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Orange Mulberry Quick Bread

By
Emma Riva
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0
A slice of bread with mulberries on it on a white plate on a maroon background

This spin on quick bread uses an underrated seasonal berry as well as orange zest and marmalade. Melted butter and sugar lend a light note of sweetness, but not too much. The recipe is perfect for a first-time bread baker, since all you need is a loaf pan and the right ingredients. Luckily, mulberries are easy to find in the weeks of high summer, once you start looking. 

Picking the Best Mulberries

Mulberries have a lot of haters. But if you find ripe ones, they’re one of the easiest ways to take advantage of the urban foraging trend. They grow on many urban streets across the mid-Atlantic region from June to August. You might see their stains on the sidewalk before you see the actual tree. What you want is a big, ripe one, and a secret trick is to look if the stem is purple or green. If it has a slight purple hue, it’s at peak ripeness and ready to go into your baked goods. 

Orange Mulberry Quick Bread Recipe

Orange Mulberry Quick Bread Ingredients

  • 1 and ½ cup flour
  • 2 and ½ teaspoons baking powder
  • 2 tablespoons orange zest
  • ½ cup sugar
  • 2 large eggs
  • ½ cup melted butter
  • ¾ cup fresh orange juice
  • 1 cup mulberries
  • 1 teaspoon flour
  • 3 thinly sliced orange slices for garnish
  • Preheat the oven to 350°F. Grease a loaf pan and line the bottom and sides with parchment paper.

Instructions

  1. Place the flour and baking powder into a large bowl and stir with a whisk. Set aside.
  2. Put the sugar and orange zest into a medium bowl and stir them either rubbing with your fingers or using a fork.
  3. Add the eggs and mix with a whisk until just combined.
  4. Mix in the melted butter and orange juice.
  5. Pour the wet mixture into the flour mixture and stir with a whisk until just combined.
  6. Toss the mulberries with 1 teaspoon of flour and gently fold into the batter. Pour the batter into the prepared loaf pan and top with thinly sliced pieces of orange.
  7. Bake for almost 35-38 minutes or until a toothpick that is inserted to center comes out clean.
  8. Brush the bread with orange marmalade before serving and enjoy.

Story by Emma Riva / Recipe by Anna Franklin / Photography by Dave Bryce 

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A Visit to the Dolomites

By
Emma Riva
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The Dolomites, in a beautiful foggy mountain range between Italy and Austria

With each step, the Dolomite mountains whispered tales of ancient legends and forgotten battles. The towering, saw-edged ridges, and immense, rocky gorges, interspersed with beautiful grassy meadows, didn’t feel real at times. Memorable for its unique geology, majestic beauty, sing the steep and challenging terrain tested our endurance, but the rewards were abundant as breathtaking scenery unfolded in every direction. Memorable for its unique geology, majestic beauty, the Dolomites are like nowhere else in the world.

It was hard to believe that these intense mountains, over 250 million years old, once thrived as a vast coral reef. Imagining the hardships faced by soldiers during World War I, when the Dolomites became a strategic battleground, added a sobering perspective to our hikes.

My good friend Tim and I embarked on daily adventures, fueled by sandwiches made fresh each morning fusing Italian and Aust, featuring delicious paper-thin speck (originating from the South Tyrol region) on freshly baked bread. Roaming among free-range cows, sheep, and horses added an unexpected charm to our experiences.

My visit to northern Italy, exploring the wilderness and sometimes feeling like we were above the clouds, is a time I will not soon forget. Enjoy some photos and be inspired to make your own trip to this special place.

The Dolomites mountain range on a cloudy day The Dolomites mountain range with two brown cows on a cloudy day A hiker stands in front of the Dolomites Cows on a hillside in the Dolomites A brown and white cow crests a hillside on a cloudy day in the Dolomites A beautiful aerial view of the Dolomites, craggy rocks and white sky The stunning rocky landscape of the Dolomites

Story and photography by Matt Dayak 

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Your July Full Moon in Capricorn Horoscope for 2024  

By
Wade Caves
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0
A crab on a green background for the July Full Moon in Capricorn horoscope.

Stargazers, this July’s full moon in Capricorn horoscope may just bring you déjà vu. We’re experiencing a lunar encore with our second full Moon in Capricorn, offering a rare opportunity to bring Cancer-Capricorn themes to a satisfying conclusion. It’s like the universe is giving us some bonus time to tie up loose ends before the cosmic curtain falls on this astrological act.

Mars Makes its Full Moon Move

Mars takes center stage this month: after the full Moon’s grand performance, both the Sun and Moon will form a gentle, coaxing configuration called a sextile with Mars. This dual connection to Mars energizes Gemini (where Mars is), Leo (where the Sun will be), and Aquarius (where the Moon will be), potentially turning up the volume on activity in these zodiac signs. Expect an ease with which things can escalate – for better or worse – as if the universe just downed an extra shot of espresso in this month’s horoscope.

