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: Oatmeal Currant Cookies Where: The Art of Simple Food Who: Alice Waters Waters says that these cookies are made crisp by "the mixing together of baking soda and boiling water before adding them to the batter." However, because I used Super Sweet blend (1 Tablespoon) + 1 Tablespoon molasses instead of granulated and dark brown [...]

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 [...]

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. [...]