Fresh local organic corn is finally joining blueberries in neighborhood markets and farm stands. We bought some beautiful ears last week during a trip to Keene, New Hampshire. More on that later. Got it in my mind that raw pureed corn kernels could provide enough body and richness to substitute for some, perhaps all, the … Continue reading
We spent every August of my childhood with our grandparents on Sandy Cove in Cohasset. The trip from Logan to the South Shore always included a stop at Mister Donut in Weymouth for a mixed box of Chocolate Glazed, Plain, and “Buttercrunch”. If our plane from SFO arrived in evening, we got to see the … Continue reading
Last night the woodchuck ravaged the broccoli: arghhh! In his defense we committed a major offensive on the entrance to his underground network last weekend, a reminder that humans rank as an invasive species: filling, paving, digging, diverting, building, and emitting with startling speed and efficacy. The woodchuck is owed a little broccoli. Continue reading
One of the most powerful food combinations is oatmeal and orange juice. Combined their health benefits are more effective than eaten independently. Since reading the Men’s Health article about healthy food pairings I’ve been thinking about a recipe for gluten free muffins that combines OJ and oats. This one is an unqualified success! Continue reading
Summer in Maine is a bountiful culinary celebration of color, flavor, and texture. A group is coming over for a little taste testing, so we’ve harvested things from the garden and shopped for the provisions we don’t grow. Minted cucumber water is steeping in the ‘frige and tart is cooling on the window sill. We’ll … Continue reading
America’s Next Top Super Berry? That’s a question posed by yesterday’s WSJ article about “nutritional royalty.” Natural, beautiful, low on the glycemic index, and rich in antioxidants, “super” berries are finding their way into the main stream. Much of the exotic fruit is imported from great distances resulting in environmental impact. Whenever possible support local … Continue reading
Summer… Maine… blueberries: scones! Made these for Breakfast At Wimbledon. Tradition dictates strawberries and cream, certainly possible this time of year, but on the Sunday morning of the Men’s Singles Final we serve Blueberry Scones. They are delicious plain, with butter or clotted cream, or with the Lemon Curd we make. Stay tuned for GF … Continue reading
Use this special topping for all our scones, excluding Chocolate Almond, and for one of our favorite desserts: White Chocolate Mousse with Lemon Curd. This version is a little less dangerous than it’s counterparts because we use whole eggs instead of only egg yolks. Still seductive though! Continue reading
Sweetly scented coconut flour, and coconut oil instead of butter, are part of a wonderful base for these baked doughnuts with fresh minted lime glaze. The most difficult decisions you’ll have to make the morning you bake is whether to drizzle the warm “tops” or “bottoms”, and when to whip up a second batch. Continue reading
I got up at 5:30 a.m. for a swim off Sandy Cove before jumping on 95 North to bake and arrange flowers for a baby shower in Maine. Brett and Garrett will celebrate the arrival of their first child in mid-September! A group of us gathered from 2-4 p.m. – perfect for a summer tea in … Continue reading
Gluten Free Gus 