There are two primary reasons I wanted to make this recipe for you dear readers: 1. Pâte de Fruit is THE most intense burst of mouthwatering fruit jelly you will ever have, and 2. I love saying the name “Pâte de Fruit!” As you may have already deduced, this is a French delicacy and the term is pronounced “pat de fwee.” Come on, say it with me, pat-de-fwee. It’s seriously fun to say and you’ll find that it will stick in your head much like the jelly will stick to your fingers!
1/4 cup (½ stick/2 ounces/57 grams) butter, softened
2 cups (250 grams) powdered sugar
¼ teaspoon salt
1 ½ teaspoons vanilla, preferably Nielsen-Massey
4 tablespoons warm water
In a medium bowl, heat the butter in the microwave until just melted. Whisk in the powdered sugar, salt, vanilla and water until smooth.
Royal icing is a smooth, glossy white icing which is most often used in two ways. In it’s thickened consistency, it’s used as the glue to build gingerbread houses as in this recipe. While in its thinner form, it’s used to fashion stunning decorated cake and cookie creations.
Meringue cookies are one of my children’s favorites. They are light as air with a satisfying crunch and delicate flavor. They are also perfect for kids with food allergies, like my sweet boy, as they are gluten free, nut free and dairy free. I’ve made these meringue bones and ghosts for the last few years at Halloween and they are a favorite among family and friends, which is why I wanted to share them with you all.
Custards are traditionally thickened with eggs and range in flavor and consistency, from a pourable crème anglaise sauce to a thick and rich crème brûlée. This custard recipe is a nontraditional take on pots de crème (pronounced poh-de-krem), which is a fancy shmancy French word for a custard made with milk and cream and baked in a water bath. Together, you and I are going to fake our way through this one with my faux de creme recipe, which is just as sumptuous as the original with significantly less effort. C’est magnifique!
I believe in the beauty of honest, pure ingredients, made well. This fresh ricotta is the epitome of this notion. One taste of this transformative, creamy cheese and you will never reach for the inferior store bought version again.
This is a fragrant, luscious, creamy custard-base ice cream made with the most expensive spice in world, saffron. And yes, it tastes just that rich. Short of crossing an ocean or two or hopping a plane to the second best alternative, Persian prolific Los Angeles, it is virtually impossible to get this delectable rose water anointed and saffron speckled Persian ice cream worth the caloric splurge. Until now, that is.
My kids and I have a deal, if they see a treat that they would like to try, I get first dibs on making it for them at home. I always show them the list of ingredients with the inevitable inventory of unpronounceable preservatives, chemicals, coloring and fake flavorings and explain that these are not real food. Even at a young age, they came to understand that anything made from natural ingredients, rather than chemically altered substances is not only better for them, but tastes phenomenal compared to its engineered counterparts. This is exactly how these caramels came to be.
There is something ethereal about a perfectly baked tart that conjures images of the quintessential Parisian Pâtisserie. This is a most pleasing pâte sucrée recipe, which is the foundation of the sweet tart. What you choose to fill and decorate this tart shell with is only limited by your inspired imagination.
I love bread. I really, really do. I have been baking it in some form or fashion for over 35 years, starting out as a child on a stool next to my beautiful mama. So my bread making and eating infatuation began early in life and this challah bread was one of the first bread recipes that my mom taught me how to make. Needless to say I have never lasted more than five minutes on a carb free diet!