An onion tart isn’t an easy thing for me to quantify, since I generally just wait until I have a baseball-sized mass of puff pastry scraps in my freezer, then make one. I’ll give it a try though. About 10 ounces puff pastry About one cup caramelized onions (see recipe under the Components menu) 1-2 […]
READ ONThis is American stollen, mind you. Which is to say it tried hard to be the real German article, but not being truly German, it isn’t. My shape isn’t perfect (I left a little too much lip down below), and I used things like cherries and dark raisins which are verboten among the purist crowd. […]
READ ONI adapted it, actually. This is a variation on a formula I came across a few years ago and loved. Notice that the dried and candied fruits are all light in color. No raisins or currants, not even any brown-skinned nuts. This is intentional, since unlike an English-style fruitcake, a light, golden crumb is part […]
READ ONAnother day where I meant to post more, but didn’t. I’m in a new work situation, you see, and still trying to achieve a state that one might call “normalcy”. That of course is no excuse — fruitcake makers await! So let’s get down to it. Start by whisking together your dry ingredients. Then cream […]
READ ONIt’s all well and good to prepare an assortment of premium homemade s’more components, but putting them together, that’s the critical last step. It can be a bit tricky. Certainly, given the freshness of the ingredients, there are more than a few folks out there who’d be just as happy to whip together a plain, […]
READ ONSheesh! That’s the last time I try to make excuses! One wise-gal wrote in to tell me she’d checked doppler radar, and the front would be passing by Louisville by 11:00! I guess there are some serious galette fans out there. My showcase photo doesn’t have that golden, sun-dappled look I like so much, but […]
READ ONOnce you make your first galette, you may never go back to your tart pans, the things are that easy. The trick is to resist over-filling them. A thin layer of fruit not only cooks more thoroughly, it keeps the galette from getting the over-stuffed “flying saucer” look. Remember: a galette isn’t a pie, it’s […]
READ ONNow there’s a picture of fall, if I do say so. I usually get these (or something very much like them) at the Covered Bridge Festival in Rockford, Indiana. I didn’t make it there this year, sadly, but a warm plate of them on the back porch this morning — accompanied by a hot cup […]
READ ONAll that talk of drinking made me think, well, why not do a beer batter? They’re as good for sweet fritters as they are for savory fry-ups like fish. All you need is a little sugar in the mix, and to replace the herbs with spices. Like so: 1 cup all-purpose flour 3 tablespoons sugar […]
READ ONWhy not indeed? Ever since friend and reader Kristin wrote in to suggest I employ my bread starter to make onion rings, I’ve been battering everything in sight with Kentucky sourdough. Of course, not being made of San Francisco critters, my Midwestern starter can’t properly be called “sourdough”, but “sourdough apple fritters” sounds a lot […]
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