An Anniversary: Brown Butter Strawberry Cake with Swiss Meringue Cream

Four years by my best friend's side. Four years being stretched and challenged in a way I never imagined. Four years of being refined, learning what it means to forgive and be forgiven. Four years of countless belly laughs, late night tears, joyful hugs and an unconditional love I feel so inadequate to deserve.

Four years...may there be many more. 

To celebrate our much anticipated anniversary I thought it fitting to have cake and champagne, a nostalgic notion to relive our magical wedding eve with those we love most by our side. This cake is far from anything like our wedding cake but it is delicious nonetheless.  

If you have not purchased a basket of strawberries yet I encourage you to come out from under that rock and head to your local farmers market. The deliciously sweet strawberry is Spring's way of saying "you're welcome" after a long, dreary winter, and though I enjoy them best fresh there is no argument that they make an excellent addition to any cake.

A little snippet of our wedding day, what I wouldn't give to live it all over again. 

Video footage by A Bryan Photo

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Cinnamon Roll Almond Flour Donuts

This morning I woke to the cheerful tenor of a young sparrow. Whole heartedly it sang, the staccato of notes pirouetted through the air and into my bedroom. Resisting the urge to burrow further into the sheets I slowly rose from my slumber with hopes of a lazy morning and a sweet breakfast.

After a complete FAIL while attempting to create a grain free cinnamon roll recipe I was left with the right flavors but wrong texture. I played around with various ideas and finally came up with a spongy, cake-like donut, baked not fried. A treat in every way but one that doesn't make you feel guilty.

The crumb is light, bursting with nutmeg and vanilla. The date sweetened spread sings of cinnamon while the toasted hazelnuts add a subtle crunch. A simple morsel that will put even the most exciting bowl of cereal to shame.

I wish you all a pleasant week full of sparrow serenades and sweet mornings. Now if you will excuse me I am off to enjoy my third donut of the day. Shh, it will be our little secret.

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Lentil Cakes with Pesto, Wilted Greens & Lemon Thyme Zucchini Fries

Spring hath sprung and so have my herbs. Whilst in the garden I got a bee in my bonnet about a lentil cake with mint...a patty of sorts, hearty yet light and perfect for an impromptu feast on the patio. A traditional basil pesto to accompany and thin zucchini fries to add some crunch. A rather unusual lot of ingredients, but I promise they marry well together.  

It is only on occasion that I fry vegetables, but when I do I am never disappointed and often reminded of Italy's delicious staple, fritto misto. These delicate strings serve no other purpose than satisfying a pleasure baron's need for a greasy crunch. Though I implore you to heed caution, they are quite addicting.

A fine stack indeed. 

I wish you all a pleasant week. May each day unearth something new and inspiring. May each meal be shared and cherished with those you love most.

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Herb Roasted Chicken with Truffled Cauliflower Mash & Lemon-Caper Gremolata

Today was a fine kettle of fish. After a wonderful week spent with family in Dallas I found myself amongst a horde of perturbed travelers in the underbelly of the Dallas airport. Storms threatening above I thought back to just the day before....hot (is there any other word to describe Texas weather?), humid and beautifully sunny. Little did I know that I would enjoy the remainder of my visit in the basement of an airport under complete tornado lockdown. Luckily I was able to venture back to my sister's house where I now reside typing these very words, though I am anxiously awaiting my return home tomorrow morning. My heart goes out to all of those affected by the horrible storms. My insignificant setback is trivial compared to your loss.

Tornadoes aside I want to share this recipe with you because it is ideal for those comfort food nights (tonight was one of them). I am delighted to share my Herb Roasted Chicken recipe over at A Cup of Jo today, thank you Joanna for the opportunity!! The cauliflower mash is an ideal and guilt free side dish while the gremolata an easy and fresh accompaniment to any ol' bird. 

