Friday, April 24, 2015
In Germany access to rhubarb is so much easier than in the states. Forget the fact for years it has grown in the garden here. Every supermarket and roadside vendor has rhubarb on offer in early spring.
Wednesday, April 22, 2015
It's the 45th Anniversary of Earth Day. And where are we with this whole save the environment thing? Precariously perched on destruction. It scares me as an international consciousness level, we have not learned to tread more lightly on this planet.
The global water crisis is coming in for a landing in California. The gargantuan garbage in the ocean has now seeped into our food supply. The last male Northern White rhino needs 24 hours guards just to survive. The only creature that needs a rhino horn is a rhino. The only creature that needs an elephant tusk is an elephant. Really.
Only humans can stop this. It's hard to get people's attention about doing the right thing for the environment. Less plastic in the oceans and landfills. More planting every spring.
Much easier to get people's attention with baked goods.
So here are some creations I've made for past Earth Day posts. Click the caption for the link to the post with the recipe.
Monday, April 20, 2015
So I'm feeling a little crazy flavored with the onset (finally!) of spring. I want to make macarons in bright fun flavors and colors. Which brings me to these. Like last week's Apricot French Macarons, the shells and the filling are the same flavor.
What the heck is Tutti Frutti anyway? According to Wikipedia:
Tutti frutti (from Italian "all fruits", also hyphenated tutti-frutti) is a colorful confection containing various chopped and usually candied fruits, or an artificially created flavouring simulating the combined flavour of many different fruits. It is often used for making a tutti frutti ice cream flavor.
So there you have it. I used tutti frutti flavor oil. Easy Peasy. I am positively crazy about these. The color, everything. Or as Little Richard would say, they taste like A whop bop-a-lu a whop bam bam.
Friday, April 17, 2015
Wednesday, April 15, 2015
Eating the Berkshires Round 2: A Local Extract Factory, A Doughnut Shoppe and a Crazy Russian Girls Bakery
Last Wednesday's Eating the Berkshires Round 1 post covered Cricket Creek Farm, Baba Louie's Pizza, Soco Creamery and a brief stop at The Cook's Shop to pick up some incredible balsamic vinegar flavors from Oliva di Vita.
When I was at the Socco Creamery I mentioned the ice cream I ate containing an unusual locally made extract. Let's start with my visit to the factory that makes that extract.
Baldwin Extract Company located in West Stockbridge, MA since 1912 is a family owned company founded in 1888 and currently operated by the great great grandson of the owner. The staid exterior belies all sorts of crazy, delicious and fun surprises awaiting customers inside.
Upon entering the place, it resembles a kooky cross between an old apothecary and a penny candy store.
Monday, April 13, 2015
Let me just say right off the bat here, I know these are overfilled. I got carried away with the beautiful color of the lemon filling.
In the spirit of spring, I am trying to move away from spicy, deep winter flavors and create lighter and brighter versions of French macarons. Well, maybe not with such big fat fillings.
Lemon lime not only sport fresh colors, they reminds me of cleansing and renewal. These French macarons have lime flavored shells wrapped around bright lemon yellow homemade buttercream.
Friday, April 10, 2015
I love the flexibility of this recipe. Green Grape Wine Custard can be served warm, just after making it or it can be chilled to be enjoyed cold later.
Wednesday, April 8, 2015
Please note: None of the reviews below were sponsored, nor was I given any product or meal gratis. I was a paying customer at every place mentioned in this post.
Recently, my mother and I spent a few days in the Berkshires in Western Massachusetts visiting my brother. It was a family reunion of sorts. More like a nostalgic tour. In the 70's my mother bought us a second home in Lenox MA. Since she was a schoolteacher, we all had the same vacation schedule so we spent every summer, Christmas, Easter and many long weekends year round there.
My brother bought a house in the area a few years ago. I love that. Somehow it keeps us all still rooted there. So all three of us reconvened in this area we loved so much for so long. It's a place that carries so many wonderful memories for each of us.
Since we sold the house in the 90's, the Berkshires has become an even hotter destination, not only for second home owners but for foodies. Lots of folks raising livestock and making cheese and whatnot. So when my brother asked me if I had anywhere special in mind to explore. I said what any food blogger would say, "Let's eat!"
And eat we did. Based on a very quick internet search and suggestions from my brother, we ended up randomly exploring. As we went along and the more I read and learned, the list got longer and longer. Needless to say, we did not get to everything on the list. I also wanted to revisit some old favorites we grew up with like The Red Lion Inn and Joe's Diner. We didn't get to those either. I am saving the rest for a return trip. However, some absolute gems were discovered along the way and I am recounting them here.
Monday, April 6, 2015
Just before any of you can recover from this past Easter weekend's pastel cuteness overload, here is some more pastel porn in the form of an Apricot French Macaron.
Bear with me. These are so apricotty good I reconsidered waiting a few weeks to post them. Apricot flavor oil went into both the shells and the buttercream for double the apricot pleasure.
Friday, April 3, 2015
There is no Easter meal in the plan for us this year. Starting this Friday, we will be living on a houseboat for a week touring Germany's Mecklenburg Lake District of Germany in the company of my husband's family.
However, for those of you who are plotting an Easter feast, here are some last minute (relatively) easy Easter cookie ideas to throw together to make your holiday table more festive.