Tag Archives: do it yourself


This Summer, Skip the Veggie Burger and Just Grill the Veggies

Ah, summer. Parties, get-togethers, and family dinners are all a little more fun when you throw grilling into the works. You’re probably familiar with outdoor gathering invitations that state, “We’ll have the grill going, so bring your favorite grillable and a side and we’ll make it a potluck!”

If you’re following a vegetarian diet or simply want to try out meat-free options, don’t be tempted to show up to your next backyard party with a box of frozen veggie patties or a few faux hot dogs. The grill unfortunately does no favors for fake meat. It dries it out and renders it rubbery, and even wonderful homemade veggie patties tend to crumble and fall through the grates into the grill fire. These non-carnivorous options fare better when cooked in a skillet or baked in the oven.

Trendy cauliflower steaks, on the other hand, are delicious and satisfying, and they’re a great canvas for bold, grill-friendly flavors like the recipe below. Unlike veggie patties, a thick cross-section of cauliflower benefits from a good char on the grill.  Bring along a bean salad like this one as a side to work in some extra protein.


Get ready to create a delicious alternative to run-of-the-mill veggie burgers.

Grilled Chipotle Lime Cauliflower Steaks
Adapted from Faith Durand, The Kitchn

Serves 4 to 6

You may need to cook your cauliflower steaks in two batches to ensure a good char. If you have a grilling basket, you can cut the cauliflower into 2-inch florets and grill those in the basket instead.

2 large heads cauliflower
1/4 cup olive oil
Juice and finely grated zest of 2 limes
2 cloves garlic, smashed into a paste or finely grated
1 teaspoon honey or agave syrup
1 tablespoon paprika (unsmoked)
1-2 teaspoons chipotle powder
1 teaspoon kosher salt
1/4 cup finely chopped cilantro leaves
Lime wedges, to serve

Remove the leaves on each cauliflower head and trim the stem end until you can set the cauliflower flat on the cutting board. Use a large, sharp knife to trim off the sides, then cut the cauliflower into 3 to 4 thick “steaks” about an inch thick.


You’ll want to slice your cauliflower heads into 1-inch steaks.

Whisk the olive oil, lime juice, garlic and honey or agave syrup in a small bowl. In a separate small bowl, mix the lime zest, paprika, chipotle and salt.

Heat a gas or charcoal grill to high. Brush each cauliflower steak all over with the olive oil mixture and sprinkle the top surfaces generously with the chipotle powder mixture. Place the seasoned sides down on the hot grill.


Grill the seasoned side of your cauliflower steaks first, then flip.

Cover the grill and cook for 3 to 6 minutes. Remove the lid and carefully flip the cauliflower. Cook covered for an additional 3 minutes or until done to your desired texture.

Sprinkle with chopped cilantro and serve immediately with lime wedges on the side.

by Sara Bir

finished curd 2

Lemon Curd Dresses Up Simple Summer Desserts

Just as jewelry accessorizes outfits, condiments can accessorize recipes. Around this time of summer when blueberries, blackberries and raspberries are abundant, a jar of lemon curd stashed in the fridge is the key to instantly dressing up quick and appealing fruit desserts.

Rich and tart lemon curd is the perfect foil for fresh and juicy berries, particularly blueberries. You can make up a batch using our favorite recipe below, or just buy a jar from the store. Once you have lemon curd on hand, you’ll keep discovering new uses for it. Here are some of our favorites:

  • Serve it with freshly baked scones or biscuits.
  • Whip heavy cream and fold in lemon curd; use as a filling for tarts, as in this recipe, or serve it in small dishes with berries and shortbread or wafer cookies on the side.
  • Swirl it into the filling of your favorite cheesecake recipe right before baking.
  • Layer it with whipped cream or yogurt and fruit for a classic fool.
  • Use dabs of it as a filling for thumbprint cookies.

We’re currently adoring these impressive but easy no-bake lemon-ginger ice cream sandwiches. Crisp and spicy ginger cookies soften in the freezer and provide a contrast to a smooth filling of lemon curd folded with premium ice cream. The flavor is decadent, but the portion size is perfect for when you want a satisfyingly cool and sweet nibble.

plated frozen sandwiches

These summertime faves are sweet and satisfying.

Easy Lemon-Ginger Ice Cream Sandwiches
From Linda Faus, former test kitchen director for The Oregonian

Makes small 16 sandwiches

These cool and refreshing four-bite treats hit the spot. They make a wonderful sweet midday snack or light dessert.

