I’ve already told you (I’m afraid more than once) about my relationship with pumpkin-based desserts. I like it, but only when the pumpkin is seriously diluted and lightened. This cake belongs to the same category “for pumpkin pie haters”. And this is my family’s favorite autumn cake.
I can’t think of a better pairing for apples. With my apple pie I prefer a slice of cheddar to any ice cream. And when making an apple pie myself, I incorporate the cheese in the crust.
Well, this is not the aforementioned pie, but no less delicious treat. The extra-sharp cheddar is in the filling, as well as in the streusel topping.
Happy Thanksgiving, Canada! (I doubt I’ll manage another post before Monday) And good luck with that turkey!
This is the same lemon pudding I posted earlier, but presented differently. The illusion is very realistic due to the color and consistency of the pudding and a lemon curd “yolks”. For the toast, there’s an anise seed génoise-sort-of-cake, baked in a loaf pan and toasted before serving. The texture of these “toasts” is nice, not even close to hard or difficult to bite in; they don’t need to be dunked before eating – they melt in the mouth.
Adapted from the Gourmet magazine
Recently, I’ve been asked to develop a recipe for Nestlé, the recipe utilizing their cereal flakes.
The first thing that comes to my mind when cereals are mentioned is something simple and homey, wholesome, nutritious and worthy to be packed into kids’ lunchboxes. To meet all these requirements I’ve come up with the following recipe.
When the weather is as hot as we’ve got here, cool and tangy dessert like this seems soothing and refreshing. I made the pudding late at night, after the summer heat subsided, and the idea of stirring a hot mixture on the stove didn’t look so torturous. The madeleines, unfortunately, can’t be baked in advance (although the batter can, and, actually, should be made earlier). So, I still had to turn my oven on the following day, but only for a brief moment – it took under 15 minutes for the madeleines to bake. And this sort of cookies/cakes is worth to be made even during the most excruciating heat.
I have to admit, the cake is not lacking calories. But despite this fact, it feels light, tangy and fresh; just the right thing to serve after a spicy barbecue dinner. You can’t be too generous with berries here, pile them high – it’s so worth it!
