Recipes
Lemon and Thyme Rhubarb Cake
Tart, sweet and dramatically red, rhubarb never tasted so good as in this rustic cake with lemon thyme. The cake is moist and fluffy on the inside with a slight crisp on the outside edge. The sharpness of the rhubarb combined with the delicate pungency of the lemon thyme make this a most wonderful way to take advantage of an abundant rhubarb harvest.
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Bejeweled Spice Cake
The holy trinity of baking spices: ginger, cassia-cinnamon and allspice combine in this traditional medieval spice blend called Poudre Douce. It makes this upside-down fruit cake an essential for the winter holidays -- and it's a table-top stunner, too! We made a festive selection of dried fruits over the classic pineapple to allow the spices to shine through. Less sweet than those pineapple upside-down cakes of our childhoods, we like this cake at brunch as well as for dessert!
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Ginger Snappiest Cookies
These ginger snaps are the snappiest in town and offer a classic belly warming tingle all season long. Equally at home with a glass of milk, egg nog, hot cocoa or a cocktail, they offer a petite bite of concentrated spice. We added a sprinkle of sugar to our finished cookies for some holiday sparkle.So pretty and delicious on the plate, and so yummy straight off the rack!
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Ras El Hanout Plum Preserves
Her name was Edna Nosworthy. She was the type of lady who invited every family from the neighborhood to harvest from the abundance of fruit trees in her yard. Apples, pears, cherries, and Italian plums - oh my! She would then turn these fruits into vats of phenomenal pickles, preserves, jams, and pie fillings. These preserves are a homage to the generation that inspires us to use what we have, and share with our neighbors. The global update is lent by the Moroccan staple, Ras El Hanout, whose complex flavors accentuate the sweet-sour plums. Any variety of plum will do, a trip to your local Farmer's Market is sure to spark to inspiration. These preserves are delicious over ice cream, on a warm toasted baguette, or as a dipping sauce for juicy lamb kebabs.
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Kashmiri Garam Masala Pecans
Sometimes I just like to have fun with my food, and this recipe is a direct result of a playful Sunday afternoon in the kitchen. The delicate aromas wafted out of my kitchen window enticing neighbors to stop in and sample my latest creation. These little yummies will astonish and delight. Kashmiri Garam Masala is divine blend of cassia, cloves, cardamom and black pepper mixed with a sweet, salty, crunchy combo...trust me, you'll double the batch the second time around.
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Urfa Biber - Strawberry Ice Cream
Chiles aren't just for cooking savory food; many are wonderful in desserts, too. Urfa Biber, for example, is a great pairing with berries, honey or chocolate. At a recent cook-off, we added Urfa Biber to Strawberry Ice Cream with fantastic results.
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Quatre Epices Cake
This recipe from our friends at Sunset Magazine promises a citrus and sweet taste, followed by a glow or a kick — depending on whether the signature French four-spice blend is made with white or black pepper. Well, our Quatre Epices delivers the best of both, with prized white and black peppercorns!
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