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Bunny Bundt: Early Spring Marmalade Carrot Cake
Not satisfied with making enough jam to slake Steve’s appetite for fruit-laced yogurt, last winter Michelle decided to also make Seville orange marmalade. After peeling, juicing, slicing and boiling,...
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Plagiarizing the Pistachio out of The Purple Pig’s Lemon Panna Cotta
Providing Bon Appétit Magazine with a recipe for Lemon Panna Cotta with Lemon Marmalade was very nice of Jimmy Bannos, Jr. It may make us seem ungrateful to wish he had included in his published...
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Some ’80s jams (mostly the strawberry kind) still rock.
Being of a certain age means we Gourmandistanis often have to suffer what many in our cohort still call “Modern Rock,” as if the era which created Kajagoogoo ended hard-edged rockers forever. (Despite...
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Cherishing the chore of (sour) cherry jam
There are some who shirk hard labor, thinking it never leads to any reward. Some embrace whatever physical challenge is placed before them, knowing their efforts will lead to what is best in life....
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Bee suits, bittersweet, brambles and blackberry jam
We are having a wonderful year for wild blackberries. Steve, determined to make the most of it, has been tramping out to a patch every morning for a couple of weeks. It’s a lovely spot, surrounded by...
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Nectarine peach chutney mostarda tautology redundancy
Call this sweet, sassy, make-meat-more-savory sauce peach mostarda or nectarine chutney. Call it nectarine mostarda or peach chutney. Either way, you’ll quite possibly enjoy it as much as we have....
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Peach curd takes precedence over citrus
Gourmandistan has seen the last of summer for this year, unless some lovely reader wishes to spirit us away to the Southern Hemisphere. (We will be available for away-spiriting after mid-October.)...
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