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Lemon Blueberry Muffins
Bursting with molten blueberries, these muffins have bakery style tops with tender middles made even more delicious with the use of lemon sugar, granulated sugar rubbed with lemon zest. I love the way the citrus shines in each muffin but still allows the blueberry flavor to take center stage. For a bit of added texture on top, I sprinkle homemade blueberry muffins with turbinado sugar before baking though this step is optional. The flavored sugar is a step I would not skip when making lemon blueberry muffins, since it introduces a bright and complex flavor that is quite different from lemon juice. There are many ways to make a delicious…
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Fluffy Ricotta Pancakes
A stack of fluffy pancakes with custard-like flavor needs nothing more than butter and pure maple syrup, though I have speckled these with sweet blueberries on occasion. With just the right amount of ricotta, they cook up tender and soft on the inside. Vanilla rather than more traditional lemon in this ricotta pancake recipe keeps them on the custardy side. For the most round, perfectly golden pancakes, I prefer to cook these one at a time in a skillet, though a griddle can be used for making multiple. Once you get a good feel for scooping the batter, flipping, and making these golden pancakes, repeat using the same rhythm until…
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Apple Cider Vinaigrette
With concentrated apple flavor, this dressing is one of my household staples. Whether I serve greens with a crunchy nut and seed topping or a grain salad with roasted vegetables, it enhances the ingredients while offering a delicious flavor all its own. Unlike an apple cider vinaigrette recipe made with mainly oil and vinegar, this version includes a cider reduction for the most satisfying apple goodness. Homemade dressings make any salad tastier and come together so quickly they are worth the extra step. In the farro version pictured below, apple cider is a natural pairing as it enhances the sweetness of pear and butternut squash while balancing the bitterness of…
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Carrot Cake Quencher Mocktail
Garnish this carrot cake mocktail with a slice of brûléed citrus and remember to tuck one into the drink for a bit of smoky sweetness. As a non-alcoholic brunch drink, this serves up the flavors of the spiced dessert with the brightness of clementine or mandarin juice, since I always add a hint of orange to carrot cake. A cinnamon simple syrup made with raw cane turbinado sugar, which retains some natural molasses, adds spice with deeper notes and just-enough sweetness to each cheerful glass. While a carrot juice and citrus mocktail is perfect any time of year, now is when clementines, tangerines, and many other citrus fruits that brighten…
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Fruitcake Blondies
Fruitcake blondies made with brown butter, nuts, and dried fruit soaked in brandy are inspired by the classic cake while having a flavor all their own. Packed with festive ingredients, these bars have the toastiness of butter that has developed deep color and rich flavor similar to hazelnut, one of the nuts I recommend adding to your batter. Once you begin making brown butter, you will find uses for it in plenty of sweet and savory dishes. This season I have been sharing cookie recipes during my holiday baking classes in which we make festive shortbreads, linzer cookies filled with jewel-like jams, and plenty of others. Alongside these festive treats…
