Indivisible: A Practical Guide For Resisting the Trump Agenda. This may be the best strawberry pie recipe ever. Sometimes dessert doesn’t get any better than fresh, summer fruit piled high in a tender pie crust.
It’s one of the simplest ways to showcase the best the season has to offer. "This time of year, I really like to make things that don't require a lot of oven time. There's so much great fruit around, you don't need to do much to show it off," says pastry chef Roxana Jullapat. She shares her recipe for vintage strawberry pie, using sweet, perfectly ripened berries from the farmers market. Some of the berries are used to make a quick glaze, coating the rest of the fruit in a glossy sheen before the pie is assembled. The most difficult part of the recipe is making the crust — yes, you could substitute store-bought, but nothing beats the rich buttery flavor and flaky texture of something you make yourself. “That's it!” Total time: 1 hour, plus chilling time | Serves 8 2 cups flour 1 teaspoon kosher salt 1 tablespoon granulated sugar 1 cup (2 sticks) cold butter, cut into ¼-inch cubes. Pumpkin Cheesecake Snickerdoodles. Peach-Ginger Galette with Hazelnuts.
Make the galette dough: Combine the flour, sugar, ground ginger, and salt in a food processor and pulse to combine.
Scatter the chilled butter pieces around the bowl and pulse in 1-second bursts just until the mixture resembles coarse crumbs. Drizzle the water evenly over the crumbs and process just until the dough is moist but still extremely crumbly, about 5 seconds. Turn the dough onto a work surface and press it into a 6-inch disk. Wrap the disk in plastic and refrigerate until well chilled, at least 1 hour. Chocolate Chip Cookies Recipe - Classic Baking Recipes. When she has the kitchen all to herself, Phyllis Grant of Dash and Bella cooks beautiful iterations of what solo meals were always meant to be: exactly what you want, when and where you want them.
Today: A cookie with the perfect combination of fat, flavor, and comfort. Who needs detox? Year round, my freezer is a treasure trove of sweet treats. Often, when friends come over, they walk right past me, head into the kitchen, and start foraging around until ahhhh yes they find what they’re looking for: chocolate chip cookies. They take a huge bite and sigh out a thing or two from this list: They’re intoxicating.Can I live at your house? She Runs, She Eats: apple-bottom gingerbread recipe. I suppose gingerbread is more of a winter flavor, but I'm just not feeling pumpkin this season.
My obligatory taste of pumpkin this year was in the form of a latte, and maybe I'll bake a pumpkin roll eventually. Don't feel too bad for me, though, because this cake is incredible! It was baked last Friday and I'm still working my way through it, one slice for breakfast at a time. This recipe is from a culinary memoir I bought a year or two ago, Under the Table: Saucy Tales from Culinary School .
You probably have all the ingredients to make this right now. I bought a baking sheet from Chicago Metallic a few months ago since the baking sheet I was given from the lentil contest is really good. . The pans are a little heavy, but very sturdy. To pack a spicy punch, both powdered and freshly grated ginger are used in the batter. Apple slices, which are precooked in butter and brown sugar, are placed on the bottom of the cake pan. Rustic Plum Tart Recipe. Apple Crisp I Recipe. Blood Orange and Clementine Galette / pitchfork diaries.
BLOOD ORANGE AND CLEMENTINE GALETTEwith Cardamom Creme Anglaise by Catie 4 blood oranges 2 clementine or tangerines zest of 1/2 of a lemon 1/2 + 1/4 teaspoon of sugar, plus more for sprinkling on crust 1 pie crust pastry (I used the recipe using eggs) egg wash Pie Crust: Makes one single pie crust.
(see instructions for making pie crust here.) 1 1/2 cups all-purpose unbleached flour 1/2 teaspoon salt 4 oz (1 stick) unsalted butter, cubed and chilled (or popped in freezer for 15 minutes after cut into cubes) 1/4 cup water, ice cold, or more if necessary OR 1 large egg with 2 teaspoons of water, or more if necessary Egg Wash 1 egg mixed with 1 tablespoon of water Heat oven to 400 ° F. Gingered Lemon Bars Recipe. Method Alden and Reilly1 Pre-bake the crust.
Preheat the oven to 350°F. Using an electric mixer, beat the butter. Add 1/3 cup of sifted powdered sugar, and beat until light and fluffy. Beat in half a teaspoon of the lemon zest, the ground ginger, the crystallized ginger, and a pinch of salt. 2 Spread the crust batter evenly over the bottom of a 13x9-inch baking dish. Tart Key Lime Squares. 158 (about 9 squares) Two pound bags of key limes were on sale this week and I couldn't resist making these squares.
They are very easy to make... you just need a bit of patience to squeeze all of those tiny limes.. but the effort is well worth it. I add a couple of pinches of ground ginger to the graham crust because I love how that plays off the lime. The squares were so good... creamy, tangy and quite tart... I had to fight the urge for seconds. crust1 cup graham cracker crumbs2 tbsp brown sugar2 pinches ground ginger (optional)4 tbsp butter, melted (1/2 a stick) The One Pie Dough to Rule Them All.
Is it hubris to call this a perfect pie dough recipe?
Well, it is perfect. And do you know what’s perfect about it? You can do it too. Yes, YOU.