Sugar Cube (35 page)
Authors: Kir Jensen
Marionberry “Crack” Coffee Cake
Marshmallows
Mom’s Coffee Mallow Meringue Pie
Molasses-Buttermilk Corn Bread with Maple–White Dog Whoop and Candied Bacon
Mom’s Coffee Mallow Meringue Pie
Mushrooms, Aric-A-Strata with Tomatoes, Fresh Dill, and
Nutella
Nuts.
See also individual nuts
Oats
Bing Cherry Breakfast Clafoutis
Marionberry “Crack” Coffee Cake
Oranges
Vanilla Bean Risotto with Ruby Grapefruit and Cara Cara Oranges
Toasted-Coconut Panna Cotta with Aunti Shirley’s Chocolate Sauce
Passion fruit
“Passions” Breakfast Bundt Cake
Peaches
Pecans
Marionberry “Crack” Coffee Cake
Mom’s Coffee Mallow Meringue Pie
Triple Threat Chocolate Cookies
Pies
Kristen Murray’s Rhubarb Meringue Pie
Mom’s Coffee Mallow Meringue Pie
Port
Potato chips
Puddings
Chocolate-Chocolate Bread Pudding
Raisins
Raspberry–Brown Butter–Crème Fraîche Tart
Rhubarb
Kristen Murray’s Rhubarb Meringue Pie
Rice
Vanilla Bean Risotto with Ruby Grapefruit and Cara Cara Oranges
Rice cereal
Rice flour
Risotto, Vanilla Bean, with Ruby Grapefruit and Cara Cara Oranges
Root beer
Sandwiches
Sauces
Aunti Shirley’s Chocolate Sauce
Sesame Brittle, Black-and-White
Sexy Bittersweet Chocolate Ganache
Sherry
Shortbread
Della’s Austrian Shortbread Bars with Cranberry-Port Jam
Smoothies
Sorbet
Spoons
Strata
Aric-A-Strata with Mushrooms, Tomatoes, and Fresh Dill
Strawberries
Syrups
Tangerines
Tart, Raspberry–Brown Butter–Crème Fraîche
Tea
Toasted-Coconut Panna Cotta with Aunti Shirley’s Chocolate Sauce
Tomatoes, Aric-A-Strata with Mushrooms, Fresh Dill, and
Triple Threat Chocolate Cookies
Truffle oil
Truffles (confection)
V
Vanilla Bean Risotto with Ruby Grapefruit and Cara Cara Oranges
Vodka
Whipped cream
White chocolate
Wine
Yogurt
Thank you to all the recipe testers who took time out of their busy schedules to work on this project and provide their invaluable feedback: Dave Centoni, Leslie Cole, Sandi Francioch, Tracy Howard, Heather Jones, Anthony Ledbetter, JoAnna Rodriguez, Anja Spence, and Abbie Witscher.
I offer special thanks to Jenn Louis, Kristen D. Murray, Jason Francis French, Anja Spence, Jesse Manis and Aubrey Lindley from Cacao, Amalie Roberts from Kir Wine Bar, Erin Mooney, Nancy Ettinger, Martha Holmberg, Karen Brooks, Michael Carothers, House Spirits, Clear Creek Distillery, The Meadow, Freddy Guys Hazelnuts, Tahoe Jackson, JR Pella, and Ristretto Roasters for your kind support, donations, and infinite wisdom. You are true artisans.
I owe big thanks to my good friend Julia Langston, whose help was invaluable when photographing this book, and to Chelsea Fuss and Lisa Warninger for making my food look so good. Also to Abby’s Table for allowing us to shoot these photos in their beautiful space, and to Ivy Manning, House of M. Healy, Robert Reynolds, Elsa+Sam, and Cipriano Designs for generously lending us very cool stuff to use as props.
I have tons of gratitude for Della Gossett, a fantastic teacher and mentor. I will never forget it.
Thank you to all the chefs, farmers, food cart owners, artisans, and badass bakers who fill Portland with amazing, lovingly made products that are so inspiring.
Big thanks to our agent, Stacey Glick, for helping us manage this project so smoothly. Thank you to Chronicle Books, especially Bill LeBlond, for believing in the idea and giving me this amazing opportunity. I am indebted to Danielle Centoni for taking on this giant endeavor and working tirelessly to make it something really special. You have been a great friend!
A huge thank-you to all the Sugar Cube supporters who have stuck by me and wished me well along this journey. To my dearest friends and family who supported me through this crazy time, I truly love you all! Lastly, to my boyfriend and bestest friend ever, Dusty. You have been so supportive through many long nights of my writing, recipe testing, and chasing you around the house with another sweet to try. Thank you so much for your honesty and for believing in me. I love you.
Text copyright © 2012 by
Kir Jensen.
Photographs copyright © 2012 by
Lisa Warninger
.
All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.
ISBN 978-1-4521-2016-4 (ebook)
The Library of Congress has previously cataloged this title under ISBN 978-1-4521-0126-2
Designed and illustrated by
Cat Grishaver
Prop styling by
Chelsea Fuss
Food styling by
Kir Jensen
