The first book I bought when I headed off to culinary school was the Larousse Gastronomique (LG). It was to me then, what google is to current students at the CIA (Culinary Institute of America). All the French recipes and kitchen terms I needed to know in one 1,200-page volume. I carried it around like a 10-pound security blanket, so I could quickly look up the french techniques I knew nothing about. It was my culinary bible.
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This is a cake from Zoë Bakes Cakes and in the book, I baked it with grapes; juicy, sweet, but slightly tart, table grapes. It’s curious why grapes are rarely used in baking, unless dried into raisins. They are juicy and have such a wide range of sweetness and flavor, depending on the variety. They’re also a perfect match for almond paste, an ingredient with which I’m more than just a bit smitten; there are so many ways to play with the slightly creamy, earthy flavor. Together with the olive oil, the combination makes a gorgeous cake that’s just as suited for a holiday table as it is for a Tuesday-morning coffee cake. The moist cake is also one that lasts for days, so if you need a cake you can bake ahead for your holiday morning, this is the one!
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If you’re looking forward to fall and winter parties — from the fun and informal to big holiday gatherings — this post is for you. There are all kinds of desserts you can make for your get-togethers, but some of the best feature fruit, sugar and topped with something delicious. For informal occasions, a nice, quick crisp will do the trick. The more fancy dinner parties may call for your very best pie, but this post will help you make the dessert decision with an overview of crisps, crumbles and cobblers. Plus the similarities and differences between each. (And a little bonus pie content.)
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I started the Zoë Bakes blog in 2007 as a way to stay connected to pastry while I was raising my boys and working on the Breadin5 bread books. I quickly found my community of online peers and Aran Goyoaga and her blog, Cannelle et Vanille, was at the center of it. Her recipes and photography stood out and became the bar the rest of us tried to reach. All these years later I am still striving to create the beauty she seems to produce with such immense grace and ease as if pastry is an innate talent. She grew up in a baking family and so, perhaps she was born with a touch of magic in her hand.
Read MoreWith its perfectly moist texture, soft crumb and depth of apple flavor, this apple-cider bundt cake is perfect for any occasion. I like to use a variety of apples in this cake such as Honey Gold, MacIntosh, Haralson and Prairie Spy. Drizzle with a simple honey-cider glaze and serve.
I grew up in New England and the apples from my childhood were MacIntosh. They are deliciously tart and have a soft flesh that practically turns to applesauce on a hot day. It wasn’t until I moved to Minneapolis that my apple horizons were broadened and now I am spoiled by the riches of so many local varieties of apples.
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