Posts by Friday Baking Project
The Friday Baking Project
Summer Pie Dough
PRINT Yield: 1 ¾ lb of dough, enough for a double crust 9†or 10†pie Ingredients:Summer Pie Dough ½ cup (4 oz / 113 g) unsalted butter, room temperature ½ cup (4 oz / 113 g) vegetable shortening, room temperature 2 ¼ cup (10.5 oz / 298 g) cake flour, sifted ¾ cup +…
Read MoreGlorious Brownies
Glorious Food wrote the book on upscale catering in New York City in the 1980’s and 1990’s, when it was the caterer for events at the city’s museums, cultural institutions, and other large venues. It was also an amazing place to work. The kitchen on East 74th by the FDR drive, was clean, well-organized, and…
Read MoreJuly 4th Lemon Tart
When searching for a July 4th dessert with patriotic colors, I had two specific criteria in mind. Firstly, it needed to be easily sliceable, ensuring it maintained its visual appeal on guests’ plates. Secondly, given that there will be a lot of other food prep going on that day, it should not require last-minute assembly. …
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The Friday Baking Project
S’mores Tarts
PRINT Yield: 6 tarts # of Servings: 6 Ingredients6 Keebler Mini Graham Cracker Crusts1 egg white, beaten until frothy (optional) ½ cup (4 fl. oz) heavy cream 4 ½ oz chocolate, 64 to 66%, wafers or broken into pieces. ½ recipe Italian Meringue Special tools and equipment required: Pre-recipe preparations: Directions:
Read MoreS’mores Tarts
With Independence Day around the corner, I’ve been contemplating dessert ideas that embody an American theme. S’mores, which were first documented in a 1927 Girl Scouts guidebook, immediately came to mind, and I started envisioning them as individual tarts. The challenge lied in creating free-standing individual tarts with the same flavor profile as the campfire…
Read MoreStrawberry Ice Cream
With gorgeous fresh strawberries making their annual June appearance in farmers markets, there is no better time to pull out (or purchase) your ice cream machine and make a batch of strawberry ice cream.The first thought when making this quintessential taste of early summer is to simply cut up strawberries and add them to your…
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The Friday Baking Project
Strawberry Ice Cream
PRINT Yield: 1 quart # of Servings: 6 to 8 Ingredients 1 lb ripe strawberries ¼ cup sugar, more to taste1 tsp lemon juice, more to taste 2 cups (16 fl oz) heavy creamâ…“ cup (2.3 oz / 65 g) sugarPinch of salt 6 egg yolksâ…“ cup sugar (2.3 oz / 65 g) sugar Special…
Read MoreCoconut Cream Pie
With a smooth, creamy filling, and a generous crown of whipped cream, topped with lightly toasted coconut, Coconut Cream Pie is one of the classic American pies. The recipe below, with a few modifications, is from the excellent book Pie and Tarts by Kristina Petersen Migoya. The procedure for the filling is exactly the…
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The Friday Baking Project
Peach Blueberry Crisp
PRINT Peach Blueberry Crisp Yield: 1 medium baking pan # of Servings:6 IngredientsCrisp topping: ½ cup (2.3 oz / 64 g) all-purpose flour ¾ cup (5.4 oz / 153 g) firmly-packed light brown sugar4 tbl (2 oz / 56 g) unsalted butter, cold, cut into pieces ¾ cup (2.5 oz / 72 g) old-fashioned rolled…
Read MoreEast 62nd Steet Lemon Cake
This is the recipe that is perhaps most closely associated with Maida Heatter. Published in the New York Times in 1970 it put her on the path to becoming the author of seven baking books, with many recipes considered classics of the home baker’s repertoire. East 62nd Street Lemon Cake is, for many, the highlight…
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