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spruce tip panna cotta

Spruce Tip Panna Cotta: Recipe

My dinner guests are often confused by this pale green dessert, and I can’t blame them. But I don’t tell them what they’re eating until AFTER they’ve tasted it. Why? I want people to experience these new, unbuyable flavors with an open mind, without any pre-conceived notions. After all, green is an unusual color for a dessert, and most people don’t think of evergreen trees as food plants. Not until after they’ve eaten spruce tip panna cotta. Read more

spruce tip ice cream

Spruce Needle and Spruce Tip Ice Cream: Recipe

For many years I only used the soft, young tips of spruce branches for cooking, but recently I tried some mature, first year branches, harvested on a snowy December walk. I kept the branches in the freezer, waiting for a special occasion, and pulled them out last week to use in spruce tip ice cream. Their flavor is different from that of the tips. It contains more of the quintessential “spruce” fragrance. It’s slightly resinous, sweet, and woodsy, and I love what it brings to this dessert. I recommend using a combination of young tips and first year needles for the best possible flavor. Read more

locust blossom sorbet

Locust Blossom Sorbet: Recipe

Every once in a while I make something I’m really proud of, and this is one of those times. The New Mexico locust trees (Robinia neomexicana) have burst into bloom here in Santa Fe, and their purple-pink flowers are so fragrant, I was sure they’d be tasty, too. I’ve used the flowers of black locust (R. pseudoacacia) in fritters, but I wanted to make the most of both the color and flavor of the New Mexican variety. Plus, it was in the mid-80s here today, and a cool dish of locust blossom sorbet sounded like it would hit the spot. Read more

Jerusalem artichoke cake

Jerusalem Artichoke Cake Recipe

I had a large sunchoke harvest this year, so I’ve been experimenting with lots of different recipes. This Jerusalem artichoke cake is one of my favorites. Poor Michael had to eat three versions of it as I perfected the recipe. Happily, I am finally satisfied, and can spare you all that extra, unecessary cake eating.  Read more

Oregon grape curd, mahonia curd

Oregon Grape Curd Recipe: My New Favorite Dessert

Of course I think EVERYONE should love wild foods, but I freely admit it’s a topic that is just coming into its own. Which is why I’m always so pleased and excited to meet people who share my passion. When Devon, at Nitty Gritty Life, posted her recipe for Oregon grape curd, I knew I had to try it. Then, because I’m a lazy, lazy forager who’s always looking for a shortcut (or two), I made a few changes. I haven’t met Devon in real life, but I owe her a debt of gratitude for introducing me to my new favorite dessert. Read more