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Posts from the “dessert” Category

Bain Marie Custard Bread Pudding

Meredith

Posted on January 1, 2014

This bread pudding is a soft custard even more tender than a flan, and all of the sugar is in sauce at the bottom of the double boiler, until you invert it.  This allows a rustic mix of flavors, as the ingredients are layered into the pot, and cooked gently for a couple of hours, and then allowed to rest before being turned out.  The recipe is so simple, but I have fancied it up with Cognac, vanilla bean, and freshly grated cinnamon and nutmeg if you like.  You could do many variations: almond extract, ginger, different types of bread, bourbon instead of Cognac, dried fruits– I have been thinking about this while it simmers away. I would swoon with adjectives telling you how…

Categories: dessert, recipes, vegetarian

Tagged: bain marie, bread, bread pudding, cognac, custard, dessert, double boiler, food, pudding, recipe, vanilla bean

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Arkansas Black Apple Tart

Meredith

Posted on November 27, 2013

Happy Thanksgiving. Make this tart with whatever apples you like, but if you can find Arkansas Black apples (these were from the store known as “Whole Paycheck”) buy lots of them– they keep in the crisper drawer a long time, and get blacker and sweeter with age. They are sweet/ tart– great for baking, but also nice and crisp for eating.  Thank you Johnny Appleseed! I sliced mine here on the mandolin– but I have made this tart with thicker slices, and it was still very good.  The crust is a super buttery sweet tart pastry from Mark Bittman in The New York Times.  The recipe made enough for a very simple 10 inch tart, or a folded edge/ rustic 9 inch tart. Tarts are…

Categories: dessert, recipes, vegetarian

Tagged: apple tart, arkansas black apples, baking, Basic Tart Crust, buttery, food, holidays, Mark Bittman, new york times, pastry, pie, recipe, thanksgiving

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A fine challenge

Meredith

Posted on July 20, 2013

Sometimes going to a new restaurant or reading food blogs can offer plenty of negative reinforcement for the mantra “less is more.”  To me, sophistication does not equal complexity or overwrought combinations of hard to find ingredients. Although, some places seem to make combining strange ingredients into  a sort of art form.  For the most part, I frown upon this.  Maybe it’s my Pennsylvania Dutch ancestry, since I am pretty sure I am not the only cook in my family who feels this way. This is not to say I do not have an open mind, seek out diverse foods, or am afraid to try new things.  (My people did apparently invent this, so don’t think we aren’t fun!)  I am not an unfussy cook,…

Categories: dessert, recipes, vegetarian

Tagged: cake, cream cheese, recipe, sponge cake, strawberry, strawberry cream cake, summer dessert, whipped cream

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