Overall, the astrological forecast looks largely favorable on a global level, with Venus in Leo making a harmonious sextile to Jupiter in Gemini. This celestial tango reinforces themes of growth and stability, sprinkling a bit of cosmic fairy dust over this full Moon period.

An Upcoming Mercury Retrograde

A wrench in the gears arrives early next month when Mercury undertakes another retrograde detour. Starting in early Virgo on August 4 and reversing into Leo by August 21, this three-week cosmic rewind will likely play out differently for each zodiac sign. Don’t worry – we’ve got you covered with tailored insights in July’s full Moon horoscopes.

Your July Full Moon in Capricorn Horoscope for 2024 

Aries

Buckle up, Aries, because your career is about to take an unexpected turn with this full Moon in Capricorn. As the Sun shifts into Leo, you’ll feel a surge of creative energy that could lead to a breakthrough at work. Don’t be surprised if you suddenly find yourself in the spotlight – your natural leadership skills are shining brightly. While you’re basking in professional glory, the full Moon in Capricorn is stirring up your social circle. You might find yourself saying goodbye to a group or friend who no longer aligns with your ambitions. It’s bittersweet, but necessary for growth. Keep your eyes peeled for new connections, especially in unexpected places. With Mars lighting up your communication house (in your third house), your words have extra punch now. Use this power wisely, especially as Mercury prepares to backtrack in retrograde. A word of advice? Get any important conversations or agreements squared away before the retrograde hits. Your future self will thank you.

Taurus

Home is where the heart is, Taurus, but lately, it might feel more like a launchpad. The Sun’s move into Leo is lighting up your domestic life, bringing a burst of energy to family matters or home improvement projects. The full Moon in Capricorn is illuminating your travel houses, hinting at an adventure on the horizon. It might be time to dust off that passport or enroll in that course you’ve been eyeing. Your ruling planet Venus is in a wonderfully gentle aspect with buoyant Jupiter, which should bring some financial good luck your way. An unexpected windfall or a brilliant money-making idea could pop up, but remember – with Mercury about to do its backwards dance, it’s wise to look before you leap into any major investments. Your practical nature serves you well here, Taurus. Trust it, but don’t let it hold you back from the exciting opportunities coming your way.

Gemini

Ready for your close-up, Gemini? With Mars lighting up your sign, you’re radiating charisma and charm. It’s as if you’ve found the universal remote control and hit the ‘fast forward’ button on your personal goals. The Sun and Moon are locked into the final degree of your financial houses, so it’s likely that focus is shifting away from financial matters and toward more exciting things, like travel. Speaking of better, the Sun’s move into Leo is about to turn your social life into a non-stop carnival of wit and wonder. Your way with words is even more magnetic than usual, making this an ideal time to network, pitch ideas, or simply dazzle people with your brilliance. Just remember, with your ruling planet Mercury about to turn retrograde, it’s crucial to double-check the fine print before signing anything. Your quick mind can handle it, Gemini. This is your time to shine – just make sure you’re shining in the right direction!

Cancer

Feeling a bit crabby lately, Cancer? That’s about to change. The full Moon in Capricorn is illuminating the tail end of your partnership house, bringing a wave of clarity to your relationships. It’s time to decide who stays in your inner circle and who needs to be gently shown the door. Don’t worry, you’re not losing – you’re curating. As the Moon shifts into Aquarius, you’ll feel a surge of emotional independence. Embrace it! Meanwhile, the Sun’s grand entrance into Leo is like a spotlight on your assets. Suddenly, money-making opportunities are popping up like daisies after a spring rain. Your intuition might be a bit exhausted, so give yourself permission to seek advice. But heads up: with Mercury preparing to moonwalk through your communication sector, be extra clear in your negotiations. No room for “crab speak” now – direct and transparent is the way to go.

Leo

Hear that, Leo? It’s the universe rolling out the red carpet just for you. As your ruling luminary, the Sun, struts into your sign, you’re about to experience a personal new year. But before you leap into the limelight, the full Moon in Capricorn is asking you to tie up loose ends in your daily routine. That gym membership you never use? The cluttered inbox? Deal with it now. You’re clearing the stage for your grand performance. Venus in your sign is doing a happy dance with Jupiter, potentially bringing a dash of romance or a stroke of creative genius. Your roar has extra power now, especially in matters of friendship and patronage. Time to pitch that bold idea or ask for support for a major goal. Just one caveat: with Mercury about to turn retrograde in your money house, double-check the numbers before making any big money moves. You’re ready to rule your jungle, Leo. Make it count!

Virgo

Cosmic winds are changing direction, and you’re in for quite a ride, Virgo. The full Moon in fellow earth sign Capricorn is lighting up your 5th house of creative endeavors. That project you’ve been tinkering with in secret? It’s time to advance it. As the Sun slides into Leo, you’ll feel an urge to retreat and recharge. Think ‘incubation’ rather than ‘hibernation.’ Your dreams are trying to tell you something – pay attention! Meanwhile, Mars in Gemini is firing up your career house. Opportunities are knocking, but they might come disguised as challenges. Your natural problem-solving skills are your superpower now. However, with your ruling planet Mercury about to turn retrograde in your sign, it’s crucial to double-check everything. Your usual precision might be a bit off, so give yourself some grace. Remember, Virgo, even a perfectly organized life needs a little chaos sometimes. Lean into the unpredictability – it’s where the magic happens!

