This post is about a proof of concept experiment. The results were magnificent. All cakes are not created equally. In fact, most bakers differentiate their cakes based on inequality: different ratios of basic ingredients and different techniques used to mix them. Angel food cakes don’t include any butter or egg yolks or chemical leavening – … Read More →
So I guess fruitcakes aren’t en vogue these days. I get it, commercial fruitcakes are pretty nasty. And they seem to have spawned a whole culture of hate surrounding the colorful goofy preserved fruits that typically adorn fruitcakes. Don’t hate, people! But I have enjoyed homemade fruitcakes that practically wallowed in their own moist dense … Read More →
This quick holiday snack-y food is simple and fast. Toasted pecans that are sweet, salty, and mildly spicy all-at-once. They taste great. The recipe I use is adapted from the recipes of Emeril Lagasse and Alton Brown. Ingredients: 1 lb. – Pecan Halves 1/2 tsp. – Cumin 1/2 tsp. – Cayenne Pepper 1/2 tsp. – … Read More →
Here’s my take on cheese sticks/straws – a great instamatic throw-together crowd pleaser. Once again, there is no recipe, just a combination of good quality ingredients. Ingredients: A package of puff-pastry sheets, some melted butter, and some cheese. The go-to cheese is usually grated Parmesan. Manchego would work well. I used a combination of Parmesan … Read More →
I tend to agonize over weights and measures and ratios in recipes. For many of the things I bake, little details can be important – and I like to understand how everything works. But things don’t always need a lot of thought or time to be amazing. Here’s my take on butternut squash, which enjoyed … Read More →
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