Today, I offer this recipe - love it so much I decided it's worth resurrecting the blog over. I'm going to hold court and claim that peak of stone fruit season deserves the moniker of "No Ordinary Time" ( won't digress into source of that feeling) my honors go to Doris Kearns Goodwin. Earl Grey Fresh Cherry and Peach Muffins - my honors to Doris for the borrow and to "But First We Brunch" for courtesy of an adaptation 7 Tbsp neutral … [Read more...]
Bird’s Eye View of Montecito
reply to feature piece in Sunday NYT - July 30, 2023 I read with interest yesterday the NYT feature on Montecito. My first instinct was to question why a person who didn't actually live here was assigned to the piece. Few questions were asked, fewer home grown opinions offered. Granted, I get that perhaps there are virtues to having an outsider's viewpoint, I thought I'd weigh in as an actual resident. I have lived in Montecito for a few … [Read more...]
Ubiquitous Squash – A Pumpkin Scone with Cranberries, Crushed Almonds and Candied Ginger
one half can of gorgeous organic pumpkin was staring me in the face…….. We are all currently inundated with pumpkin recipes aren't we? Do we indeed need another? I'm surprised there isn't pumpkin spice latté toothpaste out there yet…... But, I'm not one to be deterred and I'm not one to waste a half can of pumpkin. And so, here, if you can stand it, is yet another way to enjoy pumpkin, in scone form and perhaps as a quick item for your … [Read more...]
Rose Petal Jam
ROSE PETAL JAM – courtesy Valentina Harris 8 oz edible (non-sprayed) pink or red rose petals 2 cups sugar juice of 2 lemons Discard the bitter bottoms front the rose petals, snipping them off neatly with scissors. Gently rinse the petals under cold running water, then drain. Put them in a large, shallow bowl and sprinkle enough sugar over to coat each petal. Cover and leave to stand overnight. The following day, put the remaining … [Read more...]
The Accidental Apprentice; It’s a Good Day for Blood Orange and Almond Scones
Yesterday, on the way home from the City, we stopped off to pick up a baguette for Christin who was hungry. She broke off a few pieces in the car and munched. Then came, "it's not a good day for baking, this baguette is soft". Ahhhhh, yes, I said, you are right, Christin. It is not a good day for baking. Secretly, I confess I felt a tiny warm sensation that is appreciation and delight inside - was someone actually listening to my … [Read more...]
Fresh Peach Jam
HOMEMADE PEACH JAM - courtesy Stark Bros: by Stark Bro's on 07/09/2013 Peaches have a long growing season (late May through October), so, luckily you have lots of time to make a whole cupboard-full of delicious jam. Depending upon the kind of peaches you grow, you’ll want to eat some of them fresh, and leave other varieties for your jam-making. In all, there are three different categories of peaches:Freestone. This type of peach is very … [Read more...]
Caprese Salad with Peaches
Chunky Version: 2 ripe heirloom tomatoes, cut into chunks 1 ripe peach, cut into chunks 10 large fresh basil leaves, preferably freshly picked 1 bufula mozzarella, cut into cubes 1 slice red onion, cut into fine dice sea salt and freshly ground pepper balsamic vinegar extra virgin olive oil To a medium bowl, add the tomato and peach chunks. Cut the mozzarella into small cubes and add to the bowl. Chiffonade the … [Read more...]
Claudia Fleming’s Peach Tartes Tatin
Photo Courtesy The Last Course My dear Mom always had a supply of old brioche tins in her kitchen. How I wish I had them now! Adapted from The Last Course - The Desserts of Gramercy Tavern by Claudia Fleming, Copyright 2001 Yield 6 servings 1 tsp light corn syrup 3/4 cup sugar 1/8 cup crystallized ginger, cut into very small dice 4 tblsp unsalted butter, softened and cut into 1" pieces 3 large peaches, unpeeled, … [Read more...]