Showing posts with label sauce. Show all posts
Showing posts with label sauce. Show all posts

Friday, January 4, 2013

Gluten-Free Rosemary Apple Cranberry Crisp

Gluten-Free Rosemary Apple Cranberry Crisp

If you follow me on Instagram, you know that it snowed at my dad's house on Christmas day. It's quite the rarity in Texas (and Georgia). So the day after Christmas, Dale and I woke up early to take a snowy walk before everything started to melt. It was beautiful and quiet and so so cold.

Part of my dad's land houses wild horses being broken for riding. They're all so majestic with hair-covered hooves, long manes, and feisty spirits. Seeing them run and play in the snow was nothing short of amazing.

Untitled
fencehorse2
See more photos from Texas here.

When we got back from Texas last Saturday, Dale and I headed to Pura Vida for a final dinner there. It closed as of the 31st and was our most favorite date spot with the best coconut steamed buns and sangria. I will miss it.

I must say, it was nice to return to my kitten and my bed and a bit of normalcy. Although I do miss Texas.

On New Year's Eve, we had dinner with some friends. It was a southern style potluck situation, and I was asked to bring dessert. Our friend who was hosting the party has Coeliac disease, so I wanted to make something gluten-free so that she too could have dessert!

Wednesday, November 21, 2012

Cranberry Sauce (with vanilla bean and cardamom)

Cranberry Sauce

So I know the Thanksgiving meal is probably set in stone at this point, but we need to talk. This is about more than Thanksgiving. It's about cranberry sauce.

I feel bad for cranberry sauce. It's like the ugly stepchild of Thanksgiving foods, shoved into a can then plopped into a bowl at the holidays only to be neglected in favor of gravy and butter.

It's just that it doesn't have to be this way. Fresh cranberry sauce is a thing of beauty!

Cranberry Sauce

Part of what I love about the holidays is that everyone has self-designated specialties. Dad handles most meat cookings and sauces. Mom handles stuffing and taters. Dale's got the brussels. Over the years, mine has become dessert (surprise, surprise). And at Thanksgiving, that means pumpkin pie and pecan pie and, well, pie. But what that also means, I've decided, is homemade cranberry sauce. Mainly because I just freaking love it. On every part of the holiday meal. It gives everything the perfect tang and sweetness, which, let's be honest, is often missing from things like turkey and stuffing.

This cranberry sauce is sorta something to call home about. There's a whole dang vanilla bean in there y'all! And fresh orange juice! And a heaping spoonful of cardamom! (Cardamom is never a bad thing. Never.) This cranberry sauce is deserving of year-round praise. Although it is especially appropriate at these times what with the season and all.

Sunday, October 21, 2012

Spiced Apple Cider Caramel Sauce

Apple Cider Caramel Sauce

Did you know that you can split, scrape, and chop up a vanilla bean, throw it in a saucepan, place it over medium heat, toast it for a few minutes, then grind it up with a mortal and pestel and have this amazingly delicious vanilla powder stuff to mix with sugar? How did I not know this before coming across it last week on the lovely blog Top with Cinnamon? Never again will I simply bury scraped vanilla beans in my sugar. Never again. OhmygahI'msoobsessedwithit! For real.

Speaking of obsessed, last weekend at the farmer's market, Dale and I got some Mercier Orchards apple cider. And holy moly, it's good! I've decided that warm, spiced apple cider poured over bourbon is my official go-to fall drink. Mmm yes.

So naturally, I began thinking about spiced cider and dessert. Something warm and smooth and comforting.

apple cider

This caramel is it. Creamy, sweet, thick, delicious, magical.

Monday, June 25, 2012

Lime Curd (aka Liquid Gold)

Lime Curd

There are certain things one should always keep on hand. Toilet paper, for example. And soap. Deodorant, also a good one.

This applies to the kitchen too. Olive oil. Eggs. Bacon (no seriously, why would you ever not keep bacon on hand?). Salt. And curd--duh.