Libra

The full Moon in Capricorn is shining a spotlight on your home and family life, dear Libra, urging you to declutter both your space and your inner well of emotion. It’s time to let something go – you know what it is, even if we don’t. As the Moon shifts into Aquarius, you’ll feel a surge of innovative energy. Suddenly, that blank wall is begging for a mural, or maybe it’s time to rearrange the furniture feng shui style. The Sun’s grand entrance into Leo is about to set your social life on fire. Your charm is off the charts, making you the life of every party (virtual or otherwise). With Venus and Jupiter playing nice, a romantic prospect or creative collaboration could appear out of the blue. Just remember, with Mercury about to do its backwards tango, expect a few things to fall off the cart. Your diplomacy is legendary, Libra, but sometimes a straight “yes” or “no” is what’s needed.

Scorpio

Brace yourself, Scorpio, the universe is about to spill some secrets. The full Moon in Capricorn is illuminating your 3rd house of rumors and gossip, bringing hidden information to light. That mystery you’ve been trying to solve? The pieces are finally falling into place. As the Sun makes its entrance into Leo, your career = is heating up faster than a summer sidewalk. Suddenly, all eyes are on you – and why shouldn’t they be? Your intensity is magnetic, drawing opportunities and admirers alike. Both the Moon and Sun cast a favorable aspect on your ruling planet, Mars, bring a surge of opportunity and energy. However, with Mercury preparing to retrograde in your 11th house of friendship, be wary of miscommunications in your social circle. Your words have power, Scorpio – use them wisely. Remember, not everything needs to be a secret. Sometimes, vulnerability is the strongest move you can make. It’s time to step out of the shadows and into the spotlight – just don’t forget your sunscreen!

Sagittarius

Hold onto your arrows, Sagittarius, because you might need them this month! As the Moon gallops into Aquarius, you’ll feel a surge of wanderlust. Suddenly, that crazy road trip idea doesn’t seem so crazy after all. The Sun’s move into fellow fire sign Leo is like rocket fuel for your adventurous spirit. Whether it’s a physical journey or an intellectual odyssey, you’re ready to explore uncharted territories. With Mars in Gemini lighting up your partnership house, a dynamic duo could form unexpectedly. This could be in business, romance, or even a creative collaboration. Your optimism is contagious now, inspiring others to join your quest. But heads up: with Mercury about to retrograde in your 10th house of profit and professional direction. Your blunt honesty is usually refreshing, but a little diplomacy goes a long way now. Not all who wander are lost – be careful not to judge a thing too early.

Capricorn

Your moment in the moonlight has arrived, Capricorn! This is the second full Moon in your sign this month, giving you extra time to shed those old expectations and step into the version of you that’s been waiting in the wings. But don’t get too comfortable in the limelight, because as soon as the Moon shifts into Aquarius, you’ll feel a pull towards more private matters. Your financial sector is buzzing with potential – a forgotten investment might suddenly pay off, or a brilliant money-making idea could strike like lightning. Your natural caution serves you well here, but don’t let it hold you back from transformative experiences. With Mars in Gemini energizing your 6th house of routine, you’re a productivity powerhouse. You’ll be more sensitive to heat-related stress than normal this month, so be careful out there, make sure to stay hydrated, and perhaps take a break from spicy and inflammatory foods.

Aquarius

As the Moon shifts into your sign, Aquarius, you’ll feel a bit more effervescent than usual, with a bit more energy in reserve too. Suddenly, that off-the-wall idea doesn’t seem so impossible after all. The Sun’s grand entrance into Leo is lighting up your partnership sector, potentially bringing a dynamic collaborator into your orbit. Whatever type of partnership this is, the key is finding someone who can match your innovative spirit. With Venus and Jupiter playing nice, your home life is getting a boost of harmony and expansion. Thinking of redecorating? Gardening? Your quirky style could turn heads (in a good way). Mars in Gemini is firing up your creativity, making this an ideal time to launch that podcast or start that novel. Mercury’s impending retrograde in your 8th house means it’s crucial to be mindful of financial agreements already on the books, and I’d advise against making any big deals or decisions until Mercury is direct again (late August).

Pisces

What’s fun about Pisces is the sheer potential the sign carries – and this second of two full Moons in Capricorn illuminates your house of friendship and trusted support. The Sun’s shift into Leo will bring a spotlight on your daily routines. I imagine you’ll learn you’re eating out too much, too much grease in the food, and not enough fresh greens and produce. I think you’ll find the energy to do something about that now. Mars in Gemini is energizing your home and family house, possibly bringing some lively discussions or a burst of redecorating inspiration. Your empathetic nature is your secret weapon in navigating any domestic debates. Venus and Jupiter are sprinkling some magic dust on your communication skills, making this an ideal time to express those feelings you’ve been bottling up. You’re not just going with the flow – you are the flow. Make your own compass, and don’t be afraid to make some waves.

