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It would be fair to say that most home bakers in the U.S. have never worked with crème fraîche. It isn’t carried everywhere, it’s pricier than heavy cream and sour cream, which can be used instead of it in most recipes. Today’s tip is: Find some and work with it. WHAT IS CRÈME…
Continue reading “TIP OF THE DAY: Cooking & Baking With Crème Fraîche”
[1] A slice of classic lemon meringue pie. Here’s the recipe (photo © IncredibleEgg.org). [2] The Atlantic Beach Pie variation substitutes a crunchy saltine crust, and whipped cream for the meringue. The original recipe from Bill Smith of Crook’s Corner is below (photo © Crook’s Corner | Our State magazine). [3] Subsequent cooks have toyed…
Continue reading “RECIPE: Atlantic Beach Pie, A Spin On Lemon Meringue Pie”
Clafoutis (cluh-FOO-tee) is a rustic tart, initially made with cherries in the Limousin region of south-central France, where black cherry trees abound. Today, other stone fruits and berries are also used. When other kinds of fruit are used instead of cherries—apples, berries, pears, other stone fruits including prunes—dried plums—the dish is properly called a flaugnarde…
Continue reading “TIP OF THE DAY: Savory Tomato Clafoutis”
Yesterday, August 11th, was National Raspberry Tart Day. It follows on the heels of National Raspberry Cake Day (July 31st), National Raspberry Pie Day (August 1st) and National Raspberries & Cream Day (August 7th). We celebrated with a homemade raspberry tart. It took fewer than 20 minutes. Thanks go to our dear friend Carol, who…
Continue reading “TIP OF THE DAY: The Easiest Fruit Tart Recipe”
[1] One of our favorite treats. No need to turn on the oven: We’ll have it raw (photo courtesy Geraldine | Wikipedia). [2] For dessert or snacking: a few spoons of raw cookie dough (photo © Edoughble). [3] Buy pasteurized eggs, or pasteurize your own at home—instructions are below (photos #4, #5, and #6 ©…
Continue reading “Cookie Dough For Dessert & How To Pasteurize Raw Eggs”
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