By Libbie Summers from my book Sweet and Vicious-baking with attitude, Rizzoli Assisted by Candace Brower Some say a “healthier” cupcake. I just say a great cupcake! Yellow Beet Cupcakes (yellow beets, candied ginger) yields 12 What you need: 3 medium to large yellow beets, tops cut off 1 tablespoon candied ginger 2 cups all-purpose Read More »
By Libbie Summers Photography by Chia Chong My first foray into salt-crusted baking involved a just caught fish, a cold night and a cozy boat anchorage in Nova Scotia nine years ago… This was my second. It was worth the wait. Smoked Salt-Crusted Beets Serves 4 What you need: 2 cups kosher salt 1 teaspoon Read More »
By Libbie Summers Assisted by Candace Brower Beets ARE the new kale…trust me. Slightly Smokey Beet Dip makes 1 1/2 cups Ingredients: 4 large beets, peeled and quartered 2 garlic cloves 1 teaspoon olive oil 1/2 teaspoon smoked salt (I use Alderwood) 1/4 teaspoon pepper 1/2 cup plain Greek yogurt juice of 1/2 lemon pinch Read More »
By Libbie Summers (recipe from Sweet and Vicious –baking with attitude) Photography by Anna Heritage If you can’t wear gold sparkles to ring in the new year, bake up a golden cupcake instead…or better yet, do both. Solid Gold Beet Cupcakes (yellow beets, candied ginger) yields 12 Ingredients: 3 medium to large yellow beets, tops Read More »
