Thanksgiving, I see you! And I’m coming ready, with a delicious condiment. Tasting of the tart cranberries, honeyed floral quince, and ginger snap. Colored a most beautiful hue and smooth, spreading gorgeously on a whole grain bread, topped with turkey slices. I think I might have stopped everything I was doing when these cranberry quince preserves appeared on
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When I started writing about this recipe, hyperbolic adjectives like “easiest,” “darkest,” “richest” tried to creep into the title. Already a mouthful as it was, I resisted that urge. So just know, this is a most decadent fruit butter. While I usually sway towards unsweetened slow cooked butters, this recipe is deserved of the sweetness it receives. The brown sugar
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All Hallow’s Eve is upon us, who’s excited? The candy overload, costume mania, and pumpkin carving! Oooh the pumpkins! While Thanksgiving seems like the holiday truly focused around eating pumpkin, don’t wait until November to get your fill of pumpkin. Here’s an infusion that will take a week to make, just in time for your Halloween parties. While I am
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Do you remember the Pie Party? Oh, of course you do. Who can forget such a pretty, pretty berry-covered chocolate pie. (Let me stroke my ego just the tiniest bit.) Soon after we cut butter and shared stories, Shauna recommended we do it again – with vinegar. Pickles may not seem as sexy as pie (I’d beg to differ), but
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Let me just be frank: I grew up on damn good jam. Yes, my mother insisted on having Welch’s grape in the fridge, but that market spoiled me rotten. The adult kid adores sour cherry and apricot preserves, full of luscious chunks of fruit. But Hero Forest Berry Preserves? That was THE STUFF peanut butter & jelly sandwiches were made
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I love a good challenge. Making recipes from an older cookbook, where oven temperatures, baking times, ingredient treatments are oft unmentioned, would be fit the bill. When I spied the Burwell General Store‘s Recipe Swap, I was game. This swap involves remaking recipes from the book “All-Day Singin’ and Dinner on the Ground.” Written in a time where all cookbook owners were more familiar
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