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Recipe of The Week
Makes 24 cookies (12 3-inch sandwich cookies and 12 2-inch hearts)
Sophisticated and divine, these cookies are a real treat, whether it’s Valentine’s Day or you just feel like saying “I love you.” And, they’re made without the traditional allergenic addition of hazelnuts or almonds; what could be better?
21/2 cups plus 2 tablespoons Basic Gluten-Free [...]
This recipe calls for soaking dried currants in apple brandy. The longer the currants steep, the more the flavor will be enhanced, so plan accordingly. Our favorite apple brandy, also called eau de vie, is made by Steve McCarthy’s Clear Creek Distillery (see the Sources section) using Golden Delicious apples grown on the northeast slope of Mt. Hood, just seventy miles east of Portland. The brandy is excellent for both sweet and savory recipes.
• Download Apple Crisp with Brandy-Soaked Currants (from Scribd.com)
My favorite holiday dessert is pumpkin pie. Pumpkin is very nourishing to the skin. It contains powerful antioxidants as well as alpha hydroxy acids, so it sloughs off dead skin while protecting the underlying layer and helping it retain moisture. This is a great mask for the fall and winter months, when your skin may need some good exfoliation and protection from the cold weather. Plus, it makes a fun Halloween or Thanksgiving gift. Package it in a small jar with a simple bow and a small note of thanks. It’s perishable, so store it in the refrigerator and tell the person who receives it to do the same.
To celebrate the October 27th publication of Peter Reinhart’s Artisan Breads Every Day, award-winning baking instructor Peter Reinhart is giving away two free recipes for you to download in their entirety.
To let you see the kind of tasty, gorgeous treats that are inside Baking, we’re offering two recipes completely free. You can download James’ recipe for Scones and Alsatian Apple Tart in their entirety from the following links.
A slump is a simple steamed pudding, somewhat akin to a cobbler, that uses whatever fruit you have on hand. Because a slump is usually cooked on the top of the stove it is the perfect dessert to make on a hot day.
Makes 8 tacos ~ Heat level 5 ~ Prep time 1 hour
The best, most interesting ceviches in the world come from Peru, specifically Lima. Peru is blessed with three completely different geographies—coastal, Amazonian, and highland, with a different ecosystem—and cuisine—for each. Peruvian chefs create ceviches using exotic fish from the coast, potatoes and corn from the highlands, and wonderful tropical flavors and ingredients like hearts of palm from the Amazon region. Typical of a ceviche, the snapper in this taco filling is cooked not with heat, but by chemical action of the acid in the citrus juices. True red snapper, one of the great fishes of the world, is very expensive and rare, distinguished by its large head and red flesh. Most fish that is sold as snapper is actually rock cod or some other rockfish and does not have the subtlety of the genuine article. If you can’t get true snapper (you can tell only by seeing the whole fish, with its bright red and pale yellow markings), striped sea bass or halibut will work well. Candied ginger makes a nice garnish.
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