#Apple Cornmeal Upside Down Cake | Explore Tumblr Posts and Blogs

studyshrine7-blog · 5 years

Text

raspberry crumble tart bars

Last month, Ruth Reichl, food writer extraordinaire and the last editor-in-chief of the now shuttered Gourmet magazine, rounded up her 10 favorite recipes from her magazine years for Epicurious. It’s possible I’ve never clicked on a link faster. I adored the magazine; in my early years here, it really helped me crystalize a vision of what I love in cooking and do not. I cooked so many of the recipes — and yet, almost none of these. A raspberry crumble tart by Ruth Cousineau in August 2006 (just weeks before I launched SK) in particular jumped off the page. Reichl writes:

From the first moment I tasted this tart, I knew I’d be serving it again and again. I love the simplicity of the recipe, which allows the fruit to shine. I love the way it looks—a gorgeous burst of vibrant color peeking out of a shaggy top. And I really appreciate that you can use the most insipid supermarket raspberries (they emerge from the heat of the oven with a surprising intensity of flavor).

People, I ended up making it three times this week. (It helped that my store’s insipid berries have been on sale.) Here is what’s cool about this recipe: there are only seven ingredients and two are salt and water, which don’t even count. The remaining ingredients — flour, butter, sugar, almonds, and fresh raspberries — are as basic as can be. There’s no sugar in the berries and no thickener, you don’t macerate them, and the end result is that they’re not runny so there’s no liquid to contain or to fret about sogging the bottom crust. You make a simple butter-flour mixture, divide it in half, and form half into a pie crust base. You don’t don’t even need to parbake it (birds are singing!), you simply fill it with a heap of fresh raspberries and cover them with an avalanche of a loose, sugary crumble (that you’ve made from the second half of the butter-flour mixture) and this bakes onto and into the berries, mingling with any juices that release, and crisping shaggily all over.

It’s not hard see why Ruth Reichl likes it so much. It tastes grown-up. Not goopy, not heavy, not too sweet or excessively tart (using very ripe berries helps; they’re sweeter). It celebrates raspberries in such an uncluttered way, I immediately made them two more times, including one that’s slab pie-sized. I have no idea what we’re doing this weekend yet, but I know they’re coming along.

Previously

One year ago: Ice Cream Cake Roll Two years ago: Strawberry Graham Icebox Cake and Broccoli Rubble Farro Salad Three years ago: Almond-Rhubarb Picnic Bars Four years ago: Toasted Marshmallow Milkshake, Fake Shack Burger, and Swirled Berry Yogurt Popsicles Five years ago: Carrot Salad with Tahini and Crispy Chickpeas Six years ago: Greek Salad with Lemon and Oregano and Two Classic Sangrias Seven years ago: Vidalia Onion Soup with Wild Rice and Tzatziki Potato Salad Eight years ago: Classic Cobb Salad, Lime Yogurt Cake with Blackberry Sauce and Blue Cheese Scallion Drop Biscuits Nine years ago: Asparagus, Lemon and Goat Cheese Pasta and Raspberry Buttermilk Cake Ten years ago: Martha’s Mac-and-Cheese, Crisp Salted Oatmeal White Chocolate Cookies Eleven years ago: Cherry Cornmeal Upside-Down Cake Twelve years ago: Homemade Oreos and Cellophane Noodle and Roast Pork Salad

And for the other side of the world: Six Months Ago: Cabbage and Mushroom “Lasagna” 1.5 Years Ago: Salted Butter Chocolate Chunk Shortbread 2.5 Years Ago: Cheesecake Marbled Pumpkin Slab Pie and Brussels Sprouts, Apple, and Pomegranate Salad 3.5 Years Ago: Date, Feta, and Red Cabbage Salad and Pecan Pie 4.5 Years Ago: Classic Pumpkin Pie with Pecan Praline Sauce and Crispy Sweet Potato Roast

Raspberry Crumble Tart Bars

Servings: 16 squares

Time: 30 minutes active, 2 1/2 hours with resting and baking time

Source: Adapted from Gourmet, August 2006

I changed a bunch of things about the recipe, so if you’re loyal to the original, look away now. First, it’s created for what I consider an unusual tart pan size (11 1/4 by 8-inch), which I have, but that doesn’t help most other people. You could also make it in a 10-inch round but I liked the idea of turning these into bars, since they’re so much more picnic-and-potluck friendly. Below, I’m sharing a scaled-down recipe for an 8×8-inch pan (or a 9-inch round pan, if you want to serve it in wedges). Give me a shout if you’d like the scaled-up recipe for 9×13-inch slab tart bars and I’ll add it. Making tart-height walls (1-inch) in a taller cake pan is a little fussy, but totally doable, and this recipe is forgiving. There’s a general belief that if you don’t parbake a bottom crust, it will be soggy, but all three of mine are crisp underneath — and even more so when the tart cools before I cut it, thanks to the unheavy and unsoggy filling.

