Towards the end of summer the profusion of wild rose hips lining the pathways to the beach taunt me, a lush abundance of red and orange orbs ready for the taking. I know they're edible and useful for something but the combination of ignorance, indifference and sloth halted any urges of investigation until this recipe for … [Read more...]
Search Results for: beach plum
SABLEUSE AUX FRUITS
Though this recipe for sableuse runs the risk of being filed under "Coals to Newcastle," it is decadent sophistication on a dessert plate, so heck, why not present it under the Culinarium dateline? For those not yet following along, the Culinarium is House Beautiful's first-ever SF Design Center culinary event with a … [Read more...]
TONKA BEAN ICE CREAM WITH ALMOND BRITTLE: A SPECTACULARLY DELICIOUS ORIGINAL GOURMET RECIPE
Ever since being introduced to tonka beans at Paule Caillat's Promenades Gourmandes, I've been championing them at home and here on S.D. To me, they're the Lambada of the spice world -- sexy, exotic and forbidden. Tonkas have gotten the green light in France and numerous other enlightened nations, but our FDA gives them a thumbs down. Coumarin … [Read more...]
BLUEBERRY ZABAGLIONE TARTLETS
Bought these tartlet molds in Bloomingdales in the '80. Originally intended to make clever little savories for hors d'oeuvres. Never happened. Got inspired by House Beautiful's Blue issue (March '10). Wanted to make something blue. Love zabaglione, don't come across it often enough. Would it make a good pastry cream base? Turns out … [Read more...]
Wild Wild Cranberries
The Hamptons, and East Hampton in particular where Steve and I have our house, get a lot of play in the press for the flashy exploits of the cast of characters who make it their summer playground. Too bad the real picture isn't as well known. On the southern fork of Long Island, Southampton Town and East Hampton Town comprise 200 square miles of land surrounded by Atlantic … [Read more...]
MOSTARDA DI CREMONA
So I've been on a Jane Gardam binge lately, reading everything of hers I can get my hands on. Her writing is addictive, her stories filled with all-too-human characters and happy small surprises. (Start with Old Filth; and no, it's not what you think.) In The Hot Sweets of Cremona she introduces us to Mostarda di Cremona, "bright fruit things" displayed in an Italian … [Read more...]
TOMATILLO SALSA: SEAN’S ORIGINAL RECIPE
My friend Eugenia Bone's wonderful book At Mesa's Edge is an intimate and entertaining recollection of her first few seasons at the ranch she and her husband Kevin bought in Colorado a while back. The book includes over 100 recipes including one -- ta da! -- from me: Tomatillo Salsa. As Gena points out, it's a great condiment for any Mexican-inspired … [Read more...]
RECIPE: TONKA BEAN ICE CREAM WITH ALMOND BRITTLE
You'll need an ice cream maker for this -- mine's a Cuisinart and it works just dandy. 2 c. heavy whipping cream 2 c. half-and-half 3/4 c. sugar 1 t. finely grated tonka bean* (about 2 beans) 1/4 cup blanched, slivered almonds 3 T. sugar Beat the cream, half-and-half, sugar and grated tonka bean in a mixer for a minute until it increases in volume and is … [Read more...]