Summer
Tart Cherry Sorbet Sundaes with Amarena Cherries
My tart cherry love began in northern Michigan but was deepened with the incredible tart cherry sorbet sundaes I’ve had in other places. My tart cherry sorbet recipe is simple to make and the flavor is fabulous, enhanced with a whisper of rose water! I find it ironic that some of the most memorable ice…
Read MorePasta with Labneh and Peas
Pasta with labneh and peas is a simple dish that comes together in the time it takes the pasta to cook, one of my favorite meals to make when I’m alone or whenever I need a fast but very delicious dinner. Just be sure to cook the labneh sauce at low temperatures to avoid curdling,…
Read MoreBlondie Bars with Caramel
This favorite recipe for blondie bars with caramel originates with Claire Ptak’s The Violet Bakery Cookbook. I’ve added orange blossom water, which is such a good friend of caramel, and tahini, a good friend of most everything! These bars will become your go-to for picnics, potlucks, and parties of any kind… Couple of months ago,…
Read MoreFresh Mint Hummus
Fresh Mint Hummus is so fresh and flavorful, we may not ever eat hummus any other way…. Use the same simple hummus ingredients of skinless chickpeas, garlic, lemon juice, and tahini with a big handful of fresh mint and basil for a hummus that tastes as beautiful as it looks. Finish fresh mint hummus with…
Read MoreLemon Bundt Cake with Raspberry Rose Glaze
This lemon bundt cake with raspberry glaze steals the show! The moist, fragrant lemon bundt is fully glazed with ultra-flavorful raspberry glaze. Do it for Mom, do it for you, do it for anyone you want to wow. I sort of surprised myself, and not in a good way. Let me preface what I’m about…
Read MoreChocolate Tahini Breakfast Rolls
Chocolate tahini breakfast rolls are like the rich, gorgeous cousin of a cinnamon roll. Butter enriches both the chocolately filling and the soft, pull-apartable dough. Yes, you can make these ahead and refrigerate the dough before the second rise, then bake them off like a champ morning of. It makes sense, I think, to rate…
Read MorePomegranate Glazed Leg of Lamb
Pomegranate glazed leg of lamb gets its tremendous flavor from a short marinade, then a glaze of sweet-tart pomegranate molasses toward the end of roasting. This lamb recipe is absolutely made for special occasions like Easter. The pomegranate glaze lends a glisten to the lamb, worthy of carving at the table for all to see.…
Read MoreRaspberry Rose Marshmallows
Raspberry Rose Marshmallows are the thing homemade marshmallow dreams are made of…soft, gently sweet, beautiful to make and eat. These get layers of flavor with LorAnn Oils raspberry extract and freeze-dried raspberries, a flavor that pairs perfectly with rose water. It is not a secret over here that I was not a great eater when…
Read MoreDrinks with Mulberry and Rose Syrups
Mulberry and Rose syrups are a part of the Lebanese syrup tradition, and boy do they make delicious sips! Syrups dissolve readily in any liquid, making them the perfect way to bring big flavor to your glass. My sister has pointed out to me, more than once, that I have not shared enough beverages, adult…
Read MoreTomato Kibbeh
Tomato kibbeh is a flavorful mix of fine bulgur, onion, herbs, and ripe tomatoes with kibbeh spices. So good, tomato kibbeh might just make you forget the raw meat version…. When he told me he was more or less done with meat, I didn’t believe him. It was last spring, and the brother of mine…
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