I’ve been on a jam making kick this week. I read about a really easy recipe in Jennifer Farley’s book, The Gourmet Kitchen and had to give it a go. I am now on my third batch, in as many days. Skillet jam is a super simple way to make fruit jam without the pectin and there’s no need to figure out the whole canning process, since this jam will disappear in a snap. Honestly, I just eat it out of the jar with a spoon. Today I made just enough blueberry jam to fill this brioche based coffee cake. Depending on the season and where you live, you can use fresh or frozen berries for the jam. I used frozen wild blueberries and they have a lovely tartness. This layered coffee cake is a perfect treat to serve at brunch… Read More
Thanksgiving has come and gone too quickly yet again. We have finished eating our Thanksgiving Leftovers Torta, but we’ll continue to hold on to our reasons to stop and give thanks, especially as the holiday madness begins in earnest. We’ve come up with a great way to celebrate the season with you–and they don’t involve turkey or long lines of shoppers–a decadent chocolate bread, laced with coffee, cardamom, and more chocolate!