Wade Caves, based in Brooklyn, NY, is an astrological consultant and educator specializing in problem-solving applications of astrology. He teaches astrological divination and astronomy at the School of Traditional Astrology. Wade also publishes his work on world astrology through Skyscript’s In Mundo publishing desk and hosts the World Astrology Summit, a conference dedicated to the advancement of astrology for global problem-solving. Website: wadecaves.com • skyscript.co.uk/inmundo. Email: hello@wadecaves.com.

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Red, White, and Blue Fruit Salad

By
Kylie Thomas
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0
A bow sits on a picnic table filled with star shaped watermelon, strawberries, blueberries, and spinkled with tajin to make a red white and blue fruit salad.

A summer picnic, especially for the 4th of July, isn’t complete without a red, white, and blue fruit salad. Get into the holiday spirit with watermelon, strawberries, cherries, raspberries, blueberries, and apples cut into festive star shapes. Complete with a drizzle of hot honey, lime juice, and a sprinkle of Tajín for a tangy twist on your average fruit salad.

Fruit Salad Tips

Creating a balanced fruit salad is all about flavor, texture, and visual appeal. For a variety of tastes, try to use seasonal fruits like strawberries for early summer and peaches for late summer. Strive for a colorful mix of sweet and tart fruits. Whenever you start prepping your salad, wash and dry your fruit thoroughly to avoid excess moisture. You’ll also want to cut everything into bite-sized pieces, and toss browning fruits like apples or bananas with lemon juice to slow oxidation. Feel free to mix up your garnishes with options like glazes and dressings. The Tajin we’ve used is great on fruits like mango and watermelon to add a bit of spice, but you can also drizzle honey, lemon juice, or other condiments on top.

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A bow sits on a picnic table filled with star shaped watermelon, strawberries, blueberries, and spinkled with tajin to make a red white and blue fruit salad.

Red, White, and Blue Fruit Salad

  • Author: Anna Franklin
Print Recipe

Description

A patriotic and delicious salad.

Ingredients

Scale
  • 1 watermelon
  • 2 cups strawberries
  • 2 cups cherries
  • 2 cups raspberries
  • 2 cups blueberries
  • 2 apples (we used Granny Smith)
  • 1 lime, juiced
  • 2 tbsp hot honey
  • Tajín for garnish

Instructions

  1. Cut the watermelon and apples into star shapes. Add berries and cherries and gently toss together until everything is mixed.
  2. Top with lime juice, drizzle with hot honey, and sprinkle with Tajín before serving.

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Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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4th of July Dessert Kabobs

By
Kylie Thomas
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0
A white plate holds 6 kabobs with strawberries, blueberries, and squares of poundcake on them.

Looking for a simple dessert that’s on theme with the 4th of July? Our Dessert Kabobs feature the colors red, white, and blue in a fruity and sweet fashion. If you’re looking to get the kids involved, this is a great recipe that is friendly for little hands (just be sure they’re cautious with the pointed ends of the skewers). Plus, whenever it’s hot outside on the 4th of July, you don’t want a dessert that’s going to weigh you down. Instead, our kabobs use fresh, cool produce and a small cube of a cakey counterpart to keep from being overly sweet. Not to mention, they’re fun to pick apart and eat no matter your age. 

Dessert Kabob Substitutions

Not a fan of strawberries, blueberries, or pound cake? Don’t worry, there are plenty of ways to customize this recipe to suit any taste while still executing an adorable red, white, and blue theme. For your red ingredient, use watermelon for another sweet component, or raspberries and cherries for a more tart flavor. A suggestion for the blue layer are blackberries though these may take on a bit of a purple hue depending on your selection. Finally, instead of pound cake use small powdered donut holes, or bananas as a healthy substitute. 

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A white plate holds 6 kabobs with strawberries, blueberries, and squares of poundcake on them.

4th of July Dessert Kabobs

  • Author: Kylie Thomas
Print Recipe

Description

Customize these handhelds to your liking!

Ingredients

Scale
  • 1 package of strawberries
  • 1 package of blueberries
  • Pound cake

Instructions

  1. Refrigerate fruit and pound cake for a few hours to firm before using. Cut pound cake into small bite-sized cubes.
  2. Carefully poke a hole in the center of a strawberry and lace onto kabob skewer (the thinner the skewer, the easier to pierce without breaking). Then follow with a cube of pound cake and two blueberries.
  3. Repeat the pattern as desired till the kabob is full and enjoy.

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Recipe by Kylie Thomas
Food and Styling by Anna Franklin
Photography by Dave Bryce

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Homemade Bomb Pops

By
Kylie Thomas
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0
Two people hold red, white, and blue homemade bomb pops above two glasses of clear sparkling liquid on a picnic table.

