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[adapted by Ann Hargraves from Epicurious]


  • 1 ¾ cups almond meal (Trader Joe’s)

  • 6 large eggs separated

  • 1 ¼ cups sugar run through the food processor to make super fine

  • 1 tsp dried orange zest

  • 4 generous drops almond extract

  • Confectioners’ sugar for dusting


Beat the egg yolks with sugar to pale cream. Add orange zest and extract. On low, add the ground almonds and mix well


Using clean beaters, beat egg whites until stiff peaks.  Fold these into the egg/almond mixture.  The mixture is thick so you will need to work at it a bit to get an even blend.


Butter and lightly flour an 11 inch springform pan (use almond flour to make this a gluten free cake).  Pour in the batter and bake at 350 degrees for 40 minutes. (firm to the touch).  The cake will rise when baking and then fall a bit when cooling. That’s to be expected.


Once cooled, dust with confectioner’s sugar.  The traditional cake uses a cut out of the St James cross in the middle of the cake prior to dusting.

tarte de santiago



  • 2 cups boiling water

  • 1 cup lavender flowers

  • 2 cups cold water

  • 1 cup freshly squeezed lemon juice

  • 1 cup sugar


Place the lavender in a pitcher; pour the boiling water over the lavender; cover with plastic wrap and allow to steep 10 minutes; strain and discard the lavender from the water and return the water to the pitcher. Add the cold water, lemon juice, and sugar to the pitcher and stir until the sugar dissolves. Refrigerate until serving. Garnish with lavender stems and flowers over ice.



  • 1 cup yogurt, low-fat strained (Greek-style)

  • 1 clove garlic (small, minced)

  • 1 tablespoon fresh dill (chopped)

  • 1/2 teaspoon lemon peel (finely grated)

  • 1 teaspoon lemon juice

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper​



In a small bowl, mix yogurt with garlic, fresh dill, lemon peel, lemon juice, salt, and pepper. Serve with your favorite vegetables or use over lamb. Yields a little over a cup..




  • 1/4 cup sugar

  • 1/4 cup brandy

  • 1 cup sliced peeled fresh or frozen peaches, thawed

  • 1 cup sliced fresh or frozen sliced strawberries, thawed

  • 1 medium lemon, sliced

  • 1 medium lime, sliced

  • 1 bottle (750 milliliters) dry white wine, chilled

  • 1 can (12 ounces) lemon-lime soda, chilled

  • Fresh mint

  • Ice cubes


In a pitcher, mix sugar and brandy until sugar is dissolved. Add remaining ingredients; stir gently to combine. Serve over ice. Yield: 6 servings.




  • 1 large cucumber seeded

  • 1 green pepper seeded

  • 1 yellow pepper seeded

  • 1 red pepper seeded

  • 2 stalks of celery

  • 1 large onion peeled and chopped

  • 6-8 ripe medium tomatoes chopped

  • 1 quart of tomato juice or V8 vegetable juice

  • 2 tbsp. of white vinegar or lemon juice

  • 3 cloves of crushed garlic minced

  • Salt and pepper to taste

  • ½ cup of fresh parsley (Cilantro may be substituted)

  • Optional garnishes may include sour cream, grilled shrimp, croutons etc.



Roughly chop vegetables including onion, cucumber, green bell pepper, yellow bell pepper, red bell pepper, celery, tomatoes. Take ¼ of vegetables and finely chop and set aside. Combine roughly chopped vegetables, tomato juice, vinegar/lemon juice, olive oil, and garlic in blender or food processor and process until mostly smooth. Season with salt and black pepper. Chop parsley finely and add. Pour into large bowl or container and add remaining chopped vegetables for crunch. Chill in refrigerator to blend flavors, at least 2 hours.

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