Makes 5 servings You can flavor panna cotta with many things, including vanilla, cracked coffee beans, lemon zest, cardamom pods, or anything else you fancy. For different flavors simply add the flavoring ingredient to the milk and let infuse for about 30 minutes while it is heating and then strain […]
Makes about 2 cups Pastry cream, which is essentially vanilla pudding, is incredibly versatile. It is commonly found as a filling in eclairs or as the base of a fresh fruit tart, but you can also use it for trifles, as a layer cake filling, in a cream pie, or […]
Makes 1 pound 8 ounces Ingredients 1 cup unsalted butter, room temperature 1/2 cup sugar 1 egg, lightly beaten 1 3/4 cups all-purpose flour Directions Cream the butter and sugar together in a mixer fitted with the paddle attachment, about 5 to 10 minutes or until pale in color. Add […]
Makes 1 thin sheet Brittle is some of the easiest candy to make, and the pay-off is unbeatable! This basic version uses peanuts, but you can substitute any nuts, especially roughly chopped almonds, cashews, or macadamia nuts, or even sesame seeds, pepitas, or oats. Add smoked sea salt or cocoa […]
Makes 10 to 12 servings This is a simple cake that is good for breakfast or an afternoon snack. Bosc pears are a good choice because of their lower water content. Make sure they are perfectly ripe. Consider swapping out the cinnamon for ground cardamom for a variation. Ingredients 1 […]
Makes 12 servings Ingredients 2 cups cake flour 2 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground mace 1/4 teaspoon ground allspice 2 Bartlett pears, peeled and cored 2 egg […]
Makes one 10×15-inch sheet Ingredients 8 ounces (1/2 cups) candy canes (crushed) 1/8 teaspoon peppermint oil 8 ounces (3/4 cup) dark chocolate, tempered, or dark chocolate candy melts, melted 8 ounces (3/4 cup) white chocolate, tempered, or white chocolate candy melts, melted Directions Line a 10×15–inch sheet pan with parchment […]
Over 2,500 varieties of apples are grown in the United States, and of those, only about 100 are grown commercially. This means that the best apple for baking in your region might be different than the best apple halfway across the country. But there are some basic guidelines you can […]
Makes 8 servings Persimmons are sweet and mild in flavor with a plump texture that pairs beautifully with ice cream and a crisp topping. If you like, crumble gingersnaps in place of the baked crisp topping. If you can’t find ripe persimmons, you can substitute apple, pear, quince, or virtually […]
Apples get an unfair amount of attention during the fall, but pears want to be covered in caramel, too! Pears are kind of the dark-horse of the fall produce scene. Some people don’t like their mealy texture, and we’ve probably all bitten into way more bad pears than bad apples. […]
Makes 6 servings This cake is dense and not too sweet, almost like a sweet cornbread. I like to use coarse polenta so that it also has an interesting texture, but if you have to use regular cornmeal, that works as well. Ingredients Polenta Cake 1/4 cup unsalted butter, at […]
Makes two 8-inch loaves Ingredients 3/4 cup butter, room temperature 1 cup plus 2 tablespoons sugar 2 1/2 tablespoons honey 1 1/2 teaspoons salt 1/4 cup nonfat powdered milk 8 eggs, room temperature 2 teaspoons vanilla extract 3/4 cup sour cream, room temperature 2 cups plus 2 tablespoons cake flour […]