What’s loveable about a coffee cake is that it can be eaten at any time of the day. I prefer a one that is not too sweet but is topped in sweet frosting and nuts, such as this lemon pistachio coffee cake. The lemon flavor is carried throughout in the cake and the frosting, then complemented with a topping of nice roasted salt pistachios. The addition of the sour cream boosts the lemon flavor.Read More
Whatever the season, nature offers wonderfully delicious fruits to be enjoyed. So I tried to create a creamy dressing for all seasons using honey and ginger. This winter fruit salad stars persimmons and pomegranates--and a fruit for all seasons, a Bartlett pear. Serves 4.
Four steps to remove persimmons seeds:
Ingredients for fruits:
3 persimmons, ripe (slightly indents when pressed with a finger) and sliced
2-3 Tbsp pomegranate seeds
1/2 (or more) Bartlett pear, washed, cored and sliced (Leave the skin on.)
Ingredients for creamy honey and ginger dressing, yields 3/4 cups:
1/2 cup sour cream
1 Tbsp Miracle Whip, light (or mayonnaise)
1 Tbsp honey
1" ginger, peeled and grated
1/2 tsp lemon juice
1/2 zest from a lemon (optional)
Store honey and ginger dressing in a tight container in the refrigerator. Flavors should remain fresh for about week.
Slightly toss all fruits in a bowl. Mix dressing ingredients in a separate bowl. Add dressing to fruit mixture. Serve chilled.
Other fruit serving suggestions are mangoes, apples and papayas.