Eat The Love

Apricot Frangipane Tart with Rye Crust

This easier-than-it-looks apricot tart is made with fresh apricots, fragrant almond frangipane and a nutty, malty rye crust.

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A slice of apricot frangipane on a plate, with the remaining tart next to it.

Though my obsession with stone fruit on this blog is fairly obvious with various recipes like cherry slab pies, peach and prosecco cobblers, and plum crisps, somehow apricots always feel overlooked. But apricots have their own homey appeal, and I always grab some when they show up at the store to make my apricot yeast bread, the apricot blueberry coffee cake or my apricot and berry cobbler. So, when I ran into some perfectly ripe apricots in the store, I knew I had to make something new with them. The result is this beautiful, sophisticated apricot tart with frangipane filling and rye crust.

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Sparkling Strawberry Lemonade

This easy-to-make sparkling strawberry lemonade is refreshing, made from fresh-squeezed lemon juice, strawberries, and minimal sugar.

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Two glasses of sparking strawberry lemonade with straws sticking out of them. A lemon and a bowl of strawberries are behind them.

I low-key hate the phrase “if life gives you lemons…” but because I was working on a work project, I ended up with about 8 pounds of lemon. Specifically, I ended up with 8 pounds of already zested lemons, which I was trying to figure out what do with. And since things are warming up here in San Francisco and seasonal strawberries were popping up on sale the market, and I had already bought some to make my strawberry rhubarb syrup, I jumped at making some sparkling strawberry lemonade!

I still have a bunch of lemons left though, which means I’ll probably end up making a version of my Meyer lemon shaker tart with strawberries and rhubarb with regular lemons or maybe some honey lemon glaze for a fig focaccia. Or a different lemon recipe that I have yet to figure out. But in the meanwhile, I’ll be sipping on this easy strawberry lemonade while I contemplate all my options…

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Cauliflower Risotto with Wild Mushrooms [Sponsored Post]

This cauliflower risotto is a take on classic risotto but made with low-carb, keto-diet friendly cauliflower rice and roasted wild mushrooms.

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Cauliflower risotto with wild mushrooms in a bowl, with a pan filled with more cauliflower risotto.

This post was sponsored by California Grown. I was compensated for this post and developing this recipe. However, all opinions below are my own.

I feel like I don’t say this enough. But I love making risotto and I love eating risotto! I’ve shared a recipe for bacon and asparagus risotto. I’ve made fried risotto balls, otherwise known as arancini. And I even incidentally mentioned how I made risotto using leftover tidbits from my fridge for an article about cooking at the beginning of the pandemic. So, I was excited to have risotto for dinner when I went on a press trip for California Grown last month, using some of the wild mushrooms farmed at Far West Fungi. The risotto was as fantastic as I expected it to be. And it inspired me to make this cauliflower rice risotto, a recipe I’ve been tinkering with for awhile, trying to perfect it for a friend of mine who is on a keto vegetarian diet.

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Easy Cherry Slab Pie

This easy-to-make cherry slab pie is great for a crowd with a firm, not runny filling, that doesn’t require you to pre-cook anything!

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A slice of cherry slab pie on a plate with a fork that has taken a piece out of it.

I’ve been on a massive baking binge lately, more than usual. The reasoning because seasonal fruit is so…seasonal. And when I see cherries pop up, I need to buy bags and bags of them. But as much as I love to eat cherries, I often buy too many! That’s when I start baking with them in the form of a cherry buckle with cocoa cinnamon topping, apricot, sweet cherry and plum vanilla pie, or in my cherry, plum and peach cobbler. But this time instead of mucking about with combining different flavors, I decided I wanted to do something classic with all the cherries. That meant baking up a sweet cherry slab pies!

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Rainbow Layer Cake

This fabulous rainbow layer cake is frosted with rich dark chocolate frosting, which makes the bright and vivid cake layers pop out even more.

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A chocolate frosted rainbow layer cake on a cake stand, with a slice of cake on a plate in front.

Even though I’m gay, I’m a bit late to the rainbow party when it comes to dessert. Perhaps it’s the over-the-top fabulousness that comes with rainbow treats, a fabulous that doesn’t always fit with my everyday ho-hum life. But once I made my rainbow chocolate chip cookies last year, it kind of broke the seal. I ended up developing a rainbow rice krispie treats for my friends over at Simply Recipes. And this year, I decided it was time for me to make a towering rainbow layer cake, one frosted with rich fudgey chocolate frosting and adorned with rainbow sprinkles. Because if I’m going to make a rainbow layer cake, why not go all out?

What makes this different than other rainbow layer cakes?

Most rainbow layer cakes have white frosting, but I really wanted a deep and rich flavored chocolate frosting that made the colors of the layers pop even more. So I adapted the chocolate frosting from my Smith Island Cake that is in my cookbook Marbled, Swirled and Layered (<- affiliate link).

If you really love white vanilla frosting, you can swap out the chocolate frosting with your favorite vanilla frosting. Just make sure to double a typical recipe you might need for a double or triple layer cake. With six layers, this cake needs extra frosting for coverage.

A slice of rainbow layer cake with chocolate frosting on a plate.

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Grilled Sangria-inspired Marinated Skirt Steak

This quick and easy grilled skirt steak is steeped overnight in a sangria-inspired honey marinade that infuses it with loads of flavor.

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A plate with sangria marinated grilled skirt steak, potato wedges and green beans.

It’s warming up here in San Francisco and that means I’m firing up the grill! I’m lucky to live in San Francisco, a city with a fairly temperate climate, so I can basically grill all year long. But something about warmer weather makes me want to get out of the kitchen and cook outdoors. When the weather gets nice, I find myself making double cheeseburgers, Korean BBQ chicken wings and, of course skirt steak with my all-purpose steak rub and chimichurri recipe.

But recently I decided to mix it up a bit and make this sangria-inspired marinated skirt steak. It’s just barely adapted from the cookbook Big Love Cooking by Joey Campanaro and Theresa Gambacorta (<- affiliate link). It’s a super easy recipe with the marinade lending tons of flavor to the steak. I often serve it with my crispy oven roasted potato wedges and green beans with thyme, shallots and pistachios or a big salad and dinner is done is less than an hour. Perfect for a weeknight meal.

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