Kitchen Hack: Make Sliceable Popsicles in a Loaf Pan | Apartment Therapy The Kitchn. The Easiest Raspberry Tarts You'll Ever Make Cookbook Recipe | Apartment Therapy The Kitchn. Previous image Next image Finished tarts, filled and ready to eat. This recipe started out on a splattered, stained note card in my grandmother's kitchen, and it has made its way into a lovely cookbook that's very personal to me (more on that below). The filling could not be easier to make. You can use it several different ways, but I think these two-bite tartlets would be perfect for Mother's Day or a little girl's baby shower.So, here's the story on the cookbook. It's called Island Graces, and it is the cookbook of All Saints Church in Pawleys Island, South Carolina.
There are tons of southern and lowcountry recipes; it's very much a community cookbook full of classic, comforting food. . • Buy Island Graces, $24.95• Get more information at the Island Graces Facebook Page. And now for the pretty pink tarts... Raspberry Tartsmakes 24 muffin-size tarts (with some leftover filling) or 2 full-size pies Preheat the oven to 450 degrees. Related: Hot Pink Raspberry Cake! Pucker Up, Sweet Cheeks: 20 Lemon Dessert Recipes | Apartment Therapy The Kitchn. Chocolate Bread. When I got the opportunity to re-release my first two books, which had gone out of print, my publisher and I decided that they should be combined into one brand-new volume, Ready for Dessert, with new photos and more than a dozen new recipes added.
So I made a master list of all the recipes, then chose my absolute favorites: the ones I’d found myself making over and over again during the years invariably rose to the top. I had to choose le top du top, as they say in France. Then I sent the list to my editor, who worked for many years at a food magazine known for their exactitude and trying a recipe over and over and over again with every variation (a bit crazy, like me), and we went back and forth for a while, until we agreed on the ones for the final book.
I originally imagined I would sit down and cut and paste recipes, putting them in order, and maybe adding a few notes here and there. So I thought it’d be fun to give it a makeover here on the site. What did I try? 1. Verdict? 2. 3. Roasted Lemon Zest Powder. Kitchen recycling is my favorite hobby. So many food scraps can be put to good use with just a little time and flair*, and the satisfaction is immense when I feel I’m using my supplies to the max — making chilled soup from pea pods, pesto from radish tops and croissants aux amandes from day-old croissants, using the whey from mozzarella in bread dough, parsley stems in stews, and the rinds from hard cheeses in soups.
Today’s trick is one I’ve devised because it bothered me to toss the rinds of lemons when all I needed that day was their juice. I got the idea from a jar of dried, roasted and ground lemon peel I bought years ago, made by a Sicilian company and simply sold under the name buccia di limone (lemon peel). The scent and flavor were so lovely it took me years to go through that little container — it was not cheap, and I seem to have trouble using up ingredients I perceive as rare and precious — until I finally got my act together and realized I could just make my own. What's the Difference? Panade, Strata, and Bread Pudding | Apartment Therapy The Kitchn.
We were all about panade last week - make one soon if you haven't yet! Many of you pointed out that our panade recipe bore a remarkable resemblance to other kinds of bread-based casseroles like stratas, bread pudding, and our favorite Thanksgiving side dish, stuffing. Your comments got us curious! All of these casseroles are based on the similar principle of soaking leftover bread and filler ingredients (like onions, mushrooms, and cheese) in some sort of liquid and then baking until the inside layers are soft and creamy.
It seems that main difference lies in the kind of soaking liquid you use. • Panade - Made with only broth, either chicken or vegetable. The resulting casserole is fairly soupy. In fact, one of the best panade descriptions we came across was, "soup to stand your spoon in. " • Strata - Made with eggs and milk (or cream) . • Bread Pudding - Also made with eggs and milk (or cream), but usually with a more equal ratio of eggs and milk. Do you have a favorite among the three? Basic American Biscotti With Fruit & Green Tea | Apartment Therapy The Kitchn. Previous image Next image American biscotti is slightly more tender than the more traditional Italian version.
