Blackberry Chèvre Appetizer

Recently, I was making a whole bunch of appetizers for my mom’s 60th birthday/New Year’s Eve party.  Since I was doing the lion’s share of the food prep, I needed to simplify where possible.  Here’s a perfect example.  It’s an adaptation of a recipe I found here at Yummy Mummy Kitchen. And let. me. tell. you. It was a big, big hit. And it looked beautiful.

The original recipe called for sanding sugar (something I don’t keep handy in my kitchen) and making each appetizer individually (which would, incidentally, be amazing, but I didn’t have the time and I was worried about the chèvre making the crackers soggy.) So I adapted the recipe to make it simpler and easier. And I’m really happy to report that it worked!

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Clotted Cream with Pictures

Warning!!  If you learn how to make this, you will not be able to stop dreaming of it.  When you run out, you will want to make more.  And although it tastes like a little piece of heaven, it really can’t be all that good for you.  But then again, I’ve been reading lately that full-fat dairy and butter have gotten an undeserved bad rap, so I think I’ll just pretend that this is healthy, because it is soooo good.  Seriously.  Don’t learn how to make it.  Because you will never be able to stop.

The last time I made clotted cream, I wrote a quick post about it, but didn’t have many pictures documenting how the magic happens.  And it is quite magical.  You start with liquid and let the oven transform it into something altogether different and wonderful.

This time, I tried making the recipe with only a pint of heavy cream, to Continue reading


The day after Christmas, Boxing Day, I was chatting with my sister Becky about my adventures in cheese making, and she said she had always wanted to try making mozzarella, too!  Since I love hanging out with her and don’t get to spend nearly enough time with her, I was stoked that she was able to come down a few days later and help out with the latest project.

We armed ourselves with a giant 12 quart stock pot, a gallon of pasteurized milk, a good food grade thermometer, citric acid, cheese salt, and rennet and began to work the magic.

The recipe we used can be found in Ricki Carroll’s book Home Cheese Making, or here:

mozzarella recipe on the

One new skill I tried with this batch of cheese Continue reading

Clotted Cream

I finally got this one right!  It took 4 tries, spread out over the course of a year to get it right, but apparently, it CAN be done!

If you’re wondering what clotted cream is, you are seriously missing out.  It is a heavenly milky, buttery spread for scones.  I don’t even really know how to describe it.  It’s silkier than butter, and slightly sweet, but Continue reading