Bombolone alla Cherry Blossom Crema
Cherry blossom season may be long over, but you can at least use this bombolone recipe and pastry cream as a guide to make whatever flavoured bombolone you want. And if you are lucky enough to have access to cherry blossoms every spring, forage some, and make your own hydrosol and cherry blossom tisane; both are used to flavour the pastry cream inside this bombolone.
Panettone Bread Pudding
This is my holiday take on the classic bread pudding, using a beautiful loaf of panettone from my favourite local bakery.
Yuzu and Cardamom Shortbread
I make cardamom shortbread every year. This year, I found some fresh yuzu at our local Whole Foods, so I candied some of their peels and added them to this year’s shortbread!
Mulled Cider with Chai Spices
I make some sort of version of this pear and apple cider every single year! The elements are always the same: pears, apples, and tonnes of ginger.
Lasagna
I made lasagna ala Bolognese with a bit of a twist.
xo, Issha
I used to blog, constantly. So, in an effort to keep better track of my interests and projects, I have dedicated a section of my website to this online journal. Here, you may find recent client work, some sneaky peeks behind-the-scenes, some floral experiments, WIP art projects, and of course… because I love food & cooking—some recipes I have been developing outside of my photography projects.
You can use the handy-dandy search bar to look for specific posts… and most especially my recipes.