Coconut Archive

Sunday, January 27, 2008

key lime cheesecake

key lime cheesecakes

I can’t believe I haven’t told you yet about this Key Lime Cheesecake; I have some nerve, don’t I? And I suppose I could get into its texture (dreamy), flavor (bright and promising), topping (thin strips of mango tossed in lime juice) but it wouldn’t be honest of me, as I really only made these for one reason last weekend. Take a look at this bottle; could there be a more enticing Wish You Were Here sign? I take one look at it and just want to yell: I’m coming for you!

key lime juice

Alas, it is still quite January outside in New York, this might be the only piece of Key West we’re getting for several months. But not unlike what I was thinking when I made those lemon bars or that anything-but-clementine clafoutis this month, I hoped that a focus on bright, sunny citrus fruits would take some of the drudgery out of mid-winter. Did it work? Perhaps not, but it was delicious nonetheless.

Continued after the jump »

Wednesday, October 24, 2007

pumpkin butter + pepita granola

pumpkin butter

As if Alex and I weren’t lucky enough to win a trip to Napa Valley for a two-day grilling class on the stunning COPIA campus in August, we also got to meet Elise of Simply Recipes fame. Not only is she as warm, kind and knowledgeable as she comes off on her site, she’s one of those types of people who reach into their bag two minutes after having met you and proffers up a homemade gift, in this case, apple butter made from the early apples grown in her own backyard. “What’s a backyard?” Alex and I asked her, wide-eyed and baffled. Elise smiled politely.

apple butter apple juice

We ate it with a spoon, and I don’t mean weeks later; I’m talking about when we arrived back that Tuesday night near midnight. I confess that apple butter is one of these things I hadn’t known about growing up. Amusingly, my first knowledge of us came from watching Oprah shortly after her first or second major weight loss, and she told her audience that one of her secrets had been apple butter instead of regular butter on her morning toast. Needless to say, I was dubious that anything could take the place of real butter and the idea of trying apple butter fell largely to the back of my mind until that Tuesday night.

Continued after the jump »

Monday, October 8, 2007

hello dolly bars

hello dolly bar

As much as I have said more often in the last couple months than you should ever let me get away with that I am so busy! and no time! the truth is that really, truly having no time for the things I really want to have time for terrifies me. I always wonder: are we really so busy or are we just busy being busy? Are there truly ‘not enough hours in the day’ or are we just not using the ones we have well enough? I feel if I allow myself to sorry can’t, too much going on right now I might fall down a slippery slope wherein I start saying that even before I have considered what I am busy with. Come on, surely you know the type.

What I mean is: there is a woman with two children, one under a year old, in our west coast office that wields our interoffice overnight mail for the very best of causes: baked goods. Got a promotion? New employee? Had a bad day? Leaving for greener pastures? Any and all events, no matter how small or mighty, are greeted with a bundle of butter, sugar, chocolate and‚ well, I haven’t figured out all of the ingredients yet, so I just call it “crack” and you will hopefully know that I mean that it is a very good thing.

sweetened condensed milkbutterscotch chipsshredded coconut graham crackers

Continued after the jump »

Wednesday, May 23, 2007

coconut pinkcherry yogurt

coconut pinkcherry yogurt

Like ten zillion other brides with mile-long registries, I received an ice-cream maker as a wedding shower gift two years ago, but when I finally busted it out last summer, I ended up really struggling to find good recipes. Why so much sugar in a cantaloupe sorbet? Isn’t it already sweet enough? Why should I add an equal part of water to watermelon puree? It’s a weak flavor to begin with, why dilute it so? Why do so many frozen yogurt recipes call for oddities like gelatin and milk? Can’t you just freeze yogurt? These questions nagged at me as I tried recipe after recipe, and save for a single strawberry sorbet that I still dream of late at night, each final product disappointed me in the exact ways that I predicted it would.

Yet, being a newbie in the world of homemade frozen things, I lacked the confidence to go out on my own, which is why when my new best friend (shh, I haven’t told him yet) announced that his newest cookbook would be aptly titled “The Perfect Scoop” I just knew that it would have the guidance that I needed. By some obvious, glaring oversight on the purchasing department of my Chelsea Barnes and Noble had the nerve to not stock it, and in the two weeks between the time I ordered and received the book, my torture was increased tenfold by having to view countless other examples of the awesomeness of this cookbook.

Continued after the jump »


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