Braised Rabbit with Carrot Top Gremolata and Charred Carrots

Braised Rabbit with Carrot Top Gremolata

March 23, 2016

Looking to make something on-theme and extremely on-the-nose for Easter dinner this year? Ive got the perfect recipe to expand your meat horizons and scar your children, with equal measure.

Rabbit. Served on a bed of carrots.

Consider it payback for the blue fescue bushes in my front yard, Peter Cottontail. YOU KNOW WHAT YOU DID.

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Molded White Chocolates with Passionfruit Curd Filling

White Chocolates with Passionfruit Curd Filling

February 16, 2016

Artisan Chocolate Series, Part 3: Molded Chocolates

I’m not ready to let go of Valentine’s Day.

Really, it’s the combination of both the holiday and my birthday a few days earlier – I get spoiled with nearly a week of prolonged gifting and decadence, a chance to give back to the people I love and, of course, the perfect excuse to make a bundle of chocolates for gifting.

So whether you’re behind on your gifting, are just now getting around to seeing someone you love, or just aren’t prepared to cut off your chocolate supply cold-turkey, here’s another chance to impress yourself and others with newly acquired chocolate-making skills!

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Hand-Dipped Cinnamon Cayenne Almond Butter Truffles

Hand-Dipped Cinnamon Cayenne Almond Butter Truffles

February 11, 2016

Artisan Chocolate Series, Part 2: Hand-Dipped Truffles

Are you ready for a visceral, tactile, get-your-hands-dirty chocolate experience?

Because I think you are.

Once you have mastered the art of tempering chocolate, it’s time to up your artisan game – with hand-dipped chocolate truffles. Delicate, crisp, tempered chocolate shells filled with creamy ganache, fruit paste, nut butters and even liqueurs, truffles are so much easier to make than you would think. Get your hands in that chocolate and make a mess – a mess that turns out gorgeous and impressive and delicious to eat!

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Strawberry Peppercorn Dark Chocolate Bark

Strawberry Peppercorn Dark Chocolate Bark

February 9, 2016

Artisan Chocolate Series, Part 1: Tempering

Full disclosure: I am not a bean-to-bar* chocolate operation.

I just want to lay it bare from the start.

My packaging can’t be framed in an art gallery, and I must even admit I have terrible luck growing a full, luscious beard, or even a respectable moustache.

But guys.

That doesn’t mean I can’t make amazing artisan chocolates – and it shouldn’t stop you either.

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Mid-Century Modern Gingerbread House Tutorial

Mid-Century Modern Gingerbread House Tutorial

December 15, 2015

It was supposed to snow last night, and snow it did. The weather reports were predicting all-night flurries, but the sky was still and dry and dark as we peeked out the window in anticipation before tucking into bed.

As an adult, there are few things that get me excited to leave the sweet embrace of sleep anymore, so the possibility of a snow day is a special brand of magic.

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