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Honey Caramels

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Okay ya’ll.

So far I’ve posted lots of wholesome (sort of), savory (mostly), meal-type recipes for your reading & eating enjoyment.

It’s time for something truly unnecessary, but totally worth your time.

Homemade candy!

Too difficult, you say? Surely must be… handmade candy is wildly expensive, so it must be a complicated, time-consuming challenge that only fabulous cooks can achieve after years of training, right?

Not so.

Here’s the secret that gourmet candy companies don’t want you to know: many candies are deceptively easy to make. Really. A big pot, a wooden spoon, and a candy thermometer (you can find one for less than twenty bucks at a home goods store, maybe even your grocery store’s baking aisle) comprise the bulk of the equipment list.

Of course, you’ll need some ingredients. Candy with no ingredients would be, well, gross.


Of late, I’ve become somewhat obsessed with integrating honey into my cooking. In my continuing quest to eliminate non-local foods from my diet, white sugar is going to be a major challenge. It makes an appearance on the ingredient list of almost any recipe, but it only grows in like, three US states. (Is that redundant, US states? Please advise.) Anyway, unless I plan to move to Florida, Hawaii, or Louisiana, the odds of finding sugar cane at my local farmers market are slim at best. Honey, on the other hand, is fashioned by busy little bees all over the place.

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Supertall Strawberry Shortcake

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Spring (though it’s actually starting to feel more like summer here in NC) has officially begun. It seems like the trees were, just moments ago, blossoming in delicate flowers and poking little green buds into the cool air, but they are suddenly enrobed in lush, green leaves still blinking in their new-found sunshine. The daffodils and tulips have come and gone, and the light lingers a few moments more every evening.

But just in case there was any doubt:

The berries have arrived.

Glistening, ruby-red, and more photogenic than any berry I know, strawberries are the first fruit of the season to reach the farmers market in Durham. They’re the first float of the summer produce parade; it’s definitely cause for celebration.

And what better way to celebrate than with a classic, fresh, and simple strawberry shortcake?


Okay, okay, I know you might be skeptical about my use of the word “simple” when discussing a six-layer cake, but I promise, it’s really rather easy AND is so totally worth it once you have your first bite.

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Homemade Mulling Spice Mix

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I’m not entirely sure where November went, but December (and with it, the holiday cooking season) seems to have arrived quite suddenly. Before Thanksgiving, I felt like I was finally on it for my holiday planning: I had lists, I had a rough cooking schedule (don’t judge me), I had some hard-to-find ingredients ordered. But now we’re here, hurtling through the first week of December, and I feel overwhelmed and scrambled and concerned that I won’t get everything done. As usual, I’ve probably scheduled waaaaaay too many recipes to try, I decided months ago that throwing a food-filled holiday party this weekend would be a good idea, and I have a fantastically busy schedule at work.

However, at least one of my gift-giving projects is already under way and is actually right on schedule. And just in case you think it’s a swell idea too, I’m gonna go ahead and ruin the surprise for those of you on my Santa list this year.

Everyone on my list is getting homemade mulling spices! And, because it’s fun and I like sharing, I’m hosting a little giveaway so that three of you readers can have some too!

Last year, my holiday crafty-gift-project was making these little hot chocolate sticks. They were a hit, and they make a mean mug of hot chocolate, but this year I wanted to come up with something a bit more versatile. After seeing tiny containers of mulling spices being sold at a market in Ohio, I knew I had found my next project.

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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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Introducing the Third Floor Farm

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Growing up, we didn’t have a Nintendo. We owned no boat, and we didn’t have a big screen TV. We had something much more valuable: all the fresh produce we could possibly want.

For most of my life, my grandparents cultivated an enormous garden from whence treasures of all colors and flavors erupted every year. I never saw a jar of store-bought jam in our pantry because my grandma made jam every summer with berries my sister and I picked (er, the ones that made it to the kitchen). I learned at an early age that eating peas off the vine in the humid embrace of the garden was better than any candy at the checkout line. Luckily, we lived just one hour north of this lush patch of land and could watch the garden cycle from seed to harvest.

Sadly, the recent death of my grandpa and the waning strength and stamina of my grandma leave the garden plot barren this year, save for the persistent blackberry bush and some volunteer cosmos. But that garden still holds some of my fondest memories with my grandparents, who taught me at a very young age the value of homegrown food and instilled in me an aspiration to grow some of my own.

After college, one thing I looked forward to more than any other was starting a patio garden at our first apartment in Washington DC. I was unfortunately thwarted: somehow, we managed to secure an apartment assignment with a balcony that received literally no direct sunlight. None. It was quite aggravating. The next year, I was certain that our new place across town would yield a sunnier outlook. Alas, two hours of daily commuting to a full-time job, and most days, a part-time job as well, meant that I could barely keep myself fed and watered. Besides, after deciding in late April that we would be moving to North Carolina in July, it didn’t make sense to start building an army of soil-filled containers that would also have to make the move.