If nuts are an issue, you can skip them, or I’d recommend replacing them with an equal weight of toasted coconut flakes, roughly chopped.

1/2 cup (2 1/4 ounces) whole toasted almonds

1 3/4 cups plus 2 tablespoons all-purpose flour

3/4 teaspoon kosher salt

3/4 cup (6 ounces) cold, unsalted butter, cut into cubes

3 tablespoons cold water, plus an additional tablespoon, if needed

1/2 cup plus 1 tablespoon granulated sugar

3 6-ounce containers fresh raspberries (18 ounces or about 4.5 cups)

Make the bars without a machine: Roughly chop almonds and set aside. Place your flour and salt in the bottom of a large bowl and stir to combine. Add your butter cubes to the flour mixture. Toss them around so that they’re coated and used your fingers to work the butter into the flour until the largest butter bits are the size of small peas. You can also use a pastry blender to achieve this.

Make the bars in a food processor: Pulse almonds in your food processor until coarsely chopped. Set them aside and lightly wipe crumbs from workbowl. Add flour and salt and pulse to combine. Add butter and pulse the machine in short bursts until the the largest butter bits are the size of small peas.

Both methods: Divide butter-flour mixture into two bowls (each will have 1 1/2 cups of crumbs). Drizzle cold water over first bowl, use a spoon or spatula to mix it into shaggy clumps, then use your hands to quickly, gently knead it together into one ball. Wrap the dough in plastic wrap, flattening it a packet shape. Chill for 1 hour, or until firm.

Add sugar and chopped almonds to second bowl of butter-flour mixture and use your fingertips to pinch them together, mashing up the buttery bits, until a loosely clumped streusel is formed. Set this aside. At this point, you can refrigerate both the crumbs and the dough overnight (and up to 3 days) and bake it when needed.

Assemble your bars: Heat oven to 375 degrees F. Coat an 8×8-inch cake pan with nonstick spray. Line the bottom and two sides with a fitted piece of parchment paper. You can also make this in a 9- to 9.5-inch round tart pan. No need to line the bottom with parchment paper if there’s a removable base.

On a well-floured counter, unwrap your packet of dough, sprinkle the top generously with flour, and roll you dough to a 10×10-inch square (or a 13-inch round for a round pan). Gently fold it into quarters and unfold it into your prepared pan, centering the dough as best as you can. Press into the bottom of the pan and 1-inch up the sides, folding the extra dough over the walls and pressing it against the sides to reinforce the edges. Don’t worry if it’s messy — mine totally was. The only thin you want to avoid is holes or tears; patch any that you see.

Fill base with berries and sprinkle evenly with crumble topping. It will seem like too much but it’s going to be perfect once it bakes.

Bake bars: For 40 to 50 minutes, covering with foil if it browns before it’s done. Bars are done when they’re an even golden brown and (this is the most important part) you can see the berry juices bubbling through the crumbs. Let cool for 20 minutes on a cooling rack, then use the parchment sling to lift bars out of pan and cool the rest of the way on the rack. (Or, if using a tart pan with removable sides, remove them now.)

To serve: Sprinkle with powdered sugar, if you wish, and use a serrated knife to cut into squares (or if a round pan, wedges). Bars keep at room temperature or the fridge, lightly wrapped, for 5 days.

Source: https://smittenkitchen.com/2019/05/raspberry-crumble-tart-bars/

#read more #see more #check it out #interesting #learn more

0 notes

atombail7-blog · 5 years

Text

raspberry crumble tart bars

Previously

Raspberry Crumble Tart Bars

Servings: 16 squares

Time: 30 minutes active, 2 1/2 hours with resting and baking time

Source: Adapted from Gourmet, August 2006

If nuts are an issue, you can skip them, or I’d recommend replacing them with an equal weight of toasted coconut flakes, roughly chopped.

1/2 cup (2 1/4 ounces) whole toasted almonds

1 3/4 cups plus 2 tablespoons all-purpose flour

3/4 teaspoon kosher salt

3/4 cup (6 ounces) cold, unsalted butter, cut into cubes

3 tablespoons cold water, plus an additional tablespoon, if needed

1/2 cup plus 1 tablespoon granulated sugar

3 6-ounce containers fresh raspberries (18 ounces or about 4.5 cups)

Fill base with berries and sprinkle evenly with crumble topping. It will seem like too much but it’s going to be perfect once it bakes.

