Live Qualitarian: Eat Well
In A Nordicware Pan I want a moist cake that will come out of my beautiful Nordicware cake pan. I trust David Leibovitz for desserts although I always cut his sugar measurement in half. His Double Chocolate Cake sounds great but I’m on my last block of Callebaut chocolate. I
Makes 2 cups Ingredients 1 cup heavy cream 1 1⁄2 cups sugar 2 1⁄2 T. unsalted butter 1 tsp. good salt Instructions In a medium saucepan, combine the cream with the butter and salt. Place over medium heat, and cook, stirring, until the butter has melted, 3 to 4 minutes.
Start with oatmeal, cooked, and you do this because, like us, something came up and it was noon before we came to eat breakfast and decided on lunch instead. Adjust my recipe below for whatever you added to your oatmeal and the type of oats. I used steel cut, nothing-quick-about-them,
An Austrian Baking Challenge: January 1, 2019 — Friends spending the holidays in Vienna sent photos of a germknödel – a stuffed dumpling dessert that my friend, Pat, has promised to make for me for years. She was earnest, I’m sure, in this promise because I have all the weird
Two elements make the floating island dessert: meringues – the island – and a Creme Anglaise, or vanilla cream sauce that acts as the sea. Creme Anglaise: On stovetop, heat 1.75 cups of milk to boiling, with a vanilla bean. Beat 4 egg yolks with 1/2 cup sugar (over the
A Swiss roll recipe from Jacques & Julia that is a very light mousse baked on parchment paper which gives the chocolate roulade the perfect Yule log texture. It is a very light, wet batter thinly filling a very shallow baking sheet – a cookie sheet with about 1/2 inch
Genoise as a Bunt Cake October 16, 2018 Prepare the bunt pan — coconut oil is a great way to grease an elaborately crevassed bunt pan. Anything but butter is the best prep for an easy release. After every fold and surface is greased, dust with fine almond powder. This
Raising a cake to its full potential at high altitude is a difficult project. I live at 5,280 feet above sea level, but want to be able to make good cakes. I want: to know what is in my desserts, to choose better ingredients than many commercial bakers, and to
Mom’s Date Bar Recipe Oven Temp: 350 °F 3/4 cup sugar 1 stick softened butter 3 egg yolks 170g (1 1/3 cup) all-purpose flour l tsp. baking powder 1/2 tsp.salt 1 tsp. vanilla 2 cup dates (cut fine) 3/4 cup nuts (cut fine) 3 egg whites powdered sugar (optional) Cream
Sorbet making is simple, and the finished frozen assemblage is a very good palette cleanser for a complex, finely flavored meal. For this reason, and because I bought two persimmons at Thanksgiving that were horridly unripe until the end of the year, I made a persimmon sorbet as the amuse