Elderflower cordial makes a delightful addition to drinks and desserts — like this Elderflower Lemon Cake we shared earlier this week. Though it can be store-bought, we think the muscat-flavored syrup is even better (not to mention less expensive!) when made at home from foraged blossoms. If you have elder trees in your area, keep an eye out for the flowers, which should be blooming between now and June.
Strawberries are just coming into season, and what a treat they are! Juicy, dripping with scarlet juice, and just the right size for snacking. I love a big bowl of strawberries for dessert; they don't need anything more than a splash of cream to be a luxurious treat. But when I feel the urge to make something just slightly more involved, I turn to one of these recipes. From a delicious icebox cake to the perfect strawberry shake, and from simple strawberry trifles to strawberry milk, there's something here for everyone.
And not just any waffle cone, but one with a chocolate rim and definite ice cream drumstick possibilities. Bring on the warm weather. With this tutorial from Jeni's Splendid Ice Creams, we're ready for ice cream cones!
The other day we had to choose between a bunch of asparagus and a bag of sugar snap peas from our CSA. Most everyone picked the asparagus but we couldn't resist the snap peas! Sweet, crunchy, and delicious raw or cooked (or pickled or roasted!), they are one of the most wonderful foods of spring.
The new issue (volume no. 6) of Canal House Cooking has just arrived at my door, its bright green cover immediately putting me in a spring mood. Also on the cover is a picture of a heavily loaded grocery cart, hinting at this edition's delightful theme: The Grocery Store.
Read on for a review and a tasty, perfect-for-spring recipe from the book!
Appearances to the contrary, this is not a clump of yet-to-bloom dandelions. No, this is one of my favorite herbs, and a hardy, happy denizen of my garden. If you're lucky, this cool-weather herb is also in abundance at your local farmers' market or greengrocer. Never tried it? Well, you should — although, a word of warning: it doesn't taste how you might expect.
Cooking with local, seasonal ingredients is something many of us aspire to do more often. And it makes sense: seasonal cooking is such a nice way to celebrate where you live and understand the seasons, meet your farmers at the market, and eat a wider range of fruits and vegetables. So how to start? Here are a few resources that give us inspiration.
This morning when I glanced out my window and into the alleyway that comprises my "view," I noticed that the springtime sun is coming in at a different angle now and at a greater intensity, and that it is briefly (oh so briefly) piercing the alley's shadows and filling it with sparkle and brightness and reflected light. It's spring, a time of tendrils and tenderness. And fierce determination, too, as shoots and buds burst forth, so vital and insistent and extraordinarily beautiful in their desire to capture this new sunlight and turn it into nourishment.
Finally there is a glimmer of spring in the air. Already my mind is shifting gear to lighter wines – perhaps a refreshing Vinho Verde? The quintessential, light-bodied, crisp white wine from northern Portugal.