Eton mess recipe. Peach and Blackberry Galette Recipe. Peach Almond Cake - Bake from Scratch. Fresh, juicy peach halves give this vanilla and buttermilk Peach Almond Cake bursts of color and concentrated sweet-tart flavor, while the addition of brandy to the homemade marzipan lends just the right amount of kick.
For more recipes that make the most of your 9×13 sheet pan, get our July/August issue here. Strawberry ricotta cake Recipe on Food52. Author Notes This cake is a celebration of Spring.
It’s sweet, simple, moist and dense, a combination between a delicate cake and a rich creamy cheesecake. Made in 1 bowl and hand-mixed in 5 minutes without all the extra fuss. The rich ricotta provides the cake with perfect moisture and density, the addition of lemon juice makes the flavor pop and you get a little bit of fruity juiciness from the strawberries that are running through it. Olive Oil Ricotta Cake with Plums Recipe on Food52. Test Kitchen-Approved Author Notes This recipe is adapted from Deb Perelman's The Smitten Kitchen Cookbook.
Use perfectly ripe plums when you make this, as they have a way of being honest in this cake -- if they're too firm, you'll notice later. Peach Upside-Down Cake - Bake from Scratch. The beauty of an upside-down cake is the golden, caramelized base it creates while the syrupy fruit bottom simmers underneath its topcoat.
This cake beats them all—no contest. Peach Upside-Down Cake 1½ cups (187.5 grams) self-rising flour 1 cup (200 grams) granulated sugar ½ teaspoon (1 gram) ground nutmeg ¼ teaspoon kosher salt 3 large eggs (150 grams) ½ cup (120 grams) whole buttermilk, room temperature ½ teaspoon (2 grams) vanilla extract ¾ cup (170 grams) unsalted butter, softened and divided 1 cup (220 grams) firmly packed light brown sugar 1¼ cups (280 grams) ¼-inch-thick sliced peeled fresh peaches (about 2 medium peaches) Preheat oven to 350°F (180°C). Almond Plum Tart - Bake from Scratch. Peach Upside-Down Cake Recipe. Easy Raspberry Cake Recipe From Scratch. Almond Peach Galette Recipe. This Stone Fruits Galette is the ultimate summer treat. This Stone Fruits Galette is the ultimate summer treat.
Imagine a tender, flaky and buttery pie crust layered with a sweet and tangy variety of stone fruit and baked to golden brown perfection. What is Galette? Well, I guess it depends on who you are asking. Some would say it’s a pancake and others would say it is a thin sweet waffle. Simple Summer Peach Cake Recipe on Food52. Author Notes This particular flavor combination comes from my childhood -- on summer mornings my mother would fix me a bowl of cut up peaches with milk, sprinkled with sugar and a dusting of nutmeg.
Although that's a pretty sublime combination, the flavors translate well to cake form. - Savour —Savour Test Kitchen Notes We had high hopes for this peach cake, and we weren't disappointed. Roasted Strawberry and Hazelnut Cake recipe on Food52.com. Roasted Pears in Balsamic Vinegar with Goat Cheese and Black Pepper recipe on Food52.com. Author Notes: This has become a favorite dessert recipe of mine.
Although, you can fit this recipe in many categories. Simple preparation of superior ingredients. Bratapfel mit Walnusseis (Baked Walnut-Stuffed Apples with White Wine) Recipe. Enlarge Credit: Todd Coleman SERVES 6 ¾ cup raisins¾ cup walnut halves, chopped¾ cup packed light brown sugar¼ cup dark rum4 tsp. kosher salt6 tart apples, such as Gala1 cup dry white wine6 tbsp. unsalted butter, cubed⅓ cup honey1½ tbsp. ground cinnamonWhipped cream, for serving Heat oven to 350°.
Combine raisins, walnuts, sugar, rum, and salt in a bowl; set aside. Core apples, and place right-side up in a 9" x 13" baking dish. Fill each apple with ¼ cup walnut mixture, add wine and butter to baking dish, and drizzle each apple with honey; cover tightly with foil, and bake until apples are tender, about 1 hour and 15 minutes. Restricted Diets: Cranberry-Orange Spice Mini Tarts. This post is part of our restricted diet series from Beth of Tasty Yummies.
