RECIPE INDEX — wit + aroma (2024)

COOKIES: Recipe Study No. 1

Our friendship began over cookies. Our blog took flight dreaming up the incarnation of the cookie. Convert your favorite tea into a sweet delight, add zest and zing with citrus fruit, or create an autumn favorite with a tart splash of fresh pressed cider.

ZUCCHINI: Ingredient Study No. 1

Our first ingredient study was dedicated to a seasonal and local summer vegetable, the zucchini. We blended exotic flavors, created pleasant breakfast treats, and discovered a family Friday night favorite. Browse the gallery below to find your next dish honoring this versatile summer squash.

SCONES: Recipe Study No. 2

Originating from the United Kingdom, the scone describes a single serving cake, quick bread, or biscuit. Whether savory or sweet, scones make an easy breakfast option. We spiced them up with chai, added a touch of rosemary and tomato, and also served them alongside apple cider on a brisk fall morning.

TOMATO: Ingredient Study No. 2

Consumed in diverse ways, the tomato is a Tennessee favorite. We eat it like an apple when we're in a rush, we add it to eggs for a brunch delight or mix it with fruit as a sweet surprise. Tomatoes are the most common garden fruit and come in a variety of colors, shapes, and sizes. Raw or cooked, the possibilities are endless.

PUMPKIN: INGREDIENT STUDY NO. 3

Did you know that1.5 billion pounds of pumpkins are produced each year? As one of the largest crops in the United States, we felt it necessary to study the traditional pumpkin. Not only is it extremely tasty, it is so versatile. Add a little cinnamon, and you've got yourself a tasty dessert. Cook and purée, and you have a smooth, comforting soup. Chop and roast on bruschetta, and you've made unforgettable hors d'oeuvres for entertaining.

SOUP: RECIPE STUDY NO. 4

Slow cooked, puréed or simmered, we like to think a good hearty soup can warm your stresses away. Winters are generally cold and dark, so we hope our soup studies help brighten your day and bring you comfort.

MADELEINES: Recipe Study No. 5

Our love of French foods and pastries made this study an easy one, not to mention they stand so well on their own. Madeleines are surprisingly easy to makeand are simplybeautiful, and so buttery and fluffy. It is so easy to createendless variations of these little cakes.

ICE CREAM: Recipe Study No. 8

A classic dessert that one can never get enough of. Spring, summer, fall, winter. Ice cream is delightful during any season, and lends itself well to an array of ingredients. Winter Orange Creamsicle frozen yogurt? We say, "yes please!"

BREADS: Recipe Study No. 9

This study was to experiment with, and attempt to master the art of bread making. Yeast was not my (Aroma) area of forte, but I am no longer intimidated by it, and hope to continue experimenting with this style of bread making because it is beautiful and tasty in both sweet and savory forms.

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