Kissel is a lightly thickened fruit soup, a recipe that comes from Katya who was raised in Russia. Kissel is made with any red berries that are around and can be served as a first course soup, or as dessert, either at room temperature or chilled. The season starts with cherries, running on through strawberries,
So much depends on the plums for a tart, they should be almost bursting at the seams with juice. Their season is short, but when the moment strikes, a rare treat awaits with this simple tart — the dough is like a sugar cookie, with only the butter holding it together. I suggest a
The local fruits in Alsace—apricots, bilberries (blueberries are a close relation), and half a dozen varieties of plum—are so juicy that cooks go to great lengths to avoid a soggy crust. They use a puffy yeast dough (popular, too, with German cooks across the Rhine) that soaks up juices from the fruit with help from a
I’m amazed that jam tarts haven’t migrated to America, they are a staple on English tea tables, needing only pastry and fruit jam, preferably homemade from raspberries, tangy and brilliant red. For the pastry, you can either make your favorite dough, or try this crumbly English dough that uses butter and lard. Makes 12
Choux Pastry is the foundation for so many delicious pastries, including one of my favorites – gougères. The key to making this light pastry dough well is to measure extremely accurately.
For the perfect pink for Valentine’s Day, I’ve layered a mixture of fresh raspberries, whipped cream and grated chocolate with a few flaked almonds for texture. to display the layers, you can use stemmed wine glasses or even clear glass tumblers instead of the traditional soda glasses I suggest here. Long-stemmed spoons are a good
Peaches are in peak season right now and my favorite way to preserve them is to make jam. This time of year you can find ripe peaches almost anywhere and our local farmer’s market had a bushel at a price that couldn’t be beaten. Making jam is a two-day process as the peaches should macerate with
Like all great craftsmen, Frédéric is a master of the simple. Dark chocolate ganache is poured while still warm into these tartlets, completely covering slivers of candied orange and setting to a smooth, mirrored surface — dead plain and stunning to both eye and palate. This recipe makes eight tartlets – a special treat with
Treacle, otherwise known as golden syrup, looks like thick, golden honey and is formed during the refining of sugar. Be sure to get the genuine golden syrup, not the squeezable version which is thinner and has less taste. Grandma’s pastry was made with lard, but shortening or more butter can be substituted in the recipe.
The spiced wine called Ypocras was used in cooking, or drunk on its own as a favorite remedy for illnesses caused by cold humors. The name harks back to the great Greek physician Hippocrates. This recipe for spiced red wine comes from Taillevent, who instructs that the wine be strained several times to ensure it