Apple Pie

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Apple Pie

Growing up, apple pie did not excite me, and at our Thanksgiving and Christmas tables, I always chose blackberry and pumpkin pies instead. As I've grown, I've come to appreciate, even love, apple (and pecan) pie, and often find myself craving one when the first hint of fall creeps into the air. Here is my favorite recipe. It's appley, not too sweet, is delicious warm or cold, and makes a great next-day breakfast.

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Olive Oil Cake with Dark Chocolate

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Olive Oil Cake with Dark Chocolate

Olive oil cakes are, at their best, incredibly fragrant, moist, flavorful creations. They lend themselves to all manner of tweak and topping: you can load them with citrus elements, or stud them with chocolate (as Boyce does here); you can let them be and top with macerated cherries and any other fruit compote. They are a lovely combination of sweet and savory which makes them as good for breakfast as they are for dessert. And this one incorporates some spelt flour which pairs marvelously with the chocolate.

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Strawberry-Rhubarb Pie, Version 2

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Strawberry-Rhubarb Pie, Version 2

This is an insanely good strawberry-rhubarb pie. Instead of using the more traditional lemon juice to add tang and brighten the flavors of the fruit, I've used orange juice and almond extract for a slightly more mysterious taste profile. It's so fantastic that I made a jam with the same elements!

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Candied Kumquat and Ricotta Tart

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Candied Kumquat and Ricotta Tart

Having been obsessed with homemade ricotta for quite some time now, I'm always looking for new ways to enjoy it. Recently, during a magical weekend in Charleston, my husband and I noticed the delightful presence of candied kumquats in several dishes. I returned home and immediately candied a batch of these teeny citrus orbs for myself. It didn't take long for me to spoon them atop some ricotta, and to heaven I was immediately transported. Since that fortuitous snack pairing, I've been thinking about ways to formalize the ricotta-kumquat duo into a true dessert. A tart sounded promising and shortbread is always a lovely base perfectly happy to play second fiddle. This.is.scrumptious!

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Blackberry and Peach Crisp with Sage-infused Brown Butter Topping

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Blackberry and Peach Crisp with Sage-infused Brown Butter Topping

Since I was very young, I've adored a good crisp and still take great pleasure in all manner of crisps, crumbles and cobblers today. They remind me of home; they're simple yet, when well done, extraordinarily good; they're flexible; and they're a terrific way to highlight fresh fruit. I love blackberries and peaches and enjoy adding herbal elements into sweet things; it provides terrific contrast to the sugar aspect as well as a complexity you might not otherwise have. This is a perfect crisp in my opinion. I hope you enjoy it too!

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Blackberry Pie, Nanny’s

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Blackberry Pie, Nanny’s

For many years, my grandmother, Nanny, had a dozen or so large blackberry bushes thriving in her sunny backyard. Growing up, it was such a treat when the "season" opened as my sister and I would race out with a big bowl, eating and collecting from bush to bush. Those we didn't eat we brought inside to store or to dip in sugar and savor. Those we stored were most often turned into this pie, a sure hit and favorite of everyone I've ever made it for. The crust is a family tradition too and is both easy and superb. This freezes beautifully! 

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Aunt Da’s Tea Cakes, reimagined

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Aunt Da’s Tea Cakes, reimagined

My maternal great aunt, Aunt Da, made wonderfully simple tea cakes that seemed simultaneously substantial and light. She always made huge batches and stored them in a silver canister that seemed bottomless. Here, I've reimagined them to be even lighter (using a combo of cake and whole wheat pastry flour) and slightly spiced with Irish Breakfast tea, Meyer lemon zest and a nice dose of marzipan (rather than the originally called for vanilla). These are absolutely delightful, subtly flavored pillows of comfort. 

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