It’s late autumn. Good fruit is but a memory now, a glistening image retreating over the horizon as winter looms and soon persists, no end in sight. Now, though, just as we brace ourselves for the frigid onslaught, a forgotten ally returns triumphantly, restoring brightness and radiance. Citrus delivers this relief, pure sunshine straight from… Continue reading Oh, That’s Right
Once again, a favorite source, the Nero Wolfe canon, yields a tantalizing food mention that not only stokes the reader’s appetite, but which burnishes also the author’s fine cooking credentials. Rex Stout was a serious gourmet and, so inspired, he often kept a well-appointed table close to his mysteries’ pulse. In Death of a Doxy,… Continue reading Orrie’s Tasty Problem
Following the latest recipe found in Porterfield’s Dining by Rail, we’re aboard a restaurant car of the Northern Pacific line, just having passed through Wenatchee, Washington, which proclaims itself, “The Apple Capital of the World.” Civic pride (boastfulness?) aside, people in these parts certainly know their apples, as demonstrates the sweet slice of golden flakiness… Continue reading Crossing Apple Country Now
Gliding through the millennia, we find ancient Romans enjoying savillum, a dessert that’s wended its way to us as cheesecake. No less a personage than Senator and historian Marcus Porcius Cato (better known as Cato the Elder) provided instructions, 160 BC, in his De Agri Cultura: Make a savillum thus: Mix 1/2 libra (*1) of… Continue reading It Began Here
Framboises, myrtilles and mûres too, adding raspberries, blueberries and blackberries to the strawberries whose discovery today’s title celebrates. (“Ah, voici las fraises!” = “Ah, here are the strawberries!”) What else would one say in France, when finding the perfect topping for three slices of local shortbread? Sablé Breton (or, “Brittany Sandies”) is France’s version of… Continue reading Ah, Voici las Fraises!
Up there’s the ice cream maker, a pricey investment now collecting dust on a shelf somewhere in the years between its uses. Even when the machine’s pulled into service, making good ice cream is so much work. The constant trips to and from the freezer. All that churning, too. There’s no other way to enjoy… Continue reading Yearn, No Churn
As the notes accompanying the recipe in the July-August 2019 Milk Street explain, Catalans like to dunk carquinyolis, local almond cookies, in coffee or in a sweet dessert wine. Good advice in principle, though difficult in practice. Coffee is an unfortunate choice, while a Catalan dessert wine could be a pricy acquisition for so limited… Continue reading What about Milk?
From what the Austrian Tourism Board reports on its website, Apple Strudel is a Viennese specialty, and the recipe it offers there recreates a pastry that has become symbolic of the country. Maybe, maybe not, but the country’s German cousins might have a competing claim or two of their own. No matter the dessert’s true… Continue reading Or So Vienna Says
Now that you know, are you ready for all this chocolate? Be advised, it’s relentless. Start with a velvety chocolate cake, fully as rich and moist as is any devil’s food cake you’ve tried. Top that with a creamy chocolate pudding, cooked on the stovetop, then chilled to concentrate its cocoa goodness. Mercy? Not likely;… Continue reading Warning: Causes Blackouts
Thank goodness Pear & Apple Coffee Cake is only a title, as associating today’s entry with coffee besmirches a fine dessert. Truth is, this would be just right with a glass of milk, and is wonderful by itself too. “Coffee Cake” merely is the name given to a whole range of crumbly sweets, no particular… Continue reading Coffee’s Optional, You Know