This is the tart I make every autumn when our fig tree is bursting. The pastry is my gluten-free Hysa House Pie Dough (adapted from the Deluxe Pastry Dough from the Joy of Cooking). The base is a blend of fresh goat cheese, cottage cheese, lemon juice and zest, and almond extract, and it is [...]
Category: desserts
In the Kitchen today & Hysa House Pie Dough
What: Blueberry Pie Where: The Art of Simple Food Who: Alice Waters This really needs no fanfare. It's its own parade. Waters calls for 6 cups of blueberries; I used frozen wild blueberries (I did not defrost them before mixing them together with the other filling ingredients). Wild blueberries are smaller in size, more "blue" in [...]
In the Kitchen today…
What: Lemon Curd and Lemon Curd Tart (p.199) Where: The Art of Simple Food Who: Alice Waters What an easy, bright, delicious, cheerful recipe! This was simply delicious. As Waters suggests in her Variations, I used 1 regular lemon and 3 Meyer lemons, with the zest of 2 Meyer lemons for a sweeter, more perfumed [...]
In the Kitchen today…
What: Winter Fruit Compote Where: The Art of Simple Food Who: Alice Waters This was surprisingly wonderful. A host of dried fruits (golden raisins, cherries, apricots, apples, and currants) are reconstituted in fresh-squeezed orange juice, vanilla bean seeds, star anise, and orange zest strips until plump. And it only takes 5 minutes. This is by [...]
Great Grandma Esther’s Banana Bread & Banana Maple Mini Muffins
My great grandma Esther Fingado made a famously moist banana bread. Her original, flawless recipe for the loaf is as follows: 1 cup sugar 1 cup butter 2 eggs 1 teaspoon baking soda 2 cups flour 1/2 teaspoon salt 3 bananas, mashed 1 cup chopped nuts 3 Tablespoons sour cream, or milk* (* She says,"If using milk, [...]
Swedish Almond Anise Rusks
This is a particularly Swedish treat which we enjoy at Fika (Swedish teatime). A rusk is a twice-baked, crisp cookie, like the biscotti but shorter in length. I developed this recipe in honor of my husband's Grandma Mae, who was of entirely Swedish heritage. Her almond rusks were one of her oft-made, most-loved recipes among her [...]
In the Kitchen today…
Smitten Kitchen's Cranberry Pie. Tart and sweet and wonderful. Deb Perelman's cookbook is absolutely worth having on the shelf. https://www.amazon.com/gp/product/030759565X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=030759565X&linkCode=as2&tag=thisfreshfeas-20&linkId=cc175c70c94c5d889bfca81f5aacb0bc
Blueberry Zucchini Mini Muffins
Blueberry Zucchini Mini Muffins 1 1/3 cup Pamela's Gluten Free Bread Mix 1/4 cup Wellbee's super fine almond flour 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 1/2 teaspoons cinnamon 1/4 cup + 1/8 cup raw honey, Lakanto, or 2 Tbl Super Sweet Blend 2 eggs (or flax seed slurry*) 1 tablespoon apple cider vinegar [...]
Strawberry Fig Jam Thumbprint Cookies
Strawberry-Fig Thumbprint Cookies For the Jam: 1 pint fresh strawberries 8 fresh figs 1 teaspoon Super Sweet Blend or 2 tablespoons honey 2 tablespoons water zest and juice of 1 lemon dash of salt 1 tablespoon butter 1 tablespoon fig balsamic vinegar (plain balsamic vinegar works too) De-stem and quarter both the strawberries and the figs. [...]
Real Lemon Bars
Real Lemon Bars (Original recipe from Elana Amsterdam's Almond Flour Cookbook ) For the Crust 1 cup Pamela's Bread Mix flour 1/2 cup blanched almond flour 1/2 teaspoon himalayan salt 2 tablespoons extra virgin olive oil (or almond, walnut, coconut, or grapeseed) 1 tablespoon raw honey or 1 teaspoon Super Sweet Blend 1 tablespoon vanilla extract [...]
Hysa House 