On a rainy day the promise of spring is just that--a promise. We’re still craving all that’s cozy, and this easy dish is just the thing to warm you. Its hearty millet base, savory egg custard, chanterelles, and asparagus will make your sunshine-loving heart accepting of chilly, fickle, spring. This vegetarian dish is our current favorite for weekend sleepovers and brunch gatherings.
This cake is the essence of fall. Cornmeal lends a lovely, crunchy texture to this sweet-tart little delicacy, while a hit of lemon zest sends its flavors straight over the top. We've also used rosemary as an unexpected, savory counterpoint. We’ll serve this for Sunday brunch or an afternoon coffee, though it’s also lovely after dinner with a dessert wine like Vin Santo.
Weekend mornings in autumn require a cozy breakfast to soften the crisp air outside. These waffles do just that, and they’re a perfect reason to sit at the table with good company, drink too much coffee, and gaze at the changing leaves. We use bourbon, butter, quince, and apples to complete this indulgent fall snuggle of friends and flavors. A Belgian waffle maker will give you roughly five waffles, while a regular waffle iron will make eight. Now dig out your wool socks and get to it.
The tomato bounty is incredible this year. As they come in, whatever we can’t use we freeze right away. For Sunday brunch, we defrost our stash and blend them into a Bloody Mary base. Some of our friends like their Marys extra spicy with hot pepper and horseradish, while others go for a lighter version with celery and cucumber juice. Use an electric juicer for some of the veggies here, like celery and fresh peppers, then set out a variety of juices so guests can mix as they like.
Bundt cakes are really easy to put together and automatically pretty given the elaborate shape of the cake pan, making them great for brunch or a party. Our take on the classic sour cream coffee cake bundt includes a spring addition: a bracing little hit of tart rhubarb that cuts through the richness.
This tortilla is great just out of the oven and equally tasty at room temperature. Tortillas are hearty and an easy fav for a picnic--they travel well and are quick to serve. We’ve added some spring charm to the Spanish classic with the addition of asparagus, which is in season and particularly wonderful right now.
If you ask us, one of the most heartfelt things you can do for someone you love is feed them. If you're looking for something special for your GF mama this Mother's Day, our soufflé could be your ticket! Think of it as an enormously fluffy cheese omelette that’s assembled in a new order, baked in the oven, and ready to impress. In this simple variation on the French classic, the eggs are separated, the whites whisked, then added back later with cheese.
This cereal makes for a cheery, warm morning. The sour lemon segments are tempered by the sweet maple syrup. At the market, look for ripe citrus--it will be bright, have tight skin, and feel heavy for its size. If you feel like being an overachiever, or you can’t find cream of rice cereal at your local grocery, use a coffee grinder or blender to grind 1 cup of rice (try white or brown) to a fine rice meal and use that instead.
We’re expecting a frost in upstate New York this week and that means great things for spinach! In order to keep from freezing the plant converts starch to sugar, so after a frost you’ll find spinach that has a sweeter, deeper flavor. This salad strikes a nice balance as we try to eat healthfully while honoring our seasonal craving for comfort food. It’s a really indulgent little cake of warm cheese with a crust of nutrient-rich seeds on a bed of hearty greens. A wonderful meal for a relaxed weekend chat with a friend, glass of wine in hand.