I made an edible forest floor for the Earth course of the Garden of Alchemy Dinner in late October. Each course of the dinner was inspired and evoked by one of the alchemical elements (Water, Air, Fire, Earth). The Pickled Mushrooms, Parsley Moss and Walnut Soil that I’m sharing here were just a few of the elements on the plate for the Earth Course.
I created this parfait for the dessert course of The Garden of Alchemy Dinner hosted by The Muses in late October. I decided to use membrillo because my godson and his mother gave me quinces that they had picked in upstate New York. Turning quinces into membrillo feels akin to turning lead or straw into gold. You start with hard, lumpy green fruit with a tart taste and grainy texture and end up with a delicately floral sweet confection of an impossible ruby hue. It felt very appropriate to our alchemical theme!
I made this salad for the Air Course of the The Garden of Alchemy Dinner. It would also be a auspicious dish and useful spell to perform for the ringing in of the new year!
In late October I had the pleasure of cooking a five course meal for The Garden of Alchemy, created by The Muses, a collective of women who curate stunning and inspiring gatherings and excursions. I was asked to create a menu in which each course was inspired by the alchemical qualities of one of the four elements. The final course was a dessert. I set about imagining and testing dishes that evoked Water, Air, Fire and Earth and used the alchemical properties of that element in their preparation.
Do you still have your pandemic sourdough starter? I have mine, but I do not have so much time to bake bread. Maybe you have the same problem? This cracker recipe is so fast that it has allowed me to keep feeding my starter once or twice a week even though life has become overly full and busy again. It also makes truly delicious crackers for snacking on or making fancy appetizers.
Hello friends. I hope that you are all enjoying the growing light of the season. I am personally having the worst bout of seasonal affective disorder that I’ve had in 15 years. I am combatting it with floral arrangements and cheese platters.
At the end of October, I cooked at five course dinner for 12 women who attended the Garden of Alchemy event created by The Muses. Each course of the dinner evoked an element (water, air, fire, earth). I will be sharing the entire menu and photos from the event soon! For the fire course, I…
This is a useful recipe to make carrots into something that you can serve as part of a fancy menu or just have on hand for quick meals and snacks.
This is a simple recipe. If you have ripe pears and want to have a delicious pear custard cake in less than an hour, just scroll down for the recipe. Otherwise, I’m going to tell you about the complicated pie that inspired this easy recipe.
I just made something for lunch that was so good that I am sitting down to write about it immediately, even though I do not have time to write food blog posts right now. If I did have time to write this food blog right now, there are a dozen other, already half finished posts…