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Happy Tau Day! | Linguina
https://linguina.wordpress.com/2011/06/28/happy-tau-day
Red, White, and Blue Bombe →. June 28, 2011 · 9:53 pm. Today, 6-28, is Tau Day. Coincidentally, yesterday in the Serious Eats. Newsletter there was a slideshow. About spices to use with fruit. Apparently, aji panca. Is just the thing to perk up blueberries. Aji panca. Is a chili pepper, and I find chili peppers painful to eat. However, you can temper the heat with dairy, so my Tau Day tart is blueberry custard tart with aji panca. Has it in all three forms. A jar of aji panca powder from Christina's.
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Linguina | A language maven learns to bake | Page 2
https://linguina.wordpress.com/page/2
Newer posts →. October 25, 2010 · 7:58 pm. You can buy dulce de leche in any gourmet shop for $9 or $10 for 16 oz (a little over a cup in volume), or you can buy a can of sweetened condensed milk for $3 or less and make your own. There are fiddly, time-consuming ways to make your own, or you can just pop the can in your slow cooker or pressure cooker, which is my idea of convenience. To make your own dulce de leche in the pressure cooker, start with a can of sweetened condensed milk. I spotted Peter Rein...
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Red, White, and Blue Bombe | Linguina
https://linguina.wordpress.com/2011/07/04/red-white-and-blue-bombe
Apricot Tart →. July 4, 2011 · 6:03 pm. Red, White, and Blue Bombe. The other day on Facebook, the folks at King Arthur Flour. Suggested making strawberry sorbet. It sounded good, so I made sure to get some strawberries at the supermarket. Then I thought, why stop there? For Independence Day, a red, white, and blue bombe would be fun: A batch of strawberry sorbet, the same recipe but with blueberries, and a batch of vanilla ice cream layered in little molds. Red, white, and blue bombe for Independence Day.
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Apricot Tart | Linguina
https://linguina.wordpress.com/2011/07/22/apricot-tart
Red, White, and Blue Bombe. July 22, 2011 · 11:14 am. This is a tart we learned to make in Ivan Day’s Pie Making and Pastry. Course. Unlike modern recipes, with this one your ingredients are based on how many apricots will fill your tart. It helps to have a scale, but you can manage without one. You do need a nutcracker, though. A slice of apricot tart. I used the pâte sablée recipe from. Mastering the Art of French Cooking,. 5 oz all purpose flour. 2 oz almond flour. 3 Tbl powdered sugar. 1 tsp ice water.
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Marshmallows | Linguina
https://linguina.wordpress.com/2011/06/20/marshmallows
June 20, 2011 · 9:09 pm. Marshmallows don’t grab me, but just for fun I tried making them in December using King Arthur Flour. 8216;s recipe and sent them with the rest of the Christmas treats, and people loved them. When we made them in school, I sent them to my aunt and cousin, who thought they were wonderful. They’re pretty easy, and you can make them as fancy as you like. Sprinkle the gelatin over water to bloom it. Mix sugar, water, and corn syrup in a saucepan and put that on the heat. You’ll...
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Baklava | Linguina
https://linguina.wordpress.com/2011/04/19/baklava
Abby Fisher’s Sweet Potato Pie. April 19, 2011 · 11:39 pm. In a fit of idiocy (or a spirit of adventure, I’m not sure which) I volunteered to make a traditional baklava to take to class tonight. I’ve never made one, so that’s why I volunteered. One leaf of phyllo. Baklava is one of those things you know when you see it (or taste it), but there’s no one standard recipe. I found a bunch of different ones on the Web and this one is an amalgam of several of them. It turned out pretty well! 12 oz (1 cup) honey.
