Fruit

happy nut thing – fig pistachio cake w orange cream frosting

August 20, 2015
Fig Pistachio Cake with Orange Cream Frosting

  In Chinese culture, the pistachio is called the happy nut (开心果 kaixinguo). 开 means open, 心 means heart, and 果 means fruit or nut.  开心 also means happy, and it literally describes the way you open a pistachio to eat it. Therefore, 开心果 means happy nut.

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easy peachy – peach almond cake

August 14, 2015
Peach Almond Cake

  Peaches were considered the favorite fruit of the Chinese emperors and were first mentioned in writing dated back to 10th century AD.  The Persians introduced the “Persian apple” to the Romans, and it later made its way to Europe with the help of Alexander the Great.

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my maine thing – blueberry apricot cake w vanilla cream frosting

August 6, 2015
Blueberry Apricot Cake w Vanilla Cream Frosting

  August is supposed to be the last month of summer, but the humidity and heat keeps reminding us that the simmering season is going nowhere fast. The one thing I look forward to in this month is our annual road trip to Maine. It’s a fitting place to celebrate summer with lobster rolls, fried […]

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a parisian in new york – brandied apricot-almond hand pie

July 30, 2015
Brandied Apricot-Almond Hand Pie

  On a gorgeous sunny morning in Paris two weeks ago, we dropped off our luggage at the hotel and promptly head to Du Pain et Des Idées for our first Parisian breakfast. It was not an easy task to make a choice among the bounty of fresh pastries and breads.

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old friends – honey lemon poppyseed cake

July 17, 2015
Honey Lemon Poppy Seed Cake

  Honey, an organic natural sweetener, was highly prized by ancient Egyptians, Greeks, and Romans as not only an important food source but as a gift to the Gods. Honey continued its popularity until the Renaissance when sugar started to replace it as a sweetener.

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prunus maximus – cherry almond tart

July 2, 2015
Cherry Almond Tart

Cherries were prized by ancient Chinese royalty and the wealthy. Besides the fruit, cherry wood was believed to ward off evil spirits—even today, Chinese families place cherry branches over their doors on New Year’s Day to bring good luck. Statues carved from the wood stand guard at the front of homes.

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so berry – fresh strawberry cream pie

June 18, 2015
Fresh Strawberry & Cream Pie

  The perfume of strawberries fills the hot afternoon air at the Farmer’s Market. As much I think of them as berries, they aren’t.

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sugar differential – rhubarb almond honey cakes

June 11, 2015
Rhubarb Honey Almond Cakes

  There is a difference between almond paste and marzipan. Marzipan is made from almond paste but with much higher sugar content—and egg whites are sometimes added. It has a smoother texture and is more pliable, easier to roll, and use for molding and decorating.

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rainbow connection – strawberry matcha ‘rainbow’ cookies

May 29, 2015
Strawberry Matcha Rainbow Cookies

  Rainbow Cookies, also known as neapolitan or seven layer cookies, are a riddle sandwiched between a puzzle and a teaser. To be accurate, these are neither cookies nor do they resemble a rainbow. They are composed of pink, green and yellow layers of almond sponge cake with apricot jam in between and a coating […]

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bananarama – banana cream cake

May 21, 2015
Banana Cream Cake

  Originally found in South East Asia, mainly India, bananas were brought west by Arab conquerors around 327 B.C., first to Asia Minor, then Africa. Explorers and missionaries eventually carried them to the Caribbean. Mass production of bananas began in 1834 and it wasn’t until the late 1880s before they became popular.

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home sweet homework – silky matcha blackberry pie

May 7, 2015
Silky Matcha Blackberry Pie

  If you like to bake pies, you probably have a go-to recipe for the crust. Maybe it’s an all-butter one or a combination of butter and shortening. Perhaps, there’s sour cream or vinegar in it. Whatever your favorite, a well-baked piecrust is the perfect vessel for a plethora of fillings that speaks the language […]

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