Born out of a favorite combination - goat cheese and marmalade on toast with a healthy sprinkle of salt and glug of olive oil.Read More
Happy Thanksgiving. Something to be thankful for in lieu of pie and as breakfast tomorrow when you don't feel like cooking EVER again -could just get you over the hump.
Gingerbread Shortcake with Caramelized Pear
- 2 cups all purpose flour (whole wheat works too)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- Pinch cloves
- Several gratings fresh nutmeg
- 1/3 cup dark brown sugar, firmly packed
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 vanilla bean, scraped
- 1 cup heavy cream
- 2 tablespoons sugar
- 1/4 candied ginger, cut into long slivers
Combine flour, baking powder, salt, ginger, cinnamon, cloves, nutmeg and sugar in a mixing bowl. Stir well. Cut in butter and quickly work dough to create a coarse crumb. Combine vanilla bean seeds and heavy cream and quickly mix into dough. Turn out onto a parchment lines baking sheet and gently pat into a square - roughly 8 x 8. Refrigerate about 1 hour. Heat oven to 375. Cut dough into 8 equal squares and reconfigure on baking sheet so there is some breathing space between. Pat top of each square with a little cold water and sprinkle with sugar. Top with a few slivers candied ginger. Bake until golden, about 30 minutes. Remove from oven and let cool slightly before serving. Best warm.
- 2 tablespoons unsalted butter
- 6 tablespoons sugar
- 2 pounds firm but ripe pears, thinly sliced
- 2 tablespoons brandy
- 1 cup heavy cream, whipped to soft peak, for serving
Melt butter in a heavy bottomed skillet over low heat. Add sugar, sprinkling so to create a more or less even layer. Let stand a few minutes while sugar melts into butter and softens. Increase heat slightly. Add sliced pears and cook, shaking pan until sugar melts completely and starts to caramelized - shake pan to prevent scorching. Add brandy and let bubble up. Reduce heat and let simmer just long enough that pears soften, release some juices and are drenched in golden caramel. Sandwich pears between halved Ginger Bread Shortcakes and serve with whipped cream.
We can always count on Lemon Verbena to outlive most summer fruits and vegetables. It is such a shame to let any of this hardy fragrant herb go to waste. So after drying a few bunches for fancy flavorful tea it is time to get creative. Welcome to our Verbena binge.Read More
Concord Grape and Pear Focaccia
- 1 3/4 cups warm water
- 1 package active dry yeast
- 1 tablespoon honey
- 5 cups flour, plus more for kneading
- 1 tablespoon sea salt, plus more for topping
- 1 cup olive oil
- 1 bunch concord grapes, split and seeded
- 3 ripe but firm pears, cored and thinly sliced
- 1/4 cup pine nuts
- several sprigs fresh oregano
Combine water, yeast and honey in a small bowl. Let stand in a warmish place until yeast is bubbling and full of life, about 15 minutes.
In the bowl of a mixer fitted with dough hook, combine flour, salt, 1/2 cup olive oil and the yeast mixture. Mix on low speed just until dough comes together. Increase speed to medium and work dough until smooth and soft, about 5 minutes. If dough remains wet or tacky sprinkle in a bit more flour.
Transfer dough to a lightly floured work surface and knead by hand a few turns. Clean out mixing bowl and wipe inside with a generous splash of olive oil. Return dough to bowl, cover with plastic wrap and a damp clean clothe and let stand until dough has doubled in bulk, about 1 hour.
Coat a baking sheet with 1/4 cup of olive oil. Gently pull and stretch dough as you would for a pizza creating a nice large round. Use your fingers to dimple the surface. Cover dough with damp clothe and let stand until dough has doubled once again, about another hour.
Heat oven to 425. Combine grapes, pears, pine nuts and oregano in a bowl. Toss together with about 2 tablespoons olive oil. Arrange mixture over prepared dough. Drizzle top with remaining 2 tablespoons olive oil - a bit more if feeling brave and sprinkle with a general amount amount of sea salt. Bake until golden brown, grapes should be hot and juicy, about 25 minutes. Remove from oven and let cool slightly before serving.
