973 west recipes

Traditional Irish carrageen pudding set with seaweed, sweetened with honey and lemon, then lightened with whipped cream and beaten egg white. A delicate, silky cold dessert.

Whole pears poached in spiced white wine with cinnamon, cloves, ginger, vanilla bean, and citrus zest, served warm with burnt sugar ice cream. An elegant make-ahead dessert.

Italian polenta cake with ground almonds, cornmeal, orange and lemon zest, and vanilla bean. Naturally gluten-free with a tender, grainy crumb and citrus perfume.

Apfelschaum is a baked Swabian apple mousse: tart Granny Smith apples stewed in white wine, sieved smooth, then folded with stiff egg whites and baked low for an airy traditional German dessert.

Almond lace cookies, those delicate, paper-thin discs that roll into cigarettes or fans while warm. The classic French tuile-style cookie with ground almonds and orange zest.

Kiwi lime marmalade made in the microwave in just 10 minutes. Fresh kiwi, lime zest, lime juice, and sugar cook down into a bright, tangy spread. No canning required.

Homemade oatmeal citrus face scrub with dried lemon and orange peels, oats, and blanched almonds ground into a fine exfoliating powder. All-natural, 3 ingredients, stores for months.

Sweet-spicy conserve with dried apricots, crystallized ginger, citrus zest, and nuts simmered until thick and glossy.

Seasonal fresh fruit drizzled with a creamy orange-honey yogurt sauce made with orange zest, fresh juice, honey, and vanilla. Diabetic-friendly, endlessly adaptable, and ready in minutes. A light dessert for any time of year.

Scandinavian-style kringle cookies made with hard-boiled egg yolks for an ultra-tender crumb, laced with cinnamon and citrus zest, then brushed with egg white and sprinkled with pistachios.

Orange lemon frosting made with real citrus zest, fresh juice, butter, and egg whites beaten into powdered sugar. A bright, tangy buttercream for cakes and cupcakes.

Orange honey marinade with fresh OJ, honey, vinegar, and orange zest. Four ingredients, no cooking. A citrusy, sweet-tangy marinade built for grilled chicken and barbecue.

Plums in Port preserves whole plums in a cinnamon-orange syrup spiked with tawny port wine. A stunning canned fruit for cheese boards, desserts, and holiday gifts.

Festive cranberry, cherry, and walnut marmalade simmered with port wine, cinnamon, and nutmeg. A gorgeous holiday spread for cheese boards, turkey, or gifting in jars.

Old-fashioned eggplant marmalade with cinnamon, nutmeg, and lemon cooked to a thick, spiced preserve. A unique canning project that turns eggplant into something like fig jam.

A rich, egg-laden yeast bread studded with raisins and scented with anise, lemon zest, and orange zest. Makes 4 fragrant loaves with a tender, golden crumb.