There’s nothing quite as nostalgic as opening up red, white, and blue Bomb Pops on a hot, sunny 4th of July. This year, make Homemade Bomb Pops that boast big flavor in a little package. All you need is a little patience, your favorite berries, and a helping of yogurt for a creamy finish. Leave behind the processed popsicles of your youth and embrace a bite that’s fruity and naturally delicious. You’ll be glad you did from start to finish.

Tips for Using Yogurt in These Bomb Pops

The consistency of your popsicles depends on what type of yogurt you use. For the creamiest texture, opt for a full-fat Greek yogurt. It has less water content than regular yogurt, resulting in a smoother frozen treat. You can use plain Greek yogurt for complete flavor control, or flavored varieties like vanilla or berry to add another layer of taste. If using berries with seeds, consider straining the mixture for a smoother texture. Don’t be afraid to experiment with different yogurts too. Regular yogurt, coconut milk yogurt, or even dairy-free alternatives can all work in our Homemade Bomb Pops.

Two homemade bomb pops in red, white, and blue sit in two glasses of bubbly liquid.
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Two people hold red, white, and blue homemade bomb pops above two glasses of clear sparkling liquid on a picnic table.

Homemade Bomb Pops

  • Author: Anna Franklin
Print Recipe

Description

Refreshing and healthier than the store-bought type.

Ingredients

Scale
  • 1 cup blueberries
  • 1–2 drops blue food coloring optional
  • 2 cups plain yogurt (You can also use vanilla yogurt, just omit the honey. Or, use Greek yogurt)
  • 3 tbsp honey (Honey should not be given to babies under 1)
  • 2 cups strawberries

Instructions

  1. In a small food processor, pulse the blueberries. If they come out really purple you can add 1-2 drops of blue food coloring to the puree (optional), or just enjoy the natural hue.
  2. Place 2 tbsp of the blueberry puree into the bottom of each mold. Place in the freezer for about 30 minutes or until solid.
  3. Next, place the yogurt into a small bowl and add the honey. Mix well.
  4. Add about 2 tbsp of yogurt into the mold (on top of the blueberry) and place back in the freezer for 30 minutes or solid.
  5. Add the strawberries into the food processor and pulse.
  6. Add 2 tbsp of the strawberry puree on top of the yogurt. Add the popsicle sticks into the center and freeze for 30 minutes or until solid.
  7. Repeat steps until you are out of ingredients and you fill your mold. Note: if you have larger molds you may not be able to make as many popsicles.

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Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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Sour Cherry Crisp

By
Emma Riva
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0
A Sour Cherry Crisp sits in a white dish with a crumble topping as a slice sits on a small white plate nearby.

Sour can be just as good as sweet, especially in our Sour Cherry Crisp. If you find yourself wondering what to do with cherries while they’re in season this summer, a sour cherry baked good is a great recipe to try. This recipe only takes about a half hour to bake and the result is a delicious, low-sugar baked good you can eat any time of day. Plus, pair it with a Cherry Tart Negroni cocktail to match their distinct tastes!

Sour vs. Sweet Cherries, What’s the Difference?

When you think cherries, you’re probably imagining sweet cherries. But their smaller, tarter cousin, sour cherries, are better for baking or turning into jam, because they dissolve faster and add a complex tartness to cooked foods. Even if you aren’t sure about trying sour cherries on their own, when you use them in a recipe, it mellows out the tartness while still letting the natural flavors of the cherries thrive. The variations of Morello, Montmercy, and Balaton are all sour cherries that can be used for yogurt toppings, jams, or in recipes like Sour Cherry Crisp one. 

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A Sour Cherry Crisp sits in a white dish with a crumble topping as a slice sits on a small white plate nearby.

Sour Cherry Crisp

  • Author: Anna Franklin
Print Recipe

Description

Sour beats out sweet in this warm, gooey dessert.

Ingredients

Scale
  • 4 cups sour cherries, fresh and pitted
  • 1 tbsp flour
  • ⅓ cup white sugar
  • ¾ cup flour
  • ½ cup rolled oats
  • ½ cup brown sugar
  • 3/4 cup butter

Instructions

    1. Preheat the oven to 350 degrees.
    2. Combine the cherries, sugar, and flour in a bowl. Mix well.
    3. Transfer the berries to a 7×9 or 8×8 baking dish
    4. In another bowl, combine the flour, oats, and brown sugar. Mix well.
    5. Add the butter and with two knives or your fingers, cut in the butter into the oat mixture so that it resembles small marbles.
    6. Sprinkle this topping over the cherries and bake for 30 – 40 minutes, or until the sides are bubbly and the topping is golden brown.

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Recipe by Anna Franklin
Story by Emma Riva
Photography by Dave Bryce

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Tres Leches Fourth of July Recipe

By
Emma Riva
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0
A cake sits in a cake pan decorated with strawberries, raspberries, and blueberries to make a flag design on top.

