This past weekend I went back towards home and stopped by Half Crown Hill Orchard near Pittsburgh. We picked a peck of fuji, jonagold, and yellow
delicious apples. I brought them home in my suitcase, and turned them into chunky cinnamon applesauce. I like to use the sweet apples because there’s no need to add extra sugar. Yum!
Tropical “ice cream” made by pureeing frozen banana slices, peach slices, and watermelon chunks in a food processor, with a little milk to help them combine. Quite the delicious treat after my 72 mile hot and hilly bike ride today!
Blueberries have been everywhere in the grocery store lately, and they’re delicious, so I infused some with lemon slices, honey from our bee hive, and thyme from our garden.
I tried it tonight, and it’s delicious. I made a light drink with Topo Chico, a squeeze of lemon, the vodka infusion and Creme de Cassis, garnished with a few raspberries. Yum!
I infused some Cruzan white rum with figs from our tree, lemon slices, and honey from our bee hive about 10 days ago. Tonight, I strained the mixture and made a drink.
The drink was the rum, Topo Chico, St. Germain, and a squeeze of lemon garnished with a lemon slice and some raspberries. Out of all the infusions I’ve made, this one may well be my favorite. Just in time for tiki week, too!
Made some banana blueberry “ice cream” by pureeing frozen banana slices and frozen fresh blueberries in my food processor. Added a bit of milk to help them combine. Let it set for a while in the freezer. A delicious, healthy frozen dessert!
I recently made quite the birthday meal for my husband, making two of our favorite recipes, and trying out two new ones. I made Food & Wine’s Roasted beets with pistachios, herbs, and orange, Smitten Kitchen’s Swiss chard and sweet potato gratin and Mushroom Bourguinon and this Ginger fig cake, adapted from Kitchen Konfidence. I made the recipe healthier and also added figs and we loved it, so here it is for others to love!