It’s been a while since I did one of my “stranger” flavor combination type cookies so I felt inspired to combine dried apricots, pistachios and chocolate. For some reason, it seems like a bit of a Middle Eastern combo to me, but I don’t really know why. At any rate, these shortbread cookies definitely deliver on taste. Not too sweet but very flavorful!
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fruits-and-berries
Today is of course Pi Day in the US…. yes, we silly people who put month, then day, so … 3.14 aka Pie Day. Just to be silly, I did make a pie. Hasselback-Style Pear and Walnut Tart… OK, I guess it’s a Tart not a Pie. Oh well. It doesn’t look might much because the custard drowned the hasselback-style pears, but it still tastes good.
Now that I have started the “Bread in a Dutch Oven” method for making bread, I have decided to branch out and do something besides a plain old white bread boule. I decided to make this Cranberry Walnut and Honey loaf. Again the dough is a little gooey, but it turned out alright at the end. I think the next time, I’ll add a little cinnamon.
I’m tired of gray. It’s that time of the year — though March will be worse — that Mother Nature has decided that the predominant color outside is gray and white. OK, maybe shades of gray. Spring is right around the corner but February and March in New England are pretty drab. So I decided to make these crazy colorful — those perfect shades of yellow and orange — Olive Oil Meyer Lemon Bars with Candied Kumquat. Candied kumquats are certainly very unique but they are a combination of sweet and tart, a little bitter. They add a nice contrast to the creamy meyer lemon curd. Definitely keep them chilled as they get a little runny if left at room temperature.