Sweets

By Riki Shore The last few weeks I’ve been thinking and talking a lot about how to best pack a lunchbox. I always love finding new recipes, especially those that will hold well for a few hours out of the fridge, can be eaten at room temperature, and please almost anyone. These raspberry almond muffins are nearly perfect. They are moist, just a little sweet and nutty (from the almond meal and brown butter), and they work well for breakfast, as a dessert in a lunchbox, or an afternoon snack. Enjoy! 1 1/2 sticks butter 3/4 cup almond meal 1 […]

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By Riki Shore We planted fresh mint in a self-watering container this summer and it grew like gangbusters before the real heat set in. Once it started getting truly hot every afternoon, I realized that the time to harvest the mint was upon us. Maybe it was the summer heat, or all the talk of raw dairy recently, or maybe it was just that Stella’s favorite ice cream is mint chocolate chip. Who knows? All I know is I made one delicious batch of ice cream last week. Homemade ice cream won’t last as long in the freezer as store-bought […]

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By Riki Shore This recipe is inspired by one I found in David Tanis’ beautiful cookbook A Platter of Figs. I lessened the amount of sugar and increased the cooking time. The resulting compote is more along the consistency of all the wonderful baked fruit desserts that I don’t eat much any more – buckles, fools, cobblers and crisps – because they’re toppings aren’t certified gluten-free. We ate this for dessert with a vanilla-scented whipped cream, and for breakfast the next morning with plain yogurt and a drizzle of maple syrup. 2 pounds rhubarb 12 kumquats 1/2 cup sugar 1/4 […]

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By Riki Shore The other day a friend gave me a huge bag of tangerines from her tree. (This is the same friend who gives me Meyer lemons and Haas avocadoes – not a bad friend at all!) There were so many tangerines and they were so ripe, I knew I had to come up with a recipe that would put them to good use quickly. Tangerine sorbet sounded fun and refreshing, and star anise ups the flavor intrigue. I served scoops unadorned to kids; for the adults, I drizzled each scoop with some chilled Moscato D’Aosti sparkling wine. It […]

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