Dutch Baby with Caramelized Vanilla Bean Pears: Moving Through the Decades. April 2nd, 2012 My hair stylist told me the other day that the mullet is coming back. I’m not sure how to feel about this, but if the mullet means scrunchies, neon colors and leggings, I could be ok with it. Since the turn of the century (how crazy does that sound?!) We’ve gone through the 70′s hipster phase and I suppose it’s not unreasonable to expect that the mullet is just around the corner. Let’s talk about the 80′s. I was born in the 80′s and caught most of the decade. I remember my dad hand-built his own computer. I looked forward to going to my grandmother’s apartment because it meant she’d be cooking up a big batch of blini with sugar (just for me!). I ate my blini without much variation — always with extra butter and a hearty sprinkling of sugar. I imagine that when I have kids, this will be my version of my grandmother’s blini. Dutch Baby with Caramelized Vanilla Bean Pears*serves 2-4 1.
Musical Pairings: La Sera – Sees The Light + Dutch Baby with Caramelized Vanilla Bean Pears. Dutch Baby Recipe, German Pancake Recipe. Method 1 Preheat oven to 400°F. Put a 10-inch cast iron skillet into the oven and heat for at least 8 minutes. 2 Melt 3 tablespoons of butter in a saucepan or in a microwave. Of the 3 tablespoons, one tablespoon will be for the batter and two for the pan. 3 In a blender, put the eggs, egg white, milk, 1 tablespoon of the melted butter, sugar, flour, vanilla, cinnamon, and salt. 4 Carefully remove the very hot skillet from the oven. 5 Once the Dutch baby is done baking, remove the skillet from the oven (again, take care, the handle is HOT) and use a thin spatula to gently coax the pancake onto a large plate. Homemade Applesauce. A few weeks ago we took a drive up to my favorite place on earth, the beautiful state of Vermont. We did all our usual things that we do up there…horseback riding, hiking, taking long luxurious naps with the windows open to let in the sounds of birds chirping and the occasional moo from the neighboring farm.
And because it is Vermont where the seasons start to change early, we also got in a little apple picking. And where there is apple picking, there is homemade applesauce, which is one of the easiest things in the world to make, and so sweetly delicious. We started here, at the beautiful Champlain Orchards. They have all kinds of apples that come into season one after the other. We got to the Paula Red section of the orchard and yep! I wisely brought an apple picker with me who not only could reach the tall ones, but was willing to carry the peck-sized bag. Which is a good thing to have, because a peck is a whole lotta apples. Now sprinkle on some cinnamon sugar. Ingredients Directions. Jason's Everlasting Recipes. Peach and Blueberry Crisp - Seasonal Dessert Recipe. On our summer road trip, we spent four nights in San Francisco. When planning the itinerary for the trip I made sure to allow plenty of time there.
I absolutely love the city– the crisp sea air, the beautiful architecture, and the amazing restaurants. San Francisco has so much character and history; I’m always looking for an excuse to visit! One of our first stops was the Ferry Plaza, a huge seaside hall that has been overtaken by local food brands. I’d been before, but my husband never had. I was excited to introduce him to the place. It’s truly a feast for the senses! Ferry Plaza is open all week long, and it also hosts a special outdoor farmer’s market on Tuesdays, Thursdays and Saturdays.
Our first stop was an outdoor cafe next to the farmer’s market. Next, we explored the inside of the ferry building. The fresh produce is so colorful and ripe– you can smell the freshness of it walking past. I had to stop at a stand selling local artisan cheeses. Food Processor Ceramic Pie Dish. Spiced Watermelon Salad Recipe. Flavor Exposed | Kyle Books, 2012 I just love this dish. It reminds me of walking out into the garden back home and picking a fresh watermelon for lunch—the vibrant green- and yellow-striped skin, smooth and almost waxy on top with dirt still clinging to the paler underside. With a perfect melon in hand, I’d head to our back porch and peel, chop, and toss it with some fresh herbs. Then I’d hit it with some Aleppo pepper and briny Greek olives for a vibrant, Mediterranean twist. LC A Little Aleppo Note Aleppo pepper, named for the ancient city of Aleppo along the Spice Route, is commonplace in Middle Eastern and Mediterranean cuisines (as well as the markedly well-stocked pantries of those who frequently travel there).
Quick Glance 15 M 15 M Serves 4 Ingredients Directions 1. Hungry for more? Watermelon and Aleppo Salad Recipe © 2012 Angelo Sosa. Strawberry Greek Yogurt Banana Bread. During the summer I tend to make a lot of quick breads and that is because there are so many fruits and vegetables that are available that make really good quick breads. One of my favourite summer quick breads has to be the strawberry sour cream bread which I tend to make pretty much every year! This year I was thinking that I might try lightening the recipe up a bit and the first step was to use some Greek yogurt, which is now everywhere in the grocery stores, instead of the sour cream. Next up was to try to reduce or eliminate the butter or oil and that was done by adding three over ripe bananas in addition to the yogurt to keep things nice and moist.
