Blackcurrant Pavlova

It seems to be birthday season around you me right now and my offer of bringing pavlova to the latest celebration was met with immediate agreement. Pavlova is not as well known in North America as it is in New Zealand and Australia where it might almost be considered a national dessert. It is most […]

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Raspberry Truffles

I often share truffle recipes over other styles of chocolates because they are an easy way to have great quality chocolates without the need to get out the marble and temper chocolate. The soft and creamy aspects of the filling can be controlled by how much scalded whipping cream, butter, alcohol or fruit puree is […]

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Carrot Pickles

In the middle of July I taught an introduction to preserving/canning class with nary a gerkin in site. Watermelon skins were an option but we needed to be complete in three hours, including a batch of raspberry jam. Carrot pickles it is. A year round sweet and sour option that you probably have all the […]

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Blackberry Ginger Basil Shrub

Last summer I posted a Raspberry Tarragon Shrub made with white wine vinegar. Apple cider and balsamic vinegars add an entirely different complexity to this one with backberries, ginger and basil. This is also a cold processed recipe meaning the fruit is not heated to extract its goodness. I find the finished product is brighter […]

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Herbs in Oil Cubes

One more way to keep herbs available all year round. They may not look as pretty as fresh soup wreaths but they keep the taste of your garden or shopping easily available. The herbs that I freeze in water or stock go into soups, sauces and stews. When herbs are preserved in oil, they can […]

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Red Currant and Rosemary Jelly

Red currants are another of those tart berries that carry within enough pectin to gel on their own. They are most often turned into jelly as the seeds inside are bigger than raspberry seeds and for some, that can take away from the enjoyment of the finished preserve. I had plans but time and web […]

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Temperature and Candlemaking

This is a post about temperature in candlemaking. In the past I have shared candlemaking options as it related to rolled beeswax and melt and pour type waxes. The next few minutes were put together to show you why sometimes, the finished candle does not come out of the mould as anticipated. You can skip […]

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Vanilla Whiskey Chocolate Cupcakes

I usually think of birthdays as a time when the birthday person should feel special and receive, as much as possible, what they would like. I have pictures of my grandfather in Indonesia, in the early 1900 hundreds, sitting on the “birthday chair”, decorated with fronds and flowers and although not all cultures chose to […]

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Spelt & Almond Flour Buttermilk Biscuits

I posted a few weeks ago a red currant jelly recipe that was photograped on Spelt & Almond Biscuits. These are those biscuits. Spelt is an ancient grain that fell out of favour when wheat was industrialized due to the need for spelt to include a second step in the process of making flour. Hard […]

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Garlic Braiding

There are so many things to say about garlic that I will easily be drawn off topic, which is braiding. Garlic is known to be a part of horticulture for at least 5000 years and most likely longer than our recorded history. It was grown by the ancient Egyptians, Indians, Chinese and Babylonians. There is […]

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