Maple-sweetened fruit crowned with tender gluten-free, whole-grain biscuits treads the line between nourishing and decadent in this apple rhubarb cobbler. Thanks to Coombs Family Farms for sponsoring this post!
I have a weakness for warm, rustic fruit desserts, especially ones crowned with these cobbler biscuits. The base recipe comes from my cookbook Alternative Baker and was nearly nixed from the book during testing when I couldn’t get the biscuits right. They ranged from tight, meatball-like wads of dough to unsightly batter that resembled human excrement (that particular version was dubbed “poop cobbler”). My friend Caterina came to the rescue with the quirky technique of heating the dairy for the biscuits, which gives them an instant lift, and since then I’ve made cobblers with nearly every fruit and alternative flour in existence, including peaches with teff flour, berries with amaranth flour, and this Blueberry Plum Cobbler with Corn Flour Biscuits. Call me crazy for cobbler.
Maple sugar makes this creamy, dreamy ice cream taste like the most intense maple you’ve ever had. Thanks to Coombs Family Farms for sponsoring this post!
Maple has been my favorite sweetener for years, and now that I’ve seen how it’s made, I love it even more. Last month, the folks at Coombs Family Farms invited me and Jay to New England to see their sugaring process firsthand. As born and raised Californians, a trip to New England in the dead of winter made us nervous. “What if I die?!” I asked my Massachusetts friend Janet the week before the trip. Perplexed she asked, “You mean…of snow?”
Ghee makes extra flaky gluten-free piecrust – the perfect vessel for creamy, savory cheddar mushroom asparagus quiche. Thanks to the folks at Organic Valley for sponsoring this post!
I make an asparagus quiche or tart just about every spring, so I was shocked (shocked!) to realize that after nearly 9 years of TBG, I have yet to share one here. The closest I got was this quicker, lighter number made with a polenta crust and yogurt filling. Super tasty, and a whole lot faster and easier than this version, just not quite as decadent as the classic.
Hangar 1 Rosé Vodka stars in this springy vodka cocktail kissed with floral pink grapefruit juice, elderflower liqueur, and sparkling rosé. Thanks to the folks at Hangar 1 Vodka for sponsoring this post!
I’m excited to introduce my new favorite cocktail, blushing pink and perfect for anticipating spring. The drink hinges on Rosé Vodka, the latest, pinkest creation from head distiller Caley Shoemaker at Hangar 1 Vodka. Fresh-squeezed pink grapefruit, a splash of elderflower liqueur, a drop of lemon, and a pour of sparkling rosé accent the vodka for a balanced cocktail that sings of spring. With three types of blushing pick liquids (Rosé Vodka, sparkling rosé, and grapefruit) it’s a rosé three-way.
I’m excited to share this gluten-free almond crostata recipe with you today. It comes from Naturally Vegetarian: Recipes and Stories from my Italian Family Farm by my friend Valentina Solfrini. I fell in love with Valentina’s lush photography and innovative vegetarian dishes infused with Italian flavor via her blog Hortus many years ago. Her book is a perfect embodiment of her site, and it’s packed with achingly beautiful pictures and romantic writings of her life in Gradara.