Desserts

What’s in Season?

Story and recipe by Barbara Kobsar |  Illustration by Caroline Gould Choosing produce harvested at its peak is your sure bet for flavor and freshness. MAY If you’re quick enough to the farmers’ markets, you might catch some of the tender greens cut from the bushy fava plant to sauté for a side dish or…

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What’s in Season?

By Barbara Kobsar Choosing produce harvested at its peak is your sure bet for flavor and freshness. February At the market, arugula may appear under names like garden rocket, roquette, or rucola. Regardless of what it’s called, this leafy green offers some of the same heat and peppery flavor as its radish and watercress relatives.…

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Strawberry Shortcake

Adapted from a recipe by Brett LaMott, chef/owner of Café Maddalena in Dunsmuir, California, a quaint town and beloved fishing spot on the Sacramento River just south of Mt. Shasta. If you are driving up I-5 to Oregon, you might speed right past Dunsmuir without noticing. However, we can tell you that it’s more than…

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Candied Zucchini Slices and Crystallized Squash Blossoms

By Barbara Llewellyn Catering and Event Planning Candied Zucchini Slices 1 cup water 1 cup sugar Zucchini slices (thinly sliced) Bring above ingredients to a boil for 5 minutes. Reduce heat to low and drop thinly sliced zucchini slices into simmering simple syrup. Simmer for 2-3 mintues until zucchini becomes translucent. Remove with a slotted…

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Dark Chocolate Frosting

By Barbara Llewellyn Catering and Event Planning 4 cups heavy cream 4 cups sugar 1 split vanilla bean 1 pound unsweetened dark chocolate 1 pound butter Boil cream, sugar, vanilla for 6 minutes. Remove from heat and add chocolate, butter. Whisk smoothly and strain out vanilla bean. Barbara Llewellyn Catering & Event Planning 434 25th…

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Spiced Chocolate Zucchini Cupcakes

By Barbara Llewellyn Catering and Event Planning 12 tablespoons (1½ stick or ¾ cup) butter 2 cups sugar 3 eggs 2 teaspoons vanilla extract 1 tablespoon grated orange zest 2 cups grated raw zucchini 2¾ cups all purpose flour ½ cup unsweetened cocoa 2½ teaspoons baking powder 1½ teaspoons baking soda 1 teaspoon ground ginger…

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Moroccan Ghreyba (shortbread) with Lavender or Anise

From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia I adapted this recipe from Anissa Helou’s book Café Morocco 2 sticks butter, softened ½ to 1 cup Rapadura sugar (½ cup if using anise. The sweetness of the seed lets you get away with less sugar.) 3 cups whole-wheat pastry flour 2 large…

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Flan with Cardamom, Honey, and Pistachios

From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia 6 eggs, beaten well 3 cups milk 1 cup honey, divided 2 teaspoons cardamom ½ teaspoon cinnamon ½ cup diced pistachios Beat the eggs and add the milk, then add half the spices and ½ cup honey. Pour the remaining honey and spices into…

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Elderberry Buckwheat Tart

From: The Regal Elder Part II by Kristen Rasmussen Vasquez Nutty buckwheat pairs perfectly with the tartly sweet berries, balanced by a bright kick of ginger. Serves 8 9 tablespoons unsalted butter, divided, plus more for greasing pan ½ cup buckwheat flour ½ cup plus 2 tablespoons gluten-free flour blend (or all-purpose flour) 1/3 cup…

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Elder Almond Pound Cake

From: The Regal Elder Part II by Kristen Rasmussen Vasquez This nutty loaf cake uses both elderflower cordial and elderberries for the complete elder experience. Any sweet syrup can be substituted for elderflower cordial and other berries for elderberries, if you only happen to have one of the gifts from the elder tree on hand.…

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