Long before the California food revolution began, my mother was given one of these dazzling tarts as a gift. It was a predecessor of the exceptional chocolate desserts that emerged in the 1980s. We were impressed by the simplicity of ingredients and the deep, rich, creaminess of the tart.
At some point in the 1990s, the recipe was featured in Gourmet magazine, complete with raspberry coulis and a glaze, both of which are optional. It became a regular in my repertoire for special events, and when I launched my online business I featured it in my chocolate section.
Excerpted from THE BAKING BIBLE, © 2014 by Rose Levy Beranbaum.
Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
This recipe comes via Janet Sawyer, who got the recipe from Lalu Mahato, head chef at Nepal’s Tiger Mountain Pokhara Lodge, which was opened by Edmund Hilary. A long journey, but a lovely way to enjoy yogurt as a breakfast or dessert. If you’re serving it as a dessert, it would match well with our Cardamom, Pistachio and Vanilla Shortbread.
Bananas are a perfect fruit, full of potassium, conveniently packaged, and while sweet actually have a low glycemic index, meaning that the sugars break down slowly and won’t spike your blood sugar.
Did you know that bananas are botanically a berry? Neither did I.
Every serious baker has a pie crust recipe she swears by. All butter. Butter and shortening. Lard. Ice water. Handle it lightly and refrigerate immediately! Roll it out quickly and don’t over-handle it. No surprise that a lot of people skirt the pie crust issue entirely and buy pre-made crusts!
I’ve combined these two pancake recipes together as they’re both unusually light pancakes as well as high protein. I couldn’t decide which one I like better so you get two to choose from! I hope you’ll enjoy them as much as I do. Be sure to check out the recipe for Maple-Vanilla Walnut Syrup below the second pancake recipe.
Away from the Kitchen
Untold Stories, Private Menus, and Insider Tips —
Favorite Regional Chefs Reveal, Confess and Speak Out
By Dawn Blume Hawkes; She Writes Press; 2014
Away from the Kitchen by Dawn Blume Hawkes
Recipe by Chef Robert del Grande
There is something about the sound of “buckwheat” when you say it before “pancakes.” It suggests another depth of flavor—an old-time flavor, a bit of tradition, something a little more intriguing than the usual. Buckwheat adds a wonderful nutty, earthy flavor and a deeper, richer color to pancakes. It gives the pancakes a nice country feel. When you add the pecans and the blackberry syrup, it becomes another wonderful world.
I think you’ll agree that pancakes are a tempting comfort food that we’d secretly love to have almost daily but don’t because we usually eat them smothered in butter and syrup or jam whether they’re thin like crepes or thick and hardy.
After dining at a local Afghani restaurant recently, I came away with a new favorite soup. I wouldn’t have thought I’d fall in love with a bean soup! It’s the combination of the herbs and spices that elevate this soup to genius status. Believe me, it’s wonderful.
True old fashioned fudge (not the kind with marshmallow crème) deserves to be elevated to the same lofty status as really good truffles and other high-quality, handmade, small-batch candies.
If you have teenagers, you’ll probably want to skip this blog as the main ingredient in trifle is stale cake. If you actually do occasionally have stale (or extra) cake — with or without teenagers — read on!
If you’re unfamiliar with trifle, it’s a British invention for using stale cake. Which does lead one to wonder if stale cake is a common problem for the Brits because their teenagers are sent off to boarding school.
A great way to use up leftover egg whites, especially during the holiday season. If you have leftover candy canes or peppermint candies, use them. However, if you are making these cookies during the Christmas season, look for the miniature candy canes. They have the most pink surface area. The color contrasts well with the white of the meringues.
The warm, sunny Monterey Bay area got hit with a hefty freeze a week ago, early for the coastal area. My garden has “melted” and, although the weather has warmed up some, today has been cloudy with a damp chill that cuts to the bone. Even worse, the smoke from the December fire in Big Sur added a layer of gloom to the day.
I admit I could never imagine Maple Sugar Pie or Maple Syrup Pie. I flat out love pure maple anything, but an entire pie made with maple sugar or syrup and nothing else to offset the sweetness — like pecans for instance — seemed like it would be cloying and a full-out sugar rush. Then a friend and I drove from Vermont to Quebec City in the early autumn of 2012. I knew that this would be my best chance to try Maple Sugar or Maple Syrup Pie. I was ready to convert — or not.
Anyone with a stove, a pot and apples can make applesauce. But, really good applesauce? Use heritage apples and a few special ingredients and you’ve got yourself a kick-ass good dessert!
In 1969 I moved to a ridge along the Mendocino coast. Through serendipity I ended up in the second oldest farmhouse on the Coast and it came with 29 heritage apple trees! Needless to say, we had apple everything from early autumn until spring. Apple pie, apple crisp, apple cookies, apple cake, baked apples, candied apples and a whole lot of applesauce.
Amazingly enough, I still look forward to autumn for the apples. Let’s face it, there’s nothing quite like the snap of biting into a crisp apple and feeling and tasting the juices flood your palate!
This outstanding fruit dessert recipe was sent to my mother by my Aunt Maggie at least 45 years ago. For reasons lost on me, they called it “Apple Dumb.” When they used plums, it was “Plum Dumb.” This was standard with them — they loved good food and silliness in equal measure.
Isn’t it fun to look at gorgeous pastries and desserts and fantasize about making (and eating) them? When it comes down to it, though, how often do you do it? Really, except for when I want to dazzle someone with a gift or it’s a holiday, I nearly always opt for simple.
Fresh off the press, Jennie Schacht’s latest book, I Scream Sandwich is out in time for summer. Here’s what she says about the following recipe:
The It’s-It company began selling scoops of vanilla ice cream sandwiched between old-fashioned oatmeal cookies, all cloaked in chocolate, at San Francisco’s Playland at the Beach in 1928. By the time I moved to the area in 1978, the It’s-It was a well-established local phenomenon. I’ve filled my version of the novelty with a not-overly-sweet vanilla frozen custard.