I am so inspired to create seasonal recipes this time of year, mostly because of the holidays. I love coming up with creative and healthy ways to enjoy the flavors of the season. I prefer to make recipes that everyone will enjoy, no matter if they have allergies or intolerances or not, while still accommodating my own personal dietary restrictions. These tarts do just that. They would be a lovely dessert at Thanksgiving or any other holiday gathering. Baked Persimmons. We have been experimenting with persimmon recipes after bringing home a bagful of Fuyus from the Joshua Tree farmers' market last weekend, and we're ready to declare these baked persimmons our favorite of the bunch.
The honey-infused baking method is based on something we found at Persimmons Australia online. But instead of the the vanilla bean in their recipe (which also sounds delicious!) , we incorporated a mixture of warm cinnamon, allspice, and ginger, which complement the Fuyu persimmons' spicy sweetness. Baking and broiling the persimmons until they're soft and caramelized does take awhile, but otherwise the preparation is incredibly easy and very much worth the wait. We served the persimmons alongside homemade apple chips for a healthy, autumnal dessert. Blackberry clafoutis. Hello everyone, It is definitely this time of year when I am catching up to announce all of the upcoming workshops I’ve been working on for a while now. This one, in particular, is quite special to my heart.
I mean, just say the letters P.A.R.I.S, and my eyes open wide and lit up with excitement. A few scenes of Paris through my lens This coming April, I am planning to run two workshops in Paris with my friend Sandra Mahut, a fabulous food stylist who has worked as a professional food stylist in France for over 10 years (working for some of the best cookbook publishing houses in Paris with the best food photographers in the capital–and she now works as a photographer herself!) Together, we want to introduce you to the world and life of a food stylist in France. Cherry Clafoutis with Chestnut Flour Recipe. I attended the Omnivore festival in Paris last week, a fabulous three-day event during which inspiring chefs climb up on stage to demo dishes and talk about their cuisine, and the sentiment that was expressed by several of them mirrors my own: we are currently going through the toughest time of year for the produce-oriented cook.
It no longer feels like winter, and certainly we’ve had our share of cold-weather vegetables, but spring is not quite there, and the bounty it promises has yet to be delivered. We are stuck in this limbo of non-season, having to make do with what’s left of the winter months — which isn’t actually very much — as we dream of pea shoots and strawberries. Recently, this limbo of non-season has made me pine for — of all things — cherry clafoutis. Fruit is especially hard.
Blueberry Olive Oil Upside-Down Cake {Gluten-Free + Refined Sugar-Free} – Salted Plains. Strawberry summer cake. It is not summer yet. In fact, it’s been raining for more than a week, and another week — the one in which I presume we’ll be introduced to our new mosquito overlords — is promised.
In fact, it was so cold that I met a friend for lunch today and had to wear both a light wool sweater and a jacket. It’s almost like summer looked at New York City and said “pbbbblt!” But I know it’s coming. I know it’s coming because strawberries appeared at the Greenmarkets last week and if you think I dork out pretty badly when the first asparagus stalks appear, you ain’t seen nothing like my “the strawberries are here!” Blueberry Lemon Oven Pancake. Today’s Blueberry Lemon Oven Pancake is a beautiful, humbling reminder that my primary duty as a cook is to take the best ingredients I can find…and not mess them up. I can’t take credit for that line—I heard it from Anthony Bourdain, who repeated it from someone else, on an old episode of No Reservations—but as someone who has a propensity for making things unnecessarily complicated, it stuck with me.
When I set out to make an oven pancake (or German pancake or Dutch baby or puff pancake—I never did find a clear distinction between the terms, so pick your favorite), I didn’t think it would be difficult; I just had no idea it would be this easy. Or that it would taste this good. This oven pancake is tender and almost crepe-like in texture, with a delicate, buttery flavor that melts on your tongue. The blueberries soften and burst in the oven, and their juiciness against the brightness of the lemon zest tastes of the promise of sunny summer mornings to come.
