Photography by Jenna Noel
By Jessica Maher
Photography by Jody Horton
Note: Leche merengada is very simple to make despite its elegant presentation.
Although milder than many of Aster Kassaye’s more vividly spiced dishes, this vegetable and bean salad is also typical of Ethiopian cuisine, with a few familiar ingredients prepared and combined in an unexpected way. Cool and simple, it’s substantial enough to anchor a summer meal.
"When I tell my friends (especially those who grew up in the Northeast) that I eat mulberries, they usually say something like, 'Mulberries are trash trees!' This not-too-sweet sorbet always changes their minds!"—Amy Crowell
By David Alan
Photography by Jenna Noel
By Lucinda Hutson
From Terry Thompson-Anderson’s book, The Hill Country: A Wine and Food Lover’s Paradise, here are two great recipes from Sibby Barrett’s collection at Onion Creek Kitchens, both paying homage to the bounty of lavender grown in the Hill Country.
Prepared by Elif Selvili
Photography by Jody Horton
The lemon zest is not part of the traditional recipe, but it adds a pleasing tart interest to the filling.
Courtesy of David Alan, The Tipsy Texan
Photography by Jenna Noel
Throughout Jalisco, this refreshing drink is served in large, wide-mouthed clay bowls, called cazuelas, so that the citrus wedges in it may be picked up and eaten or squeezed into the drink. Mexicans pop chunks of watermelon and fresh pineapple into their mouths and sip the tequila-laced libation through a straw. I present this punch in a large glass jar, which shows off the colorful fruits, and serve it in long-stemmed jumbo margarita glasses filled with cracked ice. A guest once called this drink “the quintessential finger bowl;” I call it the ultimate fruit cocktail. Make sure that guests get plenty of the spiked watermelon and pineapple!
"This has to be one of my all-time favorite desserts for a holiday or anytime. It’s light and buttery, sweet and slightly boozy. You can add just about any type of fruit or nut. Be sure to use a good dark rum, though, to soak the raisins—you’ll taste the difference. I’ve had many variations of stollen, but this recipe is simple and just about perfect. I learned from my former Austrian pastry chef mentor that the key is to dunk the freshly baked bread twice in melted butter, twice in powdered sugar and then to let it sit for at least three days before eating. And if you really want to go over the top, sauté a slice of stollen in melted butter and top with marmalade (or mincemeat!). That’s how I like to eat it!"
Photography by Jody Horton
Courtesy of Jessica Maher
"Traditional mincemeat can be somewhat intimidating. I admit that I was a bit horrified by it when I was a kid, but that’s because I didn’t know what a lovely, warm fruit and nut flavor it had. There are any number of ways to make mincemeat, which may or may not include suet, but almost all include brandy. This is a variation of a Fergus Henderson recipe made with all local fruits and nuts. It includes suet, which is good for depth and preservation, but it can be omitted if you prefer. Either way is delicious and makes a wonderful pastry or a stuffing for roasted meats."
Photography by Jody Horton
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