And so, with no further ado, I want to take a moment to introduce you to a few of my long-awaited leafy friends. Friends that I hope will survive, and if I’m lucky, that will actually produce some extremely local food for my little kitchen.

Ta da!

Okay, so I’m not gonna get a pantry full of jars out of this. In fact, I’m gonna go ahead and say that I’ll consider this adventure a success if I get ONE tomato.

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Dreamy Vanilla Christmas Tree Cupcakes

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A little forest of yum

As we move into the final days before Christmas, I imagine that your holiday baking agendas are already full. That’s cool. Mine certainly was for my holiday party. Every year, I like to make a mix of old, traditional Horvath holiday favorites and new recipes. One of my favorites from this season are these possibly-overly-cutesy-but-outrageously-delicious vanilla Christmas tree cupcakes.

Aerial shot

The reallybeautiful thing about this recipe is that it doesn’t have to happen at Christmas AT ALL. It’s simply a vanilla cupcake with whipped cream icing, and therefore is appropriate in all scenarios in the universe. What, you say, another vanilla cupcake? Doesn’t the world have enough of those?

No.

Never.

And these vanilla cupcakes are a step above any I’ve had before. They are the softest, fluffiest, smoothest, vanilla-y-est cupcakes, and the clouds of simple whipped cream atop them offer just the right touch. What makes these cupcakes better than anything else? A secret ingredient: whipped cream, folded into the batter ITSELF, in addition to the icing that will finish these little bites of heaven.

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Bierocks

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At all of the various jobs I have held in the last several years, I’ve packed my lunch almost every day.

Sometimes I take leftovers, sometimes a sandwich, sometimes a bizarre assortment of whatever I can grab from the fridge or pantry in the morning as I’m rushing to leave my apartment and make it to work on time.

Bierocks, however, make fairly regular appearances on my lunch menu, and they also tend to illicit the most curiosity from my colleagues.

You’re probably asking yourself the same question my colleagues did: what the heck is a bierock? As a kid, I interpreted them as German egg rolls. That was… incorrect. So I did a little research: pretty much everyone seems to agree that they are “meat turnovers” originally from Eastern Europe, most likely Germany or Russia. The recipe  I modified is titled “German-Austrian Bierocks”, so who knows. They are definitely NOT fancy; in fact, they’re about as close to peasant food as you can get. I mean, they are basically little pouches of simple bread dough filled with cabbage, onion, and ground beef.

But each little wonder is warm, savory, and filling: right in line with what I usually crave for lunch. Better still, bierocks freeze amazingly well, and since each batch makes almost four dozen of them, they are perfect for days when I need to pack lunch quickly but don’t have anything else prepared. Homemade frozen meals without all the packaging and bizarre preservatives. Brilliant!

I think you should make some. They’re tasty! But, they are a bit of a process, so think of this more as a food preservation project than making an evening meal. I rarely actually eat a single one of these the same day I make them.

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Almond Toffee

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Since the day I decided to start this blog, I’ve wanted to share this recipe. But it turns out I only make it at Christmas, and making it at other times o year would feel like, I don’t know, cheating? I’ve been patient, but halfway through December, it’s FINALLY time.

In fact, I want to share it soooo much that I’m giving away one pound of this, my favorite holiday treat, to one of you! Yay contest!

We’ll get there. Promise. But first, some background.

My Grandma Emma has been making toffee now for decades. She taught my mom early in my parents’ marriage, and now mom has been making it ever since. I watched in awe, all through my childhood as my mom cooked batch after batch of toffee, broke it up into pieces, and carefully placed it in tins to give to our friends and family. And many a neighbor has been to our house so she could teach them to make this decadent candy.

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To Bake a Wedding Cake, Part III: To Do

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Previously: Part I: A Prologue & Part II: Um, So, What Are We Doing?

Those of you who know me well know I live by lists. Lists of lists. They help me stay focused, complete teeny tasks I might would definitely otherwise forget were they not written down. My BFA in stage management was, in large part, composed of and achieved by making calendars, schedules, and lists.

The little wedding cake (ha) I’m making sure feels a lot closer from this side of my trip home than it did from the other. I am not a professional baker and therefore do not have a mass of trusty recipes and finely honed techniques in my pocket ready to be whipped out a few days before the wedding. With that in mind, I’m spending much of my time over the next ten weeks (gulp) testing recipes, practicing decorating techniques, adapting recipes I like to high altitude (just in case I wasn’t nervous enough about how the cakes will turn out), and ensuring that I’ll have everything I need to I fly across the continent to take over my mother’s kitchen for several days of cake madness.

But hey, I have a plan. And for you fellow list-aholics – you know who you are – I couldn’t help but share.

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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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