Persimmon Butterfeatured

When persimmon season is at its peak, I just can’t help but load up on these sweet beauties. They are wonderful eaten raw, sliced thin on salads or sandwiches, roasted into a side dish, or baked into a tart, but when I find that I have more than I know what to do with, I turn my persimmon bounty into persimmon butter!

Similar to apple butter or pumpkin butter, persimmon butter is simply cooked down fruit that is pureed into a smooth, creamy consistency. Because the fruit is so sweet on its own, no added sugar is needed. I just add a bit of apple juice, cinnamon, vanilla, lemon juice, and a dash of salt to complement the persimmons’ flavor.

Slather this persimmon butter on your morning toast, stir it into oatmeal, or put a dollop of it on yogurt for a persimmon-y treat. It also makes a fine addition to a cheese plate!

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Chocolate Mousse Meringue Cakefeatured

Happy New Year!

While everyone else is jumping on the green smoothie program right now and ladling out bowls of nourishing soup, I thought it best to start the new year with chocolate cake (sorry, not sorry) … because what better way to leap into 2015 than with chocolate mousse on your tongue?

Also known as Concorde Cake, this Chocolate Mousse Meringue Cake is a symphony of exquisite textures, with layers of light-as-air, crispy cocoa meringues alternating between blankets of velvety dark chocolate mousse. Broken batons of meringue decorate the cake and make it a stunner worthy of any special occasion.

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Roasted Grape and Ricotta Crostinifeatured

The holiday season can often feel like a flurry of entertaining — there are holiday parties, and impromptu get togethers, cocktail parties, and potlucks. This Roasted Grape and Ricotta Crostini recipe has been my secret weapon all season, and is so good, I have no doubt I’ll carry it with me year round. It is a total over-achiever — it’s a breeze to whip up, can be prepped ahead of time, and can sit at room temperature while remaining utterly delicious.

Speaking of delicious, these crostini hit the perfect balance between savory and sweet, creamy and crunchy. Like I said, over-achievement achieved. These Roasted Grape and Ricotta Crostini are the perfect party bite. A++ all around.

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Christmas Eggnogfeatured

Merry Merry, my dear friends! I hope your holidays are in full swing and that you are in full treat yo’ self mode!

Speaking of treating ourselves, this Christmas Eggnog is pretty much the definition of that. There are times for low-fat vegan substitutions and then there are times for full-fat indulgence in all its rich and creamy glory. Yes, there is a lot of dairy and booze and sugar in this recipe…but it’s made for a crowd and it is just so very good. Just do it. It’s Christmas time!

A few weeks ago, I posted Alton Brown’s Aged Eggnog recipe on the Lick My Spoon FB page. Eggnog is actually something I’ve never made before, but we were invited to a friend’s house for a little pre-holiday brunch and I thought it would be just the thing to bring. It was such a hit I had to share it with you.

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