Peaches with Lemon Verbena Cream

Plucking fruit from a tree makes me impossibly happy.  I am not sure if it is the nostalgic element or the fact that I know I am going to be biting into something delicious.  Over the holiday weekend we went peach picking which also led us to picking our own vegetables, something I haven't done since I was a child. We are in the prime of tomato, zucchini and eggplant and let me say I took full advantage. I picked so many cherry and sun gold tomatoes that have been eating them non-stop. We headed up to Fishkill Farms, my favorite by far in upstate New York not only for what they produce but also the rolling green hills and the mountains in the distance.  Peaches were at their peak, I gladly stuffed bags full eager to eat and bake with them.  Instead of doing a traditional peach pie I decided to make something a little lighter.  I roasted peaches in the oven and then topped them with Lemon Verbena Cream, an incredibly fast and easy dessert.  

At the Market:: Apricots + Browned Butter Apricot Shortcakes with Cinnamon Whipped Cream

Stone fruit season has arrived - peaches, nectarines and apricots are creating a beautiful kaleidoscope of color at the farmers market.  There is nothing quite like biting into a juicy peach or nectarine and letting the sweet floral aroma take over your taste buds.  One variety of stone fruit that I typically never gravitated to was the apricot, it reminded me of the store-bought dried versions that always left a little to be desired.  I decided to give this fuzzy fruit a second chance and I am glad that I did.  Not only are they easy to eat as is, they are a fantastic fruit to incorporate into your summer baking.  I decided to give the traditional shortcake recipe an upgrade by making Browned Butter Apricot Shortcakes and topping 

it with cinnamon infused whipped cream.  This recipe is definitely a crowd pleaser because of the different textures it takes on - the shortcakes are moist with a sugar crusted exterior, the browned butter apricots practically melt in your mouth while the cinnamon whipped cream lends the perfect finish.   

Mango Tartlettes

I have a thing for baking desserts in miniature - not only are they portion control friendly but they are also just prettier than their larger counterparts.  One of my favorite fruits have made their way into stores, the champagne or alfalfa mango. I love their sweet and tangy flavor and the fact that they are not as fibrous as traditional mangoes.  In order to get the best out of their flavor, I decided to make a Mango Curd tart with an almond meal crust (this recipe is gluten-free) and topped them with some beautiful and edible violas.  The idea of eating flowers might be quite strange even to even the most devout flower lover, but they are definitely worth trying.  The violas I incorporated here have a cinnamon, almost bubble gum-like flavor and served as an interesting pairing with the mango curd.  

Also, I am super excited that my Savon de Marseille soap was featured on HGTV.com.  Check out the feature here.  

Upside-Down Pear Cake

Growing up, I was very lucky because my mom decided to stay at home to raise her growing brood (I am one of seven children).  One fond memory that I have is when she would get together for coffee with her friends there would always be a delicious assortment of breakfast pastries and coffee cake piled high with crumb topping, this cake is a homage to those memories.  This cake is a hybrid though really, it combines a wonderfully moist white cake that is topped with Bosc pears that have been smothered in caramelized brown sugar.This cake is the perfect answer for either a delicious pastry to serve along brunch or for dessert, just add a dollop of whipped cream.  

A Guide to Winter Citrus

Walking into Whole Foods the other week, I was surprised by the variety of citrus piled high atop each other - clementines, heirlooms navels, pomelos, satsumas, all delicious just waiting to be eaten.  I decided to take the guess work out of all of the citrus gracing shelves right now so that you can better navigate the produce section whether you are looking for a great snack, citrus without seeds or just a piece of fruit that tastes just like candy.  I hope you enjoy!

Citrus Pomegranate Spritzer

I am popping in to share with you a recipe for a citrus pomegranate spritzer, the perfect way to begin your New Year. I love that citrus fruits like oranges, grapefruits and clementines are in season and provide a burst of freshness and sunshine to a cold day.  This drink is incredibly healthy and light, if you would like to incorporate it into New Years Eve, add a dash of vodka to spice it up.  I hope that everyone is having a great week, I will be back in full force next week. Until then, enjoy!

Ice Cream Parfait with Cherry Compote & Oatmeal Crumble

I love layered desserts. There is something great about sinking your teeth into a new layer with each bite.  I had been wanting to incorporate cherries into a dessert all summer, so I decided to make cherry compote, layer it between vanilla ice cream and top it off with oatmeal crumble.  This tasted like a cherry pie, but without the crust, it was delicious.  

A Few Things: The cherry compote also pairs perfectly with Greek yogurt.  Another idea is to top the yogurt with some granola for a healthy breakfast.  

*All photographs by Alison