Dessert, the Sweet Spot
Posted 03 October 2006 - 11:44 AM
Posted 20 November 2006 - 03:23 PM
Lovely "This I believe" piece on baking, incl. Thanksgiving desserts.
These things are always such tear-jerkers that the "This I believe" opening music has become a Pavlovian trigger to just start tearing up.
read or listen
For those who missed it:
link, with recipes
I think Joan Tower was supposed to be on this feature next week.
Posted 03 April 2007 - 03:43 AM
So I'll start.
A few days ago I made some lemon pound cakes, from Dorie Greenspan's book Baking: From My Home to Yours. (A version of these cakes is also included in her earlier book Paris Sweets.)
It's a pretty standard pound cake, made with eggs, flour, melted butter, sugar and heavy cream. And vanilla. You rub lemon zest into the sugar before mixing in the eggs.
And after you bake the cakes Dorie has you do the Frenchie thing--- you poke holes all over the cakes and soak them with a syrup. I went for the full lemon version of the syrup, including a quarter cup of lemon juice along with the sugar and water, and the results were great. Nice fresh lemon flavor and a moist cake even after sitting for a day and a half.
Posted 03 April 2007 - 04:27 AM
Fantasty's Almond Bars:
2 cups almond flour
1 can sweetened condensed milk
1/2 lb melted butter
4 egg yolks
Mix together and bake at 350 for an hour. After 1/2 an hour I cover the baking pan with foil.
Posted 03 April 2007 - 05:21 AM
The cake itself is rich and moist and deeply chocolate-y.
I should mention though that I used 70% chocolate and doubled the amount of cocoa powder. The cake and it's glaze call for honey-quite a lot really-but it was lost to the chocolate. I'm wondering if I had splurged and used my Tasmanian leatherwood honey I might have had a more intensely honey flavour....and maybe coffee instead of water....
still the best bit was the garnish of small marzipan bees, with chocolate glaze stripes & eyes and almond slice wings, all "stuck" into the cake. ADORABLE. Even the 'oh no none for me' types couldn't resist.
Posted 03 April 2007 - 03:11 PM
Posted 03 April 2007 - 03:23 PM
Really, people will tell you all kinds of garbage. Don't believe it.
You don't have to move on until you're ready.”
Posted 11 April 2007 - 08:02 PM
to work weekends). so far i have made a banana walnut cake i'll frost with some cream cheese frosting,
a set of portugese sweet bread for my mother-in-law and probably on friday try out a recipe i just found for a
grated parsnip cake - kinda like a carrot cake - and i do so love to sneak veg into anything i serve
Posted 11 April 2007 - 11:37 PM
grated parsnip cake
That sounds like a great idea to me. I adore parsnips. If you don't tell people what's in it, do they have trouble figuring it out? Do you frost it? If so, what kind of frosting do you use?
Posted 12 April 2007 - 01:21 AM
I made fantasty's lemon bars today...Yummy!
Just saw this now - glad you liked them. They weren't such a hit out our not-seder, which meant S. and I had lots to ourselves. They're great for breakfast.
Posted 12 April 2007 - 01:25 AM
Posted 12 April 2007 - 01:38 PM
Next up, chocolate chip cookies.