Candied zest is a delicious addition to most anything baked from stollen to panettone. Unfortunately, most people will buy rather than make it. I've been making my own now for some time, and recently I tried pomelo, the fruit that eats like a grapefruit. The zest? Oye...
With a Tiramisu planned for a workplace party, I realized we had none of the requisite mascarpone, that wonderful triple-creme Italian cheese. But like ricotta, mascarpone is not difficult to make. So I put together a batch in my kitchen. The process reminded me of...
Crave cake? This here torta paradiso lives up to its name; a paradise cake made from butter, sugar, zest of lemon, limoncello and vanilla. It also has a surprising ingredient; potato flour. Which actually is a bit like Latin pastries made with chuño, a Andean potato...
Baba rhum is a rum soaked pastry whose origins were in Poland, by way of Alsace and Lorraine. A relative of the babka, I think of it as much-too-unappreciated classic. Having craved them for the last few months, I made some at work last week. Not having mold, I used...
Looking for a new dessert at work, I was inspired by online photos from Swedish baker Beesham Soogrim. They were for a apple cake that looked rustic, delicious, and elegantly simple; apples baked on top of a batter, then sprinkled with cinnamon, sugar and dotted with...
Cannolis, the Sicilian pastry and mainstay of neighborhood Italian-American pasticcerias, is one of my favorites, nurtured while growing up near the now defunct Corelli's in Stamford. Talking with Nick Accardi, owner of Tavola restaurant in Hell's Kitchen, he told me...
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