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raspberry

pies + tarts

Raspberry Puff Pastry Tart

Thursday, April 29, 2021
Raspberry Puff Pastry Tart

I’m a big fan of this puff pastry tart; it’s flaky crust and creamy center hit all the right notes. The raspberries add a burst of freshness, and are the perfect partner to the pastry cream topping. It’s a wonderful balance of flavors and textures, and would be delightful for Mother’s Day or Brunch.  You can make my homemade rough puff pastry, or use store-bought, whichever you prefer!…

baking cake

Walnut Snack Cake with Raspberry Buttercream

Saturday, May 18, 2019
walnut snack cake with raspberry buttercream

This post is sponsored by California Walnuts. As always, all opinions are my own.  I’ve teamed up with California Walnuts to bring you some recipes over the following year (such as this chocolate walnut cake and these chocolate donuts). Over 99 percent of walnuts grown in the U.S. come from California’s walnut orchards, many of which are on family owned and operated farms that have been around for generations. Walnuts are nutritious…

ice cream summer

Raspberry Crème Fraîche Ice Cream Cake

Thursday, August 3, 2017

“Summer afternoon – summer afternoon; to me those have always been the two most beautiful words in the English language.” – Henry James I have to agree with Mr. James here; summer is magic. With my littles at home and days filled with swimming, reading, long walks, trips to the library, canoeing, hammocking, lego building, and not homeworking, I am entering August on tiptoes, knowing there are only…

baking

Labneh, Sweet or Savory

Wednesday, March 18, 2015

I spent some time with Larry and Colleen Wolner while working on our column for Food 52, and one of the recipes we worked on was labneh, two ways. I had only approached labneh on the savory side of things, so topping it with raspberry coulis was a very nice surprise. The Wolners served it on thinly sliced toasted baguettes, and it was the perfect appetizer. Or dessert.…

drinks summer

rhubarb raspberry fizz

Monday, April 29, 2013

Instead of simmering the rhubarb and raspberries with honey, I’ve added the honey to the warm juice after it’s been cooked and strained. I found this gave it a more ‘clean’ honey taste. I thought 2 tablespoons was the perfect amount – it still left a little bit of tartness to the drink. Feel free to add more if you’d like it sweeter. If you want to make…

baking breakfast

maple oatmeal bread with cacao nibs and raspberry cream cheese

Wednesday, September 19, 2012

  Lately I’ve been rocking a well-worn copy of Molly Katzen‘s The Enchanted Broccoli Forest. I’ve loved this cookbook for a long time; it was a staple at my beloved Blue Heron Coffeehouse, and Larry and Colleen were frequently seen thumbing through it, shocking the sleepy town of Winona with Chinese mushroom soup and eggplant salads and all kinds of other goodness that were found handwritten on it’s…

baking dessert pies + tarts

raspberry streusel tart

Wednesday, November 16, 2011

I was asked to host a dinner party. The menu was to be from America’s Test Kitchen’s latest book, The Menu Cookbook [There is a post about the whole evening here, on The Feed, if you’re interested]. It was a lovely time, filled with good food and wine, family and friends. This little pretty, pictured above was dessert. And it was delicious. The raspberries were oh so tart,…