Source: https://smittenkitchen.com/2019/05/raspberry-crumble-tart-bars/

#read more #see more #check it out #interesting #learn more

0 notes

visiononion28-blog · 5 years

Text

drop cornbread biscuits

This past Saturday, we hosted our second Friendsgiving, stuffing 17 people in an apartment that has no business holding 17 people, but it’s okay, there’s wine for that. Our first one was in 2016; you can read about it here. I took 2017 off because I was a teensy bit busy book touring for Smitten Kitchen Every Day** It was fun to be back.

When having friends over, I like to get everything done that I can in advance and I do this for completely selfish reasons: I want to enjoy my party, too, and I can’t if I’m scrambling around all day and am bone tired by the time food comes out. But last week was abnormally busy and I only got to grocery shopping on Thursday, only to discover that one week before Thanksgiving, it’s like tumbleweeds, the lull before the weekend stampede, all past-prime rosemary and other sadness. I almost cancelled but my husband miraculously found almost everything that evening, and instead I did a very beautiful, highly recommended thing: I nixed a few things on the planned menu and swapped more complicated ones for simpler recipes with shorter ingredient lists but high reward. Here’s the menu, a few details, and completely random tips:

—

* Herb and garlic baked camembert: This is in Smitten Kitchen Every Day and there will never be an SK party without it. In fact, it’s gotten so popular that my friends and family make it now too, so I outsourced it. My SIL brought three, we heated them here. It was so nice to have one less thing to do.

* Bacon-wrapped dates: No recipe, but there are a gazillion on the web. I don’t stuff them (I did it once and it was way too pesky, especially given that they’re good without stuffing) and no dip. We made a ton and they were gone quickly; my daughter called them “bacon candy.”

* Turkey: In 2016, I did a hybrid wet brine from a bunch of sources. It was delicious but not worth the logistical nightmare. And mopping. This year, I made The Judy Bird, a Thanksgiving application of Zuni Cafe’s famous roast chicken. There are many dry brine recipes out there but this was the simplest and why make something more complicated unless you know it’s necessary? Based on the turkey reviews, I don’t think it needs anything else. My changes are that I baste it with a melted 1/2 cup of butter, and then when I’m out of butter, the pan juices, and this year, I put quartered red and yellow onion wedges in the bottom of the pan (tossed with a little oil, salt, and pepper) and friends, they were glorious after getting caramelized and lightly charred in turkey-butter drippings for a few hours. Here’s a logistical tip I don’t think enough recipes make clear: You want to rest your turkey for 20 to 30 minutes before carving it, tented lightly with foil. It’s then going to take 15 minutes to carve (I had a friend holding a YouTube video tutorial in front of me because I’m very bad at it.) This gives you 30 to 45 minutes of empty oven time where you can reheat sides, which is more than most need. I have a single, not big, not great oven and it was all I needed. [I mean, needs being relative, just in case Nancy Meyers is out there and wants to lend me a set kitchen and the life that goes with it next time.]

* Gravy: I really ought to write up a recipe one day, huh, but I use a basic formula of 1/2 cup butter, 3/4 cup flour, 8 cups chicken or turkey stock, a splash of dry marsala or sherry to deglaze the pan, and a lot of salt and pepper. (You cook this the way you would a bechamel.) When your turkey is done, if you want to separate the drippings, you can replace any of that butter with fat and any of that broth with juices. Or you can skip it! The gravy will have a less nuanced turkey flavor, but it’s still pretty awesome, especially if you have homemade stock. (In a freak bit of luck, I discovered two quarts of this in the freezer from last winter and used them for the gravy, stuffing, and more.) I make the gravy right in the bottom of the roasting pan, stretched across two burners; this way I can scrape up all the good, flavorful bits. If you don’t use the dippings to make gravy, I highly recommend you use them to drizzle over the sliced turkey, to keep it as moist as possible when you serve it.

* Stuffing: I also owe you a recipe for this but although I have two stuffing recipes on this site that I adore, I made a simple challah stuffing instead — although I made it decidedly less simple by making my own challah. Each loaf will make enough bread cubes to easily fill a 9×13-inch dish. I made mine with just celery, onion, and herbs, but you could easily sauté some mushrooms, diced apples, pancetta or crumbled sausage in too. Oh, and definitely make enough to have leftovers; this is important.

* Cranberry sauce: I went old-school with this, with a very early recipe on this site. I wanted something on the sweet side because my friend Ang was bringing a more savory one with tomatillos. Both were delicious.

* Green bean casserole with crispy onions: Don’t knock it until you’ve tried it (homemade). I make the green beans extra firm (just 2 minutes, then into ice water), then the mushroom sauce. Cool them both fully before mixing them. This goes in the fridge overnight. I’ll fry the onions — always make more than you need — and keep those separate until we’re about to eat the warmed casserole.

