After a long, cold winter the fig trees that are usually drooping under the weight of sweet fruit have so far yielded nothing close to edible, so I’m making do with figs from our local market. I can definitely tell you that as soon as they ripen, I will be making this delicious little tart again. I used sorghum flour in the crust, its absorbent properties serve a pie crust very well and it lends a slightly sweet flavor to the dough. Figs are quartered, layed on creamy whipped mascarpone, drizzled in lemon-honey syrup and baked until golden. I served it with a generous scoop of homemade cinnamon ice cream. …
We’ve been soaking up the long summer days and eating so many sweet, fruit-showcasing desserts recently. I’ve been dying to find a gluten-free layer cake recipe I loved, and this is it. I based it on this blood orange matcha cake recipe (if you haven’t tried it, please do. It’s SO good!). Bits of strawberry and apricot are gently folded into an almond cake batter and the cake is layered with creamy whipped mascarpone and fresh strawberries. I topped it with some seriously beautiful fresh roses, but fruit would be equally lovely….
I don’t often post savory recipes but this quiche was too good not to share. These early summer days in the Pacific Northwest have been pretty magical, and this year I’ve been so smitten with the explosion of amazing produce at our local markets. Spring came late for us, we had a long, cold winter and it seems summer is a few weeks behind, lazily stretching its arms after a hard sleep. We’ve been going to our neighborhood farmer’s market and to the Ballard market nearly every week and I’ve loved watching the progression from late spring to summer produce. In Seattle they say summer starts around July 4th, and from what I’ve seen that seems to be true. The clouds have just cleared and we’re seeing consistently blue skies for the first time in months….
Stone fruit season is upon us, and as I wait for the trees around my neighborhood to produce their delicious Italian plums I’m making due with what I find at the market. I just love the rich, vibrant color of these black plums, this clafoutis was exactly what I needed on a cloudy summer day.
I halved the plums, set them on a little bed of amaretto-spiked brown butter custard, and baked it until it was fluffy and just slightly browned. I served it with vanilla bean creme fraiche, but it’s just delicious served on its own or with a scoop of ice cream or whipped cream. You can try this with any stone fruit you have on hand, it would be especially good with apricots….
I wanted to share a little about some changes going on with OHB and the direction I’ve decided to take. About a year ago I started having some health issues and made some big changes to the way I eat, and it has made all the difference. In the last few months I’ve identified gluten as a major factor in that, and while I may have spent a couple of weeks in denial of the irony of the situation (really?! gluten?!) I finally realized that as much as I love baking it isn’t worth either feeling horrible or not being able to enjoy the things I make. I’m not entirely sure why I’ve resisted making that change in this space when we don’t really eat gluten outside of what I bake, I think I was worried about sacrificing the flavor and texture of what I make by changing the flours I use. This cake, though…this cake changed my mind….