Are you Cymry?
Then you know what the words above mean.
For those who don’t read or speak the Welsh language, here’s the translation:
Happy St. David’s Day! Enjoy Welsh Cakes. read the rest of this entry »
archive for February, 2011
Cabot cheddar soda bread: a heartfelt salute to our dairy farmers
February 24th, 2011 by
Recipe: Cabot Cheddar Soda Bread
Cheese bread.
Oxymoron, –noun: contradictory terms used in conjunction, e.g., deafening silence; genuine imitation.
If there’s an opposite of oxymoron, that’s what the words “cheese bread” would be.
Because there are no two words in the bake-o-sphere that fit together quite so nicely as “cheese,” and “bread.” read the rest of this entry »
Can you bake a mini pie? How about 8 mini pies – in just 12 minutes?
February 22nd, 2011 by
Recipe: None
My introduction to pie – lo, these many years ago – was the venerable Table Talk strawberry-rhubarb pie.
As kids, we’d hoard our pennies and nickels for trips to the local luncheonette.
Arguably, these are two archaic customs: hoarding pennies, and luncheonettes. But stay with me here; we’re about to take a journey into a long-ago past with which I’m sure, dear readers, many of you are familiar… read the rest of this entry »
Capturing butter heaven: making baker’s croissants
February 21st, 2011 by
Recipe: Baker’s Croissants
You haven’t really made friends with a croissant until you’ve met one coming out of the oven. Oh, so light, crisp on the outside, tender inside, and fragrant with ever-so-slightly toasted butter. It’s an experience that stays with you. read the rest of this entry »
SWEET! Vermont maple meringues
February 16th, 2011 by
Recipe: Vermont Maple Meringues
Why are so many people afraid to make meringue?
Nothing could be simpler or more satisfactory than beating up a couple of egg whites and watching them turn into a glossy, airy cloud. Especially when that cloud is flavored with maple – like the clouds of steam that’ll be blanketing the Vermont countryside in the next month or so, as maple sugaring season kicks into high gear. read the rest of this entry »
New Orleans pecan pie bread pudding: soft and sweet as a Southern breeze
February 15th, 2011 by
For Valentine’s Day: VERY vanilla cheesecake bars
February 11th, 2011 by
Recipe: Vanilla Cheesecake Bars
Love at first bite.
SUCH an overworked expression, but still… when you’re talking cheesecake, the tiniest bite is capable of sending you into paroxysms of ardor. The richness of the cream cheese! The delightful interplay of tangy and sweet; the barely crunchy crust cradling its ultra-smooth filling…
Be still, my heart!
Cocoa blocks: building a great cup of hot chocolate
February 10th, 2011 by
Recipe: Cocoa Blocks
Ah, Florida. The land of Disney, ’gators, breathtaking sunsets, and the Keys.
A place to surf, swim, and suntan. A place for great foods, fruits, and fun – and currently the only state in the nation that doesn’t have snow.
I’m ready…
Love-ly! Chocolate-dipped strawberries
February 10th, 2011 by
Recipe: Chocolate-Dipped Strawberries
If the sight of this special Valentine’s Day treat doesn’t make you swoon… what’s up with that?
Fresh strawberries. Dark chocolate. No cake, no mousse, no pie or pastry. Simply two elemental foods, stalwarts of the bake-o-sphere, brought together in one sublime treat. read the rest of this entry »
It’s easy being green: gnocchi with pesto
February 8th, 2011 by
Have you ever enjoyed gnocchi?
If not, get ready for a real treat.
These fat little twists of potato pasta are a kinder, gentler example of the genre. Rather than cooking up like regular pasta – al dente, with a slight “bite” – gnocchi are soft as a pillow. Their slightly indented undersides catch and hold your favorite sauce – marinara, pesto, or a simple mix of olive oil, parsley, and garlic. read the rest of this entry »