Yogurt Cloud Cake

Eat Well Edibles Recipe

Showstopping desserts don’t have to mean fancy techniques or expensive ingredients or even butter and chocolate. Sometimes it’s more about a willingness to change the way we think about every-day food items we keep. Sometimes favoring simplicity + ingenuity wins the day.

A small mountain of fresh figs doesn’t hurt either.

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Pâte à Choux Pastry + Simply Sweet Chouquettes

Eat Well

Pâte à choux (pronounced “pah-ta-zhoo”) is what one might call the universal French dough. From only four main ingredients — butter + liquid (water or milk) + flour + eggs — comes the basis for many types of pastries.

There are the famously French éclairs and profiteroles, and the more American cream puffs and crullers. Gougères take the dough in a savory direction, and the towering croquembouche in its spun sugar cage is an edible masterpiece. But it’s sweet little chouquettes that are my personal favorite.

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Spring Asparagus Frittata

Eat Well Edibles Recipe

There are certain foods, when in season, I couldn’t possibly get my fill of. Summer’s juicy tomatoes, herbs, figs and tender greens; in autumn, pomegranates, pumpkins, peppers and persimmons — an alliterative season; hearty winter squash, beets and colorful citrus fruit during the winter months; and in spring, sweet snap peas, strawberries and asparagus.

This frittata, with thin asparagus, zucchini, fresh dill and sun-dried tomatoes, welcomes spring to the table, perfect as a light main or nourishing side.

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Browned Butter Pomegranate Rose Madeleines

Eat Well Edibles Recipe

Anatole France, a French poet, journalist, and Nobel Prize-winning novelist, once remarked: “Life is too short and Proust is too long.”

Published in a series of seven volumes between the years 1913 and 1927, Marcel Proust’s novel Remembrance of Things Past is a narrated telling of his own (fictionalized) life story. More than 4,000 pages, it is indeed a very challenging read. His allegorical search for truth is defined by the concept of “involuntary memory” — literally, spontaneous remembrances of things past, flashbacks, triggered by everyday actions, sights, sounds, tastes, smells.

The most famous of Proust’s literary recollections, an evocation of a profound childhood remembrance upon tasting a crumbly, tea-dipped madeleine.*

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Almond Ginger Coconut Macaroons

Eat Well

For 99% of the year I am firmly set in a rhythm of predawn wake-ups — obssesed with watching the sun rise — and tucked inbed weellllll before midnight. The other one percent I trade my stalking of daybreak for inky nighttime skies when the moon puts on a remarkably super show.

November’s full “Beaver/Frost” moon earlier in the week was the second of three consecutive supermoons of this year. The supermoon occurs when a new or full moon is at its closest approach to Earth in orbit — normally a distance of about 238,900 miles, the gap narrowed on Monday by more than 17,000 miles. A phenomenon not seen for 68 years!

In addition to being closer and brighter, the full supermoon is a fittingly autumnal amber upon rising, then fades to the usual buttery white as it climbs higher. Though dense, low cloud cover obstructed my views on Monday and Tuesday, I did catch a glimpse of the creamy, almost-full giant as it set behind a stand of tall loblolly pines early Sunday morning.

Maybe it was sleep deprivation, but my mind wandered as I watched, conjuring visions of golden coconut macaroons. Perfectly domed and big enough to fill the palm of my hand. #superm[acar]oons

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