Yearly Archives: 2013
Bourbon-Pecan Tart
December 11, 2013 | 
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One 10-inch Tart 12 – 16 servings 1 – tart dough* 3 large eggs, preferably organic and at room temperature 1/2 cup (packed) (3 ½ oz/ 100 g) golden brown sugar 3/4 cup (6 oz) pure maple syrup 3 tablespoons (1 ½ oz) unsalted butter, melted and cooled 2 tablespoons Irish Whiskey or Bourbon 1 […]
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Crème Fraîche Pumpkin Tart with Pecan-Ginger Shortbread Crust
November 25, 2013 | Print
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I must confess, I enjoy tarts better than pies as the ratio of crust to filling is more balanced. And, since I can never leave well enough alone with any recipe, I switched up Mom’s pumpkin pie recipe by replacing the evaporated milk with home-made crème fraîche. If you whip up the crème fraîche tomorrow, […]
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Chocolate Pots de Crème
November 3, 2013 | Print
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Making pot de crème is surprisingly easy and when the best ingredients are used, it never fails to be delicious. Also, if kept wrapped and refrigerated, it can be made up to 3 days in advance, thus making it the perfect end to a dinner party. The finished dessert can be served in a variety […]
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Vanilla Pastry Cream and Fresh Berry Tart
August 18, 2013 | Print
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Before all the berries are gone and we’ve all moved on to apples and pears, I thought I’d better get this recipe posted. There are many variations for tart dough and all work quite well with a few caveats. Keep your ingredients cold (even putting the flour in the freezer) and working the dough just […]
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Strawberry and Rhubarb Tart with Brown Butter Streusel
June 1, 2013 | Print
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It is the height of rhubarb season in Minnesota. I’ve already harvested the stalks (the leaves are poisonous) of this delectable vegetable four times from the six plants (yes – six) that Jon planted a couple of years ago and it’s only June 1st. Unless you live in an apartment or have zero friends or […]
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Sour Cream Pound Cake
May 26, 2013 | Print
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There’s still enough time to make this cake for tomorrow’s Memorial Day cook-out. It’s a variation of one that my grandmother would often bake when she knew we would be visiting. She would make it in a bundt pan. I can still remember the aroma as we scampered into their home in Jacksonville, Florida.There is […]
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Grape and Cucumber Raita
April 25, 2013 | Print
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Having cooked alongside my friends from India including Raghaven Iyer, Suvir Saran and Suneeta Vaswani, I am inspired daily by what each has taught me about the foods of their homeland. They are masters at combining spices, now so readily available, in unique and flavorful ways. Is this recipe exactly traditional? That I’m not sure, […]
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Eggnog Crème Brûlée