All posts filed under: dessert

creamy rooibos apricot popsicles | a raisin + a porpoise

a cheerful pop of colors

I find it can be kind of hard to talk about cooking in the summer, when (at least in my zip code), suddenly there are green, edible things emerging everywhere after a long, wintry dry spell, and really you only need a pair of scissors and access to olive oil, salt and lemon to make a passable form of dinner happen, usually quite late in the evening when it is too dark to take pictures. It can also be hard to talk about food when one’s brain is like a halfway house for jacked-up monkeys, just to cite another randomly-selected possible complicating factor. Fortunately, in a moment of false confidence that I would be able to figure out what was meant by any number of technical terms involved in doing so, I let a friend convince me to sign up for a virtual popsicle party, and so we are once again gathered here for some food talk. Organized by Billy Green of Wit & Vinegar, the event is a week-long celebration of all the frozen …

stacked|gluten-free chestnut sandwich cookies for love and happiness from a raisin & a porpoise

that old chest nut

Watch now while I do something that I feel certain has never even been attempted before. As you sit back and take it all in, I will deftly weave Kim Kardashian, breastfeeding, Margaret Atwood and chestnut shortbread all together in a single post. And people say New England is dull in February! In addition to having, and nursing, three children of my own, I worked for ten years or so as a counselor to new mothers. All of this made me kind of a boob nerd. [As an aside, may I say blessings on your path however you feed or fed any babies of your own. I hope you have or had all the support you need or needed on whatever path you took, and that your babies and you thrived, which is the point. A boob nerd is not the same as a boob zealot.] Here is a bonus, unadvertised mention of Madonna, to illustrate the extent of my boob nerdishness: I was at a party once where the host had Madonna’s big book …

chocolate pear jam, from a raisin and a porpoise

pear of aces

I have a new piece up over here, if you are of a mind to read it. Meanwhile, our cavalcade of apples continues unabated.  “I have never in my life seen so many apples,” said my sister, who has seen a lot of apples. Mind you I am not complaining about the apples, though I am a little tired. Are you making lots of pies? ask innocent persons who don’t deserve a black eye.  Pies. Indeed.  WHO HAS TIME TO MAKE A PIE? Sometimes there is a dessert emergency when I am making applesauce or apple chutney or dried apples or apple juice or something else made of apples, and then I whip a pan of baked apples through the production line. Those are tasty.  I toss them with butter or olive oil, or a combination, and some sugar, or coconut sugar, or maple syrup, and maybe some hot pepper or lemon zest or something like that which is sitting still near to hand, and then I roast the little dears.  They are heaven with …