Q: My soon-to-be 3-year-old has requested a strawberry cake for his birthday. Strawberries are by far his favorite fruit. I questioned him about the cake, and he insists that this is a pink cake with white frosting and strawberries on top. I can do the cake pretty easily, but the November berries are really lacking in flavor and awesomeness. Any ideas?!
Last week I showed you my quince splurge: twenty pounds of this old-fashioned fruit that is so hard to find. I've been busy cooking it up, since quince is a fruit that needs some tender loving attention before it rewards you with its sweetness.
In case you are so lucky as to get your paws on a basket of this fruit, here is a basic tutorial on cooking it into its sweet, fragrant state, ready and willing for crumbles, pies, and spooning over breakfast oatmeal all winter long.
Spooky treats for Halloween are here in full force, but usually I don't contribute much to this particular holiday. I'm always a little thrown off by ghoulish treats, although I admire the ingenuity that goes into creating meatloaf hands, marshmallow spiders, and chocolatey witches' hats.
But this year I had a new favorite recipe in mind — and I realized it would make the perfect Halloween gross-out dessert, one that looked goofy but actually tasted delicious. Meet chia pudding — your best friend when it comes to Halloween treats.
Did you get a little too enthusiastic with the fall spirit? Did this sudden influx of autumnal festivities happen to involve picking, say, 30 pounds of apples? Oops. Never fear, the slow cooker is here to help save you from eating these one by one until you surely overdose from autumn goodness.
Three weeks ago I realized it was time for my annual quince quest. Around the time that other folks are thinking of apple cider and corn mazes, hayrides and bonfires, my internal quince-o-meter goes off, and I begin sniffing around for a way to get my fix. I've been disappointed in recent years, but this year I hit the jackpot.
You guys, I have 20 pounds of quince in my kitchen. Here's why that is such a good thing.
I was in Montreal a few weeks ago, and when I stepped into a grocery store I saw something I hadn't seen in a long time: golden kiwifruit. These are one of my favorite fruits — definitely in my top five — and while I used to buy them all the time, I never see them now.
I recently spent a few days in northern Michigan, the heart of tart cherry country. I ate the most transcendent piece of cherry pie I'd ever had, and I was reminded of how much I love tart cherries in baking. They are the baker's dream fruit: plump, juicy, bite-sized, and not too sweet at all. I am not a great pie-baker, so I was inspired to bring you instead an adaptation of my favorite crumble recipe: a crisp brown butter topping, like the best cookie you ever ate, spread over a field of tart cherries swimming in their sweet, jammy syrup.
Every fall I seem to go on an all-out apple bender, putting them in everything and anything I can think of. I usually make it a good month or two until my excitement finally sputters out, and then I'm satisfied for another season. This batch of apple streusel muffins marks this year's kickoff using my favorite fall fruit, and what a delicious start it turned out to be.
A few people have asked me this fall about pressing their own apple cider and juice. This is a little more complicated than making, say, apple sauce — but if you have a bumper crop of apples and want to make cider yourself, this is how you do it, brought to you by Aimée of Simple Bites.