Being that it is the first day of Spring, I know I’m getting a little ahead of myself by making decorated pumpkins but I just couldn’t wait another 6 months to sculpt these.
|
|
|
I was in the mood to make something for Oktoberfest. Not particularly excited about sausage or sauerkraut I landed on pretzels and beer. But how to make that more exciting? Butterbeer ice cream! The recipe comes from my go-to ice cream book, Humphry Slocombe. To pair with that, I selected a pretzel crunch topping from the Momofuku Milk Bar book from Pastry Chef, Christina Tosi. After dessert, I love making brunch. I’ve gotten really good at savory items but when there are a lot of people over I jump at the chance for sweet things- pancakes, french toast, crepes. It’s like having dessert in the morning. Every Thanksgiving and Christmas I make a sweet brunch item. It’s a warm up to cooking the holiday dinner. Last year, I made pumpkin cinnamon buns for Christmas dessert. It could have been for brunch but after waiting for the dough to rise two times, it was a bit late. These are probably better suited for dessert anyway with all the sugar in them For this year’s Thanksgiving dessert, I made an elegant French Apple Tart. It was all about the perfect presentation of apple layers. In contrast, last year I made a Cranberry Apple Galette. A galette is a free-form tart so no need for rolling out dough or a tart pan. You simply gather up the edges of the crust around the mound of juicy apples and cranberries. While not as fancy as the French Apple Tart, it is equally impressive-looking when the fruit bakes down and it has a rustic, golden look when finished. Super simple, super moist. Sounds very Sandra Lee but it’s true. This recipe from Bon Appetit is easy to add on last minute to round out your Thanksgiving menu. It has ingredients you probably have in the pantry or on hand for other dishes. I made it last week for a pre-Thanksgiving dinner and there were no leftovers. It has just the right amount of sweetness and if you spoon some cranberry sauce on top the contrast of sweet and tart is great. |
Deliciously Noted is a food blog documenting my life in San Francisco - eating, baking, meeting artisans and chefs, and my getaways to New York and Paris. Enjoy and leave a comment or two!
|
|
Copyright © 2009-2014 Jenn Yee All Rights Reserved |
|
