Category — Subscriber Only

Along with wild ramps, springtime brings warm days and chilly nights. This dish is perfect for a cold spring night. The combination of pungent foraged ramps with rich sweet corn make a vegetarian dish that is both rich and substantial . The ramps are sautéed with garlic and sherry wine and the leaves are wilted with shallots a touch of lemon. Both are served atop sweet corn griddle cakes which have a crisp outside and a creamy middle. A drizzling of sour cream adds some much needed acidity and temperature contrast. This recipe is for newsletter subscribers only. Subscribing couldn’t be easier! Simply click the link below and enter your email address. I’ll include this recipe in my next newsletter (May 27th). I email twice monthly and you can unsubscribe at any time.

Photo by Justin Kern.

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Gazpacho is a simple, refreshing, cold spanish soup that’s perfect on a hot afternoon. I’ve taken the ingredients of this classic soup and turned them into a refreshing consomme. The crystal clear liquid tastes powerfully of fresh tomatoes, cucumbers, onions, garlic, and saffron. The consomme is poured over a few garnishes including a saffron and tomato jelly, tomato hearts, marinated cucumber, and sliced green onions. A little garlic olive oil finishes off this summertime treat. The recipe is quite simple but it’s for subscribers only. Subscribing couldn’t be easier: simply click the link below and enter your email address. I’ll include the recipe in my next mailing (5/13). I email twice monthly with plenty of subscriber-exclusive content and you can easily unsubscribe at anytime.

Photo by Justin Kern.

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Strawberry, basil, and balsamic vinegar are fantastic together. Basil and balsamic vinegar are perfect for but underutilized in desserts. The light drizzling of balsamic vinegar provides a tart contrast to the fruitiness of the strawberry and the sweet herbal flavor of the basil sorbet. This dish is a refreshing on a hot summer day and can also be an intermezzo. The recipes for these sorbets are for newsletter subscribers only. Subscribing couldn’t be easier though! Simply click the link below and enter your email address. I’ll include the recipes in my next mailing (4/15). In every mailing you’ll receive recipes and content exclusively for subscribers. I mail twice monthly and you can unsubscribe anytime.

Photo by Justin Kern.

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Páte de fruit (pronounced pot-de-fwee) are a classic French confection. They’re made with fruit puree and set with pectin which gives this candy a tender and smooth texture. The possibilities for flavors, shapes, and sizes are endless. I decided to make one traditional flavor, orange, and one not-so-traditional flavor, fennel. The orange flavor is vibrant and refreshing and fennel’s anise-like flavor and natural sweetness make it perfect for candy. The recipes for these páte de fruit are for Garrett’s Table newsletter subscribers only. Subscribing couldn’t be easier! Simply click the link below and enter your email address. I’ll include the recipes in my next mailing (4/1). I mail twice monthly and you can unsubscribe at any time.

Photos by Justin Kern.

Jacquie helped me concoct this tart that combines three of my favorite flavors: cranberry, orange, and ginger. The crust is an orange páte sucre made with plenty of fresh orange zest. The tart crust is filled first with a mixture of fresh ginger and sweetened cream cheese. Dried cranberries that have been rehydrated in orange juice top the cream cheese. Finally, it’s finished with whipped orange fluff and a piece of candied ginger. It’s a refreshing way to end a meal and great with a cup of coffee. This is a subscriber only recipe! Click the link below to subscribe to my mailing list and I’ll include the recipe in my next mailing (March 18) along with more great subscriber-only content. I mail twice monthly and you can easily unsubscribe at any time.

Photos by Justin Kern

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