Its our tradition to go cherry picking on Fathers Day weekend. Not sure how it started but ever since Imogen was born, there we've been, filling buckets and eating sour cherries by the handful. This year I actually beat the birds to our cherries upstate so we need not go any farther than our own backyard. Apparently its a stellar year for cherries (a dry spring) so get out your cherry recipes because its game on! Happy Father's Day!Read More
Served this breakfast cake and Stump Town Cold Brew to my weekend house guests. Keeping up with the trends!Read More
Gives new meaning to TGIF. Irreverent but delicious too.Read More
Rescued from oven in the nick of time. Funny the pears were not more brown.
Come to the Edge
Come to the edge.
We might fall.
Come to the edge.
It's too high!
COME TO THE EDGE
And they came.
And he pushed.
And they flew.
- Christopher Logue
Two for me and two for you!
Hop to it guys. Stollen best when it has a few weeks to ripen.Read More
Rise together. Pull apart. Life in all it's magical murky mysterious manifestations. Somehow so much easier in a roll.Read More
A version of this bread was sold at the now defunct New Amsterdam market. Shandaken Bakery - that was the name! The baker was genius and the bread divine. Ours is good but his was better. Yet another reason I wish the market had survived.Read More
If you cannot get to Italy and all that is gorgeous, crumbly and sweet then bring Italy to you.Read More
Tarte Tatin à la Stephen Doyle
For the pastry
- 2 1/2 cups all purpose flour
- 1 teaspoon Maldon sea salt
- 8 tablespoons cold sweet butter, cut into small pieces
- 6 tablespoons cold Crisco
Whiz together flour and salt in the work bowl of a food processor. Add butter and Crisco and pulse until the mixture resembles a coarse oatmeal. Transfer to a mixing bowl and add enough ice water that when dough is gently worked with hands it just comes together. Divide dough in half and shape into two discs. Wrap both in waxed paper. Refrigerate one for two hours and freeze second for later use. When ready to use, let dough warm up slightly - rolling dough straight from fridge leads to cracking and irritable dough syndrome.
For the apples
- 4 tablespoons sweet butter, room temperature
- 2/3 cups sugar
- 7 large Gala apples
Heat oven to 425. Mush softened butter around on the bottom and sides of a 9 inch Tarte Tatin pan or cast iron skillet. Add sugar and swirl around to coat. Quarter, core and peel apples and arrange in rondel like configuration. Start from the outside and overlap apples, working your way inward. Set pan over high heat and cook, adeptly rotating pan to assure even heat, until sugar, butter and apple juices have melted together and made a brown caramel. It should smell divine. Remove from heat.
Roll out pastry between sheets of waxed paper, lightly floured, to a circle approximately 12 inches in diameter. While still connected to one waxed paper sheet, center pastry over apples and peel away paper and then tuck in excess pastry to neatly swaddle fruit. Place Tarte Tatin in oven, set a baking sheet, lined with foil, on lowest rack to catch inevitable sugary drips, and bake about 15 minutes. Reduce heat to 375 and bake until juices are bubbling up and apples have softened, about another 25 minutes. The pastry should be golden brown. Remove from oven and let stand about 30 minutes before praying in French and inverting Tarte Tatin onto serving platter. Be careful - caramel is hot. Stand over kitchen sink to catch drips.
It is not easy to introduce Gael Towey and Stephen Doyle - two people whose creative energies have infused the lives of so many both personally and professionally. For us it was a joy to spend the day in their New York City brownstone kitchen. We spoke of days gone by, recounted tales from their Christmas parties which always featured equal parts candles and food, heard of 20 year sewing projects and teenager antics, marveled over compost devotion, enjoyed the fact that even the most glorious sunny kitchen can still lack in storage space and - in the end - happily ate the fruits of our labor. Lovely.
Gael inherited this recipe from her grandmother. It was the only cake she made and when you try it you will understand why there is no reason to bake any other. The cake makes a fabulous dessert and a dreamy breakfast. Serve it with mascarpone and espresso regardless of the time of day. Experiment with different fruits. Apricots are lovely Pears and apples work well too but need to be cooked in butter first to soften.Read More