Inspiration for this acorn Bundt cake recipe came from Danielle Prohom Olson at Gather. As soon as I read the words “acorn Bundt cake”, I was hooked, but I also knew I wanted to add a few more foraged ingredients to my version. With gratitude to Ms. Olson, here’s my acorn Bundt cake recipe. So far, it’s getting rave reviews.
Pawpaw Creme Brulée Recipe: Yes. You Have Died and Gone to Heaven.
You really don’t have to do anything other than scoop the flesh out of a pawpaw to have a superb dessert. But if you want to take your foraged harvest to a whole new level…try pawpaw creme brulée. It’s one of the most unique and wonderful flavors I’ve ever experienced. You’ll need a cup of pawpaw purée for this recipe,…
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Oregon Grape Curd Recipe: My New Favorite Dessert
Of course I think EVERYONE should love wild foods, but I freely admit it’s a topic that is just coming into its own. Which is why I’m always so pleased and excited to meet people who share my passion. When Devon, at Nitty Gritty Life, posted her recipe for Oregon grape curd, I knew I had to try it. Then,…
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Oregon Grape (aka Mahonia); This Fruit Packs a Sour Punch
Oregon grape is a popular ornamental shrub, and with good reason; it’s pretty to look at in all four seasons. Shiny evergreen leaves take on red variegation when the weather gets cold. In early spring the shrub produces showy sprays of bright yellow flowers, making the bees very happy. And in mid summer to early fall it produces clusters of…
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Rose Hip Soup Recipe (the Swedes call it Nyponsoppa)
Americans don’t eat a lot of dessert soups, but a smooth fruit soup makes an elegant ending to a special meal. In Sweden, nyponsoppa is a traditional dessert. Here, we call it rose hip soup. Many rose hip soup recipes call for spices like star anise, cinnamon, and nutmeg, but my recipe highlights the sweet/tart flavor of rose hips and…
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