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Ellen’s Sweet Recipes

Magnificent Meyer Lemon Marmalade: Recipe

I’m always looking for jam and jelly recipes that don’t call for the addition of commercial pectin. Why? Because commercial pectin requires extra sugar to balance its bitterness and I’d just as soon keep my sugar consumption down (within reason!). With marmalades, the citrus pith and seeds give you all the natural pectin you need to get a perfect jell. No worries about ending up with syrup or fruit cheese, just sweet, tart, spreadable marmalade…every time. And since Meyer lemons are pretty much my favorite citrus, Meyer lemon marmalade is pretty much my favorite marmalade.

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Wild-Spiced Pear Butter

As I foraged through the freezer on this snowy morning, I found a bag of pears harvested a few months back. Lots of fruit trees line the streets of my neighborhood, yet no one seems to pick the fruit. I’m not about to let those apples, apricots, plums, and peaches go to waste; I harvest on my morning walks. And this morning, I turned my suburban-foraged pears into a delicious wild-spiced pear butter, using some of my favorite foraged spices. (more…)

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Wild Christmas Cookies: a Recipe Round-Up

With less than two weeks before Christmas, there’s still plenty of time to make some wild Christmas cookies, whether you plan to leave them out for Santa, or to eat them all by your lonesome. Here are some of my favorites, each with a different wild ingredient.

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How to Make Carob Syrup from Whole Pods

Carob powder doesn’t dissolve in water the way cocoa powder does. If you’re baking with carob, that’s fine, but if you’re making a carob-beverage, you might prefer the silky smoothness of carob syrup made by boiling the whole pods. It’s simple to do, and you’ll have the pods leftover to use in other ways. (more…)

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Swedish Pancakes with Berries: Recipe

How did I live this long without Swedish pancakes? (more…)

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Black Raspberry Pudding Cake Recipe

The black raspberries are coming in strong! Crazy strong. So strong there’s no need to ration this delicious fruit. I can eat it every day if I want to, and still have plenty to dip into next winter when fresh foraged fruit isn’t a possibility. Which means I’m experimenting with a whole bunch of recipes, and this black raspberry pudding cake is number one on the runway. It’s not too sweet, very fruity, and has the consistency of a thick clafouti. Breakfast, lunch, dinner, and in between…it’s low sugar, low fat, and comes together quickly and easily. (more…)

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Wild Blueberry Fool Recipe

When you get a last minute dinner invitation and you ask what you can bring, and your host suggests dessert, and you say sure, then wonder what the heck you can throw together quickly that will impress your friends, well, I suggest a wild blueberry fool. (more…)

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Magnolia Blossom Cream Cake: Recipe

Magnolias are glorious. Period. When they’re in bloom, they punctuate the landscape with gigantic bursts of color and fragrance, and some of these flowers are quite wonderfully delicious. This past weekend was a magnolia bonanza, and there will be LOTS OF recipes coming your way. But the very first (and yes, my favorite) is this Magnolia Blossom Cream Cake. It’s a surprisingly simple recipe with a unique flavor that no one will be able to guess without a clue from the cook. (more…)

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Plum Blossom Panna Cotta Recipe

The fragrance of plum blossoms is intoxicating, and something I look forward to every spring. Plum blossom season is brief, usually lasting only a few days. Early spring snow, wind, and rain wreak havoc on these delicate blooms, so get out there and harvest as soon as you see them. Usually I make plum blossom liqueur, but this time I thought of infusing the flowers in cream for a floral panna cotta. What a good idea! (more…)

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Make Your Own Carob Powder: a Step by Step Guide

It doesn’t take long to get addicted to the flavor of carob. Taste it once and you’re hooked. And if you’re lucky enough to live where carob trees grow, making your own powder is easy to do at home. It takes a little time, but it’s not difficult, and the flavor and smell of fresh carob make it all worthwhile.

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