Over the last several years, people suggested that I write a book of fruit desserts. I point out, helpfully, that I already have, but every year a few books of fruit desserts come out, mostly relating to pies or crisps and cobblers. So it was interesting to see one devoted solely to cakes, called (appropriately) Fruit Cake: Recipes for the Curious Baker. But no need…
The word Mincemeat doesn’t quite inspire the same rapture that it does in England, most likely due to the name. Meat isn’t something normally associated with dessert in many places (although I had an interesting chocolate and beef pastry in Sicily), but traditional mincemeat is indeed, a wonderful addition to holiday desserts. To make it, one must get suet from a butcher, which posed a…
I rarely make bread for reasons that should be obvious: it’s hard to justify spending the day at home mixing, kneading, and baking bread when you live in a city where there’s likely at least four very good bakeries within a two block radius. Unless, of course, it’s the middle of winter and the idea of braving 0º temperatures is less-than-appealing. Before the deep-chill set…
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