For me, linzertorte lingers among my childhood memories. Recently after making some blueberry jam, I picked up a linzertorte recipe and decided to bake a batch using a a percentage of buckwheat flour in the dough. Suddenly I was back down memory lane, stepping into...
Since the height of the pandemic, I’ve cut back on a daily 5 o’clock cocktail hour. Regardless, I have been inclined to periodically imbibe some berries and stone fruit with liquor! First was strawberries and gin inspired by my friend Mel. During cherry...
Summer is here. At work, that means churning our own in-house ice creams. One issue with which I struggle is balancing larger health concerns with the the high amount of sugar many recipes require. To address it, we avoid all gels, use only fresh fruits, and prepare...
During the pandemic isolation period, I finally found the time to understand how to make jams, without using pectin. With reduction in sugar I was able to make some fabulous jams, Italian plum, blueberry and even fig. And though I did try the pectin for one of my...
Every year I try to sneak a stollen in my Christmas-time baking. I view it as my "naughty dough," a nod to a Kurt Vonnegut story. It also serves as a narrow window to my birth country, Germany. To me, it's a baby Jesus bread, whose fruit and nuts give it...
