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Posts from the ‘Desserts’ Category

‘Jerusalem’ Orange, Semolina & Coconut Cake

'Jerusalem' Orange, Semolina & Coconut Cake

This cake comes from the cookbook ‘Jerusalem’ by Yotam Ottolenghi & Sami Tamimi. The recipe hits all the high marks: great texture & bite, just the right amount of sweetness, familiar flavors (orange & coconut) but with a greater intensity (thanks to marmalade & orange blossom water), yields two loaves (which you will be grateful for) and the kicker: it gets better the longer it rests, so the day after baking and even the day after that, it is still super moist and totally delicious. Great for dinner parties & events & sharing with the neighborhood.

Milk Stout Gingerbread

Milk Stout Gingerbread

I happily bake gingerbread or ginger cakes all year long, but adding a heady stout to the mix feels like a December kind of thing to do. So after reading a reference to an Irish blog post about an Irish stout gingerbread, I swapped in American made Left Hand Brewery Milk Stout and the results were as you would expect: dark, sweet & delicious. Adding a scoop of vanilla ice cream (ok, or brown-sugar chocolate chunk ice cream) highlights the stout-ginger marriage. May I bake it for you as part of your in-home services? Happily! Please check out my in-home link above. Happy Holidays!

Apples: from Branch to Sauce

Apples: from Branch to Sauce

Warm applesauce, straight from the oven, and making the whole place smell of cinnamon & allspice! We picked these apples earlier this week, a mix of Macintosh, Empire, Red Delicious, and Macoun at Smolak Farms in North Andover. Perfect Saturday afternoon task while the kids are napping and the house is quiet: peel, core and quarter the apples (about 10 total), add to large Dutch oven pot, and then add zest and juice of one orange, 1t cinnamon (from Penzey’s), 1/4t allspice (also from Penzey’s), 2T butter, 1/4c brown sugar. Stir well, cover with lid, place in 350F oven for 40-45min. Take a deep breath. Fall has arrived.

Cool Melon Summer Soup

Cool Melon Summer Soup

And on this smoking hot August day, here is a little chilled summer soup for you: cantaloupe, ginger, lime, mint, Lillet, strawberry.

Plum Tatin #3: Plum Tatin

Plum Tatin #3: Plum Tatin

Inverted Plum Tatin, cooling, waiting only for a sprinkle of powdered sugar before serving. Yum!

Plum Tatin # 2: Batter Up!

Plum Tatin # 2: Batter Up!

Here are the caramel covered prune plums being covered in batter…

Plum Tatin: #1 Prune plums in caramel

Plum Tatin: #1 Prune plums in caramel

When I saw prune plums at Wilson Farms, I suddenly wanted Plum Cake Tatin, a French upside-down sort of cake with apples or plums smothered in caramel and then covered with batter, baked, cooled and inverted. This is the halved plums covered in caramel…

Cheesecake with wine soaked cherries

Cheesecake with wine soaked cherries

My favorite cheesecake recipe, cream cheese and eggs base, with sour cream and vanilla top layer. It hardly needs any topping but with cherries on hand, I thought they’d be a nice addition, with a little tweak. Cheesecake, cherries, wine, anise – all coming together quite nicely indeed.