I love this time of year when Seattlites enjoy the last warm days of summer yet the smell of Fall is clearly in the air. Already I am compiling a mental list of Fall-type of desserts I would like to try. Having been the lucky recipient of Italian plums from my neighbors tree, I decided to bake an Upside Down Plum Cardamom cake. I thought the cardamom would compliment the plums nicely and yet add enough spice to make this the first of many fall desserts soon to come. This cake did not disappoint and was devoured very quickly when served. If you are looking for the perfect cake to bring to a potluck, serve for dessert, or to indulge in all by yourself look no further. [click to continue…]
Updated
A few days ago my neighbor Jill stopped by with a bag full of ripened Italian plums just picked from her trees minutes earlier. Instantly I knew I would have to make plum jam using the vibrant orangish-peach flesh. All the jams I’ve made this year have been made without using pectin and are ridiculously easy to make. Plum jam is no exception. All you need is fruit, or in this case plums, sugar, and a squeeze of lemon. That is it. Pretty easy huh? So make some plum jam with the bounty of the season. Enjoy! [click to continue…]
Updated
I love a good fruit salad, who doesn’t? You know, the type of salad that is filled with this season’s best fruits, picked at their peak, and speaks for itself in every bite. Ah yes, we are in the peak of blueberry and peach season and I’m loving it. I will tell you right now this fruit salad is a winner. Tossed in a light sauce of freshly squeezed lime juice, honey, mint, and a touch of brown sugar. Just enough to bring out the natural sugars in the fruit without being overwhelming it yet allowing the mint to compliment each fruit element. The key is to use fresh ripe fruit. Under ripe or overly ripe will kill it. And if you must, canned fruit such as mandarin orange wedges or even peaches can be used, but fresh is truly best. [click to continue…]
Updated
