My mother loves marmalade, so there was always a jar in the fridge for toast or PB&J sandwiches when I was growing up. I loved the rich orange color, I loved the little wisps of rind, and I loved the “adult” flavor–sweet and bitter at the same time.
Read more about this recipe at Vegan Yum Yum.
This simple fruit sauce could be adapted for any berry or mix of berries. It suits a number of desserts, including ice creams, brownies and crepes. It will keep refrigerated for a week, so if you find fresh berries on sale or have too many to use otherwise, this is a good way to use them.
This recipe is part of the Barbara Kafka Dessert Anthology.
Whole Wheat And Almond Brioche
Whole Wheat And Almond Brioche
Whole wheat pastry flour and a bit of almond meal add nuttiness and the resulting dough is heavier than some brioche, but has a light crumb that isn't dry or undercooked.
Read more about this recipe at Cook & Eat.
