Afternoon Tea with Figs

Recipes and photos by Judy Doherty     Fig trees grow like weeds in the Bay Area, so you may have your own harvest of fresh figs right now (provided you can get to them before the birds and squirrels do). Our local farmers will be busy harvesting mission, brown turkey, kadota, Sierra, tiger, and…

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Mixed Berry Dessert Pizza

  From Pizzapaloosa  Recipe, photo, and video by Judy Doherty Makes 1 pizza Handmade pie dough for a single-crust pie (see recipe below) ½ cup lemon curd 1 cup halved strawberries ½ cup raspberries ½ cup blackberries 2–4 tablespoons raspberry jam Sprig of mint Dusting of confectioner’s sugar Whipped cream for garnish Preheat oven to…

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Chocolate Candied-Orange Biscotti

  From Ode to an Orange Peel: a story about how Chef Siew-Chinn Chin makes and uses citrus peels in her kitchen. Makes about 3 dozen 2 ¼ cups all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt ¾ cup sugar ½ cup (1 stick) unsalted butter, room temperature 2 large eggs 2 tablespoons…

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Brown Butter Honey Cake

  From Bee Ambassadors     According to Roman myth, Psyche is able to sneak past Cerberus, the three-headed guard dog of the underworld, by lulling the monster with a drugged honey cake. This version may not have the same effect, but paired with a cup of hot tea, it might just transcend this world.…

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Flourless Chocolate Honey Cake

From A Hive in Your Backyard By Jennifer Radtke of Biofuel Oasis   Using a local East Bay honey gives this cake a complex taste that you’ll never get with sugar. Clara French, who tested the recipe, says it’s incredibly rich, moist, and decadent. A slim slice is all you need, so it’s a treat…

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Olive Oil Carrot Cake with Seeds and Orange Zest

From Olive Oil Synergies Recipe by Marykate McGoldrick of Sesame Tiny Bakery     The flavors of sweet spring carrots and fruity, peppery, extra-virgin olive oil come together in this versatile cake, which is equally good dressed up with whipped cream for a special dinner or served plain for a low-key snack with coffee or…

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Got Bay Nuts?

Time to make truffles! Story, recipe, and photo by Alexandra Hudson In the height of midsummer’s plump heat, little green orbs begin their biennial-ish sprout from the branches of the California bay laurel. Over the following months, these baby nuts mature into their avocado-green-and-maroon–fleshed fullness. Come fall, they drop in prolific bounty throughout the coastal…

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Oma’s Einfache Ausstecher

Gets a Much Better Butter Update By Tina Wolfe | Photos by David Dranitzke The original inspiration for my business came from a childhood memory. When I was a young girl, I traveled to visit my grandmother in Bavaria. I loved sitting in her tiny kitchen with the table covered in oilcloth while devouring chunks…

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