Using the Harvest: Meyer Lemons
Limone, Limón, Citrón? Not sure how I got hooked on them but remember my dad telling me I couldn’t eat more than one a day when I was a kid because the acid would eat the enamel off my teeth. My dad loved gardening, hunting, fishing and growing things, thus we always had a big [...]
Coconut Tapioca with Mint Syrup
Local authors Dina Guillen and Michelle Lowrey–authors of The Plank Grilling Cookbook–have just written a new book with perfect timing. Cooking Club: Great Ideas and Delicious Recipes for Fabulous Get-Togethers was released just in time for the outdoor eating season. The Folsom residents write about their years of fun as members of a dining club–a [...]
Chocolate Pepper Snaps and Coconut Macaroons
What time is it? It’s cookie time! (Although, frankly, every day is cookie time in my opinion.) But for those of you who don’t bake until the holidays, then get out your pans and spatulas and whip up a couple of these babies. Both of these cookies were traded recently at a cookie exchange I [...]
Passionfruit-Coconut Cupcakes
Two weeks ago, Garrett, of Vanilla Garlic fame, posted a challenge to come up with a new cupcake. He and many other people these days are cuckoo for cupcakes. As someone who had cupcakes at my wedding instead of a big cake, I completely understand. They’re perfect single servings, you can really be clever with [...]
Gingerbread for Admiring and Eating
‘Tis the season to eat gingerbread–and build it into picturesque buildings dripping with sugar icicles and candy roof tiles. Today and tomorrow, you can see Gingerbread Holidays in Old Sac, a display of handmade gingerbread houses at the Old Sacramento Schoolhouse Museum (Front and L Sts.). The display is open for viewing from 1 to [...]
Pear-Cardamom Pie
From Susan Purdy’s cookbook As Easy As Pie. I add a little lemon juice to the crust with the ice water to ensure flakiness. Also make sure the fat you use for the crust is very cold. Makes one 9-inch double-crust pie Crust: 2 cups all-purpose flour 3/4 teaspoon salt 1/2 cup unsalted butter, chilled [...]
Fruit Crisp
Hands off: 35 minutes You can’t get much faster than this versatile crisp. Practically any fruit works well in this—fresh or frozen. I like to use pears, apricots, or mixed berries. If you do use berries, though, substitute white sugar for the brown in the filling. Serves 4 to 6 5 cups fresh or frozen [...]
