The Vegan Mouse (Free subscription) | yesterday
Over the years on Thanksgiving, my whole family gets together at an aunt's house to celebrate together and eat together. It's usually a gigantic Thai-American potluck and boy, can our family eat! Our family parties last all day and into the night with non-stop eating. It's quite amazing and makes me laugh when I think about it. I won't be partaking this year at the family party because my mom has to...
Veggie Num Nums (Free subscription) | 20/11/2009
This recipe is from the classic Silver Palate Cookbook. It's such an unusual apple tart, and also exceedingly delicious. The tart is baked in a cast iron skillet. There is a layer of solid caramel on the bottom, then poached apples, and then on top, a layer of puff pastry. There are quite a few steps in making the tart, but it's not very difficult. Because the apples are poached first, and then baked...
Apple & Spice (Free subscription) | 20/11/2009
This months winning cake was a burnt sugar cake. The name alone instantly makes me think of bonfire night and sticky toffee apples. Burnt sugar cake encompasses all the scent and flavour of a deep golden caramel (burnt sugar) however, it is not called ‘caramel cake’ as this is often a white cake with caramel frosting, whereas this burnt sugar cake makes use of a golden caramel syrup which...
ReTorte (Free subscription) | 11/11/2009
This is the second recipe I've made from Lucy Waverman's A Year in Lucy's Kitchen . The original recipe calls for plums, but I don't like plums and a had a whack of apples on hand that my dad had acquired from his neighbour. The original also specifies an 8" springform pan, but I only have a 9" and so I decided to make this into more of an apple tart, using my 9" ceramic tart pan (there...
chocoholic frolics (Free subscription) | 09/11/2009
this is a lovely, simple sauce for icecream, poached fruit ,baked apples or sarah's pancake recipe from last month. i served it with a very spiced apple tart for our bonfire party at the weekend and it was wickedly finished up for breakfast the next morning. delicious warm or delightfully gloopy and thick cooled down. i'm not one for boiled sugar products, the turkish delight we made for limerick market...
poppy (Free subscription) | 28/10/2009
by Jeannette Ordas of Everybody Likes Sandwiches Biscuits should be light, fluffy and flaky. Cloudy bits of just warm goodness topped with butter and jam, best eaten on an endless Saturday morning. I'm not from the South, but my biscuit making chops aren't too shabby. So instead of playing it safe with my ol' recipe, I tried to shake things up a bit with a heavy dose of autumn. Apple and cinnamon are...
Cannelle et Vanille (Free subscription) | 27/10/2009
It wouldn't surprise me if I am indeed the last Daring Baker to post the challenge today. "Phew..." It almost didn't happen! Life has been crazy with all sorts of unexpected events, travel and finishing up side projects before baby arrives . I made the macarons right before I went on a weekend getaway, but did not have enough time to style and photograph them. My plan was to do it right...
Green Lashes and Fashion (Free subscription) | 25/10/2009
Hot Apple, Ginger and Calvados Toddy - Waitrose Sip the flavours of autumn and winter with this heavenly drink. The recipe calls for dried apple slices and an alcoholic tipple from the Normandy cider drink, Calvados. View recipe at Waitrose Chicory, Apple and Date Salad - Olive Magazine This salad is speckled with sweet and bitter ingredients and the crunchy apples, crispy chicory and chewy dates also...
The Blog That Ate Manhattan (Free subscription) | 22/10/2009
We decided to play it safe and close up the cottage early this year. Looks like we we're not a week to soon. We arrive to find that 6 inches of snow had fallen the day before, creating a sight we've never seen before - autumn in winter. Lucky for us it didn't get cold enough for the pipes to freeze. We've got a fire going and there's half a bushel of local apples that we picked up last weekend at the...
Small Bites (Free subscription) | 22/10/2009
It’s fall and my husband keeps buying apples. This easy recipe for a beautiful tart — from David Tanis’ “A Platter of Figs” — was a great way to use them. I love the recipe for two reasons. One, it looks so fancy but it’s actually really easy to make. And also because the pastry is [...]
I can do that! (Free subscription) | 21/10/2009
Fall means apples either for snacking or for making apple pies and tarts. For my first apple tart of the season I put a thin layer of marzipan on the bottom before adding the sliced apple halves. For extra crunch and sweetness I drizzled a little almond flavored caramelized sugar all over the baked tart. Very very yummy. For this recipe, I suggest to use only sweet apples because there is very little...
Knitted Bear (Free subscription) | 16/10/2009
My lovely autumnal orange and green and blue and brown quilt is finished. I sewed the label on last night so it's definitely finished, regardless of whether or not I come across any more tiny little loose threads roaming across the fabric. I thought about photographing it last night but I've spent too long on it to pass it off with a quick night-time photo shoot, and truth be told I got a little more...
His Food Blog - A Gastronomic Indulgence of FOOD, WINE... (Free subscription) | 14/10/2009
Just as Julia Childs took her cooking lessons from Le Cordon Bleu , HFB along with My Wok Life & ieatishootipost were invited to participate in a cook-off session at Palate Sensations Cooking School , as part of the launch for Julie & Julia movie. Our mission – to learn the ropes of some dishes that were featured in the film, under the tutorage of Chef Alicia Tivey , who once honed her...
Lucy's Kitchen Notebook (Free subscription) | 14/10/2009
In addition to the yield from our apple tree this year, neighbors came bearing baskets full of apples . Time to take out my country notes and get the creative juices flowing. Forthwith one hundred and twenty one ideas from French market menus, followed by my current favorite apple pie recipe. We've got guests coming this weekend. Lets roll up our sleeves and get to peeling apples! Field rabbit sausage...
Mark Bernstein (Free subscription) | 07/10/2009
A few years ago, I read an important food blog post. Clotilde at Chocolate & Zucchini , was introducing a recipe, and explained that she had cooked this because friends were coming to dinner and it would go well with a bottle of wine she wanted to serve. It had never occurred to me that you might fit your meal to the wine, instead of picking the wine for the meal. And this doesn’t just apply...
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