The weather in Boston turned cold suddenly. I was under the happy illusion that we would continue with balmy summery days. Until now. So with apples at the farmer’s markets and a move towards baking mixing up some concoction to bake my haul from the market was a natural. And with jam on hand and my love of tree nuts I came up with a delicious sweet and warm baked apple.
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A little decadence is a good thing. Keeps life interesting. But when I think about jam that word does not come into play. Until now.
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I love surprises. Let me change that. I love good surprises. And when a surprise is food related I can’t say enough to cheer about it.
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A crostata is one of the easiest —yet most impressive— desserts. In Italy, a crostata is served in the morning with coffee and sometimes at the end of the day for a late afternoon sugary lift.
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I love getting great recipes that use my jams as ingredients!
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This recipe reminds me of a Danish dish with lingonberries. Duck seems to demand sweetness and this Black & Blue jam adds a little complexity that works well when the duck is all crispy.
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