Fruit

What We Love: Spring Recipes

by Amy Feiereisel
What We Love: Spring Recipes

Believe it or not, it’s officially spring! Okay, so maybe the flowers aren’t in full bloom; perhaps they’re buried under a few feet of white powder, but we are nearing the end of Winter 2015, and that is something to definitely be celebrated. Warmth is coming, along with the first salad greens of the season,

Candied Clementines

by Maggie Battista
Candied Clementines

Winter is a living thing in New England, especially this year. When it weeps, freezing rain or snow (usually snow) tumbles into every last corner of these hills. When the season takes a sigh, almost as exhausted with itself as we are, windows and walls rattle from the gusty wind. But when she beams, as

The Easiest Meyer Lemon Jam

by Maggie Battista
The Easiest Meyer Lemon Jam

Meyer lemons were the very first fruit I preserved more than seven years ago, or in other words, forever-ago. I probably should have taken it easy on myself by jamming apples or strawberries, but I didn’t. I attacked the fancy fruit head on because, first, I’m nuts like that and, second, they really do make

Grapefruit & Kumquat Campari Syrup Cake

by Sheila Jarnes
Grapefruit & Kumquat Campari Syrup Cake

I first drank Campari overseas, when all my French and Italian friends pressured me into my first easy sip. Easy, it was, and I’ve now come to love bitter aperitif, as well as almost anything it touches, like grapefruit and kumquats. Oh, and sign me up for all cakes with bitter and sweet citrus flavors.

Cranberry and Cocoa Nibs Morning Muffins

by Denise Woodward
Cranberry and Cocoa Nibs Morning Muffins

January is for lighter eating, apparently. But I say, go big or go home with these fresh, bright, crunchy muffins. With a pat of butter or even a swirl of tangy yogurt and chewy honey spread in between muffin halves, they’ll make your morning right. -Maggie They say the most important meal of the day

Homemade Grenadine Syrup

by Angela Brown
Homemade Pomegranate Grenadine Syrup

My home cocktail bar is filled with my favorite small batch gin, vodka, tequila, rum, whiskey, bourbon and rye — say that fives times fast! I keep several compliments like vermouth and various fruit-flavored liquors. And, in addition to homemade simple syrup (1 part water to 1 part sugar) and various bitters, there’s always, always

Warm Rice Pudding with Caramelized Apples

by Molly Shuster
Apple Vanilla Rice Pudding

Just because it’s January doesn’t mean we’ve given up on sweets altogether; we’re just paying closer attention and wholly focused on the ones that matter. And when presented with a stunner like this, a dessert full of sweetened, aromatic rice and tart, warm apples, all of us at Eat Boutique pay attention. Don’t wait for

DIY Orange and Clove Sugar Scrub

by Melissa Massello
DIY Orange and Clove Sugar Scrub

After digging my hands into gorgeous, messy food, I reach for a sugar scrub to clean up my hands. Melissa’s holiday-inspired version is exactly what I want to use and smell all season long. If you can make the time, whip up a jar for your Holiday hosts — turkey and stuffing are messy (delicious)

Pear and Cranberry Upside Down Cake

by Molly Shuster
Pear and Cranberry Upside Down Cake

It’s November and I just want cranberries in all possible forms. This cake has shot up to the top of my cranberry must-bake list. It’s the sort of cake perfect for a potluck dessert, a little neighborly love or just to hang out on the counter for a few days while I cut slivers at

White Old Fashioned: Cherry Bourbon Cocktail

by Jenni Horwath
Cherry Bourbon Cocktail

My favorite Old Fashioned gets a twist, thanks to new contributor Jenni Horwath. If you have a bit of a sweet tooth, go ahead and add a tablespoon of maple syrup. Either way, it’s a lovely way to transition into brown drinks just in time for cool-weather holidays. Happy Halloween! -Maggie To brown liquor or

Grilled Peach, Corn and Prosecco Mussels

by Matthew Petrelis
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Crossover dishes have my heart this week and this one is just so special. Mussels cuddle up to late summer produce in a sparkling broth that says, “sure, it’s almost soup season but let’s keep the prosecco thing going a little while longer.” Grill up plenty of bread to sop up the pleasing stock –

What We’re Loving: Fresh Fruit Tarts

by Kate H. Knapp
What We’re Loving: Fresh Fruit Tarts

Do you believe in magic? I do. I’ve seen (and tasted) it first-hand—and not only because I live a stone’s throw from Salem, Ma. Something truly magical happens when plump, ripe fruit meets flaky, pastry crust. It’s like watching two kindred souls unite, and you’re suddenly entranced by the beautifully crafted fresh fruit tart. And

Grilled Peach and Pistachio Dukkah Tartine

by Josephine Rozman
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Yesterday, Josephine shared four Picnic Tartines for this weekend’s picnic or a back-to-school lunch. Today, we’re sharing a fancier recipe using juicy grilled peaches, an easy Middle Eastern yogurt dip, and homemade Pistachio Dukkah. This tartine needs a grill, a bottle of wine, and good company. Get to it, quick, before summer ends! – Amy

Glittered Peach Nectar Mimosas

by Mary Swenson
Thumbnail image for Glittered Peach Nectar Mimosas

This summer has been filled with an embarrassment of (delicious) riches. From the Plum-Frangipane Crostatas to the Streusel Topped Blueberry Pie, the Smitten Kitchen Ice Cream Cake to these Boozy Aperol Limemade Popcicles, and then this Champagne and Peach Sorbet Float. And to be clear, we’re not going out without a bang, or a little

Individual Plum-Frangipane Crostatas

by Molly Shuster
Individual Plum-Frangipane Crostatas

Sometimes only non-pie will do, and these little crostatas are the perfect non-pie desserts to spread out along a big late summer party buffet, or to wrap individually as tiny good-bye summer food gifts to your dearest. Thanks to Molly, you can also fit them snugly into a lunchbox right about now too, and that

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