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?
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
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…
Right here we have a whole heap of buttermilk biscuits, fluffy, buttery and still steaming from the oven. They’re savory just by themselves, but all sorts of toppings, fillings and other accompaniments wait to take these to the next level, where they’ll satisfy not just the stomach, but also stir the soul, creating future nostalgia,… Continue reading All Kinds of Fixins’
From what the Austrian Tourism Board reports on its website, Apple Strudel is a Viennese specialty, and the recipe it offers there recreates a pastry that has become symbolic of the country. Maybe, maybe not, but the country’s German cousins might have a competing claim or two of their own. No matter the dessert’s true… Continue reading Or So Vienna Says
Finally, the crumb gets top billing, basking in the prominence it long has deserved. It even gets sprinkled with powdered sugar, if that’s your thing. All thanks to Crumb Cake, a standout New York sweet treat for many decades, rivaling Cheesecake itself. Before that, its origins were in Germany, where Streuselkuchen was savored for centuries.… Continue reading Yesterday a Crumb, Today on Top
Fine, let’s get this over with. Good food, even great eating, is possible from boxes, cans and other ready-made items found in any convenience store. Despite this blog preparing all manner of edibles from scratch, today brings something others started, at least in part. This shows, apparently, even the most promising ideas may begin with,… Continue reading Very Well, a Concession
It certainly will be when you wake to the smell of this week’s entry emerging from the oven. A generous ribbon of cinnamon runs throughout Morning Buns, imparting a warm, soothing sweetness that embraces not just the tongue, but also the nose, aromatically, long before it. All the more meltingly delicious when the butter that… Continue reading Good Morning!
It must be, to make it all the way from Madrid to Mexico City. Churros are gloriously of that street, offered at roadside stands throughout the Spanish-speaking world (and in a few fortunate outposts beyond), delighting pedestrians with crunchy bursts of sweetness. To those unfamiliar, think of a cinnamon donut, except crisper and lighter. Absolutely… Continue reading World’s Longest Street