Finding a dessert that doesn't need modification for food sensitivities or allergies can be a challenge when I have my heart set on some dairy-dense, gluten-full creation. Scratch that. There are tons of modifications and alternative recipes out there. It can be a thing, though, to have stores of a wide variety of flours and specialty ingredients. I have them now, usually, and it's totally worth it, of course, but it's great when a single dish tics all the boxes at the start.
This almond cake? Made with lavender honey? And served with creme fraiche, even more honey and oodles of plump blackberries? Check. Check. Checkity check. It's also free of refined sugar (thanks, honey). Read More
We eat with our eyes, ya know?
When I spotted a raspberry pistachio no-bake cheesecake as a link to a post by Eva Kosmas for One King's Lane, it was the picture that made me gasp. Pistachios are not something that usually makes me gasp, to be honest. I don't know if I'd ever willingly eaten a pistachio before. But the picture of a pink and green cheesecake grabbed my attention, for sure. Her photography of this cheery dessert was so dark and intense. Read More
Soon after we decided to chat about transition at our spring salon, Julie had the brilliant idea to create ombre food to enhance the idea of change. I was excited with the challenge of creating ombre savories, especially after spending time perusing @WrightKitchen's #foodgradients tag on Instagram. And with available produce beginning to become more prevalent, the ombre options presented themselves to me! Read More
An incredible evening at Sunday Dinner Club was made more incredible with some Honey Butter Fried Chicken. Fried chicken and delicious biscuits made me want to prepare some of my own comfort food. And at my house, that often means donuts. Donuts doused in powdered sugar made me think a bit of food coloring spray would give us a great ombre look. The internet abounds with donut recipes, including great baked ones. I used On Sugar Mountain's easy-to-follow recipe. I omitted the lemon for no reason other than not wanting there to be lemon in two desserts. Read More
It's the final Friday of May and today, we're talking to Hannah Hoggatt of PINT for this week's 4xForth feature. Each Friday we're highlighting one of the lovely women in our community by learning about her favorite Chicago places and restaurants, hearing what she's excited about for the upcoming season, and gaining some incredible recommendations for weekend trips away from the city. Read More
Spring in Chicago is something that could definitely exist only in quotes. "Spring." It can be 90 degrees one day and 50 the next. It will probably snow sometime in late March. Maybe even April. Baking seasonally can be tricky. There might be rhubarb. There might be, well, more rhubarb. This year I was motivated not by what was at the not-yet-open Farmers' Market but instead by the promise of Spring. Our salon was all about loving your now while planning your next so it seemed reasonable enough to Think Spring even if I was wearing a puffy coat at the grocery store. Read More