Now to the topic of this post, a delicious buttery biscuit that’s in a class by itself. Not too sweet, but sweet enough to be considered a treat to serve with afternoon tea or coffee. I didn’t grow up with this biscuit, but it did remind me of sweet crunchy cookies that my Granny made in Shanghai. The Hungarian word for biscuit, roughly translated, is pogácsa, and there are two basic types: salty or sweet. But within each category huge variations exist. The recipe here is Vajas pogácsa, and what makes this biscuit so delicious is the butter. You must use a top quality brand, or it’s not worth bothering with. I use Strauss, with a butterfat content of 85%, but Plugra is an excellent choice, too.
with Greg Patent, Award Winning Cookbook Author
Clafoutis, sometimes spelled clafouti, and pronounced cla-foo-tee, is a French dessert of sweet cherries baked in a custardy batter. It is served warm dusted with powdered sugar and is very easy to make. You don’t even have to pit the cherries! At least that’s what…
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.