* Slow-roasted sweet potatoes: Once I realized I’d have no time for the root vegetable gratin I’d originally planned, I added these and 10/10, would recommend because the ingredient list is basically nonexistent. I baked them for the 2 to 3 hours before the turkey goes in, because they need a lower temperature. Broil them to get a good color on the skin. Leave them out while the turkey roasts (they’ll stay decently warm for a couple hours) and rewarm them just before eating. We served these in 2-inch segments, skin and all, and I was texting the recipe to friends demanding it even before going to bed that night. It’s that good.

* Stuffed mushroom casserole: My friend Ang brought this too and it was delicious. (She thinks it needs more cheese, though. I had no complaints!)

I didn’t make any pie at all! (Although my friend Molly brought a mincemeat pie with a cheddar crust and it was wonderful.)

* Bourbon pumpkin cheesecake: I made this in a 9×13-inch pan to cut as bars instead. Same recipe. Same temperature. However, you’ll want 1.5 or even 2x the crust, and it bakes in about 30. Seriously. It’s awesome.

* Perfect Manhattans: Because why not. I made two carafes of them, just scale up the recipe until you run out of an ingredient or carafe space. Friends can pour or shake it over ice; leave cherries or orange peel strips on the side.

* Cranberry crumb bars with mulling spices: This is in The Smitten Kitchen Cookbook.

—

Finally, as always, I have a last minute recipe for people who do things at the last minute. It’s never my intention, but it’s consistently my reality. I made these biscuits the first time over the summer, a season where we eat outside and act like it’s no big deal (waah), for a 4th of July ribs fest along with slaw and corn and all of those summery things. So, they go really well with warm weather. But they’re also a great quickie dinner roll, or even a fun addition to a breakfast-for-dinner night (like we had last night) with scrambled eggs and bacon. They take 5 minutes to put together and 15 to bake and there’s nothing not to love about that. They’re craggy and crisp on the outside and plush within, perfect for splitting open with your fingers, buttering, drizzling with honey, and finishing with flaky salt or nestling into the side of your holiday plate.

Previously

One year ago: Endive Salad with Toasted Breadcrumbs and Walnuts Two years ago: Root Vegetable Gratin and Cheesecake-Marbled Pumpkin Slab Pie Three years ago: Kale and Caramelized Onion Stuffing, Apple Cider Sangria and Date, Feta and Red Cabbage Salad Four years ago: Sticky Toffee Pudding, Pickled Cabbage Salad and Pretzel Parker House Rolls Five years ago: Perfect Uncluttered Chicken Stock, Cranberry Orange Breakfast Buns, Green Bean Casserole with Crispy Onions, and Apple-Herb Stuffing For All Seasons Six years ago: Granola Crusted Nuts and Spinach Salad with Warm Bacon Vinaigrette and Gingersnaps Seven years ago: Sweet Potatoes with Pecans and Goat Cheese, Creamed Onions with Bacon and Chives Eight years ago: Sweet Corn Spoonbread Nine years ago: Moroccan-Spiced Spaghetti Squash and Chard and Sweet Potato Gratin Ten years ago: Mushroom and Barley Pie Eleven years ago: Roasted Stuffed Onions and Simplest Apple Tart [New!] Twelve years ago: Cranberries: Candied, Fruity, and Drunk

And for the other side of the world: Six Months Ago: Pasta Salad with Roasted Carrots and Sunflower Seed Dressing 1.5 Years Ago: Rhubarb Upside-Down Spice Cake and Tall, Fluffy Buttermilk Pancakes 2.5 Years Ago: Failproof Crepes + A Crepe Party and Crispy Tortellini with Peas and Proscuitto 3.5 Years Ago: Crispy Broccoli with Lemon and Garlic, Not Derby Pie Bars, Liege Waffles, and Mushrooms and Greens with Toast 4.5 Years Ago: Strawberry Rhubarb Crisp Bars and Five Egg Sandwiches

** have you bought it? There’s so much great Thanksgiving and holiday stuff in there, like a chocolate pecan slab pie, a kale caesar that we have out at almost every dinner party, a wild mushroom shepherd’s pie, and a few of my favorite cookie recipes, ever. Between now and December 12th you can order either my first book, The Smitten Kitchen Cookbook, or Smitten Kitchen Every Day, my second with a custom inscription of your choice from The Strand and it will arrive by Christmas.

Drop Cornbread Biscuits

Servings: 8 to 12

Time: 20 minutes

Source: Land O Lakes

Shown here are 8 large biscuits; you can make 12 smaller ones, just use the short end of the baking time range.

