with Greg Patent, Award Winning Cookbook Author
This is a rich, creamy, smooth, no-bake cheesecake with a crust made from oatmeal brittle, oats, and walnuts. A gingered blueberry sauce, sweetened with some of the powdered brittle, adds a zesty finish.
Substituting fine cake matzoh meal, potato and tapioca starch for cake flour will make an airy, light Passover sponge cake. Turning on the oven after the cake is placed in it insures it will rise evenly.
Failure in a Maida Heatter recipe? Highly unusual. So I wrote Maida, telling her my woes, and she wrote back very sympathetically but said she couldn’t help me at all because she has never lived at high altitude. Missoula, Montana, where I live, is 3,400 feet above sea level.
One of my favorite recipes using extra-virgin Italian olive oil is in this citrus olive oil cake that I adapted from a recipe by Anne Quatrano in Food & Wine Magazine. I have always made this cake with a Ligurian olive oil, but I didn’t…
“Ya gotta try the sour orange pie,” our waitress at The Yearling restaurant in Hawthorne, Florida, insisted. “It’s our specialty.” Being citrus lovers, my wife and I perked up and started asking questions. What we learned was this: The pie was most likely a variation of Key Lime Pie with sour orange juice subbing for the lime. It had a Graham cracker crust and was served with a sauce. So we happily asked our server to “Bring it on!”
I happen to love homey, old-fashioned desserts. And in the winter I often bake a batch or two of Lemon Squares. A few days ago I found a huge display of blood oranges at my market and decided I’d try substituting their juice and zest for the lemons. I’ve always loved drinking blood orange juice with breakfast, a habit we got into when living in Italy. At the time, our two sons were very young, and during the winter in Naples we had a contest each morning to see which of us had the glass with the reddest orange juice. We’d each select uncut oranges from the bowl and either my wife or I would be the designated squeezer.
I am wild about this cake, a buttery, eggy, not-too-sweet pound cake loaded with citrus flavor. Montana is known as the Treasure State, and western Montana, where we live and where the climate is strongly influenced by Pacific coastal weather systems, tends to have milder…
What’s in a name? How unfortunate that lemon curd is saddled with its. Curd suggests a texture of cottage cheese, doesn’t it? But lemon curd, made from lemons, sugar, butter, and sugar, is silky smooth and creamy and completely non-curdy. It’s an ideal mate for…
Then I thought, Why on earth wouldn’t a mixer work? It does a great job with angel food cake and sponge cakes, why not this cake? Why did it not work for me the time I tried it?