Candied zest is a delicious addition to most anything baked from stollen to panettone. Unfortunately, most people will buy rather than make it. I've been making my own now for some time, and recently I tried pomelo, the fruit that eats like a grapefruit. The...
With a Tiramisu planned for a workplace party, I realized we had none of the requisite mascarpone, that wonderful triple-creme Italian cheese. But like ricotta, mascarpone is not difficult to make. So I put together a batch in my kitchen. The process...
Crave cake? This here torta paradiso lives up to its name; a paradise cake made from butter, sugar, zest of lemon, limoncello and vanilla. It also has a surprising ingredient; potato flour. Which actually is a bit like Latin pastries made with...
Baba rhum is a rum soaked pastry whose origins were in Poland, by way of Alsace and Lorraine. A relative of the babka, I think of it as much-too-unappreciated classic. Having craved them for the last few months, I made some at work last week. Not having mold, I used...
Looking for a new dessert at work, I was inspired by online photos from Swedish baker Beesham Soogrim. They were for a apple cake that looked rustic, delicious, and elegantly simple; apples baked on top of a batter, then sprinkled with cinnamon, sugar and dotted...
Cannolis, the Sicilian pastry and mainstay of neighborhood Italian-American pasticcerias, is one of my favorites, nurtured while growing up near the now defunct Corelli's in Stamford. Talking with Nick Accardi, owner of Tavola restaurant in Hell's...
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