Category Archives: Dairy

Citrus Berry Naked Cake

Citrus Berry Naked Cake

I am not from the South, so I never knew there were varying degrees of nakeness! A few years after moving to my adopted home state of Tennessee, a kind and sweet as back porch iced tea, Southern, young-at-heart friend explained that there most certainly are.  

“Now dear, there’s “naked” and then there’s “nekked,” she explained with an oh so lovely drawl that toggled on that line between sincerity and syrupy sweet Southern sarcasm. There was no mistaking here, she was down right serious. She continued, “naked is when you don’t have clothes on, and nekked, well…nekked, is when you don’t have clothes on and you’re doin’ something you’re not supposed to be doin’!” I am not exactly sure when the snorting laughter ensued, but at one point I had tears in my eyes from laughing so hard and distinctly remember thinking that her explanation made perfect sense.  That is the moment my friends, I knew I was a Southerner at heart.Citrus Barry Naked Cake (4)

The moment I began thinking of making this recipe for you all, I thought of this story and knew this cake had to be the perfect combination of “naked” and “nekked.” Classic enough to be presentable, but with just a bit of sass to make you wonder! A cake where you can see all of the beautiful baked cake layers, stacked high with perfect pillowing frosting peeking through and crowned with an indecent amount of seasonal fruit.

Roasted Milk Ice Cream

Roasted Milk Ice Cream

Sometimes I feel like the boy who cried wolf. At the time I create and blog about a recipe, I am beyond excited and want to share it with the world.  I promise, that fervent energy is genuine and in that moment, I feel like it’s the most remarkable pastry.  So, when I create a recipe that I categorically, emphatically and truly believe is just the best ever, I can imagine you all silently rolling your eyes and thinking, “I’ve heard this before.” But this recipe, really is special. This is also one of those moments in recipe development where I think to myself, holy moly, me oh my, Roasted Milk Ice Cream! What?

Milk, Tea & Honey Crème Caramel

Milk, Tea & Honey Crème Caramel

Perhaps I was still in that hazy, sleep deprived, beyond exhausted, new mom phase when I thought it was a good idea to board an airplane with a weary three month old clinging to my chest, a doe-eyed toddler nervously gripping my leg, and the cumulative weight of the reality of heading to a city I had never stepped in, to walk into a house that I hastily agreed to buy sight unseen, resting uneasily on my shoulders. What had I done? Eight years later, the answer is as clear as the sunlight streaming through the honey jars lining a bee farm wall.

Meyer Lemon Ice Cream

Meyer Lemon Ice Cream

I have been in desperate need of some sunshine. It’s the end of March. Spring time. And yet the temperature continues to hover in the “Baby, it’s cold outside” range. So I decided, if the weather doesn’t provide the sunshine, then it’s time to create my own in the kitchen with this bright and beautiful Meyer Lemon Ice Cream.

Mocha Faux de Crème

Mocha Faux de Crème

Custards are traditionally thickened with eggs and range in flavor and consistency, from a pourable crème anglaise sauce to a thick and rich crème brûlée.  This custard recipe is a nontraditional take on pots de crème (pronounced poh-de-krem), which is a fancy shmancy French word for a custard made with milk and cream and baked in a water bath.  Together, you and I are going to fake our way through this one with my faux de creme recipe, which is just as sumptuous as the original with significantly less effort.  C’est magnifique!

Fresh Ricotta

Fresh Ricotta

I believe in the beauty of honest, pure ingredients, made well. This fresh ricotta is the epitome of this notion. One taste of this transformative, creamy cheese and you will never reach for the inferior store bought version again.

Persian Ice Cream (A Saffron and Rose Water Custard Ice Cream)

Persian Ice Cream (A Saffron and Rose Water Custard Ice Cream)

This is a fragrant, luscious, creamy custard-base ice cream made with the most expensive spice in world, saffron.  And yes, it tastes just that rich.  Short of crossing an ocean or two or hopping a plane to the second best alternative, Persian prolific Los Angeles, it is virtually impossible to get this delectable rose water anointed and saffron speckled Persian ice cream worth the caloric splurge.  Until now, that is.

Caramels with Himalayan Pink Salt

Caramels with Himalayan Pink Salt

My kids and I have a deal, if they see a treat that they would like to try, I get first dibs on making it for them at home. I always show them the list of ingredients with the inevitable inventory of unpronounceable preservatives, chemicals, coloring and fake flavorings and explain that these are not real food. Even at a young age, they came to understand that anything made from natural ingredients, rather than chemically altered substances is not only better for them, but tastes phenomenal compared to its engineered counterparts. This is exactly how these caramels came to be.