Cranberry Meringue Pie. Even though cranberries are only around for a couple months a year, I feel like they sometimes fall under the radar when it comes to holiday desserts.
The tart berries are versatile and delicious, but when it comes to your Thanksgiving spread, they are likely only included for cranberry sauce. Though I’m a huge fan of the turkey/stuffing/cranberry combo, I thought this year cranberry deserved a spot on my dessert spread. As a huge lover of light, tart and fruity desserts, this is the perfect twist on my favorite lemon meringue. Cranberry curd is made very similarly to the traditional lemon, and it is perfectly sweet with a little pucker. The fluffy meringue is piled high and toasted until it’s golden. Ingredients Instructions Preheat oven to 350 F. To prepare topping: Beat the 3 egg whites in a large bowl with an electric mixer on medium speed until frothy.
Notes. Hungry and Frozen: dance on the coral beaches, make a feast of the plums and peaches... When I was a kid I used to draw and draw and draw and draw.
When you'd get your stationary at the start of the year I'd ask to get an extra "jotter pad" (those A4 notebooks with weak, brownish paper and inevitably a cartoon elephant on the front), one for actual schoolwork and one to draw in. At one point I managed to procure, somehow, one of those enormous notepads for offices that are nearly the size of a table which I hubristically and ostentatiously kept on my desk for drawing on when I was done with my schoolwork.
(It gets worse. I also used to also keep a large stack of books on my desk for reading in between being taught stuff. Like, while the teacher was right there still teaching everyone things. So you could say I liked drawing and did it a lot. Happily, some skills work in the right way, going from fearful to awesome. So instead of showing you the book again, I'll show you where we got the plums from.
Tangerine tart with vanilla bean shortbread crust. This spring in New York has been marked by a series of false starts. One week it is trenchcoat weather and the next requires snow boots. The entire city seems to be holding one big collective breath until we get through this last cold bit. Deep Dish Berry Pie Tart. -The KitchenMaid-: Sweet sweet Friday: Peanut butter pie. If at first you don't succeed: Guilt-free Oreo Chocolate Mousse Tart. Success consists of going from failure to failure without loss of enthusiasm ~ Winston Churchill Recently my in-laws decided to go vegan.
Whereas I am very happily non-vegan. I unabashedly love all things creamy and cheesy and can't help but be skeptical of vegan recipes that say they are just as good as the full cream versions. Cream, cream cheese and butter, makes all things luscious and delicious. Apple mosaic tart with salted caramel. My husband likes to joke that every other comment on this site in the month of October is, “Help!
I went apple picking and I brought home 20 pounds of apples and I don’t know how to use them up!” It’s not true, of course; it’s every five or six comments. We mostly have a giggle about it because we didn’t know how one could go to an apple grove and not realize that 20 pounds of apples is an impossible amount to munch your way through, no matter how enthusiastic of an apple-eater you might be. Furthermore, seeing as quite often, only one apple type is ripe at a time, you’re not likely even bringing a mix home that might sustain your interest from apple to apple, ad inifinitum.
So, you know where this is going. I am kidding, mostly. Are you taking submissions for your new favorite dead simple fall dessert? The result is a mosaic of fall apple bliss. Artful Food: Almost Al Forno Apple Tart. Apple Galette Recipe. Chocolate & pear tart recipe. Chocolate Tart Recipe – Tarte au Chocolat. Chocolate Turtle Tart. Chocolate Turtle Tart Extraordinarily tasty, and since it is flourless, it can also be served at Passover.
Serving Size: 16 Preparation Time: 4:00 For the crust: 3 2/3 cups pecans, halves or whole, to be processed in Cuisinart. 1 1/4 cups sugar 7 tablespoons unsalted butter, melted For the Filling: 1 pound fine semi-sweet chocolate. Pumpkin Pie with a Caramel Crunch. A lovely lady from the US emailed me about this recipe asking if I had a conversion for the measurements to suit the US.
Since I have deserted you the past few weeks and many may not have see this recipe anyway I thought you wouldn’t mind if I re-blogged it. Particularly since it is autumn in half of the world and fast approaching Thanks Giving for the US, it’s the perfect pumpkin pie recipe. Well I thought so, the bitter caramel balances out the sweet pie. I’ve even converted it to suit US measurements ( they aren’t a direct conversion but a measurement ratio that will work). I hope some of you get to enjoy it. Ingredients – Pastry 180g of flour or 8oz 110g butter or 4oz 1 medium free range egg 50g of icing sugar or 2 Tbsp Extra butter and flour for lining the tin Method – Pastry Preheat oven on ‘bake’ to 170C.
Method – Pumpkin Custard Steam or simmer the pumpkin in a pot of water for 10 minutes until soft then drain any liquid away. Stone Fruits, Baking Tarts and the Giveaway Winner. I have to admit that every year, I have a hard time adjusting to the summer season here in the South.
Once we enter the rainy season, it gets very, very hot, humid and stormy. We spend a lot of time in the pool and indoors away from the scorching sun. Baking becomes almost like a luxury as we try not to over-heat the house too much.