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Frangipan

Ruth-Anne Ford

Frangipan

Frangipan Butter 8 oz Sugar 8 oz.Almond Flour 8 ozEggs 5 Vanilla 1 tspLemon Zest 1 tspRum 1 TblFlour 1.5 oz 1. Cream Butter 2. Add sugar 3. Add almond flour 4. Add 4 eggs 5. Add last egg slowly6. Add vanilla, rum, zest, mix7. Add flour and salt Store for up to 10 days in a airtight container in the refrigerator until ready to use. To use, spread in a par-baked tart shell and bake for 325 until golden brown. Optional - add fruit prior to baking - stone fruits, raspberries, or apples.     


Celebrate your Broken Pieces - Golden Repair - The Art of Kintsugi

Ruth-Anne Ford

Celebrate your Broken Pieces - Golden Repair - The Art of Kintsugi

I have a bread bowl I purchased at an estate sale about 10 years ago. I read about the estate sale on Craigslist and waited outside with my toddler for our turn to go in alongside more experienced collectors. I wasn't looking for anything in particular, just excited to get out of the house and find treasures with the rest of the "pickers." I found a large vintage bread bowl that I loved.  Fast forward a few years - add some rowdy boys + balls and now we have a broken bowl. I have heard of the wonderful art of Kintsugi - which Wikapedia describes...


Dulce de Leche Recipe and Uses + HACK!

Ruth-Anne Ford

Dulce de Leche Recipe and Uses + HACK!

I first discovered Dulce de Leche while living in Mexico while studying Spanish in college. A Mexican version is called Cajeta and is made with goat's milk. I lived in Mexico with host families and we would spread it on pancakes, pan dulce and dipped in hot churros. Cajeta is slightly tangier and not as sweet as a typical Dulce de Leche. Dulce de Leche can be used as a cake or cookie filling. It is the filling of a great cookie found in Central and South America, Alfajores. Basically, it is a two shortbread cookies sandwiched together with Dulce...


Rhubarb Curd and No-Bake Brown Butter Shortbread Crust

Ruth-Anne Ford

Rhubarb Curd and No-Bake Brown Butter Shortbread Crust

Rhubarb curd can be used anywhere you would use a lemon curd, a topping for scones or as a pie filling. Rhubarb CurdIngredients:1 pound Rhubarb (washed and cut into 1 inch slices)1/2 cup water3/4 cup sugar4 eggs1/4 cup butter (room temperature)Optional:(For color) 1/4 cup raspberries (fresh or frozen) or 2 tbsp. raspberry jam(For a pie - 2 tsp gelatin) 1. Place rhubarb into a pan with the water, turn to medium heat and cook until softened. 2. Place in a blender, blend until smooth3. In a separate bowl, combine eggs and sugar with a wisk.4. Slowly add hot rhubarb to the...


Syrian Dried Apricot Sheets (Amardeen)

Ruth-Anne Ford

Syrian Dried Apricot Sheets (Amardeen)

Not traveling during this time is hard! I live for seeing new things and experiencing new cultures. To pacify this I have been wandering around my local international markets and bakeries to learn about different flavors a bit more than usual. Recently, I visited an eclectic local market that specializes in Asian, Latino and Russian food. I saw this beautiful package and I was drawn to the description - Dried Apricot Sheets. We took them home and tried it out - the flavor was a very nice sweet tangy apricot. The olive oil grounds the tanginess of the apricot. It is...

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