Makes 12 servings Ingredients 24 Crêpes 2 cups Mixed Berry Sauce 1 cup farmer or pot cheese 1 cup whole milk ricotta cheese 1 cup cream cheese, softened 1/4 cup sugar 3 large eggs 1/4 teaspoon vanilla extract 1/4 teaspoon salt 4 tablespoons butter, or as needed Directions The crêpes […]
Makes one 8-inch cheesecake Graham Cracker Crust Ingredients 3/4 cups graham cracker crumbs 1/4 teaspoon kosher salt 3 tablespoons light brown sugar 2 tablespoons butter, melted Cheesecake Ingredients 1 1/4 lb cream cheese, room temperature 3/4 cup granulated sugar 1 teaspoon kosher salt 5 eggs 1 egg yolk 1/3 cup […]
You probably buy fresh fruit, and you may love the sweet and chewy dried fruits—but do you ever buy freeze-dried fruit? Unlike chewy dried cranberries and apricots, freeze-dried fruit is crisp and crunchy with an ultra-concentrated flavor. They are a great snack, but we love them for their baking and […]
Makes 8 Servings Filling All Butter Pie Crust Makes two rounds Hand Method Food Processor Method Stand Mixer Method
Makes about 4 cups Ingredients 1 1/2 cups fresh or frozen raspberries 1 1/2 cups fresh or frozen sliced strawberries 1 cup fresh or frozen blueberries 1 cup sugar 2 tablespoons lemon juice, fresh Directions Combine 1 cup of the raspberries, 1 cup of the strawberries, 3/4 cup of the […]
Makes one 9-inch pie When it is too hot to turn on the oven, this cool and creamy vanilla cream pie is perfect. For just a bit of kick, pair it with fresh strawberries or raspberries seasoned with a splash of aged balsamic vinegar. Ingredients Graham Cracker-Crumb Crust, baked and […]
Makes 6 servings This cake is dense and not too sweet, almost like a sweet cornbread. I like to use coarse polenta so that it also has an interesting texture, but if you have to use regular cornmeal, that works as well. Ingredients Polenta Cake 1/4 cup unsalted butter, at […]
Makes about 8-10 roll-ups
Makes 2 pints Ingredients 1 1/4 cup raspberries 1 1/2 cups water 1/4 cup sugar 1 1/2 teaspoons lemon juice, fresh Directions Push the raspberries through a wire-mesh sieve into a small bowl to make a purée. Stir all of the ingredients until blended and the sugar has dissolved. Pour […]
Makes 4 pints
Makes 6 servings A trifle traditionally includes cake doused with sherry, a custard, and fresh fruit. This trifle introduces an egg-based sauce that the French call sabayon and the Italians, zabaglione. Marsala, with its rich, raisin-like flavor, gives the custard the same heady aroma that a classic trifle introduces by […]
Makes 4 servings Kale is such a hearty and versatile vegetable. The salty cashews and sweet and tart flavors from the raspberries contrast with the earthy kale. The lemon-infused olive oil can be found at most grocery stores. Ingredients 1 1/2 tablespoons lemon-infused olive oil 1/2 small red onion, diced […]