My dream is to one day have a goat (or goats) and a small bit of land. Until then, it’s quite easy to make fresh goat cheese with pasteurized (not ultra-pasteurized) store bought goat’s milk. I started out with this Chevre Kit from The Beverage People but you could also buy the ingredients and make-shift your drying rack + draining containers. Here’s their recipe too. It was delicious on the bagels with cured fish. Happy home cheese making!
I went downtown to check out the sugar castle at the historic Westin St. Francis Hotel. The ingredient quantities alone are something to marvel at. There are dueling giant gingerbread mansions around town so you can have various Hansel & Gretel moments like myself. Luckily, my house isn’t edible, otherwise I might not have a roof over my head.
I’ve been looking for different ways to cook sunchokes rather then just roasted or in soup (both of which are delicious). This recipe for a hardy winter Sunchoke-Kale Hash was calling my name. I used quinoa instead of farro and added some purple kale along with Tuscan kale. Yum!
I like small things. So instead of making one pumpkin pie for Thanksgiving, I made several small ones. You can use pretty much any pie recipe you like (I used this recipe since it didn’t call for evaporated/condensed milk), then divide the crust dough/pie filling into a greased muffin tin. I topped each pie with homemade whipped cream. So easy and delicious!
It’s that cranberry time of year. Instead of making cranberry sauce/jam for Thanksgiving, I went a different route and made cranberry curd. I could just eat it by the spoonful but will refrain. Recipe here.
Waiting for the cranberries to “pop.”
Strained blood red pulp.
Egg, sugar mixture. Start the continuous whisking.
Gels up after about 8 minutes then add the butter cubes.
Flamingo pink curd.
The Wave Organ is the perfect place to venture to if you’re in search of peace and quiet. It’s not complete without a stop at the Dynamo Donut kiosk. I grabbed a cappuccino and wandered to the end of the jetty where the tide makes wave music. It was a magically part fog/part sun day. To the east was sun, to the west towards the Golden Gate Bridge was a film noir like fog. After taking in the calm, I had no choice but to continue my self-lead city walk into the blanket of fog.
Sometimes I just want a few bites of dessert. Single serving fruit crisps are super easy and satisfy my sweet tooth. I’m on an apple and persimmon kick so I made one of each.
Also know as Jerusalem artichokes, sunchokes are a delicious nutty, artichokey, tuber. They are great in soup, stir-fry, or simply roasted with herbs. Yum!
I still have a bounty of persimmons from my recent trip persimmon picking so I decided to try drying them as a way to preserve them. My new favorite snack! I just slice them thinly and put in the oven at 200-250 degrees for an hour. I tend to add spices to most things so I added a dash of cinnamon to some and left the others plain.
I don’t have a juicer (nor do I have room in my tiny kitchen for another contraption) but that doesn’t stop me from making juice. If you have a blender and cheese cloth you’re good to go. My go-to lately is kale-apple-ginger-cucumber. The apple’s sweetness masks the bitterness of the kale but the bright green color reminds you that it’s in there. Ingredients: 1/2 cucumber, 2 small apples (or 1 big one) cored and roughly chopped, 1/2 a bunch of kale, about 1 Tbl. chopped ginger. If you like cinnamon add a pinch. I start with 1-2 cups of water than add ingredients and blend for a few minutes to make sure everything is broken down well. I also add a few ice cubes since I like to drink it chilled immediately. Then place cheese cloth over strainer (enough to gather up the sides and squeeze) then slowly pour in green mixture. Let drain for a bit and then squeeze to get every last ounce of juice. I have a small strainer so I always have to do this a few times. Voilà, juice!