egg yolk

A Recipe: Pumpkin Custard for the Thanksgiving Table

November 22, 2011 By jenny 3 Comments

Pumpkin custard, faintly sweet and deeply nourishing, finds its way to our Thanksgiving table each year. One of my favorite desserts, pumpkin custard is suitable for those who adhere to gluten- or grain-free diets, serving as a perfect and elegant substitute for classic pumpkin pie. I love the gentle sweetness, the rich and creamy texture [...]

Filed Under: Autumn, Gluten-free, Recipes, Sweets & Treats, Vegetarian, Winter Tagged With: butternut squash, classic pumpkin pie, cream, cucurbitaceae, cuisine of the southern united states, Custard, custard recipe, egg yolk, food and drink, fresh pumpkin, hungarian cuisine, pumpkin, pumpkin custard, pumpkin pie, pumpkins, Recipes, roast, souffl??, sugar

nostalgia for summer: flaugnarde with roasted berries

January 11, 2011 By support 4 Comments

Flaugnarde, a sort of rustic custard reminiscent of classic cherry clafoutis, sweetened our breakfast table this week. It’s a simple dessert, flaugnarde. Fresh cream, wildflower honey, farm eggs and fruit. There’s beauty in simplicity, in the charming humility of foods in their fresh and naked state, bewitching in its shy luminescence. It’s perhaps Curnonsky who [...]

Filed Under: Recipes Tagged With: berries, blackberry, clafoutis, cream, egg, egg yolk, farm eggs, fresh creams, fruit, fruit preserves, nostalgia, pumpkin, roast, simple desserts, summer, summer girl

Recipe: Olive Oil Ice Cream with Blood Oranges

April 6, 2010 By jenny 19 Comments

Olive oil ice cream with blood oranges, inspired by these olive oil recipes, recently found its way to our kitchen with our first bottles of fresh, raw milk for the year. In this recipe for olive oil ice cream, the inclusion of a good quality unrefined, extra virgin olive oil is essential. The flavor of [...]

Filed Under: Any, Gluten-free, Recipes, Sweets & Treats, Vegetarian Tagged With: agriculture, american cuisine, blood oranges, chemistry, cooking oils, cream, egg, egg yolk, extra virgin olive oil, food and drink, food science, french cuisine, fresh creams, ice cream, ice cream makers, ice cream recipe, olive oil, olive oil ice cream, olive oil recipes, oranges, vegetable oils, virgin olive oil

Taramasalata: A Seasonal Savior

February 12, 2010 By jenny 27 Comments

This post was generously contributed by Heidi Robb, a natural foods enthusiast with a penchant for wholesome real food. Heidi blogs about her life in recipes – one of the most visually stunning real food blogs I’ve ever happened across. With a personal history in the restaurant business, Heidi has transitioned into culinary media where [...]

Filed Under: Any, Dairy-free, Recipes, Starter Tagged With: bread, carp, cypriot cuisine, egg yolk, fish roe, greek cuisine, heidi robb, hungarian cuisine, natural food, paprika, Recipes, roe, roes, serbian cuisine, smoked paprika, sourdough bread, taramasalata, taramosalata, traditional greek, turkish cuisine

Really Raw Ice Cream with Wildflower Honey & Blackberries

March 22, 2009 By jenny Leave a Comment

In the spring and summer months, when cows are grazing on fresh, green grass raw ice cream is a staple in our home. Unlike conventional, cloyingly sweet ice creams, this ice cream is milder in is sweetness which allows you to more fully appreciate the flavor of fresh, raw cream and milk. To make [...]

Filed Under: Recipes Tagged With: berries, blackberries, cream, dairy, egg yolk, eggs, fresh milk, honey, ice cream, milk, raw cream, raw ice cream, Raw Milk, Recipe, Recipes, wildflower honey

Classic Hollandaise Sauce

January 18, 2009 By jenny 5 Comments

I’m trying to serve more sauces as they can truly enhance a meal. This sauce–classic hollandaise–is one that is making it to our table more and more frequently. Rich with butter and egg yolks, the sauce is dense with wholesome fats and micronutrients. Make sure to use quality ingredients like eggs from [...]

Filed Under: Recipes Tagged With: butter, CLA, egg yolk, eggs, hollandaise, Recipe, sauce