fruit

French Apple Cake

by Jillian Bedell August 9, 2012

Please don’t remind me I said this come January, but I’m maybe just a tiny bit sick of Summer. I know. Boos from the balcony and rotten tomatoes thrown at my head. The weather is beyond gorgeous. I love running out the door in nothing but a long dress and a brimmed hat, bathing the [...]

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Fourth of July Ice Cream Pie

by Jillian Bedell July 3, 2012

Celebrate Independence Day the way our forefathers intended, with cake flavored ice cream and syrupy fruit. Berries are abundant, ripe and tart this time of year and are perfect complements to the sweet dairy and a crumbly graham cracker crust of this red, white and blue frozen confection. I wish you all a wonderful, safe and gleefully excessive [...]

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Blueberry Velvet Cake

by Jillian Bedell June 28, 2012

I did not dye the blueberry cake blue. Is it color saturation that makes a velvet cake or the hint of cocoa in the batter? I decided it was the latter. The blue didn’t seem right, like the red does. Red velvet cake is sacrosanct, somehow. And blue just seemed a little creepy. I thought the plump, [...]

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Chocolate Chip Banana Cake

by Jillian Bedell June 15, 2012

My grandmother wasn’t much of a baker. Her idea of homemade dessert was thawing a square Sara Lee chocolate cake and plopping a dollop of Cool Whip on top. She did make two sweet things well. Zucchini bread and apple pie. Though I am beginning to suspect the pie was also counterfeit. When I was [...]

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Rhubarb Week: Strawberry Rhubarb Sangria

by Jillian Bedell June 1, 2012

A boozy wine punch is an excellent way to entertain casually in the Summertime. Sangria makes any small gathering of friends feel like a party. This one is the perfect combination of sweet and tart. I am loving lemons right now – they are so refreshing, simple, and clean. The rhubarb tints it a pretty pink [...]

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Crispy Duck Confit Tacos with Grapefruit Plum Salsa

by Malcolm Bedell February 28, 2012

If duck confit, the process by which you cure duck legs in salt, then slowly poach the meat in its own fat at a low, constant temperature over the course of two days seems like total fancy French craziness, you’re right. The luxurious, centuries-old preparation for duck actually began as a method of preservation. Since [...]

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