  • 1 pint premium vanilla ice cream, softened
  • 1/2 cup lemon curd, storebought or homemade (see recipe below)
  • 32 thin, crisp ginger cookies

In a medium bowl, beat the ice cream briskly with a sturdy wooden spoon until it is smooth. Return to the freezer for 15 minutes to firm.

sandwiches in tray to freeze

Be sure to freeze your sandwiches at least three hours before serving.

Lay 16 cookies, bottom-side up, on a rimmed baking sheet. Using a small ice cream scoop, dole about 2 tablespoons of the ice cream mixture onto each cookie and top with the remaining 16 cookies, pressing to flatten slightly.

Clear out a space in the freezer where the sheet will lay flat. Freeze for at least 3 hours before serving. To freeze longer, wrap each sandwich tightly in plastic wrap and place carefully in a plastic freezer bag. Use within 2 weeks.

finished curd 1

You’ll love finding scrumptious new uses for this lemon curd recipe!

Lemon Curd
Adapted from Lynne Sampson for The Oregonian

Makes 1⅔ cups

It takes time to make lemon curd, but it can feel meditative to stand at the stove and stir. If you don’t anticipate using all of the lemon curd within a month, simply freeze half to use later.

  • 2 large eggs
  • 2 large egg yolks
  • 3/4 cup granulated sugar
  • 1/2 cup freshly squeezed and strained lemon juice
  • Grated zest of 2 lemons
  • 6 tablespoons butter

In a medium stainless steel, nonstick, or enameled saucepan, beat the eggs, yolks and sugar with a whisk until the sugar is mostly dissolved. Whisk in the lemon juice and zest.

Place the pan over medium-low heat and cook, stirring constantly with a heat-resistant spatula, making sure to scrape the bottom and corners of the pan. The mixture will slowly turn more opaque and the spatula will start to make visible swaths through the mixture, 10 to 15 minutes. Keep stirring until the curd is as thick as sour cream and coats the spatula, 2 to 3 minutes more.

Remove the pan from the heat and stir in the butter until it melts and the curd is smooth. Pour into a medium bowl and lay a piece of plastic wrap directly on the surface of the lemon curd to prevent a crust from forming. Chill in the refrigerator for 4 hours before using. Store the lemon curd tightly sealed in the refrigerator for 1 month or in the freezer for up to 1 year.

by Sara Bir

step 5 serve

Make a Sweet & Tart Shrub, an Old-Fashioned Drink with a Funny Name

In the beverage world, shrubs are for drinking, not landscaping. Once commonplace during colonial times, shrubs have come back to American mixology with a vengeance. Simply a combination of ripe fruit, sugar and vinegar, modern shrubs are essentially brightly-flavored drinks for grownups. They slake thirst on a balmy afternoon, and while they can be mixed into cocktails, a simple virgin shrub over ice is utterly refreshing and satisfying.

Crafting shrubs originated as a way to utilize surplus seasonal fruit crops in the days before refrigeration or canning. Fruit and sugar were fermented together to make a slightly sour drink. The common technique now is to skip the fermentation and instead add vinegar to extend the shrub’s keeping quality, as well as add an appealing zip.

step 1 mulberries

Have an abundance of fruits or berries? Time to make shrubs!

Most any fruit can be made into a shrub, but it’s easiest to use berries or orchard fruits. Here’s a very basic step-by-step to have you shrubbing in no time. And the best part? It requires very little hands-on work.

Step One: Select and Prepare the Fruit

Here we’re using a mix of sweet strawberries and slightly tart wild mulberries. Rinse off the berries. If you’re using larger fruits such as peaches, cut them into smaller chunks. The fun of shrubs is their flexibility: you can easily use the fruit you have on hand. Our strawberries were still edible, but getting on the squishy side. Fortunately, a shrub is a perfect final destination for such close-to-the-edge fruit.

step 1 strawberries

Strawberries are an excellent fruit for making shrubs.

Step Two: Toss with Sugar

The amount of sugar you’ll need depends on how much fruit you are using, and how sweet that fruit is. The basic ratio for making shrubs, by volume, is one part fruit to one part sugar. That is, if you have two cups of fruit, you’ll need to add two cups of sugar. Feel free to adjust the quantities to fit your preference. For a more straightforward flavor that lets the fruit be the star, use granulated sugar.

step 2 mix with sugar

The basic fruit-to-sugar ratio is 1-to-1, but feel free to adjust.

Toss the fruit with the sugar, put it in a stainless steel or glass container, and cover it. At this point you can refrigerate the fruit overnight or let it sit out at room temperature for a few hours to macerate. You’ll know it’s ready when all of the sugar is dissolved and the fruit is slouchy and soft. If the sugar is not fully dissolved, just give it a stir and let it macerate for another few hours, or up to another full day.

step 2 macerated fruit ready to strain

Let your fruit absorb all the sugar before proceeding to the next step.

