Friday, September 12, 2014
This wonderful dessert is a German recipe that resembles the American recipe for Apple Brown Betty. Actually it's Apple Brown Betty on flavor steroids.
In addition to apples, this dessert contains dark rum soaked dried currants and sports the stronger flavor of pumpernickel bread crumbs over the plain white.
There are a few steps in prepping this dessert. However, once you have the crumbs and the apples prepared, it's a cinch to come together. Apple Beggar is best served warm right out of the baking dish. When topped with vanilla ice cream, well, what can I say but wow. A absolutely perfect fall dessert.
Wednesday, September 10, 2014
Since Labor Day I feel like I am not only in a race to use up the herbs in my garden, to use them to create interesting new treats.
This candy was inspired by the surprisingly delicious Chocolate Mixed-Herb Caramels I made last month. Shhh, don't tell anyone, but it looks like using herbs in homemade candy just might be my new addiction.
Making brittle is nothing new, especially on this blog. However, I really like this special combination of flavors. The heavier flavor of the brown sugar wrapped around raw hazelnut chunks are set off by the herby pine-like flavor of chopped fresh rosemary. It's powerful. A little piece goes a long way.
Monday, September 8, 2014
A few months ago I was hostess gifted with a lovely jar of maple jelly straight from Canada. I resisted opening it to taste it and stored it in the section of my pantry reserved for potential French Macaron fillings.
This section of my cabinet is a treasure trove of little jars and packets of exotic and different flavored jams, jellies, syrups and nut butters.
I admit I was a bit stumped on what to fill these lovely cardamom shells. My first instinct was to go with that old frosting work horse vanilla buttercream to balance the spiciness of the shells.
Friday, September 5, 2014
Called Pfaffenhütte in German, these lovely tricornered butter cookies are made with red wine in the dough to give them extra flavor.
They look similar to Hamentashen, the Jewish cookie popular at the Jewish holiday of Purim.What further sets them apart, aside from the red wine in the dough is the lovely red currant jam in the middle. Once you get how to fold the dough, the process goes fast.
Like most German cookies, these are not too sweet. Perfect for dessert, after a big meal or to pair with a good cup of coffee or tea. For the recipe hop on over to my German Food page.
Wednesday, September 3, 2014
Rarely when you attend a PR event does it feel like you are invited into someone's family gathering. Yet that's what it was like at last night at OXO's test kitchen. Together with the OXO staff and special guest Dorie Greenspan, food bloggers were invited to a special party to kick off this year's charitable initiative benefiting pediatric cancer.
Upon arriving at OXO's incredible space, the food, the views and the drinks simultaneously demanded attention.
OXO put out quite a spread.
Nice wines were poured and gorgeous colors tempted attendees from the buffet table.
Monday, September 1, 2014
Sneaking these in just under the Monday wire. Better late than never. I love these flavors.
The shells have a hint of coffee flavor. They are not too strong and the sweet blackberry violet jelly filling dresses the flavor up perfectly.
|Photo by Jackie Gordon|
Friday, August 29, 2014
If you are looking for something special to do with the last of the summer's fresh berries this Labor Day weekend, here is a gorgeous, creamy dessert that is sure to impress your guests.
This dessert takes about an hour to make including refrigeration/cooling time. If you don't have berries, no problem. It's scrumptious all by it's luscious lonesome self.
For the full recipe, hop on over to my German food page at about.com. Those of you in The States celebrating Labor Day, have a wonderful extra long delicious weekend!
Wednesday, August 27, 2014
Full confession: These were supposed to be whole wheat feta, kalamata olive rolls with chopped fresh spicy oregano from my garden but someone forgot to add in the fresh spicy oregano. Hmmm.
In my defense I was in full swing making several recipes at one for my German Food Page on about.com. So things were a bit hectic in the kitchen.
There were other missed opportunities. In my kitchen cabinets live both sugar and salt I've infused with oregano and spicy oregano. Should have used one or both.
Monday, August 25, 2014
When I was in grade school, my Grandmother used to make us cream cheese and jelly sandwiches as an after school treat. She would cut them into small triangles and most of the time used grape jelly to pair with the cream cheese.
I have been thinking about those sandwiches as back to school time is here. Even though the rhythms my life are not any more determined by a school schedule, I always think of Fall, not January 1st, as the beginning of the year.
I've mentioned in previous posts how fun it was to discover concentrated powder flavors. I've had fun with the flower flavors over the past months. Hello Jasmine, Peony and Daffodil. One quarter teaspoon changes the entire taste of French macaron batter without compromising the outcome of the shells.
Wednesday, August 20, 2014
Summer butter sugar corn is so sweet, sometimes I eat a raw ear of it for dessert. This idea was on my list from last summer but never made it to the blog. This season, I was determined to make it happen.
Our weekend barbecues have lately feature sweet corn. It's so tasty just off the grill slathered with homemade herb butter. Sweet corn is also delicious in ice cream. I admit, you need to love corn to like this ice cream. It has a strong corn flavor laced with bits of homemade sugared homegrown basil.
I love this ice cream. It has a strong earthy flavor and it tastes like summer to me.