Long before we moved to Nebraska (from California), I was familiar with the Cornhusker state as one that prided itself on its corn production. I soon learned that the people there, yes, do love their corn, but also that no, they don’t really produce corn for eating. That comes from California. Oh, the irony. Nonetheless, I have fallen in love with the beauty of those corn fields which are always at least “knee high by the fourth of July” and still beautiful in fall just before…
It seems that in our various Full Circle organic produce delivery boxes radishes are an option this week. Red radishes with their familiar bite are in season, as well as Easter radishes coming right around the corner. This recipe will work for all of them and is a light and tangy companion for picni
The flavors of classic strawberry shortcake take on a new and dainty form in these layered desserts. Assemble individual servings in teacups, beginning with a layer of strawberry gelatin, followed by vanilla panna cotta, and then a circle of pound cake. Invert the teacups to unmold the jellies and serve them with fresh strawberries.
A chocolate spiderweb lures hungry guests to enjoy an irresistible tart. The chocolate crust is filled with creamy pumpkin puree blended with familiar pie flavorings: cinnamon, ginger, nutmeg, and cloves. Although the combination is unexpected, pumpkin and chocolate make a blissful pair.Melted semisweet chocolate piped over the top adds a fanciful finish and serves as an excellent guide for slicing.