Blueberry Coconut Baked Oatmeal Recipe. No Bake Kiwi & Coconut Tart with Dark Chocolate Almond Drizzle Recipe on Food52. Avo choco tart. Raw Avocado Lime Tart. Raw Raspberry Tart (Vegan, Gluten-Free) I saw these beautiful, outlandishly colored rhubarb stalks the other day and thought to myself, Summer is coming to an end, why not take advantage of fresh rhubarb while the season lasts?
Next thing I know, I'm in the kitchen trying to create a perfect raw and light dessert. The first dessert that came to my mind? Chocolate-Mousse-Filled Strawberries. Chocolate-covered strawberries are one of life's sweetest gifts, but let me tell you — these are even better. Strawberry rhubarb buttermilk upside-down cake — Edible Perspective.
Oh, hi! Hello! Weird. Apricot coconut upside down cake with cardamom - Amy Chaplin. Creamy Lime and Avocado Tart (Vegan + Gluten Free) Ricotta Cake with Mixed Berries. A rather short post as we head into the holiday weekend. I ended up staying Illinois for a week longer than I intended, but we’re on our way back to California today.
Crumbles & crisps. Strawberry Gingerbread Dutch Baby with Vanilla Crème Fraîche + A Croatia Workshop! Hey there! I’m back on U.S. soil after two eventful and amazing weeks in Iceland and Sweden. The past month has just been a complete blur. Dutch Baby with Meyer Lemon Maple Syrup. Blackberry Pancake Tart. A rhubarb fool + unrelenting tartness. Sour cherry & cornmeal upside-down cake. Rosemary polenta pancakes with sliced cherries and lime. Clafoutis Recipe. The Bojon Gourmet: Gluten-Free Chocolate, Cherry, and Chèvre Cream Tarts.
Roasted Cherries. Cherry-Almond Gratin Recipe. White Peaches with Honey-Vanilla Mascarpone, Cliches. Plum and Blueberry Custard Tart with a Hazelnut Crust recipe on Food52.com. Raspberry and walnut tart – with brilliantly crunchy cacao nibs. Ginger Pear Clafoutis. Grilled Stone Fruit with Almond Mascarpone Sauce. Apricots and raspberries in an oat crust. Easy Plum Blueberry Open Face Pie Recipe. Juhannuksen raparperipiirakka - Midsummer's Rhubarb Tart. Flourless Orange Cake. Rye and spelt crusted apple tarts with vanilla sauce. Individual Peach Cobbler with Bourbon Whipped Coconut Cream Recipe.
Peach Thyme Cake. Raw nectarine and cardamom cream tart. Golubka Kitchen. Peach shortbread. Spelt Rhubarb Cake with Cinnamon Crunch. Pomegranate Coconut Mousse #PowerofPinkChallenge. 100! Maple Apple Pavlova (Gluten and Dairy Free) - Beard + Bonnet. Heidi Swanson's Baked Oatmeal recipe on Food52. Warm & Gooey Citrus Pudding recipe from Food52. Raw Key Lime Mousse + Marrakech. Easy Party Recipe: Lemon Spongettes Recipes from The Kitchn. Meyer Lemon Bars - Gluten-free, Grain-free, Dairy-free + Refined Sugar-free. Perfect Lemon & Coconut Bars. Heavenly Lemon Bars with Almond Shortbread Crust Recipes from The Kitchn. Raspberry and walnut tart – with brilliantly crunchy cacao nibs.
Broiled Oranges with Toasted Coconut. Saffron Raspberries Recipe. Strawberry summer cake. Strawberry Balsamic and Olive Oil Breakfast Cake recipe from Food52. Quick Dessert Recipe: Toasted Oat & Walnut Whisky Trifle (Cranachan) Recipes from The Kitchn. Easy Breakfast Recipe: Banana Split with Yogurt and Jam Recipes from The Kitchn. Easy Summer Dessert: Apricots with Candied Rosemary Walnuts and Cream. Poached Apricots with Vanilla and Cardamom. Prunes Stewed in Port Wine. Hazelnut plum crumb tart. Raw berry tart. Golubka Kitchen. Coconut, ginger + mint tart with kiwi. Almond Fruit Tart. Raspberries! (a raspberry-yogurt tart + a raspberry cocktail)