No fat — yet with an explosion of ginger goodness.
I am often put off by the word, ”nonfat.”
It usually means non-flavorful, non-satisfying and non-worth-it.
That’s why I approached with trepidation the recipe for “Nonfat Gingersnaps” in the new Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake (Food52 Works) (Ten Speed Press) by Kristen Miglore, Food52’s creative director, of which I received a review copy.
The cookbook comprises more than 100 recipes that are touted as game-changers. Indeed, they span from a “Brazilian Carrot Cake” recipe in which raw carrots are blitzed in a blender with eggs, oil and sugar for the batter” to “No-Stress Pie Dough” in which the cubes of butter are pinched into the flour before adding cold water to “Vegan Chocolate Birthday Cake with Superfluffy Frosting” that uses avocado in the batter, and almond milk and brown rice syrup in the frosting for a cloud-like Cool Whip-texture.
So many people embrace nonfat because of health concerns. But every chef will tell you that fat equals flavor. It also provides satiation. Just consider how much more full you feel — and for far longer — if you choose full-fat yogurt over nonfat, not to mention the added calcium you get.
As I read over the recipe, visions of awful Snackwells nonfat cookies popped into my head. But I knew that if the recipe was published in a Food52 book, it must be good. Moreover, if it was a recipe created by pastry chef extraordinaire David Lebovitz, well, then it had to be superb.
Wouldn’t this be a beauty for your Thanksgiving table?
What would Thanksgiving be without a perfect pie to end the meal?
Just lacking, plain and simple.
I know people who would gladly bypass the turkey and fixings, just to lunge for the finale of pie, pie and more pie.
Because I’m one of those people who actually doesn’t like pumpkin pie, I’m always on the hunt for an alternative that’s just as homey, festive, and — in my mind — far more delicious.
I found it in “Cranberry Crumble Pie.”
It’s from the new “Sister Pie: The Recipes & Stories of A Big-Hearted Bakery in Detroit” (Lorena Jones Books), of which I received a review copy.
This time of year cries out for gingerbread pancakes.
When it comes to Austin, I can’t help but think barbecue, Tex-Mex and food trucks galore.
Now, it’s become synonymous with gingerbread pancakes, too.
That’s because in “The Austin Cookbook” (Abrams), of which I received a review copy, there is a wonderful recipe for just that from Magnolia Cafe, a beloved institution that’s not only open 24/7, but serves breakfast anytime.
The book, by food writer Paula Forbes, features more than 80 recipes that give a delicious overview of the city’s culinary traditions, from “Green Chile Queso” to “Mustard and Brown Sugar-Crusted Ribeye” to Bootsie’s Buttermilk Pie.”
Being the ginger fanatic that I am, it’s no wonder that “Gingerbread Pancakes” called out to me.
Yes, this is the way this chocolate and olive oil cake is supposed to look.
I think of this as the Frank Gehry of cakes.
It’s all angular pieces that jut this way and that. It seems to not make sense or be of this world. But the longer you gaze at it, the more you appreciate its quirky distinctiveness.
Just wait until you taste it, too.
“Chocolate & Olive Oil Cake” is a recipe by the incomparable Diana Henry, the London-based columnist, broadcaster and author who has a true gift when it comes to food writing, making you see, smell and taste an ingredient or dish in its totality just from the words she pens on a page.
The recipe is from her newest cookbook, “How To Eat A Peach” (Hatchette), of which I received a review copy.
It’s a compilation of her favorite dishes in her menu notebook that she’s jotted down entries in since she was 16. These are the dishes she most wants to cook for friends, family and herself. They include such scrumptious fare as “Sea Bass Crudo with Radishes & Nasturtiums,” “Autumn Vegetables with Hazlenut, Roast Bell Pepper & Anchovy Relish” and “Arroz Nego with Romesco Sauce.”
A basket of warm, pillowy cardamom-chocolate buns.
Saffron and vanilla are among the world’s most expensive spices. That’s a given.
But can you guess what the third most pricey one is?
Like the other two, it owes its hefty price tag to the fact that it has to be harvested by hand.
Thankfully, a little goes a long way, so you don’t have to break the bank to enjoy it.
While it’s used in a lot of savory dishes, especially in Indian cuisine, I especially love it in baked goods. Its flavor — sort of like sweet cinnamon and ginger crossed with citrus and mint.
So it’s no wonder that “Sweet Buns with Cardamom” jumped out at me immediately in the new cookbook, “North Wild Kitchen: Home Cooking From the Heart of Norway” (Prestel), of which I received a review copy. It is by Nevada Berg, who created the blog of the same name, which was named by Saveur magazine as “2016 Blog of the Year.”