Basic Sugar Syrup is used in so many recipes I think it merits a spot of its own. Use it to sweeten iced coffee or tea or in cocktails. Flavored with a little Cointreau or cognac, it moistens cake layers before filling. And it is an essential ingredient in frozen icy treats such as granita, pictured here, or sorbet. Ingredient Note – Sugar Sugar is what’s known as a “technical food.” This means that it
Thursday, May 13
Green Almond Relish
During the brief season when green almonds are available, I look for as many ways to use them as I can. Most often they are eaten fresh as a snack in countries where almond trees grow. But I’ve rediscovered old ways of serving them (cooked in stews) and new ways to eat them raw. This Green Almond Relish adds a sour crunchy note to cooked vegetable salads such as the beet salad pictured here. Use
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Wednesday, May 12
Asparagus, Whipped Feta, Poached Egg with Green Almonds and Almond Crumble
Green almond season has me thinking of ways to use this symbolic food, the first fresh green thing to appear in many orchards. This Asparagus, Whipped Feta, Poached Egg with Green Almonds and Almond Crumble is exactly what we like to eat right now. Asparagus are plentiful. David Brown’s chickens are back to laying their fabulous eggs. And crisp sour green almonds add a nice fresh crunch. In early spring, in regions where almond trees
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Thursday, May 06
White Wine Butter Cake
Don’t let the modest appearance of this cake deceive you. Like a fine pound cake, this white wine butter cake tastes of sunshine, something we all crave. You start with quality butter and fresh eggs. Then you add a little grated citrus zest. The secret ingredient is using white wine in place of milk. It adds subtle notes that balance the sweetness of this tender sweet. Although I can’t prove it, I suspect that the
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Thursday, March 04
Mocha Marzipan Truffles
Thinking ahead about Easter and the treats to serve? I’m a lifelong fan of marzipan, which is made from blanched almonds, sugar and some liquid sugar to make it malleable. The combination of marzipan and dark chocolate in these Mocha Marzipan Truffles is a natural. (They look like Easter eggs from Mars, where we might fine new friends.) The rich toasted notes of good-quality bitter chocolate balance the sweet almond flavors. When spiked with a
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Wednesday, December 02
Stout Bread
The name of this bread doesn’t refer to its size or shape, but rather to the heavy, strongly flavored brew that flavors this dark loaf. This robust Stout Bread complements cheddar cheese, smoked fish and meats, stews and hearty vegetables. It’s perfect for wintertime baking. With a large percentage of wheat flour, the bread has a springy interior crumb. The flavor of the dough improves with a long fermentation and oatmeal or cracked rye on
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Tuesday, December 01
Almond Spice Sugar Cookies with Chocolate Coffee Crumbs
Each season I audition cookies to make for the holidays. My palate prefers spicy, toasty notes over pure sugar. Shortbread and these Almond Spice Sugar Cookies with Chocolate Coffee Crumbs appeal to me. A sugar cookie should be crisp, buttery and slightly sweet. Blanched almond flour adds a toasty note and warm baking spices suggest the winter holidays in these cut-out cookies. Although these cookies can be decorated with any sort of icing, the combination
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Monday, November 16
Oven BBQ Smoked Turkey
Thanksgiving and the year-end holidays will look a little different this year. Like many other people across the country, we’ll host a small group, maybe even just the two of us. Here’s where this recipe for Oven BBQ Smoked Turkey comes in. It makes a juicy moist bird with the flavors of outdoor BBQ. Because the turkey is split before roasting, the recipe works for a half turkey, what we’ll probably be making. To make
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Tuesday, October 20
Almond Financiers
A patisserie staple, almond financiers are a favorite and a treat that is easily made at home. These buttery little cakes deceive. Their delicately crisp texture hides a melting crumb of deliciousness. Yes, I have my weaknesses, and these are among them. Blanched almond flour softens the crumb in these tender cakes. Browned butter gives them their rich flavor and melt-in-the mouth quality. If you’ve never made browned butter before, give it a try.
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Friday, October 16
Mulled Côtes du Rhône
As entertaining moves outdoors and the weather cools, we’re thinking of warm drinks like this Mulled Côtes du Rhône wine to serve friends. This combination of a dry côtes du Rhône wine and port is sweet and rounded. Like German gluhwine, this drink is flavored with warm spices. To extract the flavors from the spices, combine the ingredients early in the day and let them sit and macerate. Although rosemary is used as a garnish,
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"Let no man fancy he knows how to dine Till he has learnt how taste and taste combine."
-Horace, Satires, 2.4They're here!