Another great way to make quick breads a bit healthier is to use some whole wheat flour in place of regular flour and I normally replace about half of the flour with the whole wheat flour. It goes great with melted butter for breakfast! Strawberry Greek Yogurt Banana Bread Servings: makes 1 loaf Printable Recipe Ingredients Directions. Creamy Lemon Crumb Squares. This recipe came from Marlboro Man’s grandmother. When she moved years ago from her home in town to a retirement apartment in the big city, Marlboro Man and I somehow, miraculously, wound up with one of her cookbooks, which was stuffed full of loose papers on which scads of recipes had been handwritten. This recipe actually didn’t have a title—just the ingredients and directions—so I was flying blind when I first made it a few years ago. It was only after I finished the recipe and took a good look at what was before me that I gave the little delights a proper Christian name: Creamy…Lemon…Crumb…Squares. Creamy Lemon Crumb Squares!
The name says it all. Here’s what you need: Flour, Brown Sugar, Salt, Butter, Oats, Baking Powder, Lemon, and The Nectar of the South (Sweetened Condensed Milk). First grab a lemon or two… And squeeze the life (and the juice) out of them. You need a half a cup of juice when it’s all said and done. You also need plenty of lemon zest. Then pour in the juice. Mmmm. Whole Lemon Bars. I’ve been having my own little festival of citrus around here, especially because I’ve become addicted to the produce aisle at my local natural food store.
They always have an intriguing collection of citrus fruits, many of which just aren’t available anywhere else. I went in to buy bergamots (above, left) and ending up finding not one, but four knobbly citrons. I was poking through the boxes and I almost had a crise cardiaque when I saw four enormous, lonely citrons lolling around all by themselves, being ignored, in a big wooden crate. They were only €5 per kilo so I bought two, and left the other two for some other lucky American baker living in Paris looking to candy citron. So I guess it shouldn’t surprise me that when I went back a few days later, they had a big, bulging case of citrons. I also thought that it would be interesting to try a gingersnap crust. Yet when I tasted them, I didn’t really like that the crust conflicted with the lemon flavor.
Related Links and Recipes. Zucchini Bread Recipe. Best Lemon Bars Recipe. Summer Recipe: Whole Wheat Plum Crumble Pie Recipes from The Kitchn. I imagine a farmhouse grandma pulling something like this out of her wood-fired oven. I don't have one of those ladies in my life — my grandmas were city broads who used their ovens to store handbags and hot rollers. When us kids clamored for dessert, it was for the chocolate cake straight from the Entenmann's box or ice cream from the musical truck. Both grandmas would have loved a slice of this confection, however. With a big scoop of vanilla bean ice cream to top it, to be sure. Whole Wheat Plum Crumble Pie Makes one 9-inch pie For the crust:1 cup flour1/2 cup whole wheat flour1/2 teaspoon salt1/3 cup sugar1 tablespoon vanilla1/2 cup (1 stick) unsalted butter, melted Extra butter for greasing the pan For the crumble topping:3/4 cup oats1/2 cup all purpose flour1/2 cup whole wheat flour1/4 cup brown sugar1/4 cup sugar1/2 teaspoon cinnamon3/4 teaspoon salt1/2 cup (1 stick) unsalted butter, melted Generously grease a 9" pie pan with butter.
Preheat the oven to 300°F. Hot cocoa cookies. I am a teeny bit obsessed with the cookies from the most recent issue of EveryDay with Rachael Ray magazine. This recipe is the second of many cookie recipes on my list to make this holiday season. Sweets are taking over my life! Just ask my coworkers.
They get my leftovers, and I think they are starting to resent the way I am forcing them to eat sinful treats. I don't think I need to tell you that these were tasty. The photos sort of speak for themselves.. Ooey gooey chocolatey marshmallowy deliciousness. In a medium saucepan, melt together: 1 stick (4 ounces) unsalted butter 12 oz. chopped semisweet chocolate (bars) Stir frequently over medium heat until smooth. In a medium bowl, whisk together: 1 1/2 cups flour 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/4 teaspoon salt Using an electric mixer, beat together: 1 1/4 cups light brown sugar 3 eggs, at room temperature 1 1/2 teaspoons pure vanilla extract Beat on low speed until smooth, 2 minutes. Enjoy! Whole wheat raspberry ricotta scones.
