Written on June 21, 2015 at 9:54 pm, by Libbie Summers
I love SAYING “kumquats” (because it’s a funny word), EATING kumquats (because you get to pop them in your mouth whole) and BAKING with kumquats (because they have a bitter sweet citrus flavor). Kumquat Layer Cake makes one 4-layer cake (for the cake in the photo, I doubled the recipe and baked one 10-inch cake/cut Read More »
Written on February 4, 2014 at 4:36 am, by Libbie Summers
Recipe and Styling by Libbie Summers Photography by Chia Chong Recipe via The Whole Hog Cookbook If you think back to the best pie you’ve ever had, with the flakiest crust, there’s a good possibility the crust was made from leaf lard. Leaf lard is the highest grade of lard and is obtained from the fat deposit Read More »
Written on February 4, 2014 at 4:23 am, by Libbie Summers
By Libbie Summers Photography by Chia Chong How To via Salted and Styled I remember watching my Dad and Grandpa Gibson clean and butcher 20 to 30 rabbits at a time after a long day of hunting on Grandpa’s Missouri farm. When I got old enough I was allowed to help skin the rabbits, but never hold Read More »
Written on February 4, 2014 at 4:15 am, by Libbie Summers
Recipe and Styling by Libbie Summers Photography by Chia Chong Recipe via Salted and Styled Salt, sugar, time and constant temperature are the four key things needed when wet curing bacon. There are many different schools on the brines salt to sugar ratios. I am of the school that your brine should be sweeter rather than saltier. Wet Read More »
Written on January 29, 2014 at 2:20 am, by Libbie Summers
Words and Recipes by Libbie Summers Photography by Chia Chong Originally produced for Relish Chia and I were honored to be asked to do a piece on decorative pie crimping recently for relish.com. If you haven’t had a chance to take a peek at their website, I urge you to. LOADS of great recipes, cooking tips and culinary inspiration. Here Read More »
