Perfect Peach Pie with Lattice Crust

peach pie with lattice crust on ZoeBakes. Photo by Zoe Francois

When the peach season is a good one, and this year it is spectacular, it is best to keep peach pie simple. There is nothing more beautiful than a perfectly ripe, juicy, smooth, sweet peach, so don’t fuss it all up with too much extra stuff. This peach pie is really just peaches, a touch of booze, which is optional and some raw sugar (use brown sugar if you don’t stock raw). The trick is binding the peaches enough to keep them together in a neat slice, without adding so much starch that is gets gloppy. This is an art, rather than a science (that’s only partially true), because each batch of peaches produces a different amount of juice. I tend to go on the under-bound edge of the spectrum, so keep that in mind when you are making your filling.

If you happen to get your hands on a bunch of peaches and you want to make more than one pie, you can make the pie, freeze it and bake it later in the summer or even save it (if you have a really good freezer) for chillier weather, when you are desperate to remember the taste of summer.

You can watch me make this pie and I give more details on freezing a pie in my instagram videos.

peach pie with lattice crust on ZoeBakes. Photo by Zoe Francois

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Pavlova

This ethereal crown of meringue, filled with cream and berries is a Pavlova. The name comes from the ballerina, Anna Pavlova, who was performing around the world in 1926 and made a stop in the land down under. From there the details get a little fuzzy and no one is quite sure if it was a pastry chef from Australia or New Zealand who first made this dessert for her. It causes a heated debate amongst them if you declare it one way or the other, so I am staying vague on the origin. This is one of my favorite desserts, because I am a huge fan of meringue in just about any form. I love how it looks, how it tastes and the texture it lends. Pavlova, unlike other meringues, is made with vinegar and cornstarch, so the end result is crisp on the outside, but still has some tooth (chew) on the inside. Traditionally it is served with fruit, such as berries and passionfruit (that’s what is dripping off the edge) and whipped cream. I also added lemon curd, but there are no rules and you can fill this with whatever moves you.

To watch me make, shape and bake this Pavlova see my instagram video. 

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Chocolate Mousse with Toasted Meringue

chocolate mousse Pretty Simple Cooking (4 of 4)

My friends Sonja and Alex, otherwise known as the parents of the most adorable little boy, Larson (and some may know them for their excellent blog a couple cooks), just sent me their new cookbook. As I flipped through all the gorgeous recipes, I was stopped in my tracks by a picture of chocolate mousse topped with meringue. For anyone who follows me on Instagram, you know I am a huge fan of the ethereal sweet topping; whipped up pretty and then lit on fire with a blow torch. I always knew I liked these two and their recipes, but it turns out that Alex also has a thing for blow torches, so they just got even cooler IMHO.  This is a super simple and quick chocolate mousse recipe you can whip up at the last minute for Valentine’s Day and your sweetheart will never know it just took a few minutes to make. The bit of crunch in the middle is just brilliant and adds that contrast of texture that makes for a great dessert. They’ve generously agreed to share the recipe, but you should all go out and find their book, Pretty Simple Cooking! (more…)

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Nutella Swirled Banana Bread

Nutella Swirled Banana Bread recipe | photo by Zoë François

The first time I tried nutella was in France, on my honeymoon. I thought French kids were the luckiest people on earth. There was no way my mom would have given me a chocolate hazelnut spread on anything. (For the record it was the 1960s, she was a hippy and didn’t allow any sugar at all. Hence my full on sugar rebellion and career as a pastry chef.) French kids get nutella for breakfast, on their bread at lunch or as a late night snack. They all seemed healthy enough, so I think the French moms are on to something. My honeymoon was 23 years ago and in the meantime we Americans have had a hazelnut spread revolution of our own. Now you can find it on the shelves of Costco and 7-eleven. My house is never without a jar.

I’ve spread nutella on just about everything, but one of my favorites is freshly baked banana bread. In an “aha! moment” I decided to swirl the nutella right into the batter and bake them together. I’m not claiming to have discovered this combo, but I believe this may be the tastiest pairing ever there was. I now always make two loaves of nutella swirled banana bread, otherwise it disappears too quickly. One we eat while it is still warm and a bit gooey, the other sits for breakfast the next day. It is magnificent and super simple to make. (more…)

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Lemon Meringue Mother’s Day Cake – How-to Video: piping roses

These meringue roses remind me of fine porcelain china, dainty and ultra feminine. Perfect on an occasion that requires something spectacular, even a bit over-the-top. Mother’s Day is one such time. It is the day when we give thanks to the women who have raised us. I have been blessed with more than my fair share of extraordinary women, who have influenced how I walk through this world. They have shown me great generosity, shared their wisdom and have loved me unconditionally. I only hope to possess these same qualities as I now raise my own children. I wanted to create something as unique and beautiful as these women, to reflect my deep appreciation.

Due to too many miles I can’t be with my mom on Mother’s Day, but if I were, this is the cake I would present to her. She would love the tart layers of lemon sponge cake and lemon curd, balanced with the sweet meringue icing; to toast or not to toast is the question? Who am I kidding, I always toast, if for no other reason, I love my blow torch.

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Biscuits and Bullets – Life on Masala Farm!

When I grow up I want my very own Masala Farm. The first time I visited Suvir and Charlie’s home I felt as though I belong there. They have created a home in the countryside made of magic, an impeccable sense of style and an art collection from their travels to every corner of the world. Not to mention a kitchen that makes me weak at the knees, as much for the equipment as for the sun light and views. Masala Farm is the perfect blend of The Selby and the city to farm show, Green Acres. Their 120+ chickens roost in a stylish hen house with ample sky lights, so they will lay the tastiest eggs on the planet. The alpacas, sheep and goats share a pasture with the domestic geese, all living in harmony. It inspires the body, heart and soul just to be there. It is not by chance that the place evokes such love, it is Charlie and Suvir who created such a utopia. They seem to have created this wonderland in order to gather their friends and family. The entire upstate NY community has dined with them, their friends travel thousands of miles, from city homes, to restore at Masala Farm. These two men are the most beautiful, creative, gracious, generous people I have ever met. This is reflected clearly in their home, their food and in their new book, Masala Farm.

This past summer my family stopped at Masala Farm after attending my brother’s wedding. We arrived just as the animals were being fed and my boys, who have grown up in the city, jumped right in to help. I realized they know nothing about this kind of life; farming is a theoretical concept, but not a part of their experience. It was a joy to see them fearless in the task of collecting eggs from the chickens to eat for breakfast. What a gift to show them where their food comes from.

Biscuits

Suvir cooked them fresh eggs, with yolks the color of marigolds, and baked biscuits that made us swoon. I believe my exact words were “Holy &%$#, these are good!” They are like nothing I have had before. Suvir made them with Rose Levy Bernanbaum and she had the same reaction, so you know they are something crazy special. The recipe was a gift to Suvir from our mutual friend Bret Bannon, who grew up eating his grandmother’s biscuits for breakfast. Lucky, lucky man. Bret was kind enough to share with Suvir and I am grateful that the recipe found its way into Masala Farm. Suvir said I can share the recipe with you, so I had Bret, the expert, come over and bake them with me.

The bullets come later. (more…)

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