I like to think of this as "shoulder season" jam. Always available apples are paired with a modest amount of (imported) blackberries, for a spread that hints of the summer months ahead.
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The secret to this free-form strawberry tart flavored with thyme and drizzeled with a mint syrup? Underripe strawberries. They release less water while baking, but the added flavors ensure the final tart is nice and sweet.
Blackberry preserves get an unexpected exclamation point with fresh thyme and lemon zest in this crumbly, buttery cake that's a cinch to make.
This ice cream is light and tart, as any good frozen yogurt should be, but with a deep, floral richness from the honey and a bright, herbaceous finish. The thyme leaves are this frozen yogurt's answer to cookie dough chunks, or chocolate chips—bittersweet and slightly crunchy, they provide a burst of a different and unexpected flavor and texture.
Not everyone is comfortable tucking into a slice of pie for breakfast. For those who feel as though apple or cherry is a bit decadent before noon, we present these Farmer Cheese Pies from Sarah Billingsley's and Rachel Wharton's Handheld Pies. They're somewhere in the sweet spot between breakfast and dessert with a crumbly cornmeal crust filled with honey-laced farmer cheese and a touch of thyme.
I love to give people edible, homemade gifts for the holidays, so I was excited to see that the December issue of Bon Appetit included a whole article on the subject ("A Very DIY Holiday"). I was particularly intrigued by their Walnut-Thyme Honey with olive oil, lemon zest, and dried chilies.
These biscuits easily pull apart into tender, flaky layers. The rosemary and the thyme perfume every bite. There is just a tiny salt kick and when a pat of butter melts over the warm biscuit, it's like a little bit of heaven. There won't be any leftovers of these, I can promise you that.
The idea for this jam came about for three reasons. One, last Saturday was the first time this spring that strawberries appeared at my local farmers' market. Two, I recently invested in a really nice bottle of aged balsamic vinegar. And three, I had some fresh thyme in my fridge that was about to go bad.