Bourbon Chocolate Pecan Pie with Whole Wheat Crust

We did it. I can’t believe it’s true, but we planted two pecan trees in our yard. We spotted them at Lowe’s in late September and selected a Sumner Pecan and a Stuart Pecan. We are slightly north of the growing zone for the Sumner, but our area has mild winters so it should do well. Pecan trees need another variety nearby to produce, and we planted these within 30 feet of each other. They got a little dry at one point and we were worried we might lose them, but it looks like they have taken to their new home. They don’t look like much right now, just a couple sticks about five feet (152 cm) tall since they lost their leaves, but they are full of promise, I can feel it. We have hopeful visions of harvesting pounds and pounds of pecans in about eight years. Yes it will be a long wait, but if the trees produce then my dream to grow our own pecans will be fulfilled. Read more

Tomato Jam (Doce de Tomate)

It’s rich and complex, not your average tomato jam. The cinnamon and cloves spice it up, but the ruby port makes all the difference between an average jam and a memorable jam. It’s good by itself on toast, crackers, or baguette slices, and even better with sheep or goat cheese.

The recipe comes from the newly released The New Portuguese Table (review) by award-winning author David Leite, a book combining culinary tradition with modern flavors. In his version, Leite reduced the sugar considerably, leaving plenty of room for the flavor of the tomatoes to shine. We used our homegrown Cherokee Purple tomatoes, a rich rose-purple colored heirloom. We had several of them ripen at once, giving us the perfect opportunity to try them in this jam. The tomatoes have a sweet, rich flavor that works perfectly with the spices and port. Read more

The Daring Bakers Make Strudel

The May Daring Bakers’ challenge was hosted by Linda of Make Life Sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague, by Rick Rodgers.

I felt a lot of excitement for this challenge because I adore puff pastry and have wanted to try making my own for some time, and of course anything with apples, spices, and rum-soaked raisins just has to be good, right? And besides, this gave me a chance to play around with my long-forgotten high school German and prepare for my trip to Germany in a few weeks! Read more

Strawberries and Cream with Macaroons

Strawberries are coming in season, one of my favorite food times of the year. Here in northern Virginia we have to wait a few more weeks, but warmer areas of the country are already basking in the glow of the beautiful fresh red fruits. My boys are always excited when we come home with strawberries, and they eagerly watch and try to sneak a few nibbles as I wash and trim the fresh berries for salads, ice cream, granita, pies, tarts, or just eating out of hand.

This recipe for strawberries and cream comes from The Military Wives Cookbook, by Carolyn Quick Tillery. (You can read my full review of the cookbook at Andrea’s Reviews.) It’s an easy dessert that’s elegant enough to serve to guests. We loved the flavor and think the macaroons lend even more taste and texture. Read more

Ideas for a Cinco de Mayo Party or When You Just Want Some Mexican Food

If you are planning to have a Cinco de Mayo party or just want ideas for making Mexican food at home, here are some of our favorites.

Roasted Green Tomatillo Salsa Read more

Rhubarb Margarita

I can’t imagine celebrating Cinco de Mayo weekend or enjoying a good Mexican meal without margaritas. My favorite margarita is the classic tequila/Triple Sec/lime juice concoction on the rocks with a bit of salt on the rim, but I’m always up for trying new varieties. This rhubarb margarita from 101 Margaritas by Kim Haasarud intrigued me, especially since we just added three rhubarb plants to our garden and I’m eager to cook with them. Unfortunately they aren’t ready yet, but rhubarb is coming in season and can be found in grocery stores and farmers markets around the country. Read more

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