I got a load of pomegranates from a friend’s tree, and after eating a ton on salad still had so much left and was looking for something to do with them. These chocolate pomegranate clusters are an easy 3-ingredient guessipe, but they look super festive and are a great combo of salty-sweet-tangy. Perfect for holiday…
Category: Guessipes
Quince Custard
A friend of mine gave me some quince, which are in the pear and apple family but aren’t eaten raw. I baked them into a custard which my boyfriend liked so much he said it was the best dessert I’ve ever made (though I should make the disclaimer that he has a really short memory…
Salted Egg Yolk Pumpkin
I ate a fried pumpkin dish in a family-owned Chinese restaurant like 10 years ago and have been dreaming about it ever since. The pumpkin had a salted egg yolk coating that I couldn’t get enough of. So when I saw a package of salted egg yolks at the Asian market, I had to buy…
Passion Fruit Panna Cotta
In my opinion passion fruit is an under-utilized fruit. I love passion fruit’s tropical sweet-tanginess. So I’m ecstatic that I’ve recently come across a local source for purple passion fruit. I’m using some of the seeds to try to grow my own! Until that gets going though, I used some of what I got to…
Cheddar Bay Biscuits
My boyfriend’s dad is obsessed with Old Bay Seasoning. He buys it in bulk and puts it on everything. At his prompting, I bought some and my first order of business was to try my hand at making the cheddar bay biscuits everyone talks about. It’s the basic Bisquick biscuit recipe with some cheddar cheese…
Rosemary Ricotta Lemon Bars
After making a full ricotta-themed meal (appetizer, main, dessert) with the best ricotta ever (no exaggeration), I had exactly 2/3 cup of ricotta left. I figured that was the perfect amount to mix into lemon bars for a little creaminess to smooth out the lemony tang. I also used rosemary in the shortbread crust to…
Lemon Ricotta Torte
I had made an appetizer and a savory main course with the ricotta from my friend, and I still had a few treasured cups left. So it seemed appropriate to try my hand at something sweet. Ricotta is so versatile! A crumb crust provides a nice bit of crunch to complement the creamy goodness of…
Roasted Garlic Ricotta Pasta
I was trying to come up with ways to use my bounty of ricotta and I hit on this idea that a creamy sauce of roasted garlic and ricotta with oyster mushrooms and corn over pasta sounded pretty freaking good. I am so glad that I figured out how to easily make roasted garlic in…
Guava Ricotta Hors D’oeuvres
My cheese hookup came through again… this time with the creamiest, most incredible ricotta I have ever eaten! I just happened to have made guava jam using guavas gifted to me by my neighbors (I feel so lucky to have friends who like to give me food!), and it occurred to me that I could…
Guava Jam
My neighbors gave me some wonderfully ripe guavas fresh from their tree. I love the taste of guava, but I hate the multitude of seeds. I know that some people eat the seeds, but I find them unpleasantly hard. These guavas were so fragrant that I even tried eating one, but the seeds distracted from…
Saltado de Vegetales
I introduced my boyfriend to Peruvian food and he became obsessed with Saltado de Vegetales, begging me to figure out how to make it at home. The waiter at my favorite Peruvian restaurant informed me that the key is aji amarillo paste. So I acquired some aji amarillo paste and got to work. My boyfriend…
Coconut Mango Dessert Soup
I know a dessert soup sounds weird and maybe not that appetizing, but that’s probably because it has a better name that I don’t know. I once had something like this at a Chinese banquet dinner and loved it so much that I went around to all the people who looked like they weren’t eating…