Tea Time with a Chuther

A little story and a recipe

Kohlrabi, Apple & Mâche Salad with Poppyseed Dressing

I decided it was time to try one of these funny-looking vegetables I keep passing by at the grocery store — the kohlrabi. High in Vitamin C and containing heart-healthy nutrients and antioxidant properties, kohlrabi seems to be gaining in popularity and attention; Time Magazine called it the next superfood. Some studies show it might even have protective benefits against certain kinds of cancer (Source: Livestrong/University of Maryland Medical Center). Kohlrabi’s flavor is somewhere between cabbage and broccoli stems, and it has a nice crunch to it when eaten raw. In terms of its appearance, I think it’s kind of an eerie, other-worldly thing:

Sticky Date Pancakes with Blood-Orange & Honey Syrup

Sticky Toffee Pudding, or “Sticky Date Pudding,” as some call it, is one of my all-time favorite desserts. And, as you might have noticed, I am enchanted by all things citrus. I started dreaming up a new pancake recipe, and this is what I came up with through some delicious experiments in the kitchen. It’s a sticky date pancake, moist and sweetly spiced with cinnamon, allspice & cloves, with a bright blood-orange and honey syrup and segmented oranges to drizzle over the top. This one is certainly a new favorite in our house; we swooned at the aromas as the pancakes cooked, we oohed and aahed over each warm batch, we licked our plates clean and wanted more. I hope you add this to your repertoire of special breakfasts and enjoy it as much as we did!

Dried Fig, Apple, Ricotta & Toasted Almond Salad with Honey Balsamic Vinaigrette

Assembling a salad from leftover ingredients in my pantry can be a risky endeavor. In my college days, one could search my kitchen and find a stash of ketchup, marshmallows, and some questionably fuzzy-looking bread (Oh, how did my roommates and I survive?). These days, I feel so grown-up to say that I can find an array of well-stocked items: a bag of dried figs I planned to use over the holidays, a beautiful bottle of balsamic vinegar I’d been meaning to open, half a bag of sliced almonds, an apple, leftover ricotta (from the Eggplant-Ricotta-Tomato Crostini that we made again as our entire dinner the other night), and some orange-blossom honey. Put them all together with some greens, and they seem like they were meant for each other, melding into a flavorful, colorful, and fresh salad. Here’s to a grown-up pantry. Enjoy!

Baked Camembert with Thyme & Drizzled Honey

This  is best enjoyed by the flickering light & warmth of a fireplace among friends after a day playing in the snow. Open up some wine, slice up some apples, toast up some crunchy baguette slices, toss a bunch of grapes onto the platter, and let the reveling begin.

Salted Honey Ice Cream

Sweet amber honey gets a kick of saltiness in this bewitching and addictive ice cream. Make sure the honey is high-quality and pure, and if you want to accent the saltiness, garnish with some flaky Maldon salt upon serving. Spoons up!

Stopping to Give Thanks: Ginger Blackberry Apple Mini Galettes

Five weeks and 25 posts ago, I started this adventure called The Seasoned Traveler. Having zero knowledge about how to create a blog, limited photography know-how, and little idea what I was getting myself into,

Love, Part II: Duck, Pear & Pomegranate Lettuce Wraps

Romance: That’s what these lettuce wraps are all about.

Coriander Honey Roasted Baby Carrots

Don’t these babies look happy? These are real baby carrots, not the ones you find at the supermarket labeled as “baby carrots”