This take on decadent tres leches cake waves the flag with a Fourth of July fruit design. Showing up with this will make you stand out as a baking master at any Fourth of July gathering. But we should note that like many of the best things in America, tres leches didn’t originate in America. It’s a delicious gift from recent arrivals from the south! 

What is Tres Leches, Anyway? (Besides Delicious)

Tres leches means “three milks” in Spanish, named as such because of the whole milk, condensed milk, and evaporated milk used in the recipe. Soaking cakes in milk originated in the Mexican province of Tabasco in the 19th century, but older desserts like Tiramisu and trifle use similar strategies and flavors. In Nicaragua, tres leches became a status symbol for elites who could afford condensed milk (which, by the way, was only invented in 1853). Now, anyone with access to the grocery store can make it, including as a fourth of July recipe. It gained popularity in the United States in the ’70s when many Nicaraguans settled in Miami after political unrest in their home countries. 

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A cake sits in a cake pan decorated with strawberries, raspberries, and blueberries to make a flag design on top.

Tres Leches Fourth of July Recipe

  • Author: Anna Franklin
Print Recipe

Description

The indulgence of a tres leches cake with a Americana topping.

Ingredients

Scale

For the cake mix:

  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 large eggs, separated
  • 1 cup sugar, divided
  • 1/3 cup whole milk
  • 1 tsp vanilla extract

For the tres leches milk mixture:

  • 12 oz can evaporated milk
  • 14 oz can sweetened condensed milk
  • 1/4 cup whole milk

For the whipped topping:

  • 1 pt heavy whipping cream
  • 3 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.
  3. Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add ⅓ cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don’t over-mix).
  4. Use electric beaters to beat the egg whites on high speed. As the begin to whip into stiff peaks, gradually mix in the remaining ¼ cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.
  5. Pour batter into un-greased pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
  6. Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake.
  7. Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
  8. In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, blueberries and raspberries.

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Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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Who Says Natural Wine is Good?

By
Emma Riva
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A selection of natural wines at Apteka, showcasing the diversity of flavors and styles in the world of natural wine.

I’ve interviewed people actively committing crimes, but doing interviews about natural wine was touchier. Not since I’ve talked to graffiti writers about the difference between graffiti and street art have I heard a debate so fraught with feelings and shadings of terminology. “There’s no legal definition of what it means within the industry, so it becomes super controversial,” Mia Malm of Napa Valley’s Malm Communications, a public relations firm specializing in wine and food, told me. It can be said that “natural wine” means both everything…and nothing.

What is Natural Wine, Anyway?

There are a few guidelines: No fining (aka clarifying), no filtering, minimal sulfur, and minimal intervention. Malm pointed out a contradiction inherent to the whole debate: “All wine is natural in that it all comes from grapes. But, at the same time, there are always interventions that have to be made in winemaking, so it can also never be completely natural. If you leave grapes out in the sun, for example, they won’t just turn into wine.”

In our office, we got into some skirmishes over this. One of us made the bold claim that natural wine “tastes like good wine with old Sweet Tarts dipped in it.” Science offers an explanation for this taste. Our office critic is tasting a combination of Brettanomyces or “Brett,” a volatile yeast that produces a funky scent, and then volatile acidity from the tetrahydropyridines that is sometimes called “mouse” due to its mouse-cage or sock-like smell.

Mouse is a result of not using sulfur. Because it’s activated by saliva, it brings the wine closer to a vinegar-like experience. (These details are courtesy of Ray Isle of Food & Wine’s The World in a Wineglass, an excellent international primer on sustainable winemaking and how to identify terroir). I personally enjoy natural wine, but I went on a mission to discuss natural wine with some professionals.

“When you start associating moralism with it, that’s just bananas.” 

Adam Knoerzer of ‘Burghundy said that “In my view, the problem is that this category has often been co-opted by or associated with only the most extreme versions of the category. We have this expectation that only the funkiest, most out-there examples are ‘true’ natural wines.” People have decided that the funky taste is a natural wine thing, and then become turned off by it. “Plenty of wines on the market would qualify as being natural wines, but because they aren’t cloudy, they aren’t barnyard-y they don’t “count,” he said. “You can find a similar situation in orange wines, another category with a broad range of styles where the loudest voices get an outsized share of attention.”

It’s also not always a staple at fine dining establishments. Armando Vasquez, a sommelier who worked for the Restoration Hardware (RH) restaurant in New York’s Meatpacking District, said that “We didn’t serve organic wine. The closest thing I recall was Biodynamic wine, which was only one wine on the menu.” He also noted that it was not particularly popular. “The customers did not order it as frequently. But when they did, chances were, they would return it due to the ‘foggy’ appearance it gave.” So, not a hit with RH diners.

Sommelier Elizabeth Dames, Wine Director and Co-Founder of The Perlant, a new private wine club in Atlanta, GA, weighed in that “There are plenty of wines with a hands-off approach that are fantastic, and I wholly support them because they consistently produce a stable and clean product. On the other hand, many times I’ll taste a natural wine with obvious flaws that could have been avoided by a small dose of SO2 or fining and filtering. Another issue is bottle variation. Some bottles will be delicious while others will be completely flawed. I once purchased a case of wine from a natural producer and had to toss every third bottle due to flaws.”

