In 1999, the "Friends of the UCSC Farm & Garden" published a sweet little cookbook about seasonal recipes by the great chefs of Santa Cruz with an introduction by Deborah Madison, an alumna of UCSC. This book is a gem. My favorite recipe is baked goat cheese with herbs, garlic and olives. It is divine and everyone who ever tastes it loves it. It is great snack or appetizer, and is perfect for the upcoming holidays. I love the leftovers on crackers or good bread the next day. A chef named Forest Cook gets credit for this wonderful dish.
This yummy desert is for rhubarb lovers
This crisp is tart and sweet—and absolutely delicious. The strawberries add sweetness and the rhubarb gives it a wonderful tart flavor. Combining the flavors of these two fruits creates a delicious dessert that is easy to make. You can substitute your favorite nuts for hazelnuts. I am very partial to hazelnuts, but pecans or walnuts will be just as good. Serve it with ice cream and you have a winner.
A tasty delight with rich flavors that leaves everyone wanting more
This is another well-used recipe from my cake folder that comes from cooks.com. Several of my friends asked for the recipe and I have used it many times. The cake takes 5 to 10 minutes to make and 50 minutes to bake. Getting Kirschwasser (you can always substitute with Triple Sec) and marzipan is the most difficult thing to find. I get my marzipan at Cost Plus World Market, but Safeway and other grocery stores carry it too.
These rolls can be filled with any ingredients you choose. I often use hummus instead of a cream cheese spread—or I make them with egg salad—or cheese with salami or ham. Roasted peppers, grated carrots, and chopped olives go well with hummus—and mayonnaise (or any other spread) will keep the rolls together. My friends have requested these rolls for years and they are easy to transport. They always make a satisfying and filling appetizer.
I am crazy about fresh herbs and love to use them in my cooking whenever possible. This spread accents some of my favorite herbs. One of them is dill. The flavors are divine and it is always a party pleaser. It is easy to make and doesn't cost a fortune. If you want to be decadent you can add crême fraiche or sour cream. To make a dip with raw vegetables, increase the amount of yogurt or add some milk if you want it to be more liquid. The photo is an example of lavash bread, my cream cheese dip, salmon, avocados, and lettuce rolled and cut into slices that I'm taking to a party.
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