Step Three: Strain

Strain the liquid from the fruit. In the photo we’re using a fancy food mill, but a fine-mesh sieve or a simple plastic colander lined with cheesecloth set over a bowl will work just as well. Press down on the fruit to release as much of the liquid as you can. It will be sticky and a little syrupy. Some fruits give off more liquid than others, so your yield here could vary quite a bit.

step 3 strain

Strain your fruit using a food mill, sieve or colander.

Step Four: Add the Vinegar

You don’t want to be using harsh-tasting, distilled white vinegar in a shrub. Softer, less acidic vinegars like champagne vinegar, rice wine vinegar or most any fruit vinegar work well. Though a lot of recipes and procedures call for one part sugar to one part fruit to one part vinegar, we find that the amount of vinegar required can vary greatly. It’s wise to be conservative when adding the vinegar by using only a little at first, and then increasing the amount to taste. We got about three cups of syrup from our macerated fruit, and to that we needed to add only half a cup of white wine vinegar to get the right combination of sweet and tart flavors.

step 4 add vinegar

For best results, choose a champagne, rice wine or fruit-based vinegar.

Step Five: Chill and Serve

Your shrub will be very intense and possibly a little harsh when you taste it right away. No worries: think of it as a concentrate, or a base to be diluted. We like to let ours mellow in the fridge overnight so all of the flavors can settle in and blend. Your final result should be puckery and jammy.

The following day, taste and make any adjustments necessary by adding more vinegar or sugar. To serve, pour over cracked ice and add a little water or soda water. That’s it!

step 5 serve more

Pour over ice, dilute and enjoy!

Step Six: Get Creative

There are a ton of shrub recipes out there that you can follow if this general method is too loosey-goosey for you. There are also many cocktails you can dream up to use with your finished shrub syrup (including one laced with moonshine, a cousin of the kombucha-based booch ’n’ hooch). You can find plenty of shrub recipes on Serious Eats, or in the book Shrubs: An Old Fashioned Drink for Modern Times. As summer progresses, you can experiment with cherries, apricots, plums or even pineapples. Whatever the case, once you taste the vivid flavors of a homemade shrub, we’re sure you’ll never go back to boring sugary fruit drinks again.

by Sara Bir

shortcake plated

Old-Fashioned Shortcakes Make the Most of Summer Fruits

Berries, the colorful glories of summer, are out in full force. Depending on where you live, strawberries, raspberries, blackberries and cherries are abundant at farm stands, U-pick orchards and grocery stores. It’s a little challenging not to go overboard when working these sweet fruits into salads, smoothies and cobblers, or just popping them into your mouth, straight-up, as snacks.

Sandwiching berries in a tender and buttery shortcake is a classic option in which you should indulge this season. As a kid, you may have coveted those packages of golden sponge cakes that produce managers displayed next to the eye-catching display of ripe strawberries. Now that you’re older, you can pull together far superior shortcakes in your own kitchen with minimal baking time.

We prefer old-fashioned, biscuit-style shortcakes for their homespun charm and the berries’ sweetness that shines without an excessive amount of added sugar. And, best of all, they’re even faster to make than a boxed cake mix.

shortcake strawberries

Take advantage of strawberry season by preparing this sweet summertime treat!

Light and Fluffy Old-Fashioned Shortcakes

Makes 9 shortcakes

This comes from Marion Cunningham’s The Fannie Farmer Baking Book. The mixing technique is similar to our Mother’s Day scones, but there’s a beaten egg added here for a more cake-like crumb. We recommend using cake flour to make your shortcake light and fluffy, but regular all-purpose flour also works fine with this recipe. You may prepare the shortcakes a day in advance.

For the Shortcakes:

  • 2 cups cake flour
  • ½ teaspoon table salt
  • 4 teaspoons baking powder
  • ½ teaspoon cream of tartar
  • 3 tablespoons granulated sugar
  • 8 tablespoons (1 stick or ½ cup) unsalted butter, cold
  • ⅓ cup heavy cream or whole milk
  • 1 egg

For the Berries:

  • 2 pints fresh berries
  • ¼ cup granulated sugar, or to taste (some berries are sweeter than others)
  • 1/2 teaspoon finely grated lemon or lime zest, optional

For the Whipped Cream:

  • 1 cup heavy cream, chilled
  • 2 teaspoons granulated sugar

1. To make the shortcakes, preheat the oven to 425 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

2. In a large mixing bowl, whisk together the flour, salt, baking powder, cream of tartar and sugar. Grate the butter on the large holes of a box grater and toss it with the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until it looks like fine crumbs. Measure the cream in a glass measuring cup, crack the egg into it, and beat with a fork until well combined.

shortcake butter cut into flour

Combine your butter and flour until the mixture has a fine crumb-like appearance.