Defending natural wines

But it does have its defenders. Tomasz Skowronski of Apteka, which exclusively stocks what can be classified as natural wine said: “When you start associating moralism with it, that’s just bananas. This us vs. them mentality has nothing to do with wine and everything to do with people. It’s just humans figuring it out. I think it dumbs down what it actually is to just call it ‘natural.’ Apteka focuses on winemakers with sustainable agriculture practices. “Broadly, farming is important to us. All the producers we carry are relying on ambient yeast for fermentation, so the winemaking process is then low-intervention winemaking,” he said. “We look for producers that mirror our mission of being a tight knit small group of people trying hard to do a good thing.”

Skowronski made the analogy that for consumers outside the industry, wine types are similar to music. Just because you don’t like a particular ska band doesn’t necessarily mean you don’t like all of ska. You might not like the ska rhythms, but really like something similar when it appears in a jazz or blues song. The same can be true of tasting notes in wine, that have nothing to do with whether’s it’s “natural” or not.

Skrownowski continues: “In music, people are quick to dismiss certain genres as just noise, but it’s more complicated than that. Depending on who’s saying wine is ‘natural,’ you can wield it in different ways. People regurgitate information about natural wine, thinking that there’s a ton of science about affecting the way they feel. There’s not a lot of consensus. But, in a blind taste testing there are different things you can get from natural wine consistently.”

Taste Test Time

So, we’ve established who’s saying that it’s good. Is it? I tried to find an objective party. My associate editor, Kylie Thomas, had never had natural wine before and is not into wine on the whole. I picked some wines from Apteka for us to try. One white (Stein Wehwasser Riesling Feinherb, which Skowronski recommended as a classic, quality Riesling), and one red (Mélaric Billes de Roche). Skowronski recommended the latter as a unique flavor that needs time to open up. It comes from winemakers Aymeric Hillaire and Mélanie Cunin in the Loire Valley.

“This has an earthier flavor compared to store-bought whites. And it’s a lot smoother,” Kylie said after tasting the Riesling. “It has a little bit more of the alcohol taste but without the alcohol burn. I don’t like the taste of alcohol, and I could see myself buying a bottle of it. It’s so much easier for me to drink!” Publisher Justin Matase, one of the tasters, noted that it meets all the taste criteria of a traditional Riesling: bright, sweet, and crisp all at once.

We did a blind taste test to compare it to Mazzotta Winery’s 2020 Riesling. Kylie could immediately pick out the Stein, thus proving Tomasz’s point.

Complex reactions to idiosyncratic flavors

Our group of tasters greeted the Mélaric with more complicated reactions. One the one hand, the berry-forward flavor was similar to a classic red you might pair with deeply braised beef or pork. On the other hand, a lingering sweetness reminiscent of dried fruits might make it hard to pair with anything other than a great cheese and charcuterie plate.

We also tried the Stavek Ryzlink Vlašský, which in Skowronski’s music analogy he said was the “experimental music” of natural wines. The acidic taste and almost un-grapelike zing was a little bit more difficult to access for some. But, editor-in-chief Keith Recker did note that it might go well with a rabbit or other game, where the acidity might serve a purpose.

The Stavek is an “orange” wine, another somewhat controversial category, as Knoerzer said, between a red and a white. What I found compelling about the Stavek was how unusual it was. I added Chona’s Marani Mtsvane-Rkatsiteli, another “orange” wine that has a heavy tannic presence. The group had mixed feelings about this wine, too, though I loved its peachy notes, despite not being a fruity or sweet wine fan. What i learned from trying Skowronski’s recommendations was that natural wine can have more of a nose than the “conventional” wines I buy, and that it expresses terroir in unexpected ways — some subtle and some not.

“Stay skeptical.”

I don’t know that I changed any of my colleagues’ minds about natural wine, but I got them to try something new. Malm said that there are a lot of qualities that can make wines unique. “Wine has history, science, religion, artisanship…” she reflected. Skowronski also made a point that “Wine is somewhere between a luxury good and a beverage.” People look for different things out of wine.

Elizabeth Dames said of whether to select a natural wine at a bottle shop that “Stay skeptical. We should all be more cautious about what we choose to put in our bodies. However, you should not dismiss or ignore natural wine completely. Since this category has fewer regulations, there is a broad spectrum of practices. Sometimes the wines are great, and other times not so much. Consumers should do some research to find producers who consistently make clean, quality products.” 

It’s easy to gravitate towards what’s cheapest or easiest. But, it can be worth it to look a little bit more into the making techniques behind even the most basic liquor store wines. Give natural wine a chance if you’re a skeptic. It’s an example of a diversity of flavor and an expression of changing ideas within the food and beverage sector. Skowronski likened the interest in natural wine to the pandemic craze over sourdough. People like feeling like they know all the ingredients in what they consume. Adam Knoerzer recommends “Drink what you like and leave the rest to others. Embrace curiosity about wine and all that goes into it and enjoy that it’s a big enough tent with room for everyone.”

