up well.
You can view the entire set here. 
We recently borrowed a children’s book from the library about a lady who made crêpes and sold them from her cart that she took all over Paris. It was a charming story and my daughter loved when we made crêpes for breakfast soon after. It had been a while since I made them and I am happy to be back on the crêpe bandwagon. Today I am sharing a little about the history behind crêpes and a few links to crêpe recipes I think you will love. Continue reading “fyi: crêpes” »
Did you know that asparagus is in season?
Asparagus is a spring vegetable that originated in Most of Europe, Northern African, and Western Asia. It is also a flowering perennial, that comes back year after year. And, did you know that it is a member of the Lily family?
I had no idea! My absolute favorite recipe with asparagus is this amazing Lemony risotto with asparagus, be sure to give it a try!
Read more after the jump for some fun facts about one of my families favorite vegetables!
I’m sure you’ve spotted many a recipe calling for toasted nuts (I know many of mine call for them!) and perhaps you’ve wondered just exactly how to do that. You know it’s got to be easy (you’re right), but you’ve never been given exact instructions. So today I’m going to tell you exactly how to do it…in the next five seconds in fact!
Quick note on toasting…the reason you want to know exactly how to toast nuts is that toasted nuts add a lot of flavor and depth to both cooked and baked dishes. It’s really a lovely addition!
How to Toast Nuts
Place nuts in a single layer in a cake pan. Slide pan into a preheated 350 degree oven for exactly 6 minutes. Take pan out of oven and immediately place toasted nuts on a cutting board, or other surface (a cutting board is nice though if you’re chopping the toasted nuts for your recipe). Allow to cool. Done!
Now the reason you want to take the toasted nuts out of the pan immediately is because they will continue to toast in the hot pan otherwise. There is a fine line between toasted nuts and burned nuts and you don’t want to cross it! Now, happy toasting!
Many times maple syrup is related to fall flavors, but it’s peak harvest is actually in the spring. Sugaring season is in full swing, the perfect time to visit a sugar house. Though pure maple syrup is only harvested in the spring, gratefully it is available year round. Continue reading “in season: maple syrup” »
