Food & Drink

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I love projects that combine the making of food and art; it’s an exciting creative realm that’s still relatively underrepresented and has many more avenues to explore. When I come across a really lovely combination of the two, I have to share. One of my favorite online boutiques for vintage and handmade goods is Everything Golden. Mariah, its founder and author, lives in Bozeman Montana and works with a range of makers to create beautiful goods, project tutorials, recipes and more.

For these beautiful wildflower cookies featured on Sugar and Charm, Mariah teamed up with Jasmine of Whipped to create a simple fondant recipe that created the blank culinary canvas for Mariah’s painting skills.  These are *almost* too pretty to eat, but I’m sure I could manage, as they also look delicious. The process of making these seems every bit as enjoyable as consuming them, and they would make such a lovely gift too. To check out the full tutorial including the fondant recipe, you can visit Sugar and Charm.

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{Images via Everything Golden. Full recipe and tutorial featured on Sugar and Charm}

 

 

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Honeycomb Pound Cake

by Kate on July 17, 2015

anthologymag-blog-food-honeycombcake-1Most people I know have a favorite childhood cereal; mine was Honeynut Cheerios. Even though the formal elements of cereal are surely deliberate, carefully designed not just for texture but also to delight us visually, this fact never really occurred to me until I came across this pound cake recipe that uses Honeycomb cereal. I was stopped dead in my tracks by how beautiful and appealing it looks.

Katie, the creator of Butterlust, wanted to make a very simple cake that allows the earthy, sweet flavors of the honey and honeycomb to shine. She has a penchant for baking with breakfast cereals, which I love. (You can see her recipe for Fruity Pebbles Funfetti cake here.) I think my very next afternoon tea will have to be accompanied by this lovely cake and several friends to help out.

What’s your favorite breakfast cereal? Perhaps we can find a recipe just for you!

anthologymag-blog-food-honeycombcake-2anthologymag-blog-food-honeycombcake-3{ All images and recipe from Butterlust }

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Remedy Quarterly

by Nancy on July 15, 2015

anthologymag-blog-remedy-1A while back, my cousin and I were having a chat about restaurants and at the end of the conversation, he shrugged his shoulders and said, “I just eat to live.” I quickly replied, “I live to eat.” To me, trying new foods and recipes is exciting, and I have a habit of asking people what they’re cooking for dinner. This sparks new ideas, including the introduction of ingredients into my culinary repertoire, and most of the time, it turns into a future dinner gathering of family and friends.

Believing that food brings people together, Remedy Quarterly is a food journal sharing stories behind the recipes. It was founded by graphic designer and blog writer, Kelly Carámbula, and I was lucky to run into her booth at the West Coast Craft show last month. I love that the recipes are written by a range of people, from the amateur home cook to the professional food writer. There are beautiful photographs and illustrations, but perhaps best of all, there are great narratives. If you’re looking for a new food magazine, or know anyone else who lives to eat, this might just be the perfect gift.

P.S. For those of you in the Bay Area, Remedy Quarterly will be at this weekend’s Renegade Craft Fair in San Francisco.

anthologymag-blog-remedy-2anthologymag-blog-remedy-3anthologymag-blog-remedy-4anthologymag-blog-remedy-5{ Top image by Lisa Wong Jackson; bottom images by Remedy Quarterly }

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Recipe Roundup: Popsicles

by Kate on July 10, 2015

anthologymag-blog-food-roundup-popsicles-1Fourth of July has come and gone, and summer is blazing onwards. In my current neck of the woods, temperatures are hitting 95 degrees and above each day, and it is sticky to say the least. The other day, as I was sweating my way through the aisles of the grocery store, suspiciously  loitering in front of the frozen food section, I has this vision of hundreds of popsicles dancing through my brain. So, why not make it a reality?

Popsicles are one of my most favorite snacks to enjoy but least favorite items to purchase; mainly because making fresh ones is so cheap and easy, and you can create flavors that you won’t find anywhere else. Case in point: The last recipe listed here is for honey lime avocado pops! Yum. I’ve rounded up some spectacular options here, some creamy and others crisp, but all colorful, fresh and perfect for keeping cool over the coming weeks. Enjoy!

{ Image above: Honeydew Mint Ice Pops from Hungry Girl Por Vida }

anthologymag-blog-food-roundup-popsicles-2 { Of course these were dreamt up by a photographer—they are so lovely to look at! Blackberry popsicles recipe by Ala Vikyde )

anthologymag-blog-food-roundup-popsicles-3 { Yum! Key Lime Pie Ice Pops, via Freutcake }

anthologymag-blog-food-roundup-popsicles-4 { Not sure I can wait another month before I make these “End of Summer” Grapefruit Popsicles from the Paper n’ Stitch Blog }

anthologymag-blog-food-roundup-popsicles-5 { Sour Cream and Rhubarb Ice Pops by Monsieur Muffin. I’m very excited to try this flavor pairing! }

anthologymag-blog-food-roundup-popsicles-6 { Check out the recipe for these Strawberry Watermelon Mint Pops (and a few others) from Luvo }

anthologymag-blog-food-roundup-popsicles-7 { Nectarine and Coconut Milk Popsicles by Bite Delite }

anthologymag-blog-food-roundup-popsicles-8 { Cherry, Honey, and Yogurt Swirl Ice Pops recipe by food writer Kate Saunders }

anthologymag-blog-food-roundup-popsicles-9{ Honey Lime Avocado Paletas from the Baking Bird }

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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. }

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