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.
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.
These tarts feature a rich, tangy pomegranate curd set in a buttery gluten free crust and topped with little bursts of texture and heat from pink peppercorns. I made them for the Muses Valentine’s event in 2020, which feels like a million years ago.
Happy New Year! My husband made french toast for dessert on Christmas this year and it was so good that we decided to have it again for breakfast on New Years Day.
I’ve made Wild Mushroom Cobbler every Thanksgiving for about 18 years. The original recipe is from The New Vegetarian Epicure by Anna Thomas (A treasure trove of fancy vegetarian dishes for special occasions). I’ve tweaked the recipe a lot at this point and I’ve been meaning for a long time to share it again here…