This is an especially rich and creamy pie, one that is memorably delicious. You remove it from the oven before the custard splits but after it has cooked long enough to set up when it cools. It some respects, this Sugar and Spice Pumpkin pie is more like a cream pie than a regular pumpkin pie. If you bake the pie on a pizza brick in the oven, the bottom crust will get enough heat to remain crisp, one of the challenges when making a custard pie filling. This is a recipe you are likely to reach for more than once during the holiday season.
Cream puffs and eclairs aren’t the first thing that comes to mind when we think of versatile desserts. But in reality they’re wonderful edible containers that can be big, medium or small, round or elongated, and filled with all kinds of delicious options sweet or savory! Whipped cream? check. pastry cream? check. crab salad? You bet.
The year I turned 15 I spent the summer with my cousins in Connecticut. I had been cooking since I was very young and especially loved to bake. One afternoon when my cousin and I were hanging out with a friend down the road, the friend’s dad asked if I would teach his daughter to cook. Being 15, cream puffs seemed like a great idea as we could eat the lesson. Much more interesting than something practical like French toast, hamburgers or soup. In the middle of making the cream puffs there was a thunderstorm. As California doesn’t get rain in the summer and we rarely have thunderstorms, I was quite surprised when we ended up with a soupy mess. While I don’t know that the thunderstorm and the humidity caused the fail, they were the likely suspects. This is the first — and only — time I ever had trouble with cream puffs. Until this week.
In the mid-1980s I wrote the Artichoke Cookbook. It was quite successful and so the Brussels sprouts growers on California’s Central Coast asked me to write a cookbook for them. My then husband said he would leave me if I did; he hated them that much. I didn’t write the book though we did part ways a few years later and, after he left, I brought Brussels sprouts, among other things, back into my life.
This is an adaptation from a recipe off of one of my favorite blogs, Food 52 – Terrific for an autumn day like today when a storm is rolling in. It’s especially good with homemade applesauce, but this isn’t a requirement. Given most people don’t bake these days, I’m finding people are overjoyed to have fresh, homemade desserts and fancy is not necessary. In fact, recipes that bring up childhood memories seem to be the most appreciated.
Planning a party takes time and energy. An impromptu party takes imagination. The trick to managing either is to have some strategic ingredients on hand or on a list under party supplies so you can pull a party together fast. Here are my personal favorites for small bites and small plates.
5 reasons why I love Bob’s Red Mill flour and other products and use them daily
Bob Moore and I met at the January 2016 Specialty Food Show in San Francisco. I felt as excited as a teenager meeting Beyonce as Bob has been one of my heroes for a very long time. While waiting in line one of his employees commented that he really loves to talk with the public. I told him that I would do my best to keep our conversation short but it would be hard given my admiration for him.
Like most of us who were raised on chocolate chip cookies, I’m crazy about them. However, I find a lot of ccc’s boring because they’re a little too bland and sugary. Kind of the “white bread” version. That’s why I like them with toasted oats and nuts. But what makes these Oatmeal Chocolate Chip Cookies most interesting is the chocolate. Chocolate chips are fine, but most of the brands contain paraffin so they don’t melt easily and become gooey. If you can find them, I like Guittard’s pistoles or wafers, which are chocolate discs that have a lower melting point and are quite tasty. I chop them coarsely. They come in an extreme milk chocolate at 38% or bittersweet at 66%. Whether chocolate you use, buy the best you can afford, as it really makes a difference.
We should all have a few show-stopping sauces to take a recipe from tasty to transcendent. Trust me, this is one is one of those sauces you’ll treasure and share.
A Quick history of pie
According to historical accounts, pie has been around since the Egyptians, and they probably learned about pies from the Greeks. The crusts weren’t always eaten, however, but acted as a way to encase meats. The first English pies were made from crows and meat fillings are still a popular Pub entree. Crow pie? Not so much.
This quick and easy cake comes from Janet Sawyer, owner of Little Pod and author of Vanilla. It is an adaptation of a Mary Berry favorite. (Mary Berry is a well-known English culinary professional and cookbook author.) It’s perfect as an afternoon cake and can also be served for brunch. Vary the fruits based on the season; it’s as adaptable as it is easy to assemble.
Those of us crazy about fruit watch the farmers markets and stores like hawks, waiting for the first berries to arrive as the signal that yes, summer is coming! Similarly, we know that summer is in full swing before blackberries are ripe on the vines and ready to harvest though technically they’re available somewhere in the States between mid-June and early September.
On the California Coast, blackberry season begins when summer is already in full swing. The berries are slow to ripen as even on warm days the evenings are cool, so there aren’t evening hours to help turn the berries from red to black. When they’re finally ripe, it’s easy to forget the long wait for the reward of their sweet burst of flavors. And, the additional reward is when other summer fruits wind down, there are still blackberries into early autumn.
Having come of age in the 1960s in the San Francisco Bay Area, I experienced the folk music era, mini-skirts, peace marches and lots of good ole’ rock ‘n’ roll. In 1969 I moved to the Mendocino Coast and lived in a farm house built in 1886. All this is to say, I know granola!
It is not the strongest of the species that survives, nor the most intelligent that survives. It is the one that is most adaptable to change. Attributed to Charles Darwin
If you’ve traveled to Costa Rica, you’ve experienced its beauty and the many ways to enjoy all it offers. A small, narrow country angled between Nicaragua and Panama, it is bordered on the east by the Atlantic Ocean; on the west, the Pacific. It has a high literacy rate, no military, is politically stable and welcomes tourists to enjoy its warm, tropical weather, outdoor activities and eco-tourism.
In 1985 Greg Reynolds, who at the time worked for a catering service in Half Moon Bay, became enthusiastic about playing with sauces using vanilla. His enthusiasm was spurred by my telling him a bit about vanilla’s history as well as my handing him a handful of vanilla beans. Not long after he invited me to try the following sauce. It immediately became one of my go-to sauces to use on poached chicken and roasted vegetables. Later, I added it as a finishing sauce for grilled meats.
Clafoutis is a traditional French dessert that originated in Limousin. The name comes from clafotis, which means “to fill up,” in Occitan, an old French language with regional dialects throughout parts of Southern France. Traditionally the dessert was made with dark cherries, pits included, with a custard batter similar to pancake batter or a thin flan. Leaving the pits in the cherries creates a stronger cherry flavor, but can cause tooth damage to the unwitting diner. The same recipe using different fruits and vegetables are technically flognardes. Whatever you choose to call it, it’s as easy to make as a fruit-filled, baked pancake that you can serve anytime, whether for a special breakfast or as dessert.
Given that cherry season is so fleeting, take advantage of the beautiful cherries coming from the Pacific Northwest or, use apples, berries, rhubarb or plums. In fact, now that Limousin is known for their specialty apples, they are the more commonly used fruit.
Every year I make gallons of sparkling lemonade as I’m blessed with a Meyer lemon tree that produces fruit nearly year ’round. I don’t really think about it — it’s just what I serve.
When the heat’s on, the last last thing you want is kitchen time at the stove or have the oven blasting. This is when sorbets, granitas and popsicles are the best game in town. And what’s better than something bursting with summer flavor but light on the waistline? You can start the process early in the morning, and enjoy the fruits of your labor (pun intended) later in the day when you crave an icy treat.
Madeleines are the quintessential French tea cake, with a mouth-pleasing crisp exterior, and a dense cake-like interior. If you enjoy serving beautiful desserts, it’s worth investing in Madeleine molds, as the molds give them their distinctive hump in the middle and pleasing texture. When you’ve dusted them with powdered sugar, they’re gorgeous and sophisticated.
