Friday, December 6, 2013
B'Soffener Kapunziner, a Family favourite nut-based cake, liberally doused with Gluhwein from the Stracey Family Cookbook
Wednesday, July 31, 2013
|John Barricelli, Chef and|
author of "The Seasonal Baker"
Monday, June 24, 2013
Thursday, April 11, 2013
|Peppermint Patty Flourless Chocolate Cake decked out for Easter|
Thursday, November 29, 2012
Saturday, November 17, 2012
|The Comfort Family's Farm on Lumber Lane in Bridgehampton. A great place to get your pumpkin if you are lucky enough to live on the East End.|
For Thanksgiving, Andrew is always bitten by the pumpkin bug…well, not literally, but he goes into high pumpkin mode. With help from Fine Cooking, the magazine we really think would make a terrific addition to your kitchen, he made this remarkable cake:
Thursday, November 15, 2012
Thursday, November 8, 2012
Our friend Michael of The Bridgehampton Florist, comes from a family of home bakers whose cakes are consistently the best things we’ve ever tasted. We’ve featured the most famous, “Beatty’s Chocolate Cake” http://www.chewingthefat.us.com/2010/07/beattys-chocolate-cake.html which made its print debut in Ina Garten’s “Back to Basics” a couple of years ago. Andrew had baked any number of recipes and they’ve all been good. But at an Event last summer, Andrew tasted Michael’s Mother Lorraine's version for the first time and he had to have the recipe for what is The Perfect Pound Cake. And let’s face it, a great pound cake is the starting point for all kinds of wonderful desserts. Topped with fruit, it’s the sweet contrast underneath. Add a little ice cream and you have the warmth of the cake, the cool creamy richness of the ice cream and the tart tang of the fruit all together in a spoonful of heaven. You can do so many things with pound cakes, that I counted 50 variations on epicurious.com alone! So it stands to reason, that once you’ve learned the secrets to the perfect pound cake, you open up a whole dessert repertoire.
Thursday, August 30, 2012
|Left to right: Uncle Monte, Olivia and Uncle Andrew|
Thursday, August 16, 2012
Thursday, April 5, 2012
Thursday, October 6, 2011
Thursday, September 15, 2011
Thursday, August 11, 2011
Thursday, August 4, 2011
|Roan and the Birthday Girl, Blythe.|
Sherry Yard, meanwhile, writes “if there is one recipe in this book that you must make, this cake is the one. High praise indeed! She gives full credit to Charlotte, the owner of a tiny London restaurant called Charlotte’s Place which was across Ealing Green from the cooking school Sherry attended in London. All hail Charlotte! Andrew offers one final word of advice. This cake is only as good as the chocolate you use to make it. So spring for the good stuff and stay away from low-end supermarket chocolate. Here is the recipe:
|Here's a high-sided (2 in.)|
10 inch tart pan made
by "Fat Daddio's"--
Equipment: You must have a 10 inch fluted pan with side at least one inch deep or a 9 inch springform pan. Anything less and the batter will overflow.
For the meringue topping:
2 . Place chocolate and butter in a double boiler or microwave-safe bowl and heat until completely melted, stirring often to avoid scorching the chocolate.
4. Add cocoa powder and mix on low speed until combined. Add melted chocolate mixture and mix until well combined.
6. For the meringue topping: Preheat oven to 375F. Place egg whites in the bowl of an electric mixer and allow whites to come to room temperature.
8. Pile meringue onto cooled cake. Spread meringue to within an inch of the outer edge of the cooled cake base, twirling and fluffing the meringue into attractive peaks and curls.
Thursday, July 14, 2011
Thursday, June 2, 2011
Rhubarb Upside Down Cake and Strawberry Sour Cream Ice Cream with thanks to Melissa Clark and David Lebowitz
Thursday, February 24, 2011
|Marcus Porcius Cato|
If New York has a cake, it is most certainly our richly indulgent and sumptuously creamy cheesecake. There is a lot of culinary history to support this claim. However, cheese cake itself goes back to the 1st Century AD. According to an article written by Linda Stradley for the website www.whatscookingamerica.net, Marcus Porcius Cato, a Roman politician and writer gave his recipe for “Libum”, a small cake used as a temple offering. He wrote: “Libum to be made as follows: 2 pounds cheese well crushed in a mortar; when it is well crushed, add in 1 pound bread-wheat flour” and then offered the first recorded piece of dietary advice about cheesecake, Cato adds: “Or, if you want it to be lighter, just 1/2 a pound, to be mixed with the cheese. Add one egg and mix all together well. Make a loaf of this, with the leaves under it, and cook slowly in a hot fire under a brick.”