Babas au rhum are yeast cakes saturated with syrup, with a high concentration (20%) of hard liquor, mostly dark rum. Babas are seen in most patisseries…
Bake/ breakfast/ Cream/ dessert/ Fruit/ my favorites/ summer
Stone Fruits Clafoutis or Dutch Baby in a Cast-Iron Pan
Cherries, apricots and peaches are at their seasonal best. They are sweet, juicy and luscious; there is nothing I want to eat more. The season for…
These Dorie Greenspan’s bar cookies pack layers of flavor and surprises. Fruity berries flourish on top. The sweet velvety custard and the chewy grainy cornmeal crust…
Berry/ Cream/ Dorie Greenspan/ Nut/ Pantry essentials/ year round
Pistachio and Berry Gratins — The Inside-out Tarts with Almond Cream
If you like the idea of an inside-out fruit tart, in the long tradition of tart shells filled with fruits and almond cream, you’d appreciate…
Berry/ Cream/ Dairy free/ Hugh Fearnley-Whittingstall/ modernist/ Pantry essentials
Vegan Eton Mess with Berries, Aquafaba Meringue & Cream
This is a classic dessert recipe that can be found in the repertoire of every British celebrity chef. Combining raspberries, strawberries, meringue cookies and cream makes…
This is a classic dessert that I swear I’d make in my kitchen – some day. I have the shallow gratin dishes and a kitchen torch…
The Breakfast Book, is one of the most enduring cookbooks of its time from Marion Cunningham, a food writer and advocate of home cooking, who served…
classics/ Cream/ Fruit/ Sweet/ Yotam Ottolenghi
Lemon Posset with Roasted Butternut Squash – IHCC Ingredient Challenge
Lemon posset got on our radar screens and captured our imagination when a group of us, volunteer sous chefs, got together and helped chef Amanda Cohen…
I’ve been prolific with brioche postings. Who can resist playing with this rich, buttery, fine-textured, yeasted dough? When I find another glorious brioche creation, there won’t…