3. Pour the cream mixture over the flour-butter mixture and, with your hands, gently work until it comes together to form a rough, shaggy dough that’s slightly sticky. (Add a sprinkle of flour if the dough it too loose; add a drizzle of cream if it feels too dry or crumbly.) Knead for four or five turns on a lightly floured surface and pat into a 7-inch by 7-inch square. Cut into nine squares and transfer to the baking sheets (giving the shortcakes plenty of room allows them to brown more evenly).

4. Bake until golden in spots, for 15 to 20 minutes, rotating the baking sheets front to back and top to bottom halfway through. Allow to cool on a wire rack.

shortcakes, baked

You can choose to prepare your shortcakes a day in advance.

5. Rinse and drain the berries when you’re ready to prepare them. If using strawberries, stem them before halving or slicing. Toss together with the sugar and (if using) lemon or lime zest. Let stand at room temperature for 30 minutes.

6. Prepare the whipped cream shortly before serving. Combine the heavy cream and sugar in a large bowl and beat by hand or with an electric mixer until it makes soft, rounded peaks.

7. Gently split the shortcakes with a serrated knife or fork. Spoon the berries and their accumulated juice over the bottom halves of the shortcakes, top with a generous dollop of whipped cream, then top with the top half of the shortcake. Serve immediately with any remaining berries or whipped cream on the side.

shortcake plated 2

This seasonal treat makes one fabulous dessert!

We hope you enjoy making this delightful summer dessert! Bon appétit!

by Sara Bir


A Dreamy Frozen Dessert—No Ice Cream Maker Required!

An ice cream maker is a fun gadget, though most people find the novelty wears off after the first year or so. We still love ours, but have to admit it does not make the trip upstairs from the storage shelf in the basement very often.

Besides, you don’t need an ice cream maker to enjoy homemade frozen desserts. To make an icy granita, all you need is a freezer—this Italian treat is nothing more than a sweet flavored base that’s stirred around with a fork every 30 minutes or so during the freezing process to break ice crystals into smaller pieces (think snow cone).

For something a little more refined, try this fantastic frozen hot chocolate. It couldn’t be simpler, and it starts out exactly as it sounds: make hot cocoa, let it cool, freeze it. To serve, puree chunks of it in a blender or food processor. What you wind up with is the most mind-blowing upgrade to soft serve imaginable. And you won’t even have to pull your ice cream maker out of the basement!


Entertaining? These frozen hot chocolates are a deliciously refreshing summer treat.

Frozen Hot Chocolate
Adapted from Alice Medrich’s Chocolate and the Art of Low-fat Desserts
Serves 6 to 7


  • ½ cup unsweetened natural cocoa powder
  • 2/3 to ¾ cup granulated sugar
  • 2-3/4 cups milk (we prefer whole, but 1% or 2% will work), divided
  1. Combine the cocoa and 2/3 cup sugar in a small saucepan. Whisk in enough milk to form a smooth paste. Whisk in all but 2 tablespoons of the remaining milk and cook over low heat until the sugar is dissolved and the mixture is steaming. Taste, adding a little more sugar if necessary.

Freeze your hot chocolate mixture until it’s solid.

  1. Cool (preferably in an ice bath), then pour the cocoa mixture into a shallow metal pan or ice cube tray and freeze until solid, preferably overnight.
  1. Break the frozen mixture into chunks and place in a sturdy blender or a food processor fitted with a metal blade. Add the remaining 2 tablespoons milk and process until no lumps remain. Serve immediately in small glasses.


Any leftovers not eaten after pureeing can be refrozen and then scooped—they’ll be more solid, like a cross between sorbet and gelato. You can also pour leftovers into molds to make amazing fudge pops. Enjoy!

by Sara Bir

booch n hooch

Kombucha: Not Just for Weirdos!

Mention kombucha in a conversation and you’ll get one of three reactions.

1. “What’s kombucha?”
2. “Kombucha? I LOVE kombucha!”
3. “I am so sick of everyone talking about kombucha all of the time.”

Number 3 usually comes along with an eye roll and a groan—and if you are in this camp, don’t feel badly! It’s easy to understand why a bunch of health-food nuts making a big deal out of a tart, fermented drink could be off-putting. I felt the same way, too, until I started mixing mine with booze.

