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!
his is the easiest, most foolproof chocolate cake recipe I’ve ever made … And because every cake deserves to be tarted up with frosting, I made this intensely flavored roasted pistachio buttercream frosting. The color is real, not artificial, from eight ounces of pistachio nuts. The frosting is very soft and fluffy at room temperature, but firms up nicely in the refrigerator, so plan accordingly, depending on how firm you like your frosting. [...]
If you’ve read this blog for any length of time, you may have gathered that when it comes to Christmas food, I’m a traditionalist. We’ve had the same meal for Christmas dinner every year of my life (even the year I spent Christmas in Florence, Italy), and the same meal for Christmas morning breakfast every year but one (hard to find turkey gravy in Italy). My Christmas baking tends towards either classic Americana, like ;Sugar Cookies or Bourbon Balls, or classic English Christmas, in the form of Christmas Cake or Mince Pies. And I feel very strongly about the necessity of waking up on Sunday morning and baking Christmas cookies, still in your pajamas. But sometimes I encounter a newfangled holiday treat that’s so tempting (or addictive) that it becomes a new holiday tradition. If you’ve been reading my blog for any length of time you may have realized that I have a deep and abiding love for Trader Joe’s, and never more than at holiday time, when the crack, er, Candy Cane JoJo’s are available. If you’ve never had a Candy Cane Jo Jo, it’s basically an oreo with crushed up candy canes in the filling. Sounds basic, right? But the sum is so much more than it’s parts. The bits of candy cane stay crunchy in an entirely different way than the cookies stay crunchy. And the whole thing just begs to be dipped in a glass of milk and eaten. In vast quantities. [...]
Ken and I have been together more than eleven years, and married for almost seven. Although on occasion he still makes my breath quicken and my heart go pitterpat, I think the real boon of a long love is that warm glow of contentment that comes from security. I know what to expect, whether its pizza and TiVo every Friday night, coffee in bed every morning (milk and a teaspoon of sugar, unless either one of us is sick, in which case we have tea), or the fact that neither one of us wants to empty the dishwasher. There is a comfort in routine that does not disappoint or catch you off your guard. And yet familiar does not mean boring. There’s a reason I chose this man to marry — I find him perennially interesting (except for maybe the in depth discussions of cars or macroeconomics — sorry, honey) and completely unique and I always want more. I love him because I know him, but I always feel like there’s more to know.
And that is why, on this Valentine’s Day, I’ll make him these warm chocolate rosemary puddings. Sure, chocolate on Valentine’s Day is something to be expected, but there are a reason cliche’s become cliches. And this cliche is utterly worthwhile. It looks simple and straightforward — almost like a brownie – but pierce the outer layer and you get depths of warm, flowing chocolate richness. The rosemary (which is optional, by the way) adds another layer to the flavor. As wonderful as chocolate can be, it’s so familiar that on its own it can seem one dimensional. These puddings have an extra little frisson, a haunting flavor and fragrance that you can’t quite put your finger one. This is a dessert you want to get to know better. It has hidden depths. [...]
It’s time for the Daring Bakers again, and while this month’s challenge presented its own obstacles, It had the advantage over last month’s challenge for me by 1) Taking only a reasonable amount of time, 2) Not leaving my entire house covered in royal icing and 3) resulting in something that I would actually like to eat. Wait, maybe that last one isn’t such a good thing. My thighs aren’t thanking me for these suckers. (Fortunately, my husband’s colleagues are — thank goodness for willing recipients of sugary treats).
The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.
If you’ve never heard of Nanaimo bars, they’re as fun to eat as they are to say (they’re pronounced nuh NIE mo). A local specialty invented in Nanaimo, British Columbia (Lauren chose them in honor of the Winter Olympics in Vancouver), they are relatively easy to assemble (if you don’t make your own graham crackers). The bottom is a rich crumb crust flavored with cocoa, coconut and nuts, topped with a sweet icing layer and finally a chocolate ganache. To spice things up, and because I had some hazelnuts I wanted to use, I elected to make chocolate hazelnut nanaimo bars, using toasted hazelnuts in the bottom layer and making a nutella flavored icing for the middle layer. They were incredibly rich, incredibly sweet, and a little addictive. [...]