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…
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…
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…
This cheesecake, from Maida Heatter’s Book of Great Chocolate Desserts is one of her creations where one wonders – how did she do that? How did she get the layers to stay apart during mixing and baking? It all begins with a basic vanilla-flavored cheesecake batter. I use my classic…
Among Maida Heatter’s many contributions to the American dessert repertoire was her recipe for Budapest Coffee Cake. It appeared in her first book in 1974, and by the late 1970’s and early 1980’s it was on the counter, under many different names, in specialty food stores across the country. The…
This torte, from legendary baking book author Maida Heatter, was awarded the New York Times Dessert of the Year Award in 1972. Much has changed in the world of food since then, but this torte remains a wonderful dinner party dessert for chocolate lovers. In this unique creation, part of…
The April Viennoiserie series finishes with Kugelhopf, a wonderful yeast bread whose exact European origins are as unclear as the name itself. Looking through various old Austrian, German, and French baking books one sees Gugelhupf, Gugelhopf, Guglhupf, Kouglof, and Kugelhupf. While the “correct” spelling remains a mystery, it became clear…
Brioche and croissant are both Viennoiserie (breakfast pastries) but the preparation is quite different. Croissant dough calls for multiple folds of a simple yeast dough and butter (lamination) for its distinctive flakiness, while Brioche owes its softness and tenderness to the butter and eggs that are added directly to the…
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