But before we get too soused, let’s back up a few steps to Number 1: what is kombucha? “Kombucha is sugar-sweetened tea fermented by a community of organisms into a delicious sour tonic beverage,” writes fermentation expert Sandor Katz in his encyclopedic book, The Art of Fermentation. Katz compares its flavor to sparkling apple cider, but, just like apple cider, the taste of any given kombucha depends on many variables, such as the tea used in the brewing, the amount of sugar added, the length of fermentation, and whether additional aromatics (such as citrus or ginger) are used to give the komucha an added kick. Also, some kombuchas are fizzier than others.

popular storebought kombucha

Store bought kombucha comes ready to drink in a range of flavors.

Perhaps you’ve seen rows of bottles of commercially brewed kombucha at fancypants supermarkets—I can even get kombucha at our local Kroger, which means it’s gone totally mainstream. That’s a good thing—kombucha offers many health benefits, as it’s loaded with microorganisms that promote robust digestive wellness.

But that’s not why I drink kombucha, and it’s not why I brew it. I like the way it tastes, and it’s fun to make. Kombucha is even more hands-off than that no-knead bread everyone made a fuss about seven years ago, and it’s really hard to screw up. You’ll need:

-a large crock, jar, or stainless steel container
-granulated sugar
-dry tea leaves
-a big, slimy disc of bacteria

Wait, what’s that last thing? It’s a SCOBY (symbiotic culture of bacteria and yeast), though some call it a mother. Mother is also the term used for the culture needed to make vinegar, and kombucha does indeed have the bright tang of well-made artisan vinegar. The scoby is an ugly bugger, but it’s where the life of ‘booch begins.

the scoby

The scoby is essential to successful kombucha fermentation.

How do you get your own scoby, anyway? You can make your own using store-bought raw kombucha, or you can get one from a friend. Like the starter for Amish Friendship bread, a well-fed scoby will keep on growing and growing—any home kombucha brewer is happy to share.

With those elements in place, you can be enjoying a glass of home-brewed ‘booch in a week or two. I’ll defer to Katz on the finer points of this process, but it mostly amounts to brewing sweet tea (it must be caffeinated tea, not herbal tea), letting it cool, dumping it in your fermentation vessel with the scoby, and mostly ignoring it for at least seven days. When is it ready? When it tastes the way you like.

My own scoby/mother (or ‘booch mama, as I like to call it) is a third-generation descendant of Katz’s, but here’s the magical part: my kombucha tastes vastly different from that of the friends who gave the scoby in the first place. Theirs is tannic and very sweet, while mine is bright and tart, yet smooth. A friend I gave a ‘booch mama to now makes her own distinctive kombucha, fizzy and funky and bracing. It’s a bit like having offspring: you control what goes into the kombucha, but what you wind up with will definitely have its own personality.

scoby and fermenting kombucha

After your kombucha is finished fermenting, combine it with moonshine for a fantastically refreshing cocktail.

This all takes us to my long-delayed promise of a cocktail: the ‘Booch-n-Hooch, or kombucha and moonshine. There’s no better thing to do with a restorative, probiotic beverage than add liquor to it. Since kombucha is both sweet and acidic, it’s the perfect cocktail mixer—you don’t need anything else but crushed ice and moonshine for a complex, grownup aperitif. It’s not too hard to find (legally produced) artisan moonshine at well-stocked stores–make sure you get straight-up moonshine and not some fruit-flavored swill. I use about 5 parts ‘booch to one part hooch. Ice cubes are okay, but crushed ice is preferable. Give it all a little stir, indulge in a few deep yoga breaths, and sip away in bliss.

Whether you opt to defile your kombucha with spirits or not, this enlivening liquid has a lot more to offer than trendiness. And even if simply hearing the word still provokes an eye-roll, you can’t deny this cultured drink has a fascinating subculture.

by Sara Bir


Marsala: Discover the Wine Behind the Color

When Pantone announced that the plummy-brown shade of Marsala would be their 2015 Color of the Year, everyone pounced. It’s made its mark on runways and the red carpet, from Beyoncé to Tilda Swinton, and we here at Heirloom Finds fell under its spell, too.

Marsala is way more than just a color. This robust and storied Sicilian wine has a history centuries old, and is making a comeback in restaurants and forward-thinking wine shops across America and beyond. Bloomberg Business reported early this year that “higher-grade vintages are displacing cooking-quality wine in stores and on shelves. Cocktail maestros such as Death & Co’s David Kaplan are experimenting with it as a new ingredient to add to their menus, and it’s slowly surfacing on high-end wine lists.”

