A light fluffy cake with creamy icing has its place…usually on the birthday party table. I’ll take a dense and moist cake like this any day. Using olive oil is the first clue that this dessert is going to be a bit different. Of Spanish origin, in the land of lusty citrus and olives, what else would you expect? Baking is not my favorite. Apart from measuring all the ingredients very
Spring has brought us warmer weather, the grass is greening, and there are tiny buds on the trees. My favorite time of year! It’s been such a long winter…but then it always is. I’m just so tired of being cold.
A traditional sign of spring and renewal is the egg. There are eggs everywhere these days… for Easter, and I’m just thinking what a perfect
I just love tarts. And I love pears and almonds…and so what’s not to love about this thin wedge of delight? So what is Frangipani, anyway? I knew it as an essential oil that we sold at our shop years ago. A very sweet tropical flower, actually a plumaria. Not something I wanted in my food. It turns out this version of frangipani has a long history in the pastry kitchen.
It is amazing how fast the years go by when you have kids. Watching them grow makes time so visual. Before you know it they are dressing themselves and making choices in their little lives that reflect their personality.
This year my daughter turned four. I asked her what type of birthday party she wanted. She has a very decisive personality. I noticed that from very early on!
Valentines day is upon us…what to make for my sweetie? It needs to be heart shaped, it needs to be red, and what is his favorite dessert? Pie! Little heart pies will be perfect! I got this cool little pocket pie maker for my birthday and I just haven’t had time to play with it. Now is the time! It worked very well, but you could also do it by hand with some cookie cutters, or just cutting out shapes with a paring knife. I used my
I often use coconuts in my cooking classes. A fresh coconut tart or coconut milk used in a curry both require the “real thing”. I’m always amazed that many of the cooks have never used a fresh coconut. I wanted to show my grand daughter how to crack one open. She knew exactly what it was….asking what we were going to do with that “big fat coconut” when she saw it on the kitchen counter.
Every year, about a week or so before Halloween, I drop a book, “I Want Chocolate” by Trish Deseine, on my husband’s desk. You see, his birthday is on Halloween and every year I am compelled to make him a cake of his choice out of this special book. It has become a tradition. This year he chose a flourless cake. Turns out this is one of the easiest cakes to make.
In all the old cookbooks you can find recipes for fools and trifles, both derived from the British and rather similar in nature. While the fools dominate summer with berries and cream, Christmas is a favorite time for the trifles, made with canned fruit, cream and cake with a good dose of spirits. I found this combination for fall that was the perfect ending to an upcoming class at the Cookery. Apples, pears, and pumpkin, laced with cinnamon, caramel, and Calvados (apple brandy). Sounds like October to me! You can make it in a big dish or individual.
October 3rd is the Moon Festival this year. In the 70’s we lived in Chicago and loved to visit Chinatown to buy fun cooking equipment and teas. The wok I purchased there more than 30 years ago has served me well. One of the things, I remember seeing, in the bakeries in the autumn were beautiful moon cakes. I didn’t know what they were at the time, but couldn’t get the image out of my mind.
Why not? China doesn’t have a strong attachment to chocolate, nor are fortune cookies totally attached to China. Lots of stories abound, but it is believed they were invented in the U.S. and first sold to Chinese American restaurants. In the U.S. we don’t like to leave things alone…so….chocolate fortune cookies! And just because…
Somewhere between food and a dream. It’s really very easy–just takes some attention to detail; eggs at room temperature, careful folding, hot oven, and eager and ready guests.
This “puffed up” egg creation was developed in the French kitchen in the late 18th century. It starts with a base. For savory editions, usually a béchamel sauce to which you add the flavors: vegetables, ham, cheese, or whatever suits your fancy.
