Desserts

Mochi!

Mochi by the Bay Wisdom from local masters of the craft Story and photos by Kaori Becker Mochi! Suddenly it’s everywhere. Made with mochiko, a flour milled from Japanese sticky rice, mochi went mainstream with the trend for gluten-free foods. But longtime fans of this traditional Japanese sweet know that mochi is just fun to…

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Almond, Lemon, Poppy Seed Bites

  One Calm Cookie Nerve-Soothing Almond, Lemon, Poppy Seed Bites Story and Photo By Alexandra Hudson As a certified clinical herbalist and holistic educator with a passion for combining therapeutic and pleasurable experiences, I like to find ways to make recipes more nutrient dense. To start, I note which parts include a fat or liquid,…

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Warm Apricot and Cherry Crisp

From: Wine Country Table: a book review with excerpts   Excerpt from Wine Country Table: With Recipes that Celebrate California’s Sustainable Harvest By Janet Fletcher How clever of nature to ripen apricots and cherries at the same time; the two fruits are so compatible. Toss them with a little sugar and tapioca to thicken their juices,…

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A MODERN TAKE ON PINOLE SEED CAKES

From Indigenous Food at Café Ohlone By Anna Mindess | Photos by Cynthia Matzger     “Our name for pinole in Chochenyo is muyyen,” says Vincent Medina. “It’s one of the first foods we’ve worked to learn about. A mixture of native seeds—chia, redmaid, amaranth, tarweed, etc.—it’s loved by our people in those old days, and that…

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Near Breton

Far Breton Recipe and photo by Debbra Mikaelsen Although there is often a stack of cookbooks on my nightstand for bedtime reading, much of my food curiosity comes from fiction. I first heard of Far Breton when a character in Kate Atkinson’s latest novel fondly recalled the dish. A Google search led to David Lebovitz’s…

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Hazelnut Buckwheat Crisps

From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block These thin, snappy, nutty cookies are perfect with coffee or as an after-dinner treat paired with dark chocolate. Note: For accuracy, bakers like to measure their dry ingredients in grams. A kitchen scale can help you achieve success with this and other recipes.…

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Whoopie Pies

Recipe excerpted from Rose’s Baking Basics © 2018 by Rose Levy Beranbaum. Photography © 2018 by Matthew Septimus. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. (Adapted by Edible East Bay.) WHOOPIE PIES This recipe is said to have originated in the Pennsylvania Dutch country. Although it is called “pie,” it is actually…

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Quince Candy and Syrup

From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block Quince has lots of pectin, which makes this apple-like fruit a natural fit for candy making. Once you get comfortable with the recipe for these sparkly treats, get creative by adding a chopped apple or beet or any other variation that sounds appealing.…

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MK Gold Bakery Huckleberry Tart

From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block Foragers with an eye on their secret huckleberry patch or anyone lucky enough to find farmed huckleberries at a farmers’ market will want to try this luscious tart. No huckleberries? Try it with blueberries or blackberries, which we did for this photo shot…

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