Linzer Torte is traditionally baked during the December holidays. But we’re approaching raspberry season and time to book a trip to “pick your own” in southern Maine, so I’m inspired to share the recipe now. Two summers ago I went to Doles Family Farm with my sister Suzanne: raspberry bonanza! Last summer we harvested a … Continue reading
The crust for this tart includes the spectacular combination of “super fruits”: Mulberry Berries, Gogi Berries, and Golden Berries. “Super” berries are popular and exotic… and expensive. Dried blueberries, cranberries, and raisins have significant nutritional benefits (without the carbon footprint!) July 4th is a celebration of independence: break with tradition and go indulge in a … Continue reading
If I were having Father’s Day dinner with my dad, he’d suggest Indian Pudding, Blueberry Pie, or Chocolate Bread Pudding for dessert. We’d pull out Fanny Farmer, a classic New England cookbook, or harvest his mother’s kitchen notes for a recipe. Dad’s got most of his favorites memorized, but we’d look through a book anyway. … Continue reading
The Fresh Cherry signs are in front of roadside produce stands in California and the Pacific Northwest. It looks and tastes like a banner season! The subject of traditional Clafoutis came up last week. Now is the perfect time to make it. I’ve never used un-pitted cherries, but since that’s the traditional method and it’s … Continue reading
Marie, who often has chocolate chips for breakfast, was disappointed when I didn’t bring a chocolate dessert to last month’s Discussion Group meeting. I’m determined to satisfy her expectations tonight. This recipe for an almond flour based cake with a ganache icing is inspired by one served at the very cool Foreign Cinema in San Francisco. Continue reading
Toasted sesame seeds in a rich cake topped with bittersweet chocolate ganache. Make it once and it’ll find a way into your repertoire. It’s easy to prepare and has a cool first step: heating the seeds in a skillet until they start to crackle and pop, removing from the heat, adding cold milk, and stirring … Continue reading
The rhubarb is up in the garden. Stalks are short and tender, but red enough to harvest for a first Rhubarb Cake of the season. I didn’t like it as kid. Mom celebrated spring by baking Strawberry Rhubarb Pie or Crumble, but I was alway happy when it was no longer available in the market. … Continue reading
If you made Vegan Chocolate Cake with Orange “Buttercream” (https://glutenfreegus.com/2013/04/26/vegan-chocolate-cake-with-orange-buttercream/) and laid in stock a jar of applesauce, you have some left. Two words: More CAKE! It’s not the season for apple cake, but never mind. This moist cake is delicious for breakfast, tea, lunch, tea, or dinner. Serve it warm with cinnamon whipped cream, or … Continue reading
Gammy’s “Ice Box Dessert” became our Mom’s “Chocolate Dessert”. This spectacularly easy and delicious mousse deserves, but never gets, a different name. One brother requests it every year for his birthday, the other made it with his wife last weekend as their contribution to a ’60’s themed dinner party. It’s as timeless as it is … Continue reading
This delicious tea bread recipe calls for a favorite new product: Stony Brook Butternut Squash Seed Oil (available at Whole Foods or on-line), and favorite fruit: dried apricots. Fall would be a more logical time to combine squash and stone fruit, but the sunny colors of the oil and apricots plus the rich scent of … Continue reading
Gluten Free Gus 