Archives for November, 2007
All my favorites spices are here. I was sure I would not be disappointed in the end result. The cake turned to be moist, buttery, very fragrant. This is a lovely treat especially during such dank weather outside.
The recipe is from Carol Bloom’s “The Essential Baker
This is a result of my experiments in attempt to invent a new filling for a yeast dough pie. The final product happened to be so good that I decided it’s worth a life on its own. It will be terrific as a side dish with a roasted bird.
In Russia savory yeasted pies are very common. But I wanted to step off the traditional preparation method and try something new. So I tweaked the dough a little and it doesn’t require a long proofing time now. The crust is soft but at the same time it’s tight and crumbly. The filling is, on the other hand, more of a North American invention. But I’m pretty sure my grandmother would approve.
This dessert can be prepared in stages over several days. And after assembling it has to seat in a refrigerator for at least 6 hours or overnight which is even better for the cake to soak and flavors to blend. The fact that this dessert can be assembled well in advance makes the trifle perfect for entertaining by easing the stress related to the last minute dessert preparation. But I should probably have started by telling you that this trifle is amazingly good, light and very refreshing.
We love home-made ice-cream, so I’m always in a search for the recipes utilizing left over egg whites. This cake fits the bill since the recipe calls for 14 egg whites. The cake is good on its own. But its high absorbency makes it ideal for layered desserts like trifles.
Thanks again to Lori Longbotham for the great recipe.
I don’t know anyone who wouldn’t like to eat caramelized onions. Although not everyone likes the smell of them cooking. This tart is so good that even the most dedicated haters of cooking onion aroma will change their mind after having a bite.
The recipe is adapted from Susan Spungen’s “Recipes: A Collection for the Modern Cook”