1 3/4 cups (230 grams) all-purpose flour

2/3 cup (90 grams) cornmeal

1 to 2 tablespoons granulated sugar (use 1 for a more savory biscuit)

1 tablespoon baking powder

1/2 teaspoon fine sea or table salt

1/2 cup (115 grams) cold butter, in cubes

1 cup (235 ml) cold buttermilk (buttermilk substitutes)

Heat oven to 450°F. I covered my baking sheet with parchment paper but it shouldn’t be strictly necessary, and many shouldn’t go in this hot of an oven, so use your own discretion.

Stir flour, cornmeal, sugar, baking powder, and salt in the bottom of a large bowl with a fork or whisk. Add butter and toss to coat cubes in dry mixture. Use your finger or a pastry blender to break the butter into smaller and smaller bits, until the largest is pea-sized. Add buttermilk and stir once or twice, until a dough comes together.

My very scientific method of dividing the dough evenly is to press it gently into the bottom of your mixing bowl into roughly a circle. Cut into 8 or 12 wedges. Pull out one triangle of dough with a soup spoon for each biscuit, pressing it into a craggy, messy ball, then drop it onto your baking sheet. Repeat with remaining dough.

Bake for 12 to 14 or 15 minutes; smaller ones should be done at 12, larger ones at 14 or 15. Remove from oven and serve warm. Biscuits are best on the first day. On the second, gently rewarming them will improve the texture.

Source: https://smittenkitchen.com/2018/11/drop-cornbread-biscuits/

0 notes

thesoggychef-blog · 6 years

Text

Stunning Winter Fruit Desserts | MyRecipes

New Post has been published on https://simpleeasycooking.com/stunning-winter-fruit-desserts-myrecipes/

Stunning Winter Fruit Desserts | MyRecipes

amzn_assoc_placement = "adunit0"; amzn_assoc_tracking_id = " thesoggychef-20 "; amzn_assoc_ad_mode = "search"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Shop Related Products"; amzn_assoc_default_search_phrase = "cooking"; amzn_assoc_default_category = "Kitchen"; amzn_assoc_linkid = "51fe4d035c7af8dc5928e6f5e5b79c4e"; amzn_assoc_default_browse_node = "284507"; amzn_assoc_rows = "4"; amzn_assoc_design = "text_links";

1 of 17

Pear-Cranberry Pie with Oatmeal Streusel

2 of 17 Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

Elegant Citrus Tart

Elegant Citrus Tart Recipe Top an orange curd-filled tart with an assortment of brilliantly-colored citrus fruit slices such as orange and grapefruit for an impressive dessert.

3 of 17 Photo: Christopher Testani; Styling: Carla Gonzalez-Hart

Pomegranate-Orange Tart with Pistachio Shortbread Crust

4 of 17 Photo: Ngoc Minh Ngo; Styling: Kelly All

Meyer Lemon Upside-Down Cake

Meyer Lemon Upside-Down Cake Recipe A polenta cake from pastry chef Hannah Buoye, of A16 Rockridge in Oakland, was the model for this dense, moist dessert. As the sliced lemons bake under the cake and absorb butter and brown sugar, they take on a marmalade-like quality.

5 of 17 Dan Goldberg

Apple-Crisp Baked Apples

Apple-Crisp Baked Apples Recipe Fill a hollowed apple with a fragrant mixture of nuts, cinnamon, cardamon, and oats. Try using Pink Lady or Jazz (a popular new hybrid) apples, which tend to retain their shape and color better during baking. Bake and serve with a scoop of vanilla ice cream on the side.

6 of 17 Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Pear-Cranberry Crisp

Pear-Cranberry Crisp Recipe Keep the ingredients for this quick-cooking dish around during the holidays in case you need a dessert to serve unexpected guests. Top the mix of tart cranberries, sweet pears, and crispy oats with a scoop of vanilla ice cream.

7 of 17

Poached Pears with Cardamom Cream

Poached Pears with Cardamom Cream Recipe Savor this quintessential holiday dessert of poached pears flavored with orange juice and vanilla beans. Drizzle a luscious ice cream sauce on top for extra pizzazz.

8 of 17 Photo: Chris Court; Styling: Carla Gonzalez-Hart

Port-Glazed Pear Tart with Rosemary-Cornmeal Crust

Port-Glazed Pear Tart with Rosemary-Cornmeal Crust Recipe

The shortbread-like crust stands up well to a luscious ricotta filling that’s topped with pretty port-stained pears. Larger pear wedges are stunning; you can also cut the pears into thin slices and arrange spokelike on top. Prepare the crust and pears up to 1 day ahead and refrigerate. Assemble just before serving.

9 of 17

Warm Oranges in Sake Cream with Sesame Brittle

10 of 17 James Carrier

Quince-Apple Crisp

Quince-Apple Crisp Recipe The tart quince, a seasonal fruit available between October and December, tastes like a cross between an apple and a pear. Its firm texture makes it a great addition to this classic six-ingredient apple crisp.

