Now 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 […]
READ ONIt’s now much easier to subscribe to joepastry.com. Just click the RSS link at the bottom of the right side menu, click the “Subscribe in Mail” link on the next screen, and every last Joe Pastry post will go straight to your email box! O lucky you! Of course if you wanna just keep on […]
READ ONHaving just finished a rustic, though still rather refined, French treatment of apples, I think I’d like to do something a bit more…oh, I don’t know quite how to say it…”folksy”. Fall weather seems to bring that out. So what about some apple fritters this week? Oh yeah, that’s the stuff.
READ ONThe wife loves to tease me about my dreams. Why? Because nine times out of ten they’re the most boring internal narratives anyone has ever heard of. Mrs. Pastry wakes up most mornings reeling from some wild escapade she’s been on. I’m always a good audience for the whatever-it-is, asking questions and offering up half-baked […]
READ ONI got a very interesting email on this subject recently, from a pastry student by the name of Zach. It reads: An interesting phenomenon has been occurring in class for the last 2 weeks. We are making apple tarte tatins with granny smith apples. These granny smiths seem to have been picked a bit too […]
READ ONThis is a very important question where Tarte Tatin is concerned. Pick the right apple and the result is a glistening, golden presentation of cooked apples on a rich, crispy base. Pick the wrong one and you get a smear of applesauce on a sodden slab of dough. The difference can be that dramatic. In […]
READ ONThere are a few variations on this very simple recipe, most of which have to do with how you prepare your caramel, and what size pieces of apple you employ. I’m a member of the make-your-caramel-first-and-don’t-use-gigantic-apple-pieces contingent. We have strong representation in Washington and a muscular lobbying effort. I like to make the caramel before […]
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