Posts by pwsadmin
Poppy Seed Roulade
After a niece raved about an Israeli poppy seed pastry, I set out on a recipe search that ultimately led, not to the Middle East, but to this Hungarian pastry, known as Beigli. Which seems fitting, given that I am of Hungarian descent, on my mother’s side. The roots of Beigli can be traced to…
Read MorePoppy Seed Muffins
After experimenting with several recipes, these Poppy Seed Muffins emerged as the clear winner. Cream cheese adds richness and tenderness to the batter while lemon zest provides just the right touch of citrus flavor. A light sprinkling of coarse sparkling sugar adds a nice crunch and sweetness to the muffin top. Perfect for breakfast, brunch,…
Read MoreCaramelized Apple Cake
In this dairy-free Caramelized Apple Cake, a rich caramelized apple mixture is layered into the cake and spooned over the top. The batter itself is flavored with applesauce and warm fall spices, creating a dessert that is exceptionally moist and flavorful. The result is a cake that can sit out all day and looks especially…
Read MoreMint Ice Cream
This exceptional ice cream, a variation of our basic vanilla ice cream, is flavored by infusing fresh mint leaves into the cooked custard. The result is a refreshing, velvety-smooth ice cream with a delicate pale-green tint and an unmistakably fresh mint flavor. It bears little resemblance to the brightly colored, artificially flavored versions commonly found…
Read MorePeach Galette
PRINT Yield: 1 9″ galette # of Servings: 6 Ingredients: 1 recipe Pâte Brisée or 1 package store-bought pie dough Filling: ¼ cup (1.75 oz / 51 g) sugar3 tbl (.8 oz / 22 g) ground almonds3 tbl (1.1 oz / 31 g) all-purpose flour 5 to 6 medium almost ripe peaches, washed, cored, cut into ¼”…
Read MorePeach Galette
There is much to love about this Peach Galette. As with all galettes, the free-form shape is part of their rustic charm, so imperfections only add to the appeal. Unlike a pie, there is no need for a decorative crimped edge or the challenge of managing a top crust. Because galettes typically contain a thinner…
Read MoreChocolate Chip Banana Bread
This Chocolate Chip Banana Bread is based on an excellent basic recipe from Martha Stewart. Warm, slightly oozy chocolate chips add a touch of chocolatey sweetness, while walnut pieces contribute earthiness and crunch. Sour cream brings richness to the batter and helps keep the bread exceptionally moist. It is also a very versatile recipe. The…
Read MoreChocolate Velvet
When Chocolate Velvet was on the menu at In Season restaurant in Philadelphia, one server had a memorable way of describing it. If a guest asked about the dessert, she would lean in and ask, “Are you into sin?” It always brought a smile—and usually an order. This is a dessert for the serious chocolate…
Read MoreBlood Orange Meringue Cake
This original creation is a wonderful interplay of tastes and textures. The tangy, vividly colored blood orange curd—adapted from a recipe by Richard Sax, he of Chocolate Cloud Cake fame—is beautifully balanced by sweet Italian Meringue Soft layers of Butter Sponge Cake lightly brushed with a delicate, orange-scented syrup, provide the perfect structure. For the…
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The Friday Baking Project
Pain aux Raisins
PRINT Yield: 10 to 12 # of servings: 6 1 recipe Croissant dough ½ recipe Pastry Cream ½ cup dark (2.5 oz / 71 g) raisins or currants1 1 egg, beaten (for egg wash) ½ cup apricot jam, strained, optional Special equipment needed: Pre-recipe preparations: Beat the egg in a 1-cup measuring cup, or small…
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