Lonzino di fico, (meaning loin of figs, for the shape, as in pork loin), or salami di fichi (fig “salami”) is a southern Italian concoction of dried figs and nuts, usually walnuts, plus sometimes almonds and/or pistachios, too, and sometimes also dried apricots and/or dates, all finely chopped, laced with anise and lemon (though I prefer … Continue reading Dried Fig and Walnut Lonzino
In a step outside the tradition of “rectangular,” I like to bake syrup-soaked cakes in a Bundt pan, basically a fluted tube pan, because the shape of the pan, with the tube in the center, allows for even cooking all the way through to the middle. In this version, I use raw sugar to prepare … Continue reading Walnut Bundt Cake Soaked in Coffee Syrup
Continuing the almond theme, I became entranced by a flourless nut cake called tishpishti. The name alone gives pause–two Turkish words that mean quick (tish, originally tez) and done (pishti), and indeed it describes how quick and easy it is to make the cake. A classic of Sephardic cooking in Spain and Turkey and a specialty for Jewish Passover celebrations … Continue reading Quick Flourless Almond Cake
Lugs and lugs of freshly harvested Price almonds at Chris Hays’ farmers’ market stand a few Saturdays ago set me off and running on the topic of almonds. So many ways to use them, from simple to complex, savory or sweet, as a background note or featured in a dish. Coming up will be recipes for … Continue reading Fresh Almonds
Piquant and sweet spiced cherries, also called pickled cherries, are a specialty of southwest France where they make a perfect accompaniment to the renowned cassoulets and charcuterie delights of that region. The combination deftly translates to my own region, northern California, currently a hot bed of innovative salumi, charcuterie, and other bold dishes, and also a major cherry-growing region. … Continue reading Spiced Cherries
Corn offers a wonder of provender for the household. The husks can be used to wrap foods for keeping them moist during steaming. Fresh, the kernels can be enjoyed right off the cob, added to salads, made into imaginative creamed and gratineed concoctions. Or they can be dried and ground into meal for all manner of … Continue reading The Whole Cob: Cornmeal and Corn Kernel Pancakes with Corn Cob Syrup
Sometime in late February to early March each year, when our backyard plum tree blossoms forth with showy vigor, we gather with friends to celebrate the advent of spring under its thirty foot-broad canopy. With food, of course. For one 9-inch pie 1 large egg, whole 4 large eggs, separated, at room temperature 1 1/4 cups … Continue reading Lime Curd Coconut Meringue Pie in Macadamia Nut Crust
I’m not sure why this dessert smacks of summer to me, except, chocolate and chilies relate to the sun and even in August heat one likes a bit of sweet at the end of the meal. Recipe note: Don’t be fooled by the pudding cake’s diminutive size. It is intensely rich and can serve 6 … Continue reading Chocolate Ancho Pudding Cake
Blackberries and raspberries together are like divine intervention on the taste buds, perking them back to life after a sating repast. A granita is a dessert ice with a decidedly crystalline, not smooth, texture. It’s one of the easiest frozen desserts to make, requiring no ice cream maker or intermittent beating as it freezes. The … Continue reading Molded Blackberry Granita with Sugared Mint Leaves and Raspberries
Homemade frozen yogurt, unrelated to the commercial ones except in name, can be an unctuous, deeply-flavored concoction, smooth and creamy or full of chunks (see Strawberry Rhubarb Frozen Yogurt). One of the things I love most, frozen yogurts don’t require an ice cream maker, just a couple of turns in and out of the freezer … Continue reading Chocolate Frozen Yogurt with Sun-Dried Apricot Almond Spoon Sweet and Toasted Almonds
The Wise Kitchen 