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Raspberry Peach Hand Pies

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July and August in my childhood meant lots of raspberries. Produce in general, really: my grandparents planted each year a massive garden, and I strongly correlate the start of the school year with boxes of produce on the floor next to the fridge, pan fried okra at dinner almost daily, and raspberries.

Though I love most berries, the raspberry is by far my favorite. Sure, strawberries get a lot of credit as the first fruit of the spring, blueberries sustain me, strong and steady, through the heat of the summer, and blackberries dress up desserts with a splash of deep, fruity decadence. But raspberries, so fragile when picked ripe yet bursting with sweet and tart flavor, will never fade for me.

In Durham, raspberries don’t seem to be a popular cultivar. I’m not sure if it’s the climate or what, but I have only ever seen one, maybe two vendors at the farmers market here with these tiny red berries, and when they do it’s usually just a few pints at a time. So each week of the brief raspberry season in this city, I try to take full advantage. This week, I paired them up with a few luscious peaches for some hand pies!

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Favorite Pizza Crust + Chicken Spinach Alfredo Pizza

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Remember a week or two ago when I made fresh mozzarella cheese? And I said I was gonna tell you what you could do with the 1/2 gallon + of whey that results from the cheesemaking process?

I’m here to fulfill my promise.The promise of pizza.

It’s a lovely thing when completion of one kitchen project leads inexorably to another. What better way to use a pound of fresh mozzarella than to throw the old pizza stone in the oven, pull out the pizza cutter, and have yourself a pizza feast? And this pizza crust? THIS one uses up the whey from making mozzarella. Some of it. Or if you’re moderately obsessive me, it uses all of the whey.

I’ve used several recipes over the last couple of years for homemade pizza crust. Sometimes thick and fluffy, sometimes thin and crispy, sometimes in that strange place in between. This crust is simple to put together, has a short list of ingredients, and can go from disparate ingredients to rolled-and-ready-for-toppings in less than 30 minutes.

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How To’sday: How to Make Swiss Meringue Buttercream

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Swiss Meringue Buttercream

For the first several years of my training as a cake decorator, I used an icing composed primarily of Crisco and powdered sugar. And I’ve gotta admit, for someone decorating 1-2 practice cakes (and in later years, simply styrofoam cake forms) every month, there was nothing better: it’s snow white, doesn’t take long to bring to room temperature, holds it’s shape  and consistency even as it gets warm in the piping bag, and seemingly never spoils.

That icing served me well for a long time. But as I grew older I started to grow wary of the mysterious ingredients in Crisco, and the gritty texture of the powdered sugar irritated me more and more. I started to think perhaps it was time to up my game in the icing department. And it only took a teensy bit of digging around the cake-baking community to know that I needed to learn, above all other things, the art of Swiss Meringue Buttercream.

The very best buttercream
And boy am I glad I did. Each batch I make reaffirms my obsession with this icing: impossibly smooth and creamy, light and airy, shiny and stable, and delicately sweet. It freezes well, so it can be made in large batches even if you only have a small cake to bake. Because the sugar is dissolved, there is no grittiness whatsoever. It’s stable once applied, gives strength to your cakes, and is gorgeous enough to be used as an outer icing with no need for fondant. Plus, it can be adapted to just about any flavor you want.

I’ve now used this buttercream for two wedding cakes, a birthday cake, cookie icing, cupcake icing, and dinner party cakes. It’s extremely versatile and soooo tasty.

So today, I want to share it with you. And it’s not scary! Though it is a bit time-consuming, it’s pretty straight-forward to make. So let’s dive in and make some SMBC!

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Strawberry Jam Winners

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After using a highly sophisticated technique of randomness (er, slips of paper with names drawn from a glass bowl), the winners of a jar of jam are:

Lauren W!
Natasha B!
Sara H!

I’ve e-mailed all of you as well in case you don’t get to the site in the next day or two… take a look through the flavors on this post and let me know which one you’d like to try!

Thanks to everyone for your feedback and input!

Community Garden: Sprouts!

