I got a text message from my mom a few days ago: Demerara sugar?! I inquired as to what she was referring to so early on a Tuesday morning, and she mentioned that a new pie she was experimenting with for Thanksgiving called for the ingredient. What the heck? she followed, Why not just white sugar like I've done for the last three centuries?
Even with all the spiced lattés, pumpkin beers, nutmeg-dusted baked goods, and squash-filled treats in the world, there will always be one day of the year when we crave the real deal. Thanksgiving without pumpkin pie just wouldn't feel right. Here is our version of the classic pie, plus a few tricks to help you make it the best one you've ever had.
Q: Have you done any experimenting with coconut flour? I have tried a few recipes for coconut bread, but they all taste more like eggs than bread. I buy a lovely coconut bread from a health food store that doesn't have any yeast in it, but how it's made is a carefully guarded secret! It is extremely expensive and I'm not good at experimenting with recipes.
Alice Medrich knows how to write cookbooks, seriously well-crafted and methodically tested cookbooks, that are also beautiful and accessible to the home cook. (Pure Dessert is one of my favorites.) So I was thrilled to discover that her 2003 classic Bittersweet has been reissued with updated information and recipes to reflect the many wonderful and important changes that have taken place in the world of chocolate over the past 10 years. Read on for a peek inside:
Fall sends me straight into squirrel mode. Nuts galore! Any time the oven is on is an excuse to roast some nuts. Fold them into a batch of scones, sprinkle them over a salad, or stuff them into stuffing — there's definitely no lack of ways to use up a batch of roasted nuts! Here's a tip I picked up somewhere in my nut-fueled adventures: It's best to chop toasted nuts when they're fresh out of the oven. Can you guess why?
The holidays are coming, which means it's time for pecan pie, homemade marshmallows and caramel candies — all recipes that traditionally use corn syrup as an ingredient. More and more, I've been hearing people say they are reluctant to use corn syrup in their baking because of the negative health effects associated with high-fructose corn syrup. But the truth is that corn syrup and high-fructose corn syrup are two different products.
Last week we met Alexandra Whisnant, French-trained chocolatier and owner of the boutique chocolate company gâté comme des filles, when she taught us how to temper chocolate without a thermometer. This week, we'll learn how to hand dip creamy ganache fillings into our beautifully tempered chocolate. Like with the tempering process, Alexandra's hand dipped chocolate requires no special equipment, just your willingness to have fun and get your hands deliciously dirty!
A dry, crumbly cake when you've been anticipating a wedge of tender perfection is a very sad thing. It can take practice (and a good recipe!) to know exactly when you've reached cake nirvana and should take it out of the oven, but here are four little clues to help you out.
Obviously not by accident, National Candy Corn Day is the day before Halloween. And if your office is anything like mine, you've been sneaking handfuls of the sickeningly sweet treats on a daily basis the last couple of weeks. The only way to celebrate such an important food holiday, of course, is by gobbling 'em all up.