Such fortified, often sweet sipping wines have fallen out of favor in recent decades, and they’ve never truly taken hold in America (they’re all but an institution in the U.K.), but they’re slowly making a comeback, and for good reason. They’re a wonderful final act for a multi-course dinner, either at home or at a restaurant. A small, chilled glass of the dryer styles also makes a wonderful aperitif and awakens the palate when served with nibbles like nuts or hard cheeses.


This fabulous wine inspired 2015′s color of the year!

Marsalas are classified according to their color and sweetness; unlike its Pantone namesake, marsala the wine varies in palate from gold to amber to ruby. Just stay away from the stuff sold with the cooking wines at the grocery store. And even if you don’t have access to a wide selection of marsalas, you can get a fairly decent bottle for all of seven to ten dollars.

Since marsala is a fortified wine, it keeps fairly well at room temperature once it’s opened. You can store it in your liquor cabinet (or, as I do, refrigerator, just so I remember it’s there) for three to four months with only a little flavor deterioration. That’s quite a few aperitifs and batches of zabaglione and chicken marsala.

But there are other ways to polish off a bottle. This splendid pound cake, made with olive oil and an entire cup of marsala, offers a complexity of flavor that easily trumps its buttery cousin, and only gets better as it ages a day or two.


Celebrate Marsala by baking an especially delicious pound cake.

Olive Oil and Marsala Pound Cake
Adapted from Alice Medrich’s Pure Dessert

Makes one standard tube pan or Bundt, or two 8 x 4-inch loaves.

I used marsala instead of medium-sweet sherry in baking doyenne Alice Medrich’s ingenious recipe (rush out and buy any one of her many excellent cookbooks – you can’t go wrong). Don’t balk at the olive oil, which adds a fruity element to this dense, fine-grained pound cake. You’ll need an electric mixer to make it. It freezes well, and keeps at room temperature for about four days. I like it with a dab of creme fraiche and a little fresh fruit.

3 cups (13.5 ounces) all-purpose flour
2 teaspoons baking powder
¼ teaspoon table salt
1-¾ cups granulated sugar
1 cup fruity, good-quality extra virgin olive oil
1 teaspoon finely grated orange zest
5 large eggs, cold
1 cup marsala (we used Taylor, which is medium-sweet)

1. Preheat the oven to 350 degrees F and position a rack in the center. Grease and flour one tube or Bundt pan, or two 8 x 4-inch loaf (4 cup) pans.

2. Sift together the flour, baking powder, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, olive oil, and orange zest until blended. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl with a rubber spatula and continue to beat at high speed for 3-5 minutes, until the mixture is thick and pale. Stop the mixer and add a third of the flour mixture; mix on low speed until incorporated. Scrape down the bowl, add half of the marsala, and mix just until blended. Repeat with another third of the flour, followed by the remaining marsala, and then the remaining flour, stopping to scrape the bowl down each time.

4. Scrape the batter into the pan(s). Bake until a wooden skewer or toothpick inserted in the center comes out clean, 50 to 60 minutes. Set the cake(s) in their pans on wire racks to cool for 15 minutes, then unmold and set upright to cool completely. Well wrapped, the cake will keep for four days, or frozen for up to three months.


Delicious pound cake and tasty wine: what more could you ask for?


by Sara Bir


DIY Watercolor Manicure

It’s always fantastic to add fabulous flash to your wrists and digits with gorgeous bracelets and rings, but if you want to further customize your look, manis are the way to go! Here at HeirloomFinds.com, we’ve been perusing runway nail art trends and have discovered that watercolor nails are in for spring. We seized the opportunity to visit our local beauty supply store and gather the tools necessary to craft such a unique look.

Audrey 3 2

Spring marks the perfect occasion for rocking sweet watercolor manis.

Although the artistic nature of watercolor manis allows you to choose whatever palette you like, we decided that a mélange of springtime pastels would be the perfect selection for celebrating the return of warm weather.

What You Need

Gather the supplies you need to get this great manicure!

What You’ll Need:

  • Clear base coat
  • Clear top coat
  • One base color. We chose “Paper Mâche” by Finger Paints.
  • Three or more nail polishes. After some deliberation, we decided on “Can’t Find My Czechbook,” “Hawaiian Orchid” and “Do You Lilac It?” by OPI.
  • Pure acetone
  • Small mixing cups
  • One pipette
  • One or more small nail art brushes
  • One small cleanup brush
Base Coat of White

We chose a white nail polish as the backdrop for our pastel manis.

Step One: Apply your base coat and let dry. Then apply one to two coats of your chosen base color.

Mixing Your Colors

Combining a drop of polish with pure acetone dilutes the color for a great watercolor effect.

