My palate has wanderlust again. I’ve been thinking quite a bit about Vietnamese food and the influences the French left behind. I have a hankering for Pho. I’m desperate for a good bánh mì. So it should come as no surprise that when I was invited to put together a dessert recipe Yagööt and the… Read More A Luxurious Dessert | Strawberries, Red Wine, Sriracha
I had some sad news earlier this week. We just won’t have a cherry season around here this year. I think Michigan is all but given up hope of anything there, too. And all the farms that might have had cherries this year have no you-picks, which make for some of the most beautiful shots… Read More A Sadness and a Joy | Ball Jar Sour Cherry Pies
I went with a friend to my very first Meet Up. Which, to be honest wasn’t something I would normally find within my range of regular activities. But she tempted me with something: there would be ice cream. And someone to give you some tips on making it at home. She didn’t have to know… Read More New Adventures | Charlotte and Olivia’s Ice Creams
There’s only so much jam you can make. Sometimes, you just need to start eating those 16 or 17 pounds of strawberries you picked. And maybe you need to enlist the kids, too. Enter the world’s simplest way to do that: popsicles. I, of course, can’t just let strawberries be strawberries. Besides, Cherub loves too… Read More Simple Summer Snack | Strawberry Lemon Balm Paletas
I have a new pastry crush. It’s on Michelle from Pâtisserie Lallier. She is a French-taught (Le Cordon Bleu, natch) pastry chef that has an almost mystical way about guimauves (that’s marshmallows to you and me). Her Crème de Violette ones are particularly swoon-worthy. The chocolate ones already have a loyal following. And wouldn’t you… Read More French Crush | Pâtisserie Lallier
It’s not the holidays without at least one cookie exchange. This year I wanted to make a traditional cookie (the ubiquitous crinkle) with just a slight kick. Enter Sichuan pepper: not related at all to black peppercorns or chili peppers, it’s used most commonly in Chinese and Japanese cooking. It is a most unusual spice,… Read More Cookie Exchange | Chocolate-Sichuan Pepper Crinkles
I am thankful for family, friends and full bellies. I am thankful for a warm house, a garden that surrounds it and a Cherub that jubilantly makes it all into her playground. I am thankful for you, too! Thanks for reading and commenting and asking where the heck are the new posts. I hope you… Read More Happy Thanksgiving!
Persephone's Kitchen 