Monthly Archives: June 2009

  • South of France-inspired brunch South of France-inspired brunch

    South of France-inspired brunch

South of France-inspired brunch

  It’s been nearly ten years since I stepped foot in the south of France, but the tastes still linger in my culinary memory: aromatic olives, sun-kissed red tomatoes bursting with juice, the hint of lavender in Herbes de Provence.As much as I’d love to hop on a place to take a stroll on the Promenade des Anglais in Nice right now, this bun in the oven is keeping my feet on the ground for now, so what better way to honour the foods of France than to recreate some of those flavours in my own kitchen? I served the following menu at a brunch for some friends:   Tarte tatin a la tomate, a savoury upside-down tart of oven-roasted tomatoes, a layer of olive tapenade, goat cheese accented with Herbes de Provences, and a buttery pastry dough. If you are looking for one show-stopping tart, this is it. Prepare […]

Clotilde Dusoulier, French, Martha Stewart|Comments Off on South of France-inspired brunch
  • Lemon-scented pull-apart coffee cake Lemon-scented pull-apart coffee cake

    Lemon-scented pull-apart coffee cake

Lemon-scented pull-apart coffee cake

  This light, flavourful dessert marries lemon and cream cheese in a tangy but sweet coffee cake. The cake is buttery and fluffy, melting just as soon as you start chewing, while the fragrant lemon and orange zest filling dances on the tip of your tongue. Ideal for a picnic lunch, coffee date, or to grab a slice on the way to work in the mornings. This recipe is also from Flo Braker’s amazing cookbook “Baking for All Occasions.” You may remember the last recipe I tried from there which was the butterscotch spiral coffee cake. While that cake looked better on the sweet table, this one has wider appeal. Ingredients For the sweet yeast dough About 2 3/4 cups(12 1/4 ounces) all-purpose flour 1/4 cup(1 3/4 ounces) granulated sugar 2 1/4 teaspoons(1 envelope) instant yeast 1/2 teaspoon salt 1/3 cup(2 1/2 fluid ounces) whole milk 2 ounces unsalted butter […]

  • Chocolate-orange cookie stacks Chocolate-orange cookie stacks

    Chocolate-orange cookie stacks

Chocolate-orange cookie stacks

  The best way to describe these cookies are as a cross between Oreo cookies and Terry’s chocolate oranges.Don’t be put off by the pastry shop look, these are surprisingly easy to make. But you’ll need to start early to let them chill in the fridge. This recipe, from Bon Appetit magazine, would be ideal for last-minute guests had there been no chilling time involved. All you need is an orange, whipping cream, chocolate wafer cookies, and some orange juice concentrate. You might even have all the required ingredients in your fridge right now. So hop to it and try these out.You can find the recipe here. Substitutions: As I am apt to do, and so should all of you, I click on readers’ comments as soon as I am done reading the recipe – and before I make my shopping list. Several readers were quick to point out that […]

  • Chocolate-dipped Florentines Chocolate-dipped Florentines

    Chocolate-dipped Florentines

Chocolate-dipped Florentines

  This recipe comes by way of London-based restaurant Ottolenghi, then through Paris, where former Chez Panisse pastry chef and acclaimed cookbook author David Lebovitz wrote about it on his popular blog. You can find the recipe, including Lebovitz’ helpful tips at this link. Substitutions:Unlike Lebovitz, I did in fact use orange zest rather than orange oil. However, I almost wished I had the extract on hand, because some bites of orange zest imparted a more acidic than sweet taste. Would I make this again?Yes, however, they weren’t quite as easy to make as I thought. Sure, the recipe consists of throwing things in a bowl and mixing them. And yes, there was no danger of these cookies spreading as you watch in horror. In the future, I will try to have a lighter hand with the chocolate to give it a more elegant finish. But who am I kidding? […]

cookies, David Lebovitz|Comments Off on Chocolate-dipped Florentines
  • Butterscotch spiral coffee cake Butterscotch spiral coffee cake

    Butterscotch spiral coffee cake

Butterscotch spiral coffee cake

  If you love cinnamon buns, you’re going to love this gorgeous coffee cake with an adult twist. So many times, delicious coffee cakes are baked in loaf pans, and they just don’t have the same wow factor. I found this recipe in a new book I purchased, “Baking for All Occasions” by Flo Braker, which I have been poring over for weeks now. There are few photos in this 396-page book but it is full of tips about technique and variations on old classics. Already, dozens of ripped Post-it Notes are peeking through the pages. This was the first recipe I tried from this book and it won’t be the last. The wafting smell of cinnamon was enough to win me over from the beginning. Below, you will find the recipe with some adaptations. Yield: One 9-inch round cake, 14 to 16 servings. Dough Ingredients2 1/2 to 2 3/4 […]

cake, coffee cake, desserts|Comments Off on Butterscotch spiral coffee cake