by Brian | Dec 17, 2018 | Recipes
Duck. Duck does NOT taste like chicken. Thank God. But you can make the non-chicken impression even stronger by taking the duck, rich unto itself, and making it yet richer. The technique here is to apply a sauce of black cherries with port. Both cherries themselves...
by Brian | May 16, 2018 | Dessert Digest, Recipes
What could be more American than apple pie? Or cherry pie? How about a piping hot apple-cherry cobbler. This recipe is from the sublime American Desserts by Wayne Hurley Brachman. I did at TBT cookbook review a while back and I urge you to add this dessert book to...
by Brian | Feb 28, 2018 | Recipes
When The New York Times printed this recipe from Modernist Bread, bakers around the planet responded. Suzi was one of the first. She has a sourdough starter that is almost 30 years old, so she was quite prepared for this undertaking. Some sourdough starter is an...
by Brian | Mar 26, 2017 | Dessert Digest, Uncategorized
Fear not, for you can do this. In Patisserie Maison, Richard Bertinet shows you a path to dessert elegance. This classic recipe is deceptively easy, especially if you already have on hand some chocolate genoise sponge cake. A bakery shop make components,...
by Brian | Sep 14, 2014 | Recipes
Although the season is winding down, you can still find cherries here and there at some farmers markets and certainly in your supermarket. Suzen is always picking up a bag and sampling on the drive home. Last week, I was in Yellowstone National Park and my daughter...