Recipe Roundup: Figs

by Kate on October 29, 2015

anthologymag-blog-food-reciperoundup-figs-1The weather has turned, the leaves are falling, the nights are getting longer. It’s definitely starting to feel very autumnal in our neck of the woods. Usually I’m so busy this time of year, I never take a moment to stop and look around and before I know it, fall is gone and so is the end of the year. I really want to make a concerted effort to slow down this fall, and savor the season, and I can’t think of a better way to bring me into the present than the sensory delights of fall foods.

These fig recipes are all so inventive; I wouldn’t think to pair figs with goat cheese and caramel, or as a topping for blackberry and pear cake, and I can’t wait to try both. I was struck by the beautiful presentation of these dishes, all piled high with fresh cut figs. It’s an added bonus that figs are extremely nutritious, and I wanted to highlight a few dairy-free and raw recipes as well for those looking to indulge in some healthy sweets. Enjoy, and happy fall!

{Image above: Fig Olive Oil Cake from The Jewels of New York}

anthologymag-blog-food-reciperoundup-figs-2{Blackberry Pear & Walnut Cake with Fig & Lemon Verbena Jam from Twigg Studios}

anthologymag-blog-food-reciperoundup-figs-3{Dairy-Free Salted Honey & Fig ‘Cheesecake’ from A House in the Hills}

OLYMPUS DIGITAL CAMERA{Raw Coconut Fig Slices from Secret Squirrel Food}

anthologymag-blog-food-reciperoundup-figs-5{Fig, Caramel, Goat Cheese & Walnut Tart from Tart Time}

anthologymag-blog-food-reciperoundup-figs-6{Little Honey Mascarpone Cakes With Figs & Pistachios from Twigg Studios}


S’mores Custard Cake

by Kate on October 15, 2015

anthologymag-blog-food-smores-custard-cake-1When fall arrives, I immediately turn to cozy food and drinks; it’s a reflex. Ciders, s’mores, hot cocoa … these are the sweets that sing of autumn to me. I spotted this S’mores Custard Cake recipe from Hint of Vanilla the other day, and thought it was an elegant, clever twist on an old classic.

What I love most about this elegant s’mores spin-off, besides its beautiful presentation, is that you still get plenty of pillowy, toasted marshmallow on top. Seeing that yesterday was National Dessert Day (not to mention National Cake Day, which is coming up on November 26th), it seemed only fitting to share a delectable dessert worthy of the changing season. Click here to view the full recipe.

anthologymag-blog-food-smores-custard-cake-2anthologymag-blog-food-smores-custard-cake-3anthologymag-blog-food-smores-custard-cake-4{ Images and recipe via Hint of Vanilla }



by Kate on October 2, 2015

anthologymag-blog-food-croquembouche-1Even though I like to treat cooking and baking as a labor of love as often as I can, rarely do I make fancy dishes or even consider the presentation of the meal. There was something about this croquembouche, beautifully displayed and adorned with flowers, that stopped me in my tracks. It has since inspired me to put in the time to make a special, celebratory dish from time to time—for no reason in particular except to enjoy the process.

Croquembouche is a traditional French treat made of puff pastry balls and a coating of spun sugar or caramel, and is usually served at weddings and other special ceremonies. This recipe is much more practical for everyday consumption; each of the three ball recipes can be made vegan and are chock full of healthy ingredients: cashews, strawberries, sweet potato, honey, and shredded coconut, to name a few. I hope you’ll join me in trying out this fun take on the fancy French delicacy. To check out the full recipe, click here.

anthologymag-blog-food-croquembouche-2anthologymag-blog-food-croquembouche-3anthologymag-blog-food-croquembouche-4anthologymag-blog-food-croquembouche-5{ All images an recipe from Not Quite Nigella }


Coconut Leches Cake

by Kate on September 11, 2015

anthologymag-blog-food-coconut-cake-1I have a weakness for coconut in all forms, and with the crazy heat wave we’re having in the Bay Area, chilled coconut water has become part of my daily regimen. Since I’m on a kick, I decided to pick up a few whole coconuts the other day with no real plans for what to do with them. After searching for a while for the perfect recipe, I came across this coconut leches cake by Elizabeth Evelyn Kirby of Local Milk and knew I’d found what I was looking for.

As Kirby points out, this recipe is not technically tres leches because it actually contains seven different kinds of milk: powdered milk, evaporated milk, whole milk, condensed milk, coconut milk, buttermilk, and heavy cream. Wowza. Her styling of these cakes with fresh flowers and greenery is so lovely; it’s inspired me to whip this up and invite friends over to celebrate my love of coconut. 

anthologymag-blog-food-coconut-cake-6anthologymag-blog-food-coconut-cake-2anthologymag-blog-food-coconut-cake-4anthologymag-blog-food-coconut-cake-5anthologymag-blog-food-coconut-cake-3{ All images and full recipe available on Local Milk }


Fruit-Laden Carrot Cake

by Kate on August 28, 2015

anthologymag-blog-food-twiggstudios-carrotcake-1After finishing up a recent feature for the upcoming fall issue, I found myself with some extra fruits and floral props—one of my favorite perks of producing photo shoots. I didn’t know what to do with them, so I decided to track down some recipes that might take advantage of my bounty. When I came across this amazing carrot cake recipe from Twigg Studios, and knew I had found a winner.

Aimee, the founder of Twigg Studios, has an incredible knack for pairing simple baked cakes, cookies and tarts with edible fruits, flowers, and herbs to whip up visually stunning desserts. Made with summer stone fruits, berries, parsnips, and pecans, this carrot cake feels like a lovely way to precede the change of seasons. You can find the full recipe, and more of Aimee’s beautiful culinary (and botanical) creations here.

anthologymag-blog-food-twiggstudios-carrotcake-2anthologymag-blog-food-twiggstudios-carrotcake-3anthologymag-blog-food-twiggstudios-carrotcake-4{ All images and full recipe via Twigg Studios }