11 of 17 Photo: Annabelle Breakey; Styling: Karen Shinto

Apple Pumpkin Galette

Apple Pumpkin Galette Recipe Basically an open-face pie, this galette is a great dessert for pie-phobes to make because the crust is so easy to handle–you don’t even need a pie pan.

12 of 17 Jennifer Davick; Mindi Shapiro Levine

Pomegranate-Cider Baked Apples With Sugared Piecrust Strips

13 of 17

Gingered Ambrosia

Gingered Ambrosia Recipe Serve a sweet dessert of orange sections and pineapple chunks flavored with bright lime juice, fresh ginger, and slivered mint leaves. A dusting of sweet, flaky coconut adds a delicate boost of texture.

14 of 17 BECKY LUIGART-STAYNER

Caramel Pears

Caramel Pears Recipe Simmer ripe Bosac pears in a vibrant four-ingredient sauce, then add a splash of white rum for an extra hint of sweetness. Serve with cinnamon sticks for a company-worthy garnish.

15 of 17 Photo: Jennifer Causey; Styling: Claire Spollen

Broiled Grapefruit with Ginger and Maple Cream

Broiled Grapefruit with Ginger and Maple Cream Recipe Not overly sweet, this elegant, seasonal dessert is a grapefruit-lover’s delight. To whip the maple-infused cream into fluffy peaks with ease, start with a frozen metal bowl and whisk. Using chilled tools helps the cream to develop and hold body quickly.

16 of 17 James Carrier

Sparkling Oranges

Sparkling Oranges Recipe Layer oranges, pomegranate seeds, and a zesty spice sauce in a clear bowl for a dessert that’s big on presentation and fresh flavor.

17 of 17 Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Pear Dumplings

Pear Dumplings Recipe A fresh ginger-and-citrus syrup adds the finishing touch to these pastry-wrapped pears.

amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "true"; amzn_assoc_search_bar_position = "bottom"; amzn_assoc_tracking_id = " thesoggychef-20 "; amzn_assoc_ad_mode = "search"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Shop Related Products"; amzn_assoc_default_search_phrase = "cookware"; amzn_assoc_default_category = "All"; amzn_assoc_linkid = "b45319dac495d29e17b5eff312392025"; Source link

#Desserts #Fruit #MyRecipes #Stunning #Winter

0 notes

thesoggychef-blog · 6 years

Text

Stunning Winter Fruit Desserts | MyRecipes

New Post has been published on https://simpleeasycooking.com/stunning-winter-fruit-desserts-myrecipes/

Stunning Winter Fruit Desserts | MyRecipes

1 of 17

Pear-Cranberry Pie with Oatmeal Streusel

2 of 17 Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

Elegant Citrus Tart

Elegant Citrus Tart Recipe Top an orange curd-filled tart with an assortment of brilliantly-colored citrus fruit slices such as orange and grapefruit for an impressive dessert.

3 of 17 Photo: Christopher Testani; Styling: Carla Gonzalez-Hart

Pomegranate-Orange Tart with Pistachio Shortbread Crust

4 of 17 Photo: Ngoc Minh Ngo; Styling: Kelly All

Meyer Lemon Upside-Down Cake

5 of 17 Dan Goldberg

Apple-Crisp Baked Apples

6 of 17 Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Pear-Cranberry Crisp

7 of 17

Poached Pears with Cardamom Cream

8 of 17 Photo: Chris Court; Styling: Carla Gonzalez-Hart

Port-Glazed Pear Tart with Rosemary-Cornmeal Crust

Port-Glazed Pear Tart with Rosemary-Cornmeal Crust Recipe

9 of 17

Warm Oranges in Sake Cream with Sesame Brittle

10 of 17 James Carrier

Quince-Apple Crisp

11 of 17 Photo: Annabelle Breakey; Styling: Karen Shinto

Apple Pumpkin Galette

Apple Pumpkin Galette Recipe Basically an open-face pie, this galette is a great dessert for pie-phobes to make because the crust is so easy to handle–you don’t even need a pie pan.

12 of 17 Jennifer Davick; Mindi Shapiro Levine

Pomegranate-Cider Baked Apples With Sugared Piecrust Strips

13 of 17

Gingered Ambrosia

14 of 17 BECKY LUIGART-STAYNER

Caramel Pears

15 of 17 Photo: Jennifer Causey; Styling: Claire Spollen

Broiled Grapefruit with Ginger and Maple Cream

16 of 17 James Carrier

Sparkling Oranges

Sparkling Oranges Recipe Layer oranges, pomegranate seeds, and a zesty spice sauce in a clear bowl for a dessert that’s big on presentation and fresh flavor.

