Lemon Curd

I made a batch of lemon curd last week to pipe into my gingerbread cupcakes.  The rich, velvety taste of lemon curd is great in all kinds of treats, including, but not limited to, spread over scones, waffles, or pancakes, layered into a cold fruit tart, sandwiched between layers of sponge cake, or even being…

The Standard – Wheat Bread

This is my standard, everyday-use, loaf bread.  The type of bread that is perfect for everything from crunchy morning toast to a fluffy PB&J lunch sandwich.  I use a combination of both whole wheat and white flour in this bread to add substance (fiber and protein) while retaining a light texture.  I further enrich this…

Cranberry Challah

I saw fresh cranberries at the grocery store this week, I clear sign of the Thanksgiving season, and I could not resist bring a bag home.  Usually I go right for the cranberry quick-bead recipe when it comes to baking with fresh cranberries, but this year I decided to go down a different path, and…

Red Current Curd

I found some bright red currents at the grocery this past week, and I could not resist bring some home.  Then came the process of figuring out what to do with them.  I hit my jelly quota with the rose hip jelly I made earlier in the month, and while I thoroughly enjoyed the black…

Breakfast Quiche

All of the traditional breakfast flavors wrapped up in a single slice.  It is great for a quick breakfast, and stores fantastically. Breakfast Quiche Ingredients: Pie Crust 10 oz. Breakfast Sausage (or Bacon) 3 thinly sliced Scallions 5 Eggs 1 cup Milk (or half & half – I use milk to lower the fat content)…

Red Pepper & Egg Flatbreads

This recipe was adapted from the Jerusalem cookbook.  Instead of the puff pastry I used pizza dough, and I sautéed the peppers in the stovetop instead of roasting them along with another few adjustments.  Lessons learned: 1) there is a reason that they suggest roasting instead of sautéing the peppers, not only does the final product…