This lime curd is known affectionately around these parts (meaning my house, meaning by me) as liquid gold. Look how silky...

Lime Curd Almond Cake
This is a mini almond cake lime curd smothering situation.

I know what you're thinking: "Didn't you just post about lemon curd?" Yes, but I have toyed around and majorly improved upon that recipe. (And made it with the more seasonally appropriate lime.) So listen up people. Listen the frig up! Because this is it. This is real talk.

Perfectly tart-sweet lime flavor talk. Smooth, thick, satiny talk. Delicious talk.

Spread it on an English muffin. Bake it in an almond cake. Spoon it over peach slices. Because one way or another, you will be consuming this lime curd at an alarmingly rapid rate. Don't say I didn't warn you.

Sunday, June 10, 2012

Jarred Lavender Custard with Blackberry Gin Glaze

lavender custard

When I'm feeling fancy, I tend to reach for champagne. That champagne is then usually promptly deposited into a mason jar for sipping.

Sometimes I like my fancy dressed down a touch, i.e., champagne in a mason jar, Keds with a date-night dress. You know, that sort of thing.

It's sort of like this. This silky, flowery custard with satiny gin berry glaze is super duper fancy. You totally deserve fancy. And since everything tastes better in a mason jar (and since 4 oz. mason jars are some of the cutest containers around), this custard deserves to be housed in one. This is fancy-dressed-down dessert. Which works out well with all the post-custard-consumption jar-licking I see in my future. So fancy.

Tuesday, June 5, 2012

Lemony Almond Cake with Blackberry Cream

Lemon Almond Cake

A few months ago while taking a children's rights class, I realized that I was twenty-five years old and had never seen my birth certificate. I decided that it probably wasn't good that my parents didn't have a copy and I didn't have a copy and that no one seemed to have a copy. So I ordered one online. As I waited for it to arrive, I considered the possibility that I wasn't blood related to my parents, mainly because I look nothing like either of them. But alas, my birth certificate arrived, and there in typewriter black letters was the proof that my parents are, in fact, my parents. Damn. ...just kidding! Love you, mom and dad.

Anyway, I went home to hang with my parents this past weekend. Maybe it's the sentimentality present in everything there. Or maybe it's the large patio, the multitude of trees, and the vaulted ceiling of my bedroom. Or maybe it's just being near my parents again. But as much as I absolutely love my new home in Atlanta, being back at home felt rather calming, despite everything that was going on.


My dad is one of those awesome people who stores half eaten fruit pies with untidy fork edges in the oven with a quick-bite utensil. I'm not saying I take after my dad, but I'm sort of saying that. Pie is just freakin' good. Cake, also good. I'm not typically a huuuge cake person. But this cake. This cake is for real, good stuff. Crispy top. Moist almond cake. Soft lemon curd sporadically throughout. This cake is forkfuls of divine.

Monday, May 28, 2012

Best Ever Caramel Sauce

Best Caramel Sauce

Brace yourself for insurmountable amounts of wit, y'all. I started a Twitter yesterday. Or is the proper lingo "I'm on Twitter"? I'm Twittering? Tweeting? I'm still not sure, but whatever you call it, it's happening. Hashtags and @s will abound outside of my normal Instagram comfort-zone.

It was a mildly horrifying moment, realizing I had no idea how Twitter actually worked. How long has Twitter been a thing anyway?

Ok, just wikipediaed that--6 years. What the hell. I'm still trying to figure out the source of my aversion to social media. I am overcoming it though, one step at a time. First Pinterest, then Instagram, now Twitter. Things are happening. For real.

On a related note, this caramel. This caramel is happening on some vanilla ice cream on its way to my belly right now. #breakfastfood (see what I did there?).

This really might be the best caramel ever. Scratch that. It is the best caramel ever. And so easy too! You know what else I think should happen with this caramel? Pretzels. Good. Nilla wafers. So good. Peanut butter pie. Unreal!