17 of 17 Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Pear Dumplings

Pear Dumplings Recipe A fresh ginger-and-citrus syrup adds the finishing touch to these pastry-wrapped pears.

amzn_assoc_placement = "adunit0"; amzn_assoc_tracking_id = "thesoggychef-20"; amzn_assoc_ad_mode = "search"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_default_search_phrase = "Cook book"; amzn_assoc_default_category = "All"; amzn_assoc_linkid = "7687f0a409a2a1d4bc785464e4a8293f"; amzn_assoc_design = "in_content"; Source link

#Desserts #Fruit #MyRecipes #Stunning #Winter

0 notes

thesoggychef-blog · 6 years

Text

Stunning Winter Fruit Desserts | MyRecipes

New Post has been published on https://simpleeasycooking.com/stunning-winter-fruit-desserts-myrecipes/

Stunning Winter Fruit Desserts | MyRecipes

1 of 17

Pear-Cranberry Pie with Oatmeal Streusel

2 of 17 Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

Elegant Citrus Tart

Elegant Citrus Tart Recipe Top an orange curd-filled tart with an assortment of brilliantly-colored citrus fruit slices such as orange and grapefruit for an impressive dessert.

3 of 17 Photo: Christopher Testani; Styling: Carla Gonzalez-Hart

Pomegranate-Orange Tart with Pistachio Shortbread Crust

4 of 17 Photo: Ngoc Minh Ngo; Styling: Kelly All

Meyer Lemon Upside-Down Cake

5 of 17 Dan Goldberg

Apple-Crisp Baked Apples

6 of 17 Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Pear-Cranberry Crisp

7 of 17

Poached Pears with Cardamom Cream

8 of 17 Photo: Chris Court; Styling: Carla Gonzalez-Hart

Port-Glazed Pear Tart with Rosemary-Cornmeal Crust

Port-Glazed Pear Tart with Rosemary-Cornmeal Crust Recipe

9 of 17

Warm Oranges in Sake Cream with Sesame Brittle

10 of 17 James Carrier

Quince-Apple Crisp

11 of 17 Photo: Annabelle Breakey; Styling: Karen Shinto

Apple Pumpkin Galette

Apple Pumpkin Galette Recipe Basically an open-face pie, this galette is a great dessert for pie-phobes to make because the crust is so easy to handle–you don’t even need a pie pan.

12 of 17 Jennifer Davick; Mindi Shapiro Levine

Pomegranate-Cider Baked Apples With Sugared Piecrust Strips

13 of 17

Gingered Ambrosia

14 of 17 BECKY LUIGART-STAYNER

Caramel Pears

15 of 17 Photo: Jennifer Causey; Styling: Claire Spollen

Broiled Grapefruit with Ginger and Maple Cream

16 of 17 James Carrier

Sparkling Oranges

Sparkling Oranges Recipe Layer oranges, pomegranate seeds, and a zesty spice sauce in a clear bowl for a dessert that’s big on presentation and fresh flavor.

17 of 17 Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Pear Dumplings

Pear Dumplings Recipe A fresh ginger-and-citrus syrup adds the finishing touch to these pastry-wrapped pears.

amzn_assoc_placement = "adunit0"; amzn_assoc_tracking_id = "thesoggychef-20"; amzn_assoc_ad_mode = "search"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_default_search_phrase = "Cook book"; amzn_assoc_default_category = "All"; amzn_assoc_linkid = "7687f0a409a2a1d4bc785464e4a8293f"; amzn_assoc_design = "in_content"; Source link

#Desserts #Fruit #MyRecipes #Stunning #Winter

0 notes

thesoggychef-blog · 6 years

Text

Stunning Winter Fruit Desserts | MyRecipes

New Post has been published on https://simpleeasycooking.com/stunning-winter-fruit-desserts-myrecipes/

Stunning Winter Fruit Desserts | MyRecipes

1 of 17

Pear-Cranberry Pie with Oatmeal Streusel

2 of 17 Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

Elegant Citrus Tart

Elegant Citrus Tart Recipe Top an orange curd-filled tart with an assortment of brilliantly-colored citrus fruit slices such as orange and grapefruit for an impressive dessert.

3 of 17 Photo: Christopher Testani; Styling: Carla Gonzalez-Hart

Pomegranate-Orange Tart with Pistachio Shortbread Crust

4 of 17 Photo: Ngoc Minh Ngo; Styling: Kelly All

Meyer Lemon Upside-Down Cake

5 of 17 Dan Goldberg

Apple-Crisp Baked Apples

6 of 17 Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Pear-Cranberry Crisp

7 of 17

Poached Pears with Cardamom Cream

8 of 17 Photo: Chris Court; Styling: Carla Gonzalez-Hart

Port-Glazed Pear Tart with Rosemary-Cornmeal Crust

Port-Glazed Pear Tart with Rosemary-Cornmeal Crust Recipe

9 of 17

Warm Oranges in Sake Cream with Sesame Brittle

10 of 17 James Carrier

Quince-Apple Crisp

11 of 17 Photo: Annabelle Breakey; Styling: Karen Shinto

Apple Pumpkin Galette

Apple Pumpkin Galette Recipe Basically an open-face pie, this galette is a great dessert for pie-phobes to make because the crust is so easy to handle–you don’t even need a pie pan.

