A Fall Favorite: Apple Tart
As much as I love spring peas, and summer tomatoes, nothing really compares with the warm, rich flavors, and aromas, of fall. When it comes to the kitchen, fall is most definitely my favorite time of year, as the chilly autumn months herald the arrival of peak apple...
Pluot & Frangipane Tart
Mid-late summer is peak season for some varieties of plums and pluots. Yes, pluots. Not all of the fruit in our orchard is heirloom, in part because, along the coast, we have to grow varieties that will perform well here. Apricots don’t like our cool coastal weather,...
Meyer Lemon Meringue Tart
If you make the Meyer lemon curd that I posted here, you’ll find yourself with a number of left over egg whites. Oh, what to do, what to do?! The best part about that lemon curd recipe is it implores you to make a lemon meringue tart with the leftover egg...
Meyer Lemon Curd
If you have access to Meyer lemons, and access to farm-fresh eggs, you’re cheating yourself if you don’t make Meyer lemon curd. Trust me! I love lemon curd, and as a child growing up in England it was just as likely to be served on the table with toast in...
Preserved Meyer Lemons
Preserved lemons are commonly used in North African and Middle Eastern cuisine, and they may be found in some specialty food markets, but are often quite expensive. However, they’re extremely easy to make yourself. If you, a friend, or a neighbor, have a...
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