¼ cup butter ½ onion, chopped ½ cup celery, chopped ¼ cup flour 4 cups chicken broth, warmed 2 (14-ounce) cans artichoke hearts, drained and chopped 1 teaspoon lemon juice ¼ teaspoon thyme 1/8 teaspoon cayenne pepper (if you double this recipe, don’t double the spice...
10 dates 8 tablespoons butter at room temperature 3 to 4 apples of choice 1 cup water ½ lemon, juiced ½ cup pomegranate seeds 1 tablespoon bee pollen (optional) Flaky sea salt In a bowl of boiling water, soak dates for 10 minutes to soften; reserve liquid. Remove...
4 cups ripe plums, pitted and quartered ⅔ cups sugar ⅓ cup water ¼ cup pomegranate juice pinch of salt 1 teaspoon pure vanilla 1 cup heavy cream In a medium saucepan, add plums, sugar, water, and pomegranate juice. Cook over medium heat for 15 minutes, stirring...
4 black or red plums 4 fresh apricots 1 pint fresh blackberries 1 bottle good red wine 1 cup vodka 1 cup pomegranate juice ¼ cup simple syrup Ice 1 cup blackberry seltzer or soda Whole cherries for garnish Fresh mint for garnish Cut plums and apricots in half, remove...
2 ripe plums, thinly sliced 1 cup cherries, pits removed and halved 2 tablespoons sugar, divided 1 tablespoon extra-virgin olive oil, plus more for drizzling Smoked sea salt ¼ vanilla bean, split 1 cup whole milk ricotta cheese ½ baguette, sliced thinly and toasted ...
This cake with its delicate perfume of almonds is rustic, yet elegant, with a slight dusting of confectioners’ sugar. Apricots and cherries can be added for variation. 2 pounds red plums, (or combination of plums, apricots, or cherries) 2 teaspoons lemon juice and...
