Tag Archives: rhubarb

Mother’s Day Rhubarb Margarita

Posted on by May 8, 2020

Don’t Take Your Momma Out Mother’s Day Rhubarb Margarita’s are here, but are you? It’s been a really long while. First there was the baby, then there was the my business is too busy, then there was the living abroad and losing my father, and now there’s the covid. All that to say, while I’ve been doing lots of cooking, I haven’t really prioritize sharing new recipes on my blog, but lately, I’m feeling it. Actually, I’m feeling a lot of things. One part screaming and crying at the state of the world. One part finding strange and unexpected joy in spending ALL the time with my four-year-old. A dash of I need my friends. A shake of excitement for spring a gardening. You get the picture. In all of this, one of the things my daughter and I can do really happily together is cook. As in it’s something we BOTH like doing. I’m not doing any work on Dirty Laundry Kitchen in terms of catering and events, so, it seems like I need something that’s for me (aside from creating a new and special cocktail that I can barely wait until 5pm to consume).  Here I am, having … Continue reading →

Fresh Strawberry Pie with Rhubarb Curd

Posted on by February 12, 2015

My Fresh Strawberry Pie with Rhubarb Curd all started with two quarts of gorgeous little local fresh strawberries. You know the ones. They’re really small. And sometimes oddly shaped. And deep dark red. They were at the market, and it was time for a fresh strawberry pie. But I didn’t have the heart to make a Jello-ed, jellied pie with those perfect berries. Even the homemade strawberry puree plus cornstarch versions you see this time of year didn’t seem worthy of those berries. So I started thinking about what else has a consistency that would help fresh strawberries bind together in a pie-like way. Which got me on to lemon curd. Which made me think of the tart neighbor, passion fruit curd, which we had all over our breakfast, all over Australia. Which got me thinking about other fruits that would be a welcome addition to curd. I could reinforce the strawberry, kind of like the original complete with strawberry Jell-o, but after thinking of lemon, tart sounded right to me. And of course, rhubarb and strawberry are such friendly ingredients, and I still had a bag frozen that was calling to me like a siren. So next thing you … Continue reading →

Father’s Day Rosemary Rhubarb Upsidedown Cake

Posted on by January 24, 2015

It’s tradition in my family to make a rhubarb pie for Father’s Day but this year I’m changing things up with my Father’s Day Rosemary Rhubarb Upsidedown Cake. Usually the timing of Father’s Day is perfect for the first rhubarb harvest (in Door Country, Wisconsin), which is probably how the tradition started. It doesn’t hurt that rhubarb is my dad’s very favorite, and the man is a dessert connoisseur. My mother has sweetly agreed to make this Father’s Day Rosemary Rhubarb Upsidedown Cake since I won’t be in Wisconsin myself this father’s day. Talk about a good recipe test, right? When I sent it to her, she had lots of questions about the recipe. The first had to do with the fact that this recipe features three kinds of flour, but I promise you, just like I did her, it’s for good reason. The all purpose offers loft, the almond sweetness and moistness, and the corn meal brings a slightly crunchy texture. The corn meal also offers a slightly savory note that is a wonderful partner to the savory rosemary caramel and creates a sort of rustic feel that is perfect in my Father’s Day Rosemary Rhubarb Upsidedown Cake. Because while … Continue reading →

Rhubarb Coffee Cake with Crumb Topping

Posted on by February 12, 2015

After you’ve got your guests settled in with a Pamplemosa, it’s time to bring out the Rhubarb Coffee Cake with Crumb Topping to keep them happy while the rest of Easter Brunch heats up. This is my go-to coffee cake- sort of. The truth is I’m a kitchen-sinker when it comes to lots of classics, so while this is a good framework for how I make coffeecake, there’s lots of ingredients I substitute in and out based on what’s in the fridge and what’s in season. Yogurt, sour cream, creme fraiche, even ricotta all work for the sour cream and I sub them in whilly nilly. And I have to admit that every since I made it with ricotta last spring… Oh man. So good. And that’s not all that changes. I make it with different fruit throughout the year, and tweak the spices. Sometime I make blueberry with lemon or orange zest and cardamom. I make fresh peach in the summer, or frozen sour cherries in the winter, but I think best of all, is the when rhubarb is in season. There’s something about the Rhubarb Coffee Cake with Crumb Topping that has my guests begging for the recipe. … Continue reading →

Ginger Rogers

Posted on by January 15, 2015

A great meal needs a great cocktail to get your guests in a festive mood and this Ginger Rogers Cocktail certainly does the trick for my Middle Eastern Feast. The bourbon makes the Ginger Rogers perfect for winter and the spicy ginger let’s your taste buds know that something fun is on the way. Finally, the mixer is sparkling rosé, so in my book, it doesn’t really get any better. The lovely pink color makes this a fun cocktail for a ladies night, but with the bourbon and spice, no one would dare say it’s a wimpy drink. Serve it in flutes to take advantage of the bubbles, but coupes, wine glasses and even high balls work just fine. The Ginger Rogers was inspired by a trip to the Village Whiskey in Philly. They used to serve a cocktail by the same name, but when it mysteriously disappeared from the cocktail list I had to take matters into my own kitchen and work on a substitute. I must say, this version of the Ginger Rogers Cocktail slakes my thirst for the original. … Continue reading →