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Raspberry Rhubarb Compote on Local Honey Cake

by Shelby Larsson
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When a food myth favors my preferred lifestyle, I typically accept it with gusto. Case in point: red wine and coffee are good for your heart. Great! Done! This means I can indulge in a nightly glass of red wine and enjoy my morning caffeine jolt without worry. Same goes for that dark chocolate claim:

Meyer Lemon Liquor

by Maggie Battista
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It was a tough weekend at Eat Boutique headquarters. Several of us spent Sunday cooking, eating and drinking. You know, really tough work. We bulked up on roasted lamb that had been marinating in mint, oregano, lemon and garlic over night, and a pea and spring onion risotto. I seem to recall all of us

Meyer Lemon Marmalade

by Maggie Battista
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I believe we’ve gone a little overboard in the Meyer lemon category as of late. Perhaps it hasn’t phased you, but it certainly has me. Still, I can’t get enough of these darling little suckers, sweet and tart at the same time, kind of like the best people I know. And I just keep ordering

Buttermilk Scones

by Shelby Larsson
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I don’t know about you, but we are REALLY excited about the royal wedding here at Eat Boutique.  Lovers of all things British, we get especially excited about the notion of the afternoon tea and all of the lovely things that go along with it, like clotted cream, light and fluffy scones, bright jams –

Rhubarb Jam & Simple Syrup

by Maggie Battista
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My jam making exploits are legendary in my household. I wish I could boast that the legend is due to each and every jar tasting exceptionally delicious. Some of them are pretty darn good, but some of them fail miserably. I remember a pot of bright yellow raspberries that burnt to a crisp while I

Mixed Berry Crostata

by Meagan Micozzi
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I became acquainted with crostatas several years ago and now I churn them out regularly like nobody’s business. Crostatas are basically a low-rent version of a pie or tart:  they are messy to eat, not particularly easy on the eyes, but they are absolutely delicious and simple to prepare. In fact, they are so accessible

Meyer Lemon Curd

by Shelby Larsson
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You may have noticed that we have all gone a bit nuts over citrus recently here on Eat Boutique. First it was Maggie’s Meyer Lemon liquor. Then Meagan shows up with these incredible looking Pomander Cupcakes. Can you imagine a better afternoon than hanging out with these two ladies around a kitchen table, sipping a

Honey & Saffron Liquor

by Maggie Battista
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I’m no stranger to a good homemade cordial. J’adore the mix of instant and delayed gratification from the infusing process. Liquors generally need to stew for weeks or even months to fully form and then morph into all sorts of directions over time, but most recipes take mere minutes to come together. And I am

Pomander Cupcakes

by Meagan Micozzi
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I didn’t care much for citrus as a child. I knew that this wasn’t a super popular or healthy opinion, and that I would probably never grow up to win the Miss Florida or Miss Orange County crowns, but I still stuck to my guns and avoided oranges, grapefruits, et. al. like the plague. The

Meyer Lemon Liquor

by Maggie Battista
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I started my cordial experiments years ago with the one and only Limoncello. The boozey lemon-infused liquor was renowned in my household growing up, a favorite alongside Amaretto and Baileys. My parents always ended a fine meal with a little something sweet and powerful, and when I started sipping Limoncello 10 years ago, I knew

Make Your Own Rhubarb Cordial

by Maggie Battista
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I finally got my hands onto some good stuff a few weeks ago. It was tall and red and green and full of subtle musty tartness that pleases me to no end. I searched high and low for this good stuff, patiently waiting for the good local version to hit the fruit stands. I live

Saving the First Apple

by Heather Atwood
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Photo by Pink Scarf “- comfort me with apples: for I am sick of love.” — Song of Solomon 2:5. Apples are so much more reliable, but beware; if we don’t start protecting the ancient apple forests of Kazakhstan, love might be all we’ve got left. And what’s better? A few text messages or a

Fresh Ripe Figs Served Like Candy

by Maggie Battista
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This fig was served in a little paper cupcake shell in a gourmet grocery store on the Maine coastline. After a three-hour drive, with two more to go, we needed a little pick me up. While the husband hit the coffee, I was about to grab a fancy chocolate bar when I noticed these syrupy

Summer Tomatoes in Wine Country

by Maggie Battista

When we left New England yesterday, the chill in the air suggested Fall had settled in and soon apples, pumpkins and gourds would flood local markets and tabletops, begging to be thrown into stews, casseroles and pies, anything to comfort us as the temperatures drop. We decided to wise up this year and extend the

Ground Cherry Chutney Recipe

by Maggie Battista

Today is unofficial Ground Cherry Day. I had so many ground cherries, husked, cleaned and sitting in my fridge. Today was the day that I needed to make use of all this time stuffed into my home, watching the rain fall. Today, I decided to cook every last yellow, glistening gem. Last week, I quickly

Eat Ground Cherries Now

by Maggie Battista

Last weekend, I found a new fruit. Yes, I discovered a new fruit buried beneath a flurry of entwined leaves, leaves that looked like they belonged to some sort of squash. I was picking from the last crop of cherry tomatoes at our organic farm and practically fell into a maze of low, thick, slightly

Watermelon Margarita

by Maggie Battista

Forget orange, lime or even pomegranate juices. I’ve been head-over-heels for watermelon juice since the season started and found a glorious way to integrate it into my weekend cocktail hour. You could buy a large melon, scoop out its meat and mash the juice from it. I opt for the easy path. My local farmer’s

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