12 of 17 Jennifer Davick; Mindi Shapiro Levine

Pomegranate-Cider Baked Apples With Sugared Piecrust Strips

13 of 17

Gingered Ambrosia

14 of 17 BECKY LUIGART-STAYNER

Caramel Pears

15 of 17 Photo: Jennifer Causey; Styling: Claire Spollen

Broiled Grapefruit with Ginger and Maple Cream

16 of 17 James Carrier

Sparkling Oranges

Sparkling Oranges Recipe Layer oranges, pomegranate seeds, and a zesty spice sauce in a clear bowl for a dessert that’s big on presentation and fresh flavor.

17 of 17 Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Pear Dumplings

Pear Dumplings Recipe A fresh ginger-and-citrus syrup adds the finishing touch to these pastry-wrapped pears.

amzn_assoc_placement = "adunit0"; amzn_assoc_tracking_id = "thesoggychef-20"; amzn_assoc_ad_mode = "search"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_default_search_phrase = "Cook book"; amzn_assoc_default_category = "All"; amzn_assoc_linkid = "7687f0a409a2a1d4bc785464e4a8293f"; amzn_assoc_design = "in_content"; Source link

#Desserts #Fruit #MyRecipes #Stunning #Winter

0 notes

thesoggychef-blog · 6 years

Text

Stunning Winter Fruit Desserts | MyRecipes

New Post has been published on https://simpleeasycooking.com/stunning-winter-fruit-desserts-myrecipes/

Stunning Winter Fruit Desserts | MyRecipes

1 of 17

Pear-Cranberry Pie with Oatmeal Streusel

2 of 17 Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

Elegant Citrus Tart

Elegant Citrus Tart Recipe Top an orange curd-filled tart with an assortment of brilliantly-colored citrus fruit slices such as orange and grapefruit for an impressive dessert.

3 of 17 Photo: Christopher Testani; Styling: Carla Gonzalez-Hart

Pomegranate-Orange Tart with Pistachio Shortbread Crust

4 of 17 Photo: Ngoc Minh Ngo; Styling: Kelly All

Meyer Lemon Upside-Down Cake

5 of 17 Dan Goldberg

Apple-Crisp Baked Apples

6 of 17 Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Pear-Cranberry Crisp

7 of 17

Poached Pears with Cardamom Cream

8 of 17 Photo: Chris Court; Styling: Carla Gonzalez-Hart

Port-Glazed Pear Tart with Rosemary-Cornmeal Crust

Port-Glazed Pear Tart with Rosemary-Cornmeal Crust Recipe

9 of 17

Warm Oranges in Sake Cream with Sesame Brittle

10 of 17 James Carrier

Quince-Apple Crisp

11 of 17 Photo: Annabelle Breakey; Styling: Karen Shinto

Apple Pumpkin Galette

Apple Pumpkin Galette Recipe Basically an open-face pie, this galette is a great dessert for pie-phobes to make because the crust is so easy to handle–you don’t even need a pie pan.

12 of 17 Jennifer Davick; Mindi Shapiro Levine

Pomegranate-Cider Baked Apples With Sugared Piecrust Strips

13 of 17

Gingered Ambrosia

14 of 17 BECKY LUIGART-STAYNER

Caramel Pears

15 of 17 Photo: Jennifer Causey; Styling: Claire Spollen

Broiled Grapefruit with Ginger and Maple Cream

16 of 17 James Carrier

Sparkling Oranges

Sparkling Oranges Recipe Layer oranges, pomegranate seeds, and a zesty spice sauce in a clear bowl for a dessert that’s big on presentation and fresh flavor.

17 of 17 Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Pear Dumplings

Pear Dumplings Recipe A fresh ginger-and-citrus syrup adds the finishing touch to these pastry-wrapped pears.

amzn_assoc_placement = "adunit0"; amzn_assoc_tracking_id = "thesoggychef-20"; amzn_assoc_ad_mode = "search"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_default_search_phrase = "Cook book"; amzn_assoc_default_category = "All"; amzn_assoc_linkid = "7687f0a409a2a1d4bc785464e4a8293f"; amzn_assoc_design = "in_content"; Source link

#Desserts #Fruit #MyRecipes #Stunning #Winter

0 notes