Treks & Bites – The Crossroads Where Food Meets Travel!
We have always loved broccoli salad, but you don’t seem to find it in too many places.
We use Dutch Processed cocoa powder for a lot of our baking for two reasons: the first is that we love the rich flavor and darker color better than natural cocoa powder, and the second is the smell is outrageously good.
We use dark or bittersweet chocolate chips for this recipe and lately, we’ve been using a mixture of half 60% cacao and half 72% cacao.
We find that the best way to get the berry juice, is to simply thaw out about 1 cup of frozen berries in a strainer placed over a bowl, and as they thaw, the juices will drip into the bowl.
When we came up with this recipe, we had just been given a big basket of garden-fresh tomatoes from a friend, but we've since made it with cherry tomatoes from our local grocer as well.
We used four different kinds of fresh berries: raspberries, blackberries, blueberries, and some of our frozen huckleberries.
This cake keeps really well in the refrigerator for a couple of weeks, but it tastes best if you take it out of the refrigerator about 15 minutes before serving it because the flavors are more pronounced at room temp.
If you love strawberries, and it is, after all, strawberry season, this dessert might be just your ticket! This beautiful parfait is made with alternating layers of strawberry curd mousse, strawberry curd, and fresh pureed strawberries.
The number of pieces this recipe serves all depends upon the type of bread you use.
The little twist of the sea salt grinder really brings out the flavor in these cookies.