Story by Emma Riva / Photography by Keith Recker 

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9 Hot Weather Dishes, Drinks, and Desserts

By
Emma Riva
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A hand pours a shot of espresso over a cup of ice cream to create a Nespresso Affogato with pizzelles and a shot of espresso in the background.

Cooking in the heat is a pain. Nobody wants to turn on the oven in 90-plus degree sun. Luckily, hot weather recipes can actually be enjoyable. Summer has its own palate and its own techniques to make cooking bearable. It’s the season for salads and picnics and spritzes and white wines. There’s a romantic element to it, though it’s hard to feel that when you’re sweating through a t-shirt and trying to turn on your air conditioner. And unless you’re lucky enough to be a teacher, the summer vacation of your childhood is probably replaced with office hours. But your menu is one way to make summer feel like the beautiful, decadent season seen at the movies, so we’ve got some suggestions.

Dishes

a grilled cheese in the middle of a marble charcuterie board with red and purple olives and a variety of cured meats

Ultimate Grilled Cheese and Charcuterie Board

This is a great picnic staple and an easy hot weather recipe. “Charcuterie” can feel intimidating, but you know what, you can call it a cheese plate if you really want to. This recipe adds a “grown-up grilled cheese” made out of a Tomme de Savoie for richness and Abondance for elasticity, then a generous slather of Isigny Mere French churned butter. A “quiet luxury” strategy for a meal in the park under the stars.

A plate with a salad on it has plenty of kale and citrus fruits like orange slices with drinks in the top right corner of the photo and more plates and forks to the left.

Citrus and Kale Salad with Fig and Honey Vinaigrette

Upping your salad game is life changing. For hot weather, the moisture of fresh vegetables can help keep you hydrated. Plus, the colors are beautiful. Once you open your mind to radicchio, fennel, or fruit additions like blood orange and grapefruit, you’ll never go back to just thinking of salad as a tossed-together pile of vegetables.

A table setting of Italian rice salad and Bruschetta

Easy Italian Rice Salad

This one does require turning on the stove, but once you boil that Arborio rice until tender, you have leftovers for days. If you want something heartier than a green salad, this is a great way to incorporate carbs without the heaviness of a big pasta dish. Also, makes a super fun presentation opportunity with the varied colors and shapes of sliced olives, cubed cheese, and halved cherry tomatoes. 

Drinks

A bright and refreshing orange soda and gin cocktail.

Orange Soda Gin Spritz

Summer is spritz season. Spritzes come in so many variations: absinthe, Campari, Aperol, limoncello…pretty much anything can become a spritz as long as it has the right balance of ingredients. This spritz from TABLE publisher Justin Matase uses a combination of gin, campari, lemon juice, and orange juice to get a refreshing citrus flavor.

a tall glass with beer and lime with a bottle of beer in the background

Clara Michelada

To me, Modelo is an absolute hot weather classic. Unbeatable. The moment you take it out of the fridge and feel how cool the bottle is in your hand, your day instantly improves. A Michelada is a cocktail that takes beer, usually Modelo, and enhances it with a little squeeze of lime juice and a salted rim. Easy, and adds something fun to a simple evening of cracking open a cold one.

a gin cocktail with a dash of purple

Violet Collins

Another hit from Justin, this is a light and sippable cocktail with Créme de Violette liqueur. Nice for the dusky twilight color of a summer night and easy to make with only a few ingredients. Plus, it photographs super well for all the party photos you’ll post later on Instagram.

Desserts

Two glasses of Nespresso Affogato with pizzelle garnishes in front of a Nespresso machine with a shot of espresso brewed beneath it.

Affogato

If you’ve never had an affogato before, you’re missing out. A rich shot of espresso with a little bit of ice cream makes for a dessert that cools you off and won’t make you feel bloated afterward. Just maybe don’t drink it before bed.

7 rainbow pride popsicles sit on a black table with slices of lemon scattered beneath them.

Pride Popsicles

Pride is about to be over, but be proud and show support every day of the year. This recipe could also just be a hot girl summer rainbow popsicle. Basic popsicles are an easy at-home recipe once you have a mold, and don’t require much beyond sugar, color, and cold water.

Four Tomato Water Lemonade Popsicles with Raspberries & Mint sit on a white tray surrounded by tomatoes of various colors and sizes

Tomato Water Lemonade Popsicles

This uses a by-product of our Tomato Jam Hand Pies recipe, but you can do it with other kinds of vegetable-infused water like cucumber water. Good way to eat your veggies in a slightly sweet context.

Or, honestly, go totally CARE FREE go buy yourself a pint of ice cream. No need to over-complicate things. Stay cool!

Story by Emma Riva / Photography by Dave Bryce

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