Step Two: Use the pipette to place four drops of pure acetone into a small mixing cup, then add one large drop of your first nail polish color. Stir until the mixture is well combined. Repeat for your remaining nail polish colors.

Third Color

Start dabbing on nail polish. You’re the artist!

Step Three: After making sure your base color is dry, begin using a small nail art brush to dab splotches of color onto your nails. Since you’re the watercolor artist here, you may be as random or careful as you like. We decided we wanted our colors to have a mottled overlapping effect. Continue until your nails are completed to your liking. Also, you have the option of diffusing the painted splotches by gently going over them with pure acetone.


Touch up your newly painted nails to get that professional look.

Step Four: Remove any excess polish around your nails using the small cleanup brush and pure acetone. Once everything’s dry, apply the clear top coat.


Look at those pretty pastel nails and gorgeous accessories!

Voilà! You have a watercolor manicure that’s perfectly on-trend for spring and totally one of a kind! Now all you need is to do is layer on some ring stacks and bangles before going out to enjoy the sunshine. Have fun showing off your fresh springtime look!

by Sarah Clark

colcannon with background

Colcannon for Spring: A New Twist on an Irish Classic

Come March 17, everyone seems to break out their green clothes and trot home from the grocer’s with a corned beef brisket and a six-pack of Guinness. Boiled carrots, boiled potatoes, boiled cabbage, boiled beef…for a celebration of an emerald land, it’s a bit on the drab side.

Today’s Irish cuisine is far more ingredient-driven and tuned into freshness and seasonality than our limited stateside St. Patrick’s Day dinner repertoire might suggest. So I don’t feel guilty at all about tinkering with the classic dish of colcannon potatoes to make it a little brighter and more colorful.

photo 2

The cabbage that gives this traditional Irish dish its name.

Colcannon (named after the Irish cál ceannann, meaning “white-headed cabbage”) is made up of mashed potatoes and cabbage, though kale and/or leeks or scallions may make an appearance, too. It’s comfort food at its most comforting – especially when it’s made without skimping on the dairy richness of butter and milk (I prefer whole-fat, though cream won’t hurt, either). A friend of mine even sneaks bacon in there, though some might consider that anathema.

Colcannon in its most straightforward of forms is not visual poetry; it’s pale and shapeless. I like to jazz it up with green scallions for color and flavor (a nod to colcannon’s mashed-potatoes-and-scallions cousin, champ), but I sneak in some lemon zest and fresh dill, too, for added springy zip. It’s not a textbook colcannon, no, but it’s good enough to make a deliciously simple meal. For a bigger production, serve this with a broiled salmon fillet (another very Irish food we tend to forget about)…or, yes, even a few fatty, pink slices of corned beef.

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These are the basic ingredients required to make one tasty St. Patrick’s Day dish.

Springy Colcannon Potatoes

Serves 4 to 6

The classic colcannon recipe calls for boiling the cabbage along with the potatoes, but I prefer to sauté the cabbage first–it develops the flavor more, keeps the cabbage’s texture more intact and results in a final dish that’s not as blah-homogenous. If you happen to live around Appalachia and want to tip your chef’s hat to the region’s rich Irish heritage, substituting locally grown ramps for more traditional scallions is a great option for customizing your cuisine.

4 to 8 tablespoons unsalted butter
1 bunch scallions, thinly sliced crosswise
6 cups chopped cabbage (about ½ medium head)
1 pounds Yukon Gold potatoes, or any boiling potatoes (about 6 medium), scrubbed
up to 1 cup milk, preferably whole fat
¼ teaspoon finely grated lemon zest, optional
up to ¼ cup chopped fresh dill, optional
salt and freshly ground black pepper

In a large skillet, melt 4 tablespoons of the butter over medium-high heat. Add the white part of the scallions and cook for about one minute, then add the cabbage and cook, stirring frequently, until the cabbage is soft but not browned (turn the heat down gradually, if needed). This might take up to ten minutes. Add the green tops of the scallions, season generously with salt and pepper, then set aside.

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Cook the cabbage until it’s soft, but avoid browning it.

Meanwhile, peel the potatoes (if you must; I prefer to leave their skins on for a more rustic dish) and cut them into 2-inch chunks. Put them in a 2-quart saucepan , cover with cold water and add a few fat pinches of salt. Cover with the lid, bring to a boil and reduce the heat to a simmer. Cook the potatoes until a chunk can be easily be pierced with a fork (you don’t want them to get too mushy).

Drain the potatoes, return them to the saucepan, and mash them with a potato masher or a sturdy wooden spoon. Add as much of the milk as it takes to make the potatoes creamy and not stiff, but not mushy, either. Add up to 4 more tablespoons of butter if you want to throw caution to the wind.

colcannon close up

Garnish, serve and enjoy. Sláinte mhaith!

