Lemon Poppy Seed Tea Cake

There’s nothing as wonderful as citrus in the winter, is there? My recipe for this light and fragrant cake is after the jump, plus a variation to make an orange cake. Another tea cake! Lemon poppyseed, a pretty ordinary (but underappreciated) combo, improved by buttermilk 

Pear-Almond Tea Cake

Tea cakes continue to be my favorite cakes to bake, and here’s a really nice one. This is a pear-almond tea cake made with one very ripe, asymmetric pear from last week’s @imperfectproduce box and chopped roasted almonds, flavored with a spoonful of @clearcreekdistillery pear 

Quince Spice Cake

In other “waste not, want not” news, I created a new recipe using up the boozy shredded quince left over from making holiday liqueurs, and it’s really good. This is based on a combination of the Joy of Cooking’s applesauce cake and apple spice cake 

Quince Slatko

Yesterday I made a few pints of Eastern European-style quince preserves called slatko or varenye (slatko od dunja, варенье из айвы). Look at that color! It’s a very simple recipe: just quince, sugar, water, and lemon, with a little finely minced dried cranberries for added 

Mince Pie

Mincemeat pie made with Granny Smith apples and persimmon jelly; dried cranberries, apricots, plums, figs; candied ginger and orange; walnuts and my medlar-infused brandy. Lots of butter (in lieu of tallow, which I don’t have) and spices too! Second photo is of two little blackberry 

Fruity Booze

I’m up to my ears in medieval fruits so I’ve started a half gallon each of quince ratafia with vodka (left) and medlar liqueur with brandy (right). These are my own recipes based loosely on 16th- and 17th-century cookbooks I’ve read. #booze #historic #tipple #quince 

Persimmon Season

Was just revisiting some old Instagram posts to find inspiration for using persimmons. This one was particularly sublime.   Tails & Trotters pork tenderloin with caramelized onions, apples and persimmons and a red ale reduction; pumpkin risotto with home-cured bacon lardons. Not pictured: green salad 

Figgy Pudding

This is especially nice rewarmed as a coffee cake to serve for breakfast. Warm figgy bundt cake made with puréed roasted figs that I froze back in July, studded with pistachios, glazed with honey and melted butter, and topped with a diced brown turkey fig 

Pantry Raid

All summer long I felt like I was hardly getting any canning done, but now, looking at my shelves, my heart is as full as my pantry. #canning #putuporshutup #growyourown #preservation #pantry A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Oct 3, 2017 at 

Guinea Hen with Blackberry Mole

Mole is one of those things. It takes time and a million ingredients (or twenty, in this case), but it’s not actually that hard to make. You just have to commit to it. Ingredient list after the jump. Smoked Grimaud Farms guinea fowl in homegrown