My friend Rose recently gave us some homemade apricot jam and it was delicious! It tasted like fresh picked apricots in a jar. We were having it by the spoonfuls. I asked Rose if she could save another jar for me, as the jam was so delicious that we were going to finish it pretty fast. Rose was thrilled to know the jam tasted great because as I found out she used a new recipe. It was a jam recipe without pectin or gelatin as a preservative. It was an all-natural apricot jam. This is one wholesome recipe that is meant for sharing, so I asked Rose for the recipe to pass it on. Continue reading All Natural Apricot Jam
At this year’s garden party there were a lot of pretty cool and interesting cuisine. One of the goodies was ANZAC biscuits brought by my friend Susan. Continue reading ANZAC Biscuits
The Bay Area is a great place to live. A true representation of what America is today – a melting pot of various cultures, languages, and religions. Where else could I have such a wonderful group of friends from such places like Ghana, Philippines, Japan, China, Ireland, Vietnam, England, Iran, Fiji, Russia, Kenya, all corners of India, Eastern Europe, and Malta. Which brings me to the topic of this post; Georgina’s Maltese Easter figolli.
Here in Los Gatos there is an award winning French bakery and chocolatier called Fleur De Cocoa. For years we would stop by this tiny little shop to get their decadent hot chocolate. Continue reading Decadent Dark Chocolate Hot Chocolate
As sophisticated as truffles sound they are the least complicated to make, and the most decadent. Continue reading Cardamom and Saffron Chocolate Truffles