We're not the only ones obsessed with stone fruit these days. So is YumSugar member Funkytime. Check out what she did with her latest batch of plums!Is it plum season? I don't know, but they laughed at me at the grocery store so I bought a bunch! I remember my Mom making "Pflaumenkuchen" or "Zwetschgendatschi" all the time. This recipe has an extra touch, sprinkled thyme on top.
Panna cotta is a super-easy dessert to make at home that will surely impress guests! The whole process of cooking the cream and setting the gelatin takes no more than 10 minutes. The hands-off time requires a bit of patience: it takes several hours for the cream to set.
While waiting, roast the strawberries. This enhances the fruit's sweetness and a touch of thyme adds a nice earthiness. Since it can be prepared and plated ahead of time, this dessert is perfect for a dinner party.
If you have trouble getting the panna cotta out of the cups (like I did), set them in a shallow bowl of hot water to loosen the sides. Each bite of scrumptious strawberries and creamy panna cotta is light and full of flavor. Start warming up the oven to roast your strawberries and keep reading for the recipe.
The appetizer is rich and buttery, so select a potent and refreshing cocktail, like this raspberry-thyme smash, to pair with it. The drink is herbal, fruity, and downright delicious.
Although the recipe calls for gin, I'm sure it would be equally delightful with vodka. For the easy method, keep reading.
Za'atar can also refer to an herb with notes of savory, thyme, and oregano; however, this herb is rarely exported.
Although the thought of cracker dough can be a little intimidating, this recipe is surprisingly simple and straightforward. After chilling in the fridge for a couple of hours, the dough was no trouble to roll out. The more rustic the better — these crackers should look homemade. Package in a cellophane bag and give with a nice circle of brie or my favorite cheese, Cowgirl Creamery's Mt. Tam. Get the recipe now.
Don't worry about serving a bunch of appetizers, but do offer a couple of easy nibbles like mixed nuts, cheese, and homemade savory cookies. Thyme, lemon, and sea-salt shortbread is crisp and buttery, while blue cheese pecan crackers are rich and addictive. You'll have to wait until tomorrow to see my suggested sweet cookie recipes, but you can learn the techniques for the salty shortbread and cheesy crackers when you keep reading.
Since blueberry season has begun, I couldn't help but go overboard and buy several baskets from my local farmers market. While I enjoyed one basket raw, I used the rest to make these mini blueberry shortcakes with lemon and thyme biscuits.
The moist biscuits are simple to make. The final dish is not too sweet, so the pure flavor of blueberries shines through in each bite. Although the original recipe calls for a larger biscuit, I decided to use a shot glass (instead of a cookie cutter) to make them mini. The shortcakes are delicious with a dollop of heavy cream or scoop of ice cream. To try these bite-sized blueberry shortcakes, read more
One of the world's most beloved cheeses, brie dates back to the 8th century. It's characterized by a creamy soft center and white edible rind. Although Brie originates in France, it's so popular that countries across the world now produce it. Brie is made from whole or skimmed cow's milk. When perfectly ripe, the interior should ooze. Brie has a short shelf life and mild flavor. The versatile cheese can be eaten alone or spread on crackers and bread. Since it's ideal for melting, baked brie is another desirable method of preparation. To find out how I baked mine with mushrooms, read more
Gruyere cheese is a popular hard cheese made from cow's milk. With origins in Switzerland, it is perhaps the best known type of Swiss cheese. Gruyere is also produced in France, but according to French agricultural law, it must have holes, while the Swiss version is solid. This slightly yellow cheese has a nutty flavor that's mildly salty and varies with age. Gruyere is great for both melting (it's a common ingredient in fondue) and eating out of hand. To see how I used this wonderfully creamy cheese, read more