Is it possible even to be in anything other than a great mood when peaches are enjoying their moment? Bursting forth from every basket, table and shelf, from every roadside stand and farmers’ market, the globes are filled with fifteen times their weight (or thereabouts) of juicy, sweet, tangy, summery nectar. Seems to be the… Continue reading Just Peachy, and You?
Last December brought a Dutch Baby, and a month ago came something called a “Grunt.” What’s left? What bizarre linguistic twists will the kitchen inspire next? How about a Berry Fool? No kidding. Unlike the other two creations, this name goes back centuries, too. Plenty of time to change things, but no. In common with… Continue reading What’s with These Names?
Despite Canadians earning something of a reputation for being quiet, one of their more prominent desserts is anything but. In fact, one of the sweeter specialties of the eastern (Maritime) provinces is something with the rather peculiar name of Blueberry Grunt, so-called due to the noise blueberries make as they cook down and partially reduce… Continue reading Make Some Noise, East Coast
Really, that’s what these are, whole coffee cakes in convenient, eminently approachable handheld form. They even come complete with a creamy toffee topping, and a crunchy-sweet ribbon of toffee, almonds and butter crumb lacing throughout. As coffee cake, they’re perfect for an uplifting breakfast, a sweet way to start the day. As muffins, they’re ideal… Continue reading Hand Cakes
Any day now, season. It’s Easter, and that should bring to mind rabbits jumping and fleetness of foot. Here’s a bribe, too, in the form of a Raspberry and Lemon Cheesecake made specifically for Easter. Just look at those bright colors, and think of the tangy, creamy sweetness. That should motivate you. The advertisement for… Continue reading Get Hopping, Spring!
At last, life returns to the North Woods. Throughout northern Minnesota people gather surging maple syrup and the first carrots coaxed from the thawed soil, and combine them with the last of the supplies laid in for the winter, including wild rice, collected locally in the fall, and dried fruit. Taken together, all this makes… Continue reading Ojibwa Spring
The suspect is a master of disguise, mixing undetected among both muffins and doughnuts. It bakes like a muffin, and even takes on its form, yet it’s robed in the cinnamon-sugar livery associated with doughnuts. Opening one reveals the dense essence of a doughnut too, down to the traces of nutmeg. Cook’s Country dreamed up… Continue reading aka Muffin, aka Doughnut…
Just in time for Mozart’s birthday, coming up Wednesday (it was the 26th of January, if you’re reading this in archive), here’s an Austrian confection, Mozartkugeln (“Mozart Truffles”). While the composer was famously fond of sweets, Salzburg chocolatier Paul Fürst didn’t invent Mozartkugeln until a century or so after Wolfgang passed to the eternal in… Continue reading Another Chocolate, Herr Mozart?
Or gingerbread woman, depending on who’s pulling the trays from the oven. Not necessarily gingerbread cookies either, strictly speaking, but ginger cookies, at least. Point is, ’tis the season, and ginger is one of those things which make the holidays cozy, jolly and bright. Better yet, imagine what a triple serving of the sweet would… Continue reading Gingerbread Man
It’s late autumn. Good fruit is but a memory now, a glistening image retreating over the horizon as winter looms and soon persists, no end in sight. Now, though, just as we brace ourselves for the frigid onslaught, a forgotten ally returns triumphantly, restoring brightness and radiance. Citrus delivers this relief, pure sunshine straight from… Continue reading Oh, That’s Right