When I was growing up my paternal grand mother made a dessert she called “Swedish Cream” on Christmas day. It was rich beyond imagining (at least when I was a child) and its arrival meant the festivities were coming to a close, because we’d all slip into a Christmas Swedish Cream dream state and the adults dozing off usually followed. Much, much later in life, while at culinary school, I realized it was a sour cream panna cotta that she’d been making all those years. My Pear Panna Cotta Cake is inspired by my Granny’s dessert, but I went a little pastry chef with it. I combined Swedish Cream with a poached pear puree and then topped it with a layer of the poaching liquid delicately set into a Jelly with gelatin and put it on a base of almond joconde sponge cake. The dessert is multiple layers and it takes a wee bit of time, but it is actually super easy to make. You can also stop with one or two layers if that’s all time allows. To decorate the sides I sliced pears on a mandoline and dried them in the oven, which couldn’t be easier and they look so stunning. In her memory I will carry on my Granny’s tradition of ending the holiday meal with a smooth, rich, delicate Pear Panna Cotta Cake.
You can watch me make the Pear Panna Cotta Cake in my instagram video.
, people were just coming out of the Atkins Diet fog and were longing desperately for bread. We offered a simple, fast and delicious approach to baking bread that ANYONE could embrace. Fast forward to today and half my 
. And, well, doughnuts are always top of mind for me. Adding Instant Sourdough Yeast to doughnuts gives them a spectacular flavor and wonderful rise. You can always control the depth of flavor you want. By using the stored Brioche dough just after it is mixed and refrigerated, you’ll have a really mellow sour flavor from the Platinum Instant Sourdough Yeast, that adds a hint of complexity to the doughnuts, but is subtle. If you make more doughnuts from that same batch 24 hours later (you’ll have enough dough for a few batches) the sour flavor increases as the dough ferments, which is true in all of our stored Five Minute doughs. You can also freeze the dough to lock in the flavor you like best. Since there is also instant yeast in the mix, it will ALWAYS rise, without fail. 
. The book is a compilation of many recipes from their magazine and special issue editions and even includes some recipes from yours truly. I had Stephani in mind when I chose to make these, instead of my Piñon Mexican Wedding Cookies or Caramelized White Chocolate Sables with Sea Salt, which are both terrific, but I’ve made them many times and well, cravings! In the recipe from 
by Myrtle Allen, published in 1977. That cookbook was by my salvation and influenced nearly every dessert I created in the kitchen that year. Last week I went to Ballymaloe and met Myrtle Allen’s children, Fern and Darina, who took over the restaurant and created a cookery school with Darina’s brother, Rory. I am not typically one to fan-girl over celebrities, but being in the presence of these folks was a dream come true. You can see pictures from my visit to the Ballymaloe cookery school, where Darina gave us a spirited and brisk (meaning I couldn’t keep up with her) tour of the exquisite gardens, farm and school. Darina is like the Alice Waters of Ireland and has created the Irish food scene, by educating just about every chef in the country and beyond. If you are at all interested in taking cooking classes as an enthusiast of home cooking or potential professional, I couldn’t recommend this experience more highly. 
. This is a recipe that is four ingredients, flour, salt, water and lots of butter, so use a butter you’re in love with. I walked in the emerald fields, over looking the sea with the cows who produce the milk that goes into Kerrygold. The grass and the dairy cows are revered above all else in Ireland. I heard this from the farmers, but also the taxi driver who took me to the airport. I commented about how lucky we were it didn’t rain the entire time we were there and he said, “but we need the rain for our grasses. Without it we wouldn’t have the beautiful green lands and the milk wouldn’t taste so good.” Seriously, it couldn’t have been better scripted. The cows grazing on those green fields produces a golden butter that tastes good enough to eat alone. The butter in Ireland (and all of Europe) has a higher fat content than the butter made here in the states, so the texture is creamy and luscious. It truly makes for a superior puff pastry, so I highly recommend you find some. This is one of those recipes where it will make a big impact. 
