“He showed the words “chocolate cake” to a group of Americans and recorded their word associations. “Guilt” was the top response. If that strikes you as unexceptional, consider the response of French eaters to the same prompt: “celebration.” ― Michael Pollan, In Defense of Food: An Eater’s Manifesto. A couple of weeks ago I received an email … 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
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
Bob’s Banana Cake is named for one of our diligent taste testers who left Maine a couple of years ago to return to his home state of California. We’ve determined that the most discriminating testers don’t have to eat a GF diet (those who are restricted seem grateful just to have something freshly baked and safe.) … Continue reading
Apple Cranberry Buckle The folks at Standard Baking Company in Portland, Maine are artists! I don’t stop there as often as I used to, but when I do I treat myself to their fruit buckle. If you can eat gluten, make certain to swing by Standard during your next visit to Maine. So many delicacies, … Continue reading
Gluten Free Gus 