I signed up to make the desserts for our upcoming wedding party. In preparation, I tested one of the two recipes I plan to make: Almond Rochers from Tartine’s cookbook. I think it’s safe to say, if you are going to make the dessert for your own wedding party, this is a good choice. Nothing could be this simple AND this delicious.
Rich with bounty from Larry’s Produce in the Suisun Valley, I came home last Friday ready to make strawberry jam. After some Internet research, I am now schooled on pectins and sugar ratios and the preserving of berries. Using Pomona’s Universal Pectin and Joanne Williams’ recipe, I made a low-sugar strawberry jam that tastes like fresh strawberries instead of sugar syrup. Delicious!
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