This is the very first recipe I developed for my cookbook. It came as an accident — you would think that someone who spends as much time shopping for groceries as I do wouldn’t constantly run out of flour and cream mid-recipe but I’d surprise you — but I immediately fell in love with it and knew it needed a home in print. Over the last year, I made them whenever I’ve had an excuse and a few times that I didn’t. They fit so squarely within the vision I had for the book that when everything else felt impossible I’d think, “It’s okay. I’ve still got those whole wheat raspberry ricotta scones.” They made me happy. I just read that back to myself and realize how weird it sounds.
It’s been a weird year. And then, just as quickly as I fell in love with them, I cast them aside for something else. Raspberries showed up at the market last week and I realized how much I’ve missed these scones. Whole Wheat Raspberry Ricotta Scones The trickiest thing about these is the dampness of the dough. Related. Chocolate babka. If you’ve ever tried to recreate something you loved when you were growing up in your own kitchen, you know how difficult it can to match your taste memory to the reality of ingredients and step-by-step directions. Sometimes, even when you get the flavor right, it doesn’t feel right, but you hold out for those rare times that everything falls into place.
After realizing that both Alex and my families loved the same decadent grocery store chocolate babka growing up, I set out to find a recipe to recreate it at home. I waded through dozens and dozens, convinced that something was off in each of them, continually closing my eyes and trying to remember exactly what makes it what it is. First, it’s completely over-the-top. The chocolate to bread-like dough ratio is unseemly. It often seemed impossible that they could construct something with even more filling than structure. I rejected all of the recipes that didn’t suggest a mind-boggling amount of chocolate. * Disclosure! Chocolate Babka 1. Video: Grandma’s Lemon Meringue Pie.
Grandma's Baked Rice Pudding with Meringue Recipe. Lemon Meringue Cookies. If the dream fairies are taking requests, tonight I’d like my dreams to include: the bright green grass of a perfectly manicured baseball field. first kisses. lemonade so cold and tart it almost hurts my teeth. … maybe a waterfall… that might be nice. … the sound of my aunt dede humming to herself? …. that could be pretty special. and perhaps these lemon cookies, cold… from the freezer. I rarely put in dream requests, but I’m feeling rather particular tonight. These cookies: little dreams… I swear to it. Light meringues are infused with lemon zest and vanilla and baked until crisp and dry.
I used this tip and a piping bag to make little meringue star cookies. I piped 50 stars between two sheets. These cookies bake in a low low oven for 2 hours. Citrus curd… Hello! So easy to make. . … or whatever. The hardest part about making curd is straining it through a fine mesh strainer… and we both know that’s no effort at all. Oh, wait. Lemon bottom. Sandwiched together, they’re the perfect bite. Assemble. Chocolate swirl buns. A few years ago, I conquered one of what has to be one of the seven wonders of my culinary world, chocolate babka.
Babka, if you’re new to it, poor you, is a brioche-like sweet yeast cake, usually rolled thin and spiraled around a filling of chocolate, cinnamon, sweet cheese or fruit, and is often studded with streusel. And I know that most people save their gushing prose for lemon meringue pie, 8 inches high, or brownies with swirls of peanut butter, candied bacon and candy bars inside, I know that most people hadn’t heard of babka before it became a punch line, but Alex and I fondly remembering the grocery store chocolate babkas — with endless spirals slicked with bittersweet chocolate — of our childhood and I couldn’t rest until I cracked the code at home. But it still has its limitations. I found the solution to this crisis — are you allowed to call the irregular appearance of homemade chocolate babka in your life a crisis? Probably not. Yield: 12 muffin-sized buns. Chocolate Zucchini Bread Recipe. After last year’s debacle, the year in which we planted 2 zucchini plants and 2 patty pans (to provide for three people), this year we thought we would approach the garden more intelligently, and plant only one zucchini and one patty pan.
Hah! Once again, we’re kicking off the summer with a zucchini beast madly producing more than we can eat. Fortunately, we have recipes like this one that use lots of zucchini, and we have friends and neighbors who happily accept the baked goods made from them. This chocolate zucchini bread, for example, uses 4 whole cups of freshly grated zucchini, for two loaves. A few notes about this recipe. This recipe calls for regular, not Dutch processed, unsweetened cocoa. We are using almond extract, but you can easily use vanilla extract instead, just use about 4 times as much, so instead of 1/2 teaspoon of almond extract, use 2 teaspoons of vanilla extract.
If you want, you can toss some chocolate chips into the batter. Look who scarfed down the first loaf! Skinny Honey Lemon Bars. Chocolate chip sour cream coffee cake. Strawberries and cream biscuits. Homemade Nutella. Mandalinalı Sıcak Puding | snOw eggs. Portakal ağacı: Profiterollü Pasta ve Mahlepli Kurabiye. Thick, chewy oatmeal raisin cookies. Mom’s apple cake / yaptım çok güzel oldu! Tartelette.