Herbed goat cheese and spicy, salty chorizo on bread needs little introduction, but you may be wondering about the honey. While it may seem odd, the sweetness of the honey brings this toast together in a very fortunate way: sweet, spicy, savory, and addictive.
This delicious frozen lemon meringue is my all-time go-to gluten-free recipe, which I like to change sometimes by experimenting with different toppings and flavours.
Our wine-making pal, Nan Bailey, is the local Tom Sawyer. At harvest time at her Alexis Bailey Vineyard we are all invited to lunch, but first we have to pick. Kids and bees are everywhere, and appetites build to farmhand stature by noon.
Sometimes you need a break from all that lush summer fruit with a sweet that reminds you of what good chocolate and summer cream can do for each other. The bite of strong, dark roast coffee teases out chocolate’s appealingly bitter edge, so things don’t go too far over the top. This desert comes together easily and holds in the fridge for several days.
The better the cream, the better the butter. It's worth checking out local farms for their cream. And, yes, different creams do have different tastes. It's that "terroir" thing.
This rich ice cream, adapted from one by Alice B. Toklas, is a sublime combination of honey, pistachios and roasted almonds, ingredients of the classic nougat candy made in the South of France.