This dish is light enough to enjoy on a warm spring's eve and comforting enough for a chilly winter's night. Regardless of where you are in the surpassing seasons I encourage you to tuck this recipe in your bonnet and enjoy.

Be safe out there friends. April's fickle rains bare the most precious blooms but occasionally yield perilous storms. 

*And if you are awaiting an email response from me I appologize for the delay but I hope to tackle my inbox over the next two weeks. 

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White Chocolate, Vanilla Bean Cups with Toasted Coconut & Pink Salt

Spring is afoot. The crocus and cherry blossoms have awoken from their imposed slumber. A menagerie of birds flitter above while honey bees dance from bough to bough. Pallid beams of warm sunlight dapple our lawns, our streets awash with colorful blooms. The waning winds cease with their winter's lullaby while the creatures of the wood slowly emerge from their dens. 

Yes she is here. Spring. A jeweled reprieve from those cold, idle days.

Inspired by the soft, pastel petals currently showering our lawns I created a sweet morsel to enjoy perhaps while resting under the bower of a nearby tree. Book in hand and a cup of tea by my side. Bare feet mottled with fresh blades of green grass. Young dandelions tempting me to blow their downy seeds into the passing breeze, an irresistible past time I can not refuse. 

Just a handful of ingredients lends such a creamy and rich flavor. The hard top layer notes a strong chocolate flavor while the chewy bottom layer overwhelms you with sweet vanilla tones. Pink Himalayan salt balances the honey while the toasted coconut adds a crunchy texture. Sweet and salty. Smooth and crunchy. Don't we just love those paradoxical combinations?

And may I mention that these little jewels can be made in the shortest of time.  I must warn you though, you will be hard-pressed to stop at just eating one. Allow yourself two or three, it is spring after all.

For my fair weather loving friends who find their days gray with winter's lull may this recipe bring you joy for what's to come. No matter how the long the winter, spring is sure to follow.

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Almond & Yogurt Waffles with Orange Honey Syrup

Abashedly I tell you that before this weekend I never had the pleasure of making waffles. No doubt I perfected the classic toaster Eggo as a child, but I had never laid my hands on this beauty until now. I am not quite sure why it took so long to note that such an iconic breakfast staple was absent from my repertoire, but I assure you these Saturday waffles will grace our table every weekend and perhaps on those lazy week nights when those "breakfast for dinner" cravings set in.

It is a simple batter really. Almond flour, eggs, spices, banana and yogurt, all of which you most likely have on hand.  I have the faithful hens of Jones Valley Urban Farm to thank for sharing their gorgeous eggs. From my roost to yours I thank you.

So if ever making waffles was on my bucket list I now gladly mark at as "done....and will do again". I hope these brighten up your weekend morning as much as it did ours. And while we all start to scratch that Spring itch may we remember that citrus season is at its peak, embrace it!

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Blood Orange, Prosecco & Thyme Sorbet

I would love to say this past week was mellifluously pleasant, chock-full of productivity and order, gaiety and solitude. But due to the cold from hell that mysteriously engulfed every inch of my body last week I resorted to a life in bed, knee deep in wads of tissue that still left my poor little nose raw despite the fact they were lotion infused. I had every intention of doing this post last week, and I was prepared to muster up the energy to get behind my camera, but it all went to pot when I discovered I could not smell and therefore could not taste. Well that just would not do.

So here I am, fully emerged and rejuvenated. I still have a handful of those darn, good-for-nothin' lotion tissues stuffed into every pocket, but all of my senses have been restored and there is a slight spring in my step as I recover from a languid week of getting absolutely nothing done.

To treat my taste buds after they intrepidly suffered on an excessive amount of bland food I chose a sweet and slightly tart sorbet to grace my restored palate. The deep ruby pulp of the blood oranges gave way to a vibrantly colored nectar that served as the base for the sorbet. Crisp, effervescent proscecco provided a tangy bite, complimenting the sweet honey and earthy thyme. A true mélange of flavors. 

