As we march from Spring through early Summer to now the “dog days” of Summer, we move more towards stone fruits — apricots, peaches, plums and the like — which make great jam which is also the important part of my super easy to make crumble bars. There must be about 5 different versions here on the site. They are great to add to lunches or to pack into picnics!
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And now for something that isn’t baking — cooking for once, instead. I love this recipe — the flavors of the briny olives, the freshness of the lemons, the perfect texture of the fish. All very delicious. Because halibut can be a bit of a splurge with the cost, this can also be made with cod or any thicker cut white fish. Definitely give it a go.
A couple of weekends ago, I went berry picking again and got a slew of red currants. Some were made into jam, so I thought I would use some of that jam to make these thumpprint cookies. You could also use raspberry jam or tart cherry jam, which also go quite nicely with the chocolate combination — the whole tart + chocolate is really nice.
Over the weekend, I had a slight mishap with a champagne bottle that resulted in a trip to the ER, a chipped tooth, stitches and well … general unpleasantness. Someone suggested a “commemorative recipe” so never one to put too much seriousness into my experiments, I made up this cocktail recipe. And yes, I wore protective gear. 🙂
I was asked to bring a few desserts to a birthday party, so sticking on the summer theme, I made two very festive kinds: Blueberry Vanilla and Key Lime “Margarita” Cupcakes. I’m adding both recipes to one post, because I served them (and in a rush, remembered to photograph them!) on one platter/tray. Each are different and unique, but still delicious (I think the blueberry ones were more popular!)