This recipe is a delightful ode to summer’s bounty. Fresh-caught trout are stuffed with fresh green herbs, stone fruits, and dried currants steeped in pomegranate molasses. A drizzle of saffron butter adds floral complexity, and they lay on a bed of rice pilaf filled with the fresh forest flavors of tender conifer tips and toasted pine nuts. A saffron and spruce tip aioli is the perfect finishing touch for this summertime feast.
Read MoreWelcome to the Blog!
Welcome to the Wondersmith's Writings! Here you can find magical recipes featuring foraged ingredients, musings on food and ceremony, and meaningful rituals to explore your own everyday magic. Though I have been focused on other writing pursuits, I am keeping all of my blog content up as a resource for you. You can use the search bar below to find what you are looking for. (Please note that sometimes you need to refresh the page to see the search results.) Happy reading! If you'd like to support my goal to spread magic far and wide, consider contributing to my patreon program!
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This salad is a joy to look at with fascinating textures and sea glass colors, but it also tastes delightful too! Sweet honey locust flowers and fresh peas are balanced with a tart spruce tip vinaigrette and umami-rich pecorino romano cheese
Read MoreThis beautiful springtime cake is a dedication to learning to dance with the flavors of the forest! Full of both the flavors and colors of springtime, it is as delicious as it is beautiful.
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Join me for a little winter night magic as we bake this cake full of rich seasonal flavors and black cocoa!