Ah, winter is here. I much prefer sunny, warm weather, so the one bright spot during this chilly season is the arrival of Meyer lemons. I started testing this recipe at the tail end of their season last spring and struggled with it. The filling sunk beneath the crust and I tabled it, until now. After my third test, I got it and I’m glad I can share the recipe with you. If you have any alternative ideas to what I came up with, please do let me know in the comments below! Would love to hear them.
Nothing says the holidays like cranberries! Every Thanksgiving, I look forward to using them for chutney to serve alongside the turkey, and I always end up with extra cranberries. So, why not use them for dessert?
Before Aloha Kitchen became a cookbook, I was fortunate enough to have taste-tested Alana Kysar’s recipes first-hand. We met at work several years ago and became fast friends after submitting entries into a baking contest. (She won first place.) She lived near me, and one day, she brought over cute boxes of Mochiko Chicken and Butter Mochi. I intended on splitting them over the course of two meals but, as soon as I started eating, I could not stop. It was all so homey and wonderful. I’m so glad she put everything into print so I can re-create these dishes whenever I’m craving Hawaiian food.
It is the middle of October and I’m craving peach pie. Last month, I had the tastiest slice in Portland from Lauretta Jean’s. I was perusing the farmers’ market and couldn’t resist. “I’m just going to look” I said. There were 6 pies to choose from but once the cashier said streusel, I was sold. The topping was really chunky and completely covered the sweet fruit. I’ve been thinking about it ever since.
I came up with this easy summer brunch tomato tart recipe based on my favorite bagel combination: Everything bagel, scallion cream cheese and fresh slices of tomato on top. Instead of the bagel as the base, it’s a puff pastry shell with a border of Everything bagel seasoning. Watch the Everything bagel tomato tart assembly.