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THE SUNFLOWERS HAVE SPROUTED.

I am very excited. Can you tell?

The sunflowers were the only crop I planted from seed in my little garden plot. And I know, I know, it’s a seed’s job to sprout, but the thrill of seeing little green leaves popping out of the ground never gets old.

With luck, in about three months these little sprouts will show their true colors.

Truly, something to look forward to…

Container Gardening Winner!

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Congrats to Jessica, the lucky winner of two awesome railing planters!

I’ve never grown my own food yet (Sad!), but when I start, I’ll want strawberries, green peppers, and peaches. How long it would take for a peach tree to fruit I have NO IDEA. But it would be delicious.

I’m not sure green peppers would be successful in these pots, and I’m 100% certain a peach tree won’t fit, but I wager strawberries might actually work!

Thanks to all who participated… the array of food you want to grow is intriguing and inspiring!

 

Community Garden: Shades of Green

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A little over three weeks ago, I put my first plants into my new community garden plot. The little seedlings looked small and feeble outside the comfort of their little black plastic starting trays, so all I could do was cross my fingers, water daily, and hope they’d survive.

And survive they have. My little plot is now blossoming into dozens of shades of green. Tiny, pale green orbs have appeared on my adolescent tomato plants. Deep green leaves rimmed in violet are bursting daily from my stems of okra. Anaheim peppers, jalapeños, cucumbers, and parsley are about to reach their harvest points. The basil is growing so quickly I’ve already harvested enough for three batches of pesto (recipe coming soon, promise). And remember the leeeetle baby sunflower sprouts?

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How To’sday: How to Peel & Cut Up a Butternut Squash

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Squash!

Butternut Squash is a rather new ingredient in my culinary arsenal. Having really discovered its magic last fall when I cooked up a giant bath of Butternut Squash Soup, I’ve since been quite fascinated it. Harvested in mid- to late-fall, these squash can store unrefrigerated for months, which makes them an ideal winter staple.

What we start with

I’ve seen this squash for sale in the produce section, pre-peeled and cubed. Like most pre-cut fruits and vegetables, it is wildly more expensive to buy it that way than to buy the squash whole. Plus, it requires refrigeration and will quickly go bad if not used. But it doesn’t take long to go from a whole squash to a beautiful mound of orange cubes ready for cooking, and without much special equipment. You can totally do this.

Here’s how it’s done:

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A New Year

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The new year.

I used to think that it was a silly thing to celebrate. New Year meant we had to go back to school after some glorious days off. New Year meant it was time to tuck in the Christmas decorations for their eleven-month slumber. New Year meant it was time to address the extremely high calorie intake that started at Thanksgiving.

I have, however, grown to love this celebration of beginning. New Year’s Eve parties are fun, but I prefer the relative silence of today. The sense of a clean slate, of a chance to change things from before, to reflect on the year that has passed and to set goals for the year ahead.

Our societies have marked our revolution around the sun for thousands of years. The end of one cycle of growth, and the herald of the new one to begin.

I can’t wait to see what this cycle brings.

Happy New Year to you and yours!

Hot Chocolate Sticks Winner!

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It’s Monday!

To work, for many of us. But for one of you, it’s the day you win some hot chocolate sticks to get you through the end of January.

And after collecting the comments and new Facebook likes, that someone is…

Natalie! Whose favorite winter recipe, it turns out, happens to be one of my own favorite seasonal treats with a simple twist:

“My absolute favorite recipe is actually a drink! And it’s super easy to do, I feel guilty accepting complements for it at parties. It’s a simple Spiced Apple Cider. You take a bottle of organic apple juice (or cider) and add a few packets of Martinelli’s Apple Cider tea bags. Put them all in a sauce pan over medium heat and let it stew! Put a ladle nearby and people can help themselves. Of course you can add a few cinnamon sticks for flavor and decoration. The reason I like this so much is that it’s simple and a great base to build up from!“

Thanks to everyone who participated in my little contest! And Natalie, make sure to check your e-mail so we can get you your hot chocolate ASAP.

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