This past weekend, Andrew finally made it out to the Beach for the weekend. The Real Estate selling season in New York has made it just about impossible for him to take time here since President’s Day. To Andrew, a weekend in the country means a chance to bake. And Saturday he chose to make a cake that would make a wonderful addition to a Passover Seder or an Easter Dinner table. I know I'm too late for Passover but this is in time for Easter. Ripe pears are combined with a set of spices to create a lushly moist, honey and brown-sugar cake that’s then topped off with two toppings: A cream cheese glaze with a hint of lemon and pear ‘chips’ that are as pretty as they taste. It’s from “Martha Stewart’s Baking Handbook” (Clarkson Potter), her 2005 ode to all things sweet.
Caramelized Pineapple - A simple, French-inspired recipe for Caramelized Pineapple yields rich, tropical tidbits. Inspired by Baking Chez Moi by Dorie Greenspan.
2 days ago