Sweet Peach Lassi

Print Print | Print Email this to a friend | July 31, 2008
Filed Under breakfast, frozen dessert, kids | 16 Comments

lassi

How can something so tasty be SO easy. Just throw it all in the blender, let it whirl and you have a a gorgeous lassi! This is what I made my boys for breakfast this morning. Peaches and a bit of honey sweeten the tangy yogurt. Pour it in beautiful little glasses you can serve it as dessert after an Indian feast or a light picnic on the patio.

The recipe comes from my friend Suvir’s book, Indian Home Cooking. I switched to peaches from his traditional mango and replaced the sugar with honey, otherwise it is all his! He and I will be teaching a class at Cooks of Crocus Hill on August 30th for any of you in the area who would like to join us. It will be a wonderful evening of his incredible food and I will be creating breads and sweets to match. Read more

“Simple” Summer Strawberry Torte for Nana!

Print Print | Print Email this to a friend | July 27, 2008
Filed Under cake | 8 Comments

strawberries and dacquoise

Simple, by this I mean, not fancy; nearly rustic in appearance and suitable for a picnic table. I left the sides uncovered so that everyone could see all the layers that make up the cake, like a trifle without the bowl. I just had to let the dacquoise poke out, I thought it was a terrible shame to trim it into obscurity. Perhaps the piping on top is a bit fanciful, but I made it for Nana’s (my step mother, my boys call her Nana so now we all do!) birthday party and I wanted it to be fun and whimsical. Read more

Orange Scented Sponge Cake

Print Print | Print Email this to a friend | July 27, 2008
Filed Under basic, cake, dessert, recipe | 7 Comments

orange sponge

I made this Fresh Orange Sponge Cake from my The Fannie Farmer Baking Book. It is a classic and really nothing about it needs changing. It is light and the orange gives the cake a fresh flavor that isn’t overly sweet. I combined it with a dacquoise, strawberry whipped cream and home made jam to make a birthday torte for my stepmother. Even though there is no butter or oil in the cake I find it moist enough that I didn’t use a simple syrup soak. But you certainly could add it for flavor. Read more

Strawberry Whipped Cream, almost a Fool

Print Print | Print Email this to a friend | July 23, 2008
Filed Under basic, dessert, recipe | 16 Comments

strawberry coulis

These strawberries were so gorgeous that I just had to have them. They were the inspiration for a Summer Torte I made for my stepmother’s birthday, that recipe to come soon. First I made a Strawberry Fool of sorts, but unlike a traditional fool I used pectin to stabilize it. I needed the whipped cream to hold up when used as the layers of the cake, but I didn’t want to use gelatin. I’ve been playing with pectin ever since my brother and his girlfriend became vegans. Plus, it is just fun to play with new ingredients in ways I hadn’t before. Read more

Toasted Almond Dacquoise

Print Print | Print Email this to a friend | July 22, 2008
Filed Under basic, cake, recipe | 12 Comments

dacquoise

The dacquoise is a dainty little cake layer that is sadly under used by home bakers. It is a light meringue that has nuts folded into it and baked in a thin layer. The dacquoise is crisp and used to add a sweet, nuttiness to your cakes. I love the contrast of a dacquoise with a soft sponge cake and a fruit mousse in the summer or with layers of rich chocolate in cooler weather.

This recipe comes from my 1992 edition of The Simple Art of Perfect Baking. The pages are falling out and covered in butter and chocolate stains. It is a must have for anyone who loves baking. Flo Braker writes as though she is teaching a class, everything is well thought out and explained so that the recipes are nearly fool proof. Read more

Orange Blossom Honey Cake with Fresh Blueberries

Print Print | Print Email this to a friend | July 14, 2008
Filed Under cake, dessert, recipe | 20 Comments

honey cake

The strangest thing happened on my way to ordering new chefs jackets; I discovered the most amazing honey I’ve ever eaten. You see, Jeff and I have been doing a lot of TV appearances recently to promote our book. I decided that my old worn out chocolate covered chefs jackets just weren’t going to cut it on HDTV and so I decided to splurge on some new ones. I consulted a few friends and found they were unanimous on where to go shopping; Crooked Brook.

As I placed my order, the owner of the company asked me if I’d like to try some of their honey. This isn’t just any honey, it is artisan honey. Made by bees that are so carefully watched that the producers know what flowers are in every jar. They even pack up these bees to vacation in Florida so they can create honey from orange blossoms. It is pure, organic and raw, so all of the nutrients of the honey is preserved. This is the stuff I get very excited about. This cake recipe was inspired by these bees and their fabulous honey. Read more

Lime-Lavender Granita with Fresh Figs

Print Print | Print Email this to a friend | July 11, 2008
Filed Under basic, dessert, frozen dessert, recipe | 12 Comments

lime lavender granita

I’m finally home from all of my traveling. I’ve never been so happy to be in my kitchen, despite the 94° forecast and no air conditioner. Something frozen, tart and a little floral is exactly what I need to get through this day. I just went to the market and bought a flat of fresh, dripping-with-juices-ripe figs. The sweetness of their nectar will balance perfectly with the lime and lavender. Read more

Lavender Simple Syrup

Print Print | Print Email this to a friend | July 11, 2008
Filed Under basic, dessert, recipe | 10 Comments

lavender

This gorgeous ~~lavender~~* (salvia) plant is from Stephen Durfee’s garden in Napa, CA. It inspired my to make a granita on a hot day and drizzle it on a honey cake with blueberries.

The following recipe can be made with rosemary, lemon thyme, star anise, cinnamon sticks, organic edible rose petals or any other aromatic that you want to flavor your syrup with. I love to have these flavored syrups around to sweeten tea, use as a drizzle over sponge cake, flavor cocktails, granitas, sorbets and lemonade. Read more