It has a light, dry crumb that's oddly addictive and super simple to make. It can have any number of add-ins tossed in the mix and is a great way to clear out the pantry of bits of dried fruit, nuts or sweets. We made ours with a handful of cranberries, apricots and a bit of Mangosteen green tea — just for fun! Basic American Biscotti Yields: 17-20 pieces 6 tablespoons butter2/3 cup granulated sugar2 teaspoons vanilla2 large eggs2 cups flour1 1/2 teaspoon baking powder1/4 teaspoon salt1/4 cup dried apricots (optional)1/2 cup dried cranberries (optional)2 green tea bags (tea removed from the bags) Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Place dough onto parchment paper in a long log shape (roughly 14" in length) Try to make it as even as possible to encourage even baking (though you'll notice ours got a little lopsided). Enjoy! Orange-Scented Olive Oil Cake from Saveur Recipe Reviews | Apartment Therapy The Kitchn. World, meet my new favorite cake. It's damp and soaked with musky orange syrup, with a tender, springy crumb and a whiff of olive oil. It has shot to the top of my baking go-to list, too, with its easy yet very unusual preparation. This recipe comes from Saveur's current issue, #129.
It is an adapted recipe from The Perfect Finish by Bill Yosses and Melissa Clark. I was drawn to it because, first of all, it is citrus-flavored (my favorite) and also includes olive oil (like my husband's all-time favorite cake/food). The recipe started off, though, with some grumbling on my part. After that the cake is a snap. I did change a couple things. Overall, this is one you have just got to try. . • Get the recipe: Orange-Scented Olive Oil Cake at Saveur Related: New Favorite: Lemon Olive Oil Cake (Images: Faith Durand)
Arlecchini - Biscuits italiens. Le principe du British cake adapté au petit sablé ! Si c'est pas une bonne idée... Trop forts ces italiens ! Pour 60 biscuits180 g de beurre très mou (et surtout pas fondu)300 à 320 g de farine (selon la qualité)100 à 120 g de sucre glace (selon votre goût)1 œuf légèrement battu150 de dés de fruits confits multicoloresA l'aide d'un batteur électrique équipé des crochets, mélanger le beurre, l'œuf battu et le sucre glace jusqu'à ce que le mélange soit crémeux. Ajouter la farine, battre de nouveau. terminer en incorporant les fruits confits. Vous devez obtenir une pâte sablée très souple mais suffisamment ferme pour être façonnée. Rouler la pâte en un long boudin de 5 cm de diamètre, l'envelopper bien serrée dans une feuille de papier sulfurisé et l'entreposer pendant 40 minutes au congélateur. Préchauffer le four à 160°C - chaleur ventilée.
Sortir la pâte du congélateur et la découper en tranches de 5 mm d'épaisseur. Faire cuire pendant 10 à 12 minutes. 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. But when I went back yet a week later (OCD much?) They were all still there, each one unfortunately getting soft and spotted. I also thought that it would be interesting to try a gingersnap crust. Dates, Hazelnuts, and Thoughts on Food Gifts. Olive Oil Cookies Recipe Roundup | Apartment Therapy The Kitchn. Holiday countdown 2010............Dec 20th. Ginger Pumpkin Pie with Graham Cracker Crust | Apartment Therapy The Kitchn. Ah, pumpkin pie — that most quintessential of Thanksgiving desserts.
Here's my own favorite take on pumpkin pie — one that skips the sometimes finicky, sometimes soggy pie crust for one made from crispy graham crackers. Add a heaping spoonful of fresh, piquant ginger and you have the pumpkin pie I look forward to all year long. Pumpkin pie didn't use to be a favorite. I liked the flavor and spices of traditional pumpkin pie, but often found it unpleasantly soggy. Then, a few years ago, I wondered what it would be like made with a toasty, firmer graham cracker crust. Presto — delicious. The graham cracker crust is easier to shape and press into place than a regular pie crust (I always use a homemade graham cracker crust; the storebought ones taste stale to me). Other crackers or cookies would also work well in this recipe.
And finally, a note on the ginger. Ginger Pumpkin Pie with Graham Cracker Crust Makes one 9-inch pie, which serves 6 to 8 people. Heat the oven 375°F. Peanut Butter & Fudge Oatmeal Cookies | Apartment Therapy The Kitchn. The other cookie that inspired these is our own version of Fudge and Walnut Cookies, which is itself a take on those classic oat bars with a layer of fudge on top. They are beloved of bake sales everywhere — but we wanted to have them in a cookie form. And once they were in cookie form, why not a peanut butter cookie? With fudge on top? These cookies are also potentially gluten-free, with no flour. Those with a gluten intolerance are often wary of oats; if they eat them at all they can only use oats from a certified gluten-free source.
(And some gluten-free folks prefer not to eat oats at all.) Despite their mix of inspiration, these cookies are very straightforward — a modern bake sale favorite. Peanut Butter & Fudge Oatmeal Cookies makes about 4 dozen cookies Preheat oven to 350°F and line two large cookie sheets with parchment paper. In a large bowl, mix the butter, peanut butter, and sugars. Mix the chocolate chips and sweetened condensed milk in a small saucepan.