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Author Archive | Bakepedia

  
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Salted Caramel Macaroons

This is the recipe that put Danny Macaroons on the map (and by “map” I mean “convinced HMH to publish [my] book”). I cannot guarantee that you will have similar success, but you may gain friends. Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from The Macaroon Bible by Dan Cohen. Photography by Alice Gao. ©…..

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Natural colored Frosting

The usual assortment of naturally colorful pure fruit-juice concentrates normally sold in supermarket freezer cases works well in this recipe. However, be sure to read labels, as some frozen juice products are tinted with the same commercial petrochemical food dyes you’re trying to avoid! I’ve found cranberry, orange, Concord grape, raspberry-white grape and cherry-grape all…..

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Buckeyes

We were asked to make these as wedding favors for a friend, and we kind of rolled our eyes. Buckeyes? Really? But they’re so…boring. Peanut-butter filling rolled into balls and dipped in chocolate to resemble horse chestnuts. Sure, they’re a favorite of Ohio natives, where the buckeye is the official state tree, and sure, they’re…..

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CIA

Please enjoy the blog post about my experiences at the Culinary Institute of America.

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caramels

This caramel candy is as close to pure caramel flavor as you can get. It’s slightly firm with a smooth texture. To serve them, I like to wrap each piece individually in clear waxed paper and place them in a shallow bowl. To get the full caramel experience, I suggest placing a piece in your mouth…..

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Apricot-linzertorte

When the invitation goes out around my house for a special dessert, linzer torte is always near the top of the request list. Linzer torte is a classic Austrian pastry that comes from the town of Linz, which is located about midway between Vienna and Salzburg. I use the traditional buttery ground-almond pastry dough for…..

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caramel-sauce-Bloom

You will be surprised at how quick and easy it is to make real homemade caramel sauce. Monitoring the heat and constantly stirring when adding in the cream and butter will give you just the right consistency, as well as a to-die-for caramel flavor. Photographs by Alexandra Defurio from Caramel by Carole Bloom, reprinted with permission by…..

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Fricassee Winter Fruit

I first made this comforting winter fruit medley to serve for dessert at the end of a 12-course wine dinner at [restaurant] Daniel. After that many courses and that much wine, diners want something sweet, but not too sweet, and nothing over the top. The fruits—pears, apples, apricots, oranges and prunes—are sautéed with a little…..

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Payard-ice-cream

This vanilla ice cream is presented within the Fricassée of Winter Fruits recipe of Payard Desserts. It is a simple, straightforward recipe for whenever you need a great vanilla ice cream. Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from Payard Desserts by Francois Payard with Tish Boyle. Copyright 2013. Image: Dédé Wilson Print Vanilla Ice Cream Author: Francois…..

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payard-chocolate-sauce

Because this chocolate sauce is made with cocoa powder instead of chocolate, it’s great for production, because it doesn’t separate and remains shiny even when it’s been on the plate for three hours. It is best served warm. Note: this recipe is used within the Duo of Coffee and Chocolate with a Mascarpone-Espresso Shot recipe, but is…..

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Duo Coffee and Chocolate

When you give flavor ideas to a chef, each chef will come back with something a little different. This dessert duo is my interpretation of tiramisú, presented in a very different way. The glass holds a Mascarpone Mousse paired with more assertive elements: a dark chocolate mousse and a very strong espresso granité. I don’t…..

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Chocolate-Mousse

This chocolate mousse recipe appears in other recipes in Payard Desserts, such as his Duo of Coffee and Chocolate with a Mascarpone-Espresso Shot, but is delicious on its own as well, as seen above. Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from Payard Desserts  by Francois Payard with Tish Boyle. Copyright 2013. Image: Donna Currie…..

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Linda Ziedrich 10-24-11 2_2

I used to make this preserve in great quantities when I lived in California’s Santa Cruz Mountains, where I had a very productive Bartlett pear tree. Pear butter is every bit as delicious as apple butter, and a good use for pears that have begun to soften. The Joy of Jams, Jellies, and Other Sweet…..

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Pear-Ginger-Preserves

Pears, like quinces, turn red with long cooking. You’ll witness the color change with this pear preserves recipe, which is wonderful over vanilla ice cream. Recipe from The Joy of Jams, Jellies, and Other Sweet Preserves © 2013 by Linda Ziedrich and used by permission of The Harvard Common Press. Image: Peter Muka Print Pear Preserves with Ginger…..

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warm mocha tart 2

Two weeks of nonstop shortbread testing produced an unorthodox surprise: perfect shortbread made with melted butter. That shortbread became an exquisitely crunchy and flavorful base for lemon bars, a crust for cheesecake and, ultimately, my favorite sweet tart crust. I even bake brownie batter on top of it. This remarkable crust barely shrinks in the…..

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Robicelli-cupcake

The first cupcake Matt Robicelli ever added to the Robicelli’s repertoire was The CPB, chocolate cake and peanut butter buttercream topped with roasted peanuts and rich chocolate ganache. Sounds awesome, right? Of course it’s awesome; how the hell can you screw something like that up? Of course, we eventually tired of awesome and needed to…..

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Robicelli_covers_FINAL.3.18.13-page-0

This is it—the star of the show, the main event, the most important part of our cupcakes—buttercream! As this is French buttercream, this is tres, tres serious. You will pay attention, follow along and execute these directions! C’est Sérieux! Recipe courtesy of ROBICELLI’S: A Love Story, with Cupcakes (Viking Studio) (The buttercream can be seen on the cupcake…..

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Bacon-caramel-popcorn

Bacon, bourbon, rich caramel and salt – we’ve happily gathered all of your vices into one satisfying snack. If you like a little heat in the mix, add a little cayenne to get a subtle bite as well. This salted caramel popcorn recipe is highly addictive. You have been warned. Just before going in the…..

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