This braided loaf, golden and tender from eggs and oil, is steeped in tradition and symbolism. To set it apart from the ordinary weekday loaf of whole wheat bread, it is made with white flour, sugar or honey for sweetness, and oil and eggs to…
with Greg Patent, Award Winning Cookbook Author
One of the many things I’ve discovered in my brief exploration of gluten-free baking is the amazing latitude I have in the flour and starch mixtures I use. There are so many gluten-free flours available, where does one begin? I began with a ready-made all-purpose…
I was given a version of this terrific muffin recipe by Sherry Strange, a cook who attended one of my Cuisinart food processor classes. She told me the muffins were a specialty of the Jared Coffin House, a historic inn in Nantucket, and asked me if I would adapt the recipe for the food processor.
The Portuguese began arriving in Kona in the 1870s from the Azores and Madeira to help develop and manage dairies, a large part of Hawaii’s ranching industry. They brought with them their talent for baking bread which eventually spread throughout the islands. Wherever Portuguese dairymen and sugar plantation workers settled, you’d see their outdoor dome-shaped stone ovens.
This became a ritual when our kids lived at home or came home during college break. I’d whip up the batter the night before, refrigerate it, and bake the next morning. On Christmas, we’d open stocking gifts while the popovers baked and delicious aromas wafted their way to us in the living room.