Add the cooked cabbage and scallions to the mashed potatoes; stir to combine. Add the lemon zest and dill, if using, and taste to check for seasoning (I find potatoes need quite a bit of salt for maximum yumminess). Colcannon will keep for up to five days covered in the refrigerator.

by Sara Bir


Taking on Chocolate Truffles at Home Is Easier than You Think

Finished Truffles

Create delicious chocolate truffles at home for Valentine’s Day or any occasion.

There’s nothing wrong with those red heart boxes of candy from the drugstore, but they’re filled with just that—candy, which pales in comparison to the intoxicating power and intensity of real chocolate truffles.

If you have access to good-quality bittersweet chocolate, you can make your own truffles at home that will blow most anything from a store out of the water. A gift of nine or twelve in a small box makes a sweet gesture for your friends or sweetheart, but they’re also wonderful to covet for your own brief moment of bliss.

As for the chocolate: don’t use chocolate chips on these, even if they’re good ones. Chocolate chips are coated with a non-melting coating to help them keep their shape in cookies, and they won’t make your truffles as velvety and smooth as you want them to be.

Alice Medrich’s Truffles Au Cocolat
From Alice Medrich’s cookbook Bittersweet

Makes about 64 truffles

These very French truffles use butter and egg yolks instead of cream, yielding a silky texture. The high amount of butter in the ganache makes it difficult to roll it into balls with your hands (the ganache melts easily in warm hands), so I like to cut the truffles into squares and leave them that way.

1 pound bittersweet or semisweet chocolate, finely chopped
10 tablespoons (1-1/4 sticks) unsalted butter, cut into small pieces
2 large egg yolks, at room temperature
½ cup boiling water or freshly brewed espresso
½ cup best-quality unsweetened cocoa powder (preferably not Dutch-process)

  1. Once you’ve chopped the chocolate finely, line the bottom and sides of an 8-inch square pan with parchment paper or foil, letting the ends of the paper extend out over the pan to create handles. Set aside.
    Step 1

    If you take the time to chop the chocolate finely, it will melt quickly and evenly. A serrated knife, not a chef’s knife, is actually the best tool for the job, because the serrations bite down into the chocolate and hold it in place.

    Step 7

    A properly lined pan will make it easy to remove the ganache after it’s chilled.

  2. Place the butter in 1-quart saucepan and put over medium heat, swirling the pan from time to time so the butter melts evenly. You want to get it not just melted, but a little hot; just when you begin to hear little popping sounds, dump all of the chocolate in at once. Stir to coat the chocolate with the melted butter, remove the pan from heat, cover, and let rest for two or three minutes.
    Step 2

    Put the chunks of butter in a saucepan over direct heat—no messing around with double boilers necessary.

    Step 3

    Dump the chocolate into the hot melted butter all at once.

  3. Stir the butter-chocolate mixture again, placing the pan over low heat and stirring constantly if you still see small bits of chocolate that are not melted; do not let the chocolate burn. Set aside.
    Step 6

    At first, the chocolate and butter will look like a huge mess.

    Step 5

    It will take a little patient, gentle stirring once you add the egg yolk mixture for everything to come together. Focus your stirring in the center of the pan at first, then widen the strokes.

  4. Place the egg yolks in a small stainless steel bowl and stir in the boiling water or espresso. Place the bowl over the saucepan of simmering water and stir the egg mixture constantly, until the mixture reaches 160 degrees F on an instant-read thermometer. Immediately scrape into the melted chocolate and stir gently (do not whisk or beat) until completely blended and smooth. Pour the mixture through a fine-mesh sieve into the lined pan and spread evenly. Cover and chill until firm, at least 2 hours.
    Step 4

    The finished ganache is smooth and shiny.

    Step 8

    Pour the ganache into the pan and, if necessary, smooth it evenly.

  5. Sift the cocoa into a medium bowl. Remove the truffle pan from the refrigerator and use the liner to transfer the truffle sheet to a cutting board. Allow to soften until you can cut the truffle sheet without it cracking, about 30 minutes. Invert the sheet and peel off the liner. Cut the truffles into 1-inch squares or smaller and toss them in the cocoa powder to coat.
    Step 9

    Score the firmed-up ganache into small squares.

    Step 10

    Lightly shake the cocoa-dusted truffles in a wire strainer to remove excess cocoa powder.

  6. Store the truffles, tightly covered, in the refrigerator for up to 2 weeks. Remove from refrigerator about 20 minutes before serving to allow them to soften slightly.

by Sara Bir