Based in Los Angeles, Savour Fare is the home of Kate, a working mom who is low on time but high on life. I hope this site helps you find ways to make your life richer, easier, more beautiful and more delicious. You can read more about me and the site here and feel free to email me with any questions or feedback!
I decided to celebrate with cake. I heard mention of a German dessert called “Rhabarberkuchen” somewhere on the interwebs, and immediately it summoned an image of a soft, yeasty cake topped by soft, tart rhubarb. A bit of googling made me decide to finish it off with a meringue. The result – a not-too-sweet coffee cake with a rhubarb tang which is perfect for teatime but just far enough on the spectrum from cake to bread that you don’t feel guilty eating it for breakfast (or Mother’s Day brunch.) [...]
Mother’s Day is on my mind this week. I am replete with motherhood. My bel If some of you are less lazyencumbered than I am, this blueberry cornmeal cake would be an excellent treat for Mother’s Day. The recipe is supposedly one from Huckleberry, which is one of the best bakeries in LA, and it’s a lovely crunchy, fruity, not too sweet cake. If you’re into mother’s day breakfast or brunch, this would be a great addition – it’s not too rich or decadent for morning. It would also be a standout at afternoon tea, or if you’re cooking dinner for the mother or mothers in your life, it would be excellent with a bit of ice cream (vanilla would work, or I’m thinking a lovely buttermilk sorbet if you want to get ambitious.) [...]
When I saw this maple syrup dumpling recipe in Saveur, I was instantly intrigued. We always keep a bottle of maple syrup on hand (Grade B, natch, for maximum flavor) but we usually pour it over the french toast, waffles or pancakes. These dumplings are cooked in the maple syrup, which gives them an intense maple flavor and gooey texture that’s perfect for a sweet and not at all sensible weekend breakfast. [...]
I was raised as a breakfast eater. Every morning before school when I was a kid, I ate breakfast – occasionally cereal with milk, often toast with cheese or peanut butter to add protein. But on important mornings, when I had a biology test, a school play performance, or the SAT’s, my mom made eggs. Scrambled, fried, in omelets, hard boiled. Eggs were my breakfast of champions. That’s why when Kitchen Play and the American Egg Board asked me to participate in their SideCar event about eggs for breakfast, I jumped at the chance. The American Egg Board is also sponsoring a great contest for those of my readers who write their own food blogs – scroll to the end of the post for details. I’m writing this post and creating this recipe as part of a partnership between Kitchen Play and The American Egg Board. They have compensated me for my time and cooking expenses but my opinions and tastes are my own. I only like to write about products I wholeheartedly endorse, but eggs and I go way back. I always keep a carton of eggs in the fridge, knowing that I can whip them into a quick meal or snack at any time of day, but eggs have a special place for breakfast. [...]
I do apologize for my quiet recently. It all stems from some exciting news, which is that after years of bubble sitting, Ken and I finally bit the bullet and bought a house. I say “bought” but we don’t own it yet. Please keep your fingers crossed. It’s not a fun process. Of course, this probably more exciting for us than it is for you, other than an increased variety in backgrounds to food photography you see on Savour Fare, and a period of quiet while I’ve been stressing, packing, organizing, purging, drinking very large glasses of wine and lukewarm margaritas (it was an EMERGENCY), packing, stressing, packing some more, and not cooking. Seriously, we’ve been living on hamburgers (frozen, courtesy of the George Forman Grill) and toast. A lot of toast. Good thing I really like toast. I’ve also been a bit, um, distracted, with my new project. So not enough posting. I’m sorry. Maybe I’ll come back and teach you how to make a lukewarm margarita in an emergency (hint: it involves not measuring the tequila). Of course, this means I found myself, a couple of Sundays ago, due for book club and having NOTHING to bring. (I said I’ve been busy, but book club is sacred. I need my girl time. And there needs to be carbs). So I whipped up this very basic coffee cake based on things I had in my house and one cookbook that had escaped the boxes (I keep finding cookbooks in the oddest places all over my house). Now you know my staples. (I know buttermilk seems like a weird staple, but buttermilk biscuits and dressing can save almost any meal). And this is delicious — gooey, decadent — not at all the plain coffee cake I envisioned. And it comes together in a flash, too. Don’t try to unmold it — you’ll just lose all that gooey, sticky icing. Just scoop it out with a spoon. If you’re under just a tiny bit of stress and you need a good hit of carbs and sugar, this has DEFINITELY got you covered. [...]