Food & Drink

Greek Yogurt Ice Cream

by Anh-Minh on July 3, 2015

greek_ice_creamA heat wave hit the Bay Area this week, and I basically woke up every morning seriously considering eating ice cream for breakfast. My go-to when the temperatures soar is the Greek Yogurt Ice Cream that San Francisco dessert-maker extraordinaire Caitlin Freeman shared in Issue No. 1 of Anthology. It’s super easy, delicious, and refreshing. I love it with a pile of plump berries or slices of perfectly ripened stone fruit, but for this weekend’s Fourth of July celebrations, I’m thinking of serving it with Melina Hammer’s Blueberry-Peach Crisp that we posted last week.

Greek Yogurt Ice Cream

Makes 4 cups, to serve 6

  • 1 cup half-and-half
  • 1 cup sugar
  • 2 cups whole-milk plain Greek yogurt

Combine the half-and-half and sugar in a heavy-bottom saucepan and warm over medium heat until sugar is dissolved, stirring about 3 minutes. Be careful to not let it come to a simmer. Pour into a small mixing bowl and press plastic wrap directly onto the surface of the mixture. Refrigerate at least 2 hours and up to 1 day.

In the bowl of a mixer fitted with a paddle attachment, beat yogurt on medium until smooth and creamy. With the mixer running, slowly pour in the cold half-and-half mixture, scraping down the sides of the bowl midway through, mixing approximately 2 minutes until combined. Freeze according to the instructions on your ice-cream maker.

{ Photo by Thayer Allyson Gowdy for Anthology Magazine. Recipe by Caitlin Freeman. }


Cute Food

by Kate on June 29, 2015

anthologymag-blog-cutefood-4There are a lot of things kids do that adults should not do, such as putting gum in our friend’s hair, flushing various household objects down the toilet to see what happens, or throwing a shrieking fit in the grocery store. But playing with your food? That’s an all-ages activity.

I thought I’d share the work of two very different designers based in Japan who both play with food in a grown-up way. I am a sucker for miniatures, and this furniture cake mold designed by Ryosuke Fukusada goes right to my heart. Think of how much fun this would be to play with! If you’re more into arts and crafts than playing house, you’ll appreciate the adorable decorated cookies from Antolpo. They are actually quite sophisticated in their craft, but delightfully whimsical in form. I want to gobble them all—after playing with them a bit, of course.

Do any of you have a favorite cute food inspiration? If so, please share with us!

anthologymag-blog-cutefood-3anthologymag-blog-cutefood-5anthologymag-blog-cutefood-2anthologymag-blog-cutefood-1{ Top images above via Ryosuke Fukusada; bottom images via Antolpo }


Blueberry-Peach Crisp

by Anh-Minh on June 26, 2015


What better way to celebrate the first weekend of summer than to make Melina Hammer‘s delicious blueberry-peach crisp? (And maybe make it again for a Fourth of July get-together the following weekend!) — Anh-Minh

Last week I harvested the most plump, sweet-tart blueberries at a friend’s farm. I knew I needed to do something special with them. It’s no coincidence that peach season has arrived—thank you, Mother Nature, for this genius timing! And so, with these two delightfully contrasting sets of texture, color, and flavor, I decided to make a crisp.

This is the time of year where I hardly actually cook if I can help it. The local produce is incredible, and the southern heat and humidity has officially set in. Yes, this recipe asks that you turn the oven on. But the only “labor” is grating some ginger and working butter into a few dry ingredients with your fingers, and then you can walk away. No involved pie crust. No whipped egg whites. Nada. And the results are pretty bodacious.

Feast your eyes on—and then make!—this jammy dessert with its fantastic crunchy crust. I swear it’ll bring you back for seconds, maybe even thirds. With enough time to bask in the heat of summer’s glory.

