This pie evokes memories of summers long ago when a shelf in the Big House pantry was lined with a dozen half gallon Hellman’s Mayo jars filled with cookies and crackers: Ritz, Wheat Thins, Triscuits, Goldfish, Soda Crackers, Hydrox, Chocolate Chip, Garibaldi Biscuits or “Fly Cookies”, Vanilla Wafers, Gingersnaps, Snickerdoodles, and Fig Newtons. Gammy liked her … Continue reading
I never ask for Boston Cream Pie at a restaurant: too many moving parts – too much room for interpretation. Think I sampled someone’s someplace (to the horror of most Europeans, Americans are happy to circle plates of dessert). The BCP missed in too many ways for me to ever order it on my own. 1. … Continue reading
We’re continuing to harvest “milk” from whole coconuts as we experiment with curry recipes, leaving us with quantities of “mash” or pulp . It’s a bit of a challenge to crack the first one, but like almost anything else, it becomes easier and faster. Then the challenge is what to do with the shells (compost) and … Continue reading
“First comes love, then comes marriage, then comes….” First, there are boatloads of green tomatoes in our garden – not gonna fry ’em all! Then, after making coconut milk from scratch for Thai Chicken Curry with Green Tomatoes we were left with coconut pulp. This cake was inspired the idea of using a whole coconut; what … Continue reading
Pudding, Pot de Creme, Pudding, Pot de Creme, Pudding…? Pot de Creme! I pick Pot de Creme! If Pot de Creme was created in a 17th C. french kitchen, it took Americans two centuries to figure out what to do with all those egg whites: Angel Food Cake. And if you made Angel Food Cake last … Continue reading
Years ago (before Gus was born) a group of us started PlayGroup, a pop-up children’s boutique. Sandrine was the first (customer) at our first show, arriving before the coffee was brewed and the scones were plated. We assumed she’d been sent by the caterer because she pushed through the kitchen door, asking for an apron … Continue reading
If you made our GF Angel Food Cake there are extra yolks and options. Lemon Curd is delicious on scones; Chocolate Espresso Pudding made with coconut milk is another. This gluten-free, dairy-free dessert is simple, satisfying, and certain to please all your guests. Use it as an opportunity to introduce them to Cacao Nibs! Chocolate Coconut … Continue reading
Couple of things about Angel Food Cake: 1. It can be the cake base for Crunch Cake (though many prefer “butter” or “sponge”.) 2. Peter is an excellent cook, but not a baker. However at age 8 he started practicing Angel Food Cake with his grandmother, Mimi, and went solo at 13. 3. I made … Continue reading
We serve our GF version of The Good Table’s french toast for dessert during the summer. Fresh Maine blueberries, a loaf of Udi’s White, organic maple syrup from New Hampshire, dollops of whipped cream, and you’re set to go! Blueberry “Pain Dessert” or Le Cape French Toast – Serves 6-12 depending on how generous you make the … Continue reading
Tarte Provencale will remain in the repertoire for the rest of my baking days. Rustic and sophisticated… special… one of the best things coming from the kitchen! Had a slice – looking forward to another tomorrow. Don’t be dissuaded by the unusual combination of ingredients: make it as written then tweak it to suit your tastes, providing … Continue reading
Gluten Free Gus 