An Excellent Gluten-Free Pumpkin Pie

In October, I baked gluten-free pies for my husband’s second cousin’s beautiful wedding in Tennessee.  Being so specific makes it sound like the bride is a very distant relative.  She’s not.  Chris’ family is close and connected and I love them. The Bride let me choose one flavor (I made Pear Sambuca Pie) and she…

Butternut Chaat/ Squashpocalypse!

So…I wasn’t kidding when I said that you’d be seeing more of me.   When I’m anxious, I cook.  Also, my kitchen has been over-run with Butternut Squash from my farmshare, so I have a bunch of squash/ pumpkin recipes to share.  My friend John Carlisle Moore gave me permission to use his beautiful Butterbitterbetternot…

Spiced and Roasted Butternut Squash with Dates

I’m going to talk politics a bit,so if you are just looking for a nice side dish for Thanksgiving, scroll down for the recipe, but be aware that that I am a powerful witch and even reading my recipe will fill you with love and acceptance of even your most freaky and foreign neighbor.  In fact,…

Zingy Ginger Pumpkin Spread

This is not your typical pumpkin concoction.  It has that marvelous velvety pumpkin texture but other than that it’s totally unexpected.  It’s not sweet and homey.  It’s tangy, full of heat from fresh ginger and Aleppo pepper and it has a hint of earthiness from toasted cumin.  This pumpkin spread is racy.I created this pumpkin…

Spiced Plum and Chocolate Cashew Cream Parfait (Vegan)

This is the autumn dessert for The Illuminati Ball.  Creamy chocolate cashew cream is layered with spiced red wine plum jam and topped with toasted almonds.  If you are interested in reading about the entire eight course vegan tasting menu and seeing pictures of this sumptuous event follow this link!  If you want the recipe, scroll down!…

Daifuku

Daifuku is a sweet mochiko rice flour ball stuffed with something sweet.  Sweet black sesame paste is my favorite but I won’t turn down sweet red beans either.  I grew up eating this Japanese treat in Hawaii, but I made it for the first time this summer at Brooklyn Apple Academy’s Run a Luncheonette Cooking…

Butter Mochi

I pulled this recipe out this summer to make with the young cooks at the Brooklyn Apple Academy Run a Luncheonette Cooking Camp for our Asian inspired menu.  Butter Mochi is a Japanese American treat that I ate and adored as a child growing up in Hawaii.  I was very excited to share this recipe with my students…

Salad Rolls with Dipping Sauce

I posted about salad rolls when my sister and I first started writing this blog.  But it’s a recipe that bears repeating.  For one thing, I didn’t own a good camera when I wrote the first post and instructional photos are kind of helpful for the rolling technique.  Also,  I recently made salad rolls with the young…

Watermelon Pickles with Star Anise and Sichuan Peppercorns

I know,  I’m late with this recipe.  Whatever.   I got behind on posting recipes because I was having an awesome summer that did not involve sitting in front of a computer. During the heat wave in August, I taught a week long cooking camp for a small group of boys (average age 8).  I teach…