Strawberry rhubarb pie with a twist Strawberry rhubarb pie is one of my all time favorite pies, and an absolute must for spring and summer. I’ve put a slight spin on this classic recipe by making a tarragon infused sugar for the filling. It’s herbaceous, floral, complex, and most importantly, absolutely delicious. Tarragon: for extra spring…
summer
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Continue ReadingThis almond cake with rhubarb compote and whipped cream is a simple cake. But sometimes the best flavors are simple, and this cake couldn’t be easier to make. The cake layers use almond flour and extract, and the rhubarb compote filling paired with the fresh strawberries makes this a delightful (and surprisingly light) spring treat! Taking…
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Continue ReadingKey lime pie is an American classic. Rich, creamy, and full of the bright flavor of key limes, it’s both easy to make, and a delight to eat. This version uses sour cream to aid in richness, and makes this dessert an absolute cinch to make. What are Key limes, and where do I find them?…
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Continue ReadingI have many fond memories of wandering along the Huckleberry Trail in the regional park where I grew up, munching on freshly picked huckleberries straight from the bushes. That’s one of the things I miss about living in the Bay Area, is the wild bursts of sweetness during the summer months from the berry brambles and…
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Continue ReadingThis peach cake is essentially what you would get if you crossed amaretti with a butter cake and filled it with fruit. It has the beautiful, deep sweetness of brown sugar, the soft texture and nutty flavor from the almond flour, and perfect moisture and tartness from stone fruit. It’s a great recipe for summer, because…