Blueberry-Peach Crisp

Serves 8

for the fruit

  • 3-4 lbs tree-ripened peaches (I tried to find organic and it was impossible—see if you have better luck!)
  • 4 cups organic blueberries
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1/4 cup brown sugar
  • 1 tbsp all purpose flour
  • pinch kosher salt

for the crisp

  • 1 1/2 cups rolled oats
  • 1/2 packed cup brown sugar
  • 3/4 cup all purpose flour
  • 1 1/2 sticks pastured butter, cubed and freezer-cold
  • 3/4 tsp cinnamon
  • 2 tsp fresh ginger, grated
  • pinch salt

PLUS: vanilla custard ice cream, for serving

  1. In a large bowl, combine all dry ingredients and stir with a fork to incorporate. Add ginger and butter to mixture and work butter into dry ingredients with your fingers, until pea-sized crumbs remain. Refrigerate.
  2. Preheat oven to 375°F. Stir together lemon juice, brown sugar, zest, flour, and salt. Add fruit and toss to combine.
  3. Pour fruit mixture into a large baking dish and then spoon oat mixture to cover. Bake until crisp is golden and juices bubble, about 50 minutes. Allow to cool on a wire rack for at least 20 minutes.
  4. Great served warm, room temp, and even cold. This fruity number is excellent all by itself and of course is amazing topped with ice cream. This crisp is so virtuous you could even eat it for breakfast!

crisp01 crisp02 crisp03 crisp04 crisp06 crisp07 crisp10{ Recipes and Photos by Melina Hammer for Anthology Magazine }

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Affogato Recipes

by Anh-Minh on June 19, 2015

sightglassYou might be thinking: “Uh, recipes for affogato? Don’t you just pour a shot of espresso over a scoop of vanilla ice cream or gelato?” Well, yes, that works. But after my visit to Sightglass Coffee’s Affogato Bar yesterday, I was inspired to dig up some recipes that offer different takes on the sweet treat.

(Image above from Sightglass Coffee, which pairs its espresso with Salt & Straw ice cream, allowing patrons to create their own combination from a trio of selections of each.)

affogato2{ Espresso Granita Affogato via David Lebovitz }

affogato1{ Olive Oil Affogato via Lucky Peach }

affogato4{ Matcha Affogato via Tales of Japanese Tea }

affogato6{ Drunken Affogato with Limoncello via CHOW }

It’s supposed to be another warm weekend in the Bay Area, so I’m leaning toward giving David Lebovitz’s espresso Granita Affogato a try!


anthology-mag-blog-reciperoundup-apricots-1I may get some pushback on this opinion—but in my mind, apricots are the color of summer, and summer is the color of apricots. That pinkish, orangeish, glowing hue just makes me so excited whenever I see it, and that’s before getting to the taste, which is equally magical.

Since summertime weather can be unpredictable in many places, it seemed appropriate to hunt down both warm and cold dishes; ice creams, tea cakes, and everything in between. I hope you can tear your eyes away from the sight of these quintessential summer fruits long enough to hunt some down and get cooking.

{ Image above: roasted honey and apricot ice cream from Completely Delicious }

anthology-mag-blog-reciperoundup-apricots-2{ Sabra Krock’s Apricot tea cakes on Design*Sponge }

anthology-mag-blog-reciperoundup-apricots-3{ Apricot almond tart from Saveur }

anthology-mag-blog-reciperoundup-apricots-4{ Brown butter apricot & white chocolate blondies from Girl versus Dough }

anthology-mag-blog-reciperoundup-apricots-5{ Apricot and almond cake from the Big Bite }

anthology-mag-blog-reciperoundup-apricots-6{ Roasted apricots with ricotta and honey from the Kitchen Repertoire }

Image courtesy of Alanna Taylor Tobin | The Bojon Gourmet{ The Bojon Gourmet’s apricot custard pie with cardamom crumble crust }

anthology-mag-blog-reciperoundup-apricots-8 { Apricots poached in chamomile tea with vanilla, from Drizzle & Drip }

anthology-mag-blog-reciperoundup-apricots-10{ Bon Appétit‘s apricot and rice pudding pops }