Despite the falling temperatures outside my window I will enjoy this cold treat, as will my sore throat. And I hope for next time to have a more alluring story or thought to share with you, but until then, enjoy this ridiculously simple recipe. 

Cheers to your health!

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Cabbage with Almonds, Blood Orange and Ginger Vinaigrette + a Video

A lazy weekend gave way to an equally relaxed time in the kitchen. Simple meals alongside uncomplicated and tender conversations, a jeweled balm after a long and stressful week. With a new book in hand, freshly cut locks and this salad I feel lighter and ready to take on the world, well my little world anyway. 

Wishing you all a calm and beautiful week...

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Savory Pecan Biscuits with Garlic-Herb Confit & Crispy Sage

An unusual warm rain blanketed the south this week leaving behind a splintery chill casting a sullen, gray shadow over the bare trees. Days like these give me every reason to remain indoors, swaddled in heavily-worn comfort clothes and a warm vittle to tide me over. Though I often reach for something sweet I've opted for a savory bite this cold winter's eve. 

Pecan biscuits laced with rosemary, topped with a confit of garlic, thyme, meyer lemon and olive oil and finished with a lightly crisped sage leaf. A warm welcome to anyone stepping in from the blustery bellows of the January winds. 

Do not be intimidated by the word confit. It simply refers to a food cooked in fat, in this case, olive oil. I do not typically cook with olive oil, I am rather partial to ghee due to its high burning point, but this recipe is an exception. The garlic and herb infused oil is so delicious, I like to keep a jar on hand for salads.

The biscuits are made with part almond flour and pecan meal. Pecans are always plentiful this time of year in the south, and though growing up I never cared for this particular nut I have grown to revere them as a southern treasure. They are not as sweet as almonds but lend a beautiful texture and flavor. 

So when the warm rains transpire leaving behind a bitter cold and gray leaden days, seek refuge in your home with the ones you love by your side and a warm morsel in your lap. May it remind you that winter's chill is a gift that often goes unrecognized. Like yearlings corralled into the fold so are we pushed and ushered by the baying winds into our homes. 'Tis the season for comfort. 'Tis the season for home.

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Orange Flower Pavlova with Coconut Cream, Pistachio & Meyer Lemon

A new year has begun and with it brings glad tidings and joy abound. Some of you may recall the exhilarating day, three months ago now, when my husband took his last pill. It was a day of celebration though our hopes were held at bay and our peace flanked with caution as we knew it would take three months for the medicine to fully leave his body. Well my friends, those ninety days have passed and my love is healthy and thriving. A part of me never thought this day would come. And it is that part of me which I now lay to rest. I hold a dirge for my doubt, my fear and take on a posture of unyielding faith and peace. 

Forward reaching I anticipate a year of health and continued inspiration as we maintain our diet. I also have hopes to grow our family, Lord willing. To hold a little one in my arms, feeling the abiding ardor swell, listening to the lilt of its heart beat against my chest...yes these are the joys I hope to call my own this year. 

So much is behind us; I look forward and hold dear my resolutions which stand untarnished and innocent, a child like faith, a wayward naiveté gilded with sweet abandon. I lay it all down, release my hold, and receive this new year with a humbled heart.

And what better way to usher in the new year than with a pavlova. Simply meringue with a few adornments, pavlova is airy and sweet, light on the palate and tummy. My take on this traditional dish involves egg whites and orange blossom water whisked with a simple syrup made with country honey and water until billowy. Topped with crushed pistachios and baked at a low temperature until the outside forms a crispy crust while the inside maintains a spongy texture similar to that of a marshmallow. To finish I top with a generous dollop of whipped coconut milk and fresh meyer lemon zest. 

The result is heavenly. Sweet and soft, yet with a slight crunch and tang from the lemon zest. I find it imperative to welcome each new year with this pavlova gracing our table, yours as well. 

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