If you’ve never tasted cajeta, you’re in for a luscious surprise—a thick, gooey sauce reminiscent of dulce de leche, but exponentially more complex. Old-school techniques require the better part of an afternoon, but my method will reduce a quart of goat’s milk down to a half cup in less than an hour, concentrating its flavor and consistency….
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Apple pie is a thing all year round. Cranberry pie is a thing around the holidays, as is pecan pie – Bourbon Pecan Pie, to be specific. Well, the holidays have passed, but I’m still baking pie and I firmly believe everyone should follow suit. And apple pie is always a thing. We live in…
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Remember that amazing Flaky Apple Pecan Tart from a few weeks ago? Oh, and remember those gorgeous Apple Rosettes from a few months ago? Well, both have been requested as “gifts” a few times over since posting the recipes. Oh, and both were originally gifts as well. This warms my heart… (gifting and food requests)…
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It’s that time of year again. Yes, it’s APPLE SEASON. I have been overindulging, for sure, in the fresh summer berries and drippingly sweet Palisade peaches of summer, missing every last bite. BUT, apple season is here. And, as we all know, the sweet crunch of the autumn bounty will always truly have my heart….
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