Blueberry & Sweet Corn Flaugnarde

Blueberry & Sweet Corn Flaugnarde

I’ve spent the last week and a half in isolated surroundings in upstate NY. I could probably tell you the details of every single face-to-face conversation I’ve had in the past ten days, from a brief discussion with the FedEx guy about moving my car so he could back out of the driveway to apologizing to my dentist for all the chocolate-covered licorice I ate in Iceland. I like having these periods of quiet time to myself, because it gives me a chance to slow down, focus on work, and just really enjoy being a super introvert. And getting to spend that time in a rural, woodsy setting makes it even better. I ran along trails, I took care of my mom’s garden, and I was absolutely delighted to discover that there were ripe raspberries and black raspberries all along the driveway.

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Strawberry Gingerbread Dutch Baby with Vanilla Crème Fraîche + A Croatia Workshop!

Strawberry Gingerbread Dutch Baby + A Croatia Workshop!

Hey there! I’m back on U.S. soil after two eventful and amazing weeks in Iceland and Sweden. The past month has just been a complete blur. One minute we were saying farewell to all our Cape Cod workshop attendees, and then it seemed like I blinked and found myself in the Reykjavik airport, semi-delirious from a sleepless red-eye flight and so thankful to have found Eva within five seconds of exiting Customs. I blinked again and we were laughing and eating with a wonderful group of ladies on the shore of a beautiful lake in the Swedish countryside, and then in a flash I was home in Vermont. I can’t wait to share all of those adventures with you guys in the near future. But first, it’s time for berry-filled dutch babies and details about another upcoming workshop!

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Berries & Cream Cake

Berries & Cream Cake

I’m back again! And this time, I brought cake!

This cake has made an appearance here before, many moons ago. With an overturned bowl as a stand. And an awkward screened-in porch thing going on in the background. So let’s just forget about that post and focus on this new one, because I’ve made some improvements (to both the recipe and my prop/photo situation). It deserves another moment in the spotlight, because it’s stupid easy to make and de-freakin-licious.

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Honey-Thyme & Blackberry–Goat Cheese Swirl Ice Cream

Honey-Thyme & Blackberry–Goat Cheese Swirl Ice Cream

There is a lot of berry picking nostalgia tied to my childhood. Having a whole lot of woodsy property meant random wild blueberry bushes and happening upon the occasional tiny little wild strawberries, along with a giant huckleberry bush in a clearing and a decent number of raspberries along the driveway. But blackberries were the most abundant, popping up around the edge of our lawn, all along the driveway and main road, and covering a semi-secret enormous hillside a little ways outside our property line. Which is perhaps why they’ve always been my favorite berry. Strawberries are fleshy and sweet. Raspberries are tart and delicate. But blackberries are intense. They are hearty, seedy things. (I might be among the minority here, but I love berry seeds.) Their appearance means season change is just around the corner. Goodbye gross summer and hellooooo glorious fall. Bring on the sweaters, scarves, and birthday cake.

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Blueberry, Peach, & Crème Fraîche Pie Bars with Almond Streusel

Blueberry, Peach, & Crème Fraîche Pie Bars with Almond Streusel

Please.

Look.

Away.

Do not judge these poor bars by their pictures here. I have done terrible things to them.

Those sad, melty looking tops……they were crumbly once. Not long ago. But then I put them in the fridge so I could save them for photos. And when I took them out, they looked less crumbly and delicious than they did on Day One. So I decided to stick them in the oven, because I thought that would help. Not sure why, because it didn’t. Like DID NOT AT ALL. Now they’re weird and melty looking, and I feel as though I’ve dishonored my pie bars. Because they are ridiculously delicious. You can probably tell by all those words in the title, right? Well there’s basil in there too. And the crème fraîche is made with Madagascar vanilla. Yeah, I didn’t eat that right off a spoon or anything. So let’s look past the not-so-crumbly tops and imagine just how good they are. Because they are THAT GOOD. Better, even.

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