Cranberry Clementine Loaf with Clementine Glaze
I’ve been working a lot this season and I’m excited to say that I’ve been invited to be a contributing member to Baked – the blog! This Cranberry Clementine Loaf with Clementine Glaze is my first recipe contribution to Baked and you can find the full recipe here.
This raisin bread pudding is a go-to recipe in our house and we switch out the fruit based on what’s in season during the spring and summer. Rhubarb, strawberries, raspberries, or peaches taste terrific – consider mixing them together – while apple and cranberries are great options for the colder months.
A simple, spring-inspired, small-batch rhubarb jam, lightly sweetened with maple syrup, with a gentle warming note from ground cardamom.
We were invited to my friend Brent’s house last week for these homemade Bomboloni Sourdough Donuts Filled With Lemon Curd.
A simple recipe for foolproof lemon curd that cooks in five minutes or less in the microwave.
Dainty glazed tea cakes, with the zing of citrus and crunch of poppy seeds, make a pretty addition to your spring table for dessert.
Diana Henry’s recipe for Lemon Lavender Cake calls for dried lavender buds to be whizzed with sugar in the food processor, while yogurt and olive oil add fat and moisture. Below, I’ve got some useful tips on baking substitutions, ideas for using dried lavender, and information about cake soaks if you decide to make the recipe.
Shrimp and quinoa, with a burst of flavour from citrus, olives, and feta cheese, can add zest and zing to your desk lunch. In this recipe, feel free to substitute tofu, steak, or chicken for the shrimp.
Homemade salmon gravlax, that is, fresh salmon cured over two days in sugar, salt, and lots of fresh dill, is super simple to make, has a light and bright flavour, and comes in at a fraction of the cost of smoked salmon.
A mocktail recipe using Earl Grey tea, honey syrup, and freshly squeezed grapefruit juice, Dame’s Nectar is the perfect sipper when you don’t feel like drinking alcohol, yet want something a bit fancier than water or tea.
I’ve posted about Joy The Baker’s Classic Lemon Bars once before. If you love a crisp, buttery, shortbread base topped with ooey, gooey, lemon curd then you NEED this recipe in your life.