Gâteau St. Honoré (gah-toe saint on-or-ay), noun: Named for the patron saint of bakers, this is a confection with a pâte brisé (pie crust) base, a ring of pâte à choux on the outside with little pâte à choux puffs affixed to the outside with caramel, and then filled with pastry cream.
In other words, a baker's dream-come-true...or personal nightmare!
Back before there was baking powder to use as a quick leavener in baking, there was clabber. This was something that every farm wife or person with access to fresh milk could make, no additional ingredients necessary!
labneh: n. A fresh cheese made from strained yogurt, popular in the Middle East, that is served as a spread or formed into soft balls.
Several of us here at the Kitchn were traveling over the holidays, and this is just one of the foods we fell in love with while eating overseas. We ate labneh for breakfast every morning while on a trip to Abu Dhabi, in the United Arab Emirates.