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Old Fashioned Bread Pudding

Old Fashioned Bread Pudding

There are moments when we long to return to the classics. For me, a love of a well-cut, seasonless tweed jacket is an example one such classic—and then there are the dishes our parents and grandparents loved. And some of them, for good reason. Bread pudding, with its custardy richness, can readily double as a brunch […]

Goat Cheesecake with Blackberry Compote & Sauternes

Goat Cheese Cake

On a whim, I nabbed some of my chef partner’s blackberry reduction sauce he uses as an accompaniment to venison. It’s quite savory, with undertones of anise seed and fennel, I’ve used it here to top my goat cheesecake, finished it off with orange zest—the interplay of layered flavors alongside a youthful Sauternes is just […]

Crème Brûlée with Sauternes

Crème Brûlée

This is my go-to recipe from the Culinary Institute of America. It’s fool-proof as recipes go, and there is little motivation on my part to change it. Of course, there are infinite variations on this theme. Try infusing the cream with lavender or cardamom seeds, for example. Or substitute honey for sugar. Add subtle lift […]

Crêpes with an Oregon Marionberry Reduction Sauce

Crêpes with Oregon Marionberries reduced in a Red Bordeaux

In another lifetime, I made dozens of crêpes on Friday nights, when throngs of customers would flood my Eastern Washington tasting room to catch live music on the weekends. Since then, I’ve refined the recipe a bit—not the crêpes themselves, rather the toppings. Back then, I used our wineries’ Columbia Valley Cabernet, now I’m more […]

Angel Food Cake with Summer Berries

Angel Food Cake with Summer Berries

I love a good backyard cookout, with endless variations on burgers piled sky-high with hickory smoked bacon, sautéed Walla Walla sweet onions, sharp cheddar, all of it artfully smashed between a warm brioche bun. And let’s not forget the hot dogs slathered in pickle relish and mustard, the all-important potato salad, and grilled sweet corn. […]

Art of the Macaron: Cooking Classes at Aubergine

Pastry Chef Ron Mendoza at Aubergine

It’s small. That was my first thought on entering the tidy, well-lit kitchen at Aubergine. I had attended an eight-course dinner there the month before, a sumptuous and innovative menu featuring white and black Alba truffles, expertly woven into each luxurious course. I knew what sort of magic could come from the belly of this modest […]

Meyer Lemon Ice Cream

Meyer Lemon Ice Cream

Here in Northern California, citrus fruits are ripening. This holds true for the Meyer lemon trees on the property, and suddenly we find ourselves with a small crop to harvest. I use the lemons in main dishes and to make lemon curd, but I’m equally fond of Meyer lemon ice cream. It feels light at […]

Pecan Chocolate Chip Cookies

Pecan Chocolate Chip Cookies

I’ve been making chocolate chip cookies for years, but when my son moved out, I wanted to modify the classic chocolate chip recipe to better suit my taste. This more grown-up version substitutes sea salt for table salt, and has a dash of cinnamon and pecans. [amd-yrecipe-recipe:16]

CHRISTINE HAVENS
McMinnville, OR

christine@christine-havens.com