I created this Cranberry Cream Tart to highlight cranberries, an underutilized fruit which plays a secondary role to savory dishes and rarely in desserts. Since learning about the importance of wild cranberries to the diet of Native Americans in my third-grade lesson on the first Thanksgiving and their use by Pilgrims as a ubiquitous condiment, […]
Cranberry Cream Tart Read More »
It’s the middle of March and it’s snowing for the fifth time this month. The piles of snow will linger long after spring starts a few days from now. As I watched the white flurries outside the window this morning, I recalled that Scandinavians go to great lengths to keep spirits up in the waning
Success Cake – Norwegian Suksessterte Read More »
There is wide discretion in recipe nomenclature. You can pretty much name a recipe anything you want. The usual practice, however, is that the name should indicate something about the ingredients and style of preparation. I named this dish a clafoutis despite knowing that the French are persnickety about naming classic recipes. Académie Française, the renowned
Corn, Pepper & Goat Cheese Clafoutis Read More »