Discover Sibby’s favorite recipes, stories, and Hill Country finds—where food, culture, and life intersect.
Thoughts on Pound Cake… Pound cake, for me, is one of the best classic examples of old school Southern baking. Although its earliest written history goes back to European roots,
The broken wrist cake. Some things don’t turn out as you planned. Example, this Strawberry Smash Mason Jar Cake. Let’s go back to Valentine’s week awhile back. Remember my
These muffins are easy squeezy to make–they’re great for a holiday morning treat–perfect for gift giving (who on my list wants these?!) The yogurt and bananas keep them moist and
I posted starting my infusion about a week ago, then life got in the way. This weekend we did finally enjoy this made up drink from the infusion. It’s a
October means cooking with Pumpkin, in every way I can! I’m not a big pumpkin pie fan, but this savory dish is so satisfying and it reminds me of fall
3 peeled shallots, 1-tablespoon olive oil 2 tablespoons Sherry vinegar 1-tablespoon honey 2 teaspoons Dijon 1 clove garlic 1 tablespoon Juniper Provence Spice Mix 1/3-cup olive oil Salt and pepper
Serves 6 – 8 1/4 to 1/2 cup Salsa Verde Italiano 1/4 cup toasted pine nuts 1/2 cup grated Parmesan cheese 1 one-pound package penne or ziti pasta optional: grilled
1 4 to 6 lb roasting chicken, rinsed and patted dry (or cut up chicken pieces) 4-6 garlic cloves, peeled and smashed 1-2 Tablespoon butter, softened 1 Tablespoon olive oil
1 rack of lamb chops, “frenched”—bones trimmed clean 8 tablespoons Juniper Hills Farm Salsa Verde Italiano Preheat grill on high heat. Cut chops apart from the rack and spread each
Makes 1- 12” round 1 3/4 cup all purpose flour 1 package dry yeast (2 1/4 teaspoons) 1 teaspoon sugar 1 teaspoon salt 3/4 cup warm water (110°-115°) 2 tablespoons
8 ounces sun-dried tomatoes (dry), about 2 cups 1-cup rice wine vinegar or white balsamic vinegar 1-cup olive oil 8 garlic cloves, thinly sliced 1/4 cup grated Parmesan 1/4 cup
1/4 cup extra-virgin olive oil 2 garlic cloves, thinly sliced 12 large shrimp, cleaned with tails left on 1 lemon, zest finely grated and juiced 1/2 cup limoncello liqueur Salt
2 cup toasted nuts, preferably, halves 1 tablespoon walnut or vegetable oil 1 tablespoon butter, melted 1 teaspoon salt 3 tablespoons Juniper Provence Spice Mix Preheat oven to 300° Line a
2 wedges of focaccia bread (or use Olive Focaccia, see recipe) 1/4 cup olive oil 4 large portobello mushrooms, cleaned and stemmed, cut into slices 1 large onion, thinly sliced1