View all posts filed under 'Recipes (Sweet)'

Fall for An Apple Pumpkin Galette and a Food Gal Giveaway

Monday, 23. September 2013 5:25

A taste of autumn with apples and pumpkin.

A taste of autumn with apples and pumpkin.

 

I admit I do mourn the end of summer’s sweet berries and peaches.

But the start of fall is definitely easier to swallow with a bounty of fresh apples to bake with.

“Apple Pumpkin Galette” caught my attention because of the addition of the autumn hard squash in it. The recipe is from the new “Sunset Cook Taste Savor” (Oxmoor House) of which I received a review copy.

The cookbook spotlights recipes for 16 ingredients including artichokes, avocados, chicken, cheese and apples.

SunsetCookTasteSavor

The straightforward dough recipe for the galette makes enough for two of these free-form tarts, but you can just freeze half the batch to use at another time.

The dough is rolled out into a circle. You fill the center with slices of apples and pumpkin — or kabocha squash, as I used as recommended by the cookbook — that have been tossed with cinnamon, nutmeg, cloves, a dash of bourbon and sugar. Then, fold the edges of the dough over, before baking.

With Sunset’s meticulous testing, I was taken aback by the amount of sugar called for in the filling, which seemed like way too much. The recipe originally called for 1/3 cup brown sugar plus 1 1/2 cups granulated sugar for three apples and 1 1/2 pounds of squash (about half of a small pumpkin or kabocha). So, I decided to cut the amount of granulated sugar back to 3/4 cup, which turned out to be plenty. But feel free to add more if you have a big sweet tooth.

The pastry bakes up flaky with a hearty filling. My husband was not too keen on the addition of the squash. He would have preferred an unadulterated apple tart instead. Me? I kind of liked how the kabocha made this tart unique. It gave it a slightly savory quality and added a twist.

One of fall's earliest apples: the SweeTango.

One of fall’s earliest apples: the SweeTango.

The original recipe calls for Granny Smith apples, but I used SweeTango ones instead, of which I had received a sample. The SweeTango is a cross between a Honeycrisp and a Zestar! apple. It’s got a great crunch and wine-y, spicy flavor.

SweeTango apples are an early season variety. They’re available at Walmart through the end of September, and at Mollie Stone’s and Safeway stores hrough October.

CONTEST: Three lucky Food Gal readers will each win a couple of pounds of SweeTango apples, an apple timer, a cutting board, a T-shirt, and a reusable grocery bag. Entries are limited to those in the continental United States, as well as Alaska and Hawaii. Entries will be accepted through midnight PST Sept. 28. Winners will be announced Sept. 30.

How to win?

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Category:Enticing Events, Fruit, General, Recipes (Sweet) | Comments (20) | Author:

Sweet Almond Buns and A Food Gal Giveaway

Monday, 16. September 2013 5:25

A breakfast pastry adorned with almonds that's not too sweet. (Photo by Carolyn Jung)

A breakfast pastry adorned with almonds that’s not too sweet. (Photo by Carolyn Jung)

 

It’s rare that I allow myself a pastry for breakfast during the week.

But come Sunday, I am sure ready to indulge in one.

“Sweet Almond Buns” are just the perfect size, too. Not Super-Size me over-the-top. But just a couple bite-fulls of something sweet, tender and with a haunting hint of cardamom.

The recipe is from “Williams-Sonoma Breakfast Comforts” (Weldon Owen) by veteran cookbook writer Rick Rodgers. The book, which I received a review copy of when it came out in 2010, is full of inspired recipes for the most important meal of the day. There’s everything from “Golden Cornmeal Waffles with Fried Chicken” to “Raspberry Jam Doughnuts” to “BBQ Shrimp and Grits.”

BreakfastComfortsBook

These little buns are full of almonds, one of my favorite nuts. They get stirred into the yeast-fortified dough, and mixed with sugar to sprinkle on top of the buns just before baking.

For those who don’t like their breakfast treats cloying, these are perfect as they are just sweet enough.

An almond-packed prize. (Photo courtesy of the Almond Board of California)

An almond-packed prize. (Photo courtesy of the Almond Board of California)

CONTEST: One Food Gal reader will win a most almond-packed prize from the Almond Board of California. It includes 1 pound of whole natural almonds, one jar of almond butter, 1 pound of sliced almonds, an insulated travel pouch for breakfast on the go, and a $20 VISA gift card to help you purchase everything else you need for a hearty breakfast.

Entries, limited to those in the continental United States, will be accepted through midnight PST Sept. 21. The winner will be announced Sept. 23.

How to win?

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Category:Enticing Events, General, Recipes (Sweet) | Comments (18) | Author:

Can’t Beat Peanut Butter and Chocolate for the Long Holiday Weekend

Friday, 30. August 2013 5:25

An ice cream sandwich that you don't need an ice cream machine to make.

An ice cream sandwich that you don’t need an ice cream machine to make.

 

As a native San Franciscan, I’m proud to say that my first encounter with an ice cream sandwich was with the It’s It, the iconic treat invented here way back in 1928.

In our freezer at home, my Dad would often stash a few of those big-fisted oatmeal cookie sandwiches filled with vanilla ice cream and dunked in chocolate. As a kid, I couldn’t even eat an entire one at one sitting.

I’ve been a sucker for ice cream sandwiches ever since.

So when a review copy of “Ice Cream Sandwiches” (Ten Speed Press) landed in my mailbox recently, I leafed through it with the utmost nostalgia. The book is by Donna Egan, founder of the Buttercup Cake Shop, London’s first cupcake bakery. After opening in 2006, the bakery added ice cream sandwiches to its repertoire five years later and has never looked back.

The book features 65 recipes for all manner of ice cream sandwiches. The “Peanut Butter Dream” caught my eye because, well, who doesn’t love chocolate and peanut butter together?

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Category:Chocolate, Favorite Cookie Recipes, General, New Products, Recipes (Sweet) | Comments (9) | Author:

Musings on Peach-Nectarine Buttermilk Ice Cream

Wednesday, 24. July 2013 5:25

Buttermilk ice cream with chunks of peaches and nectarines.

Buttermilk ice cream with chunks of peaches and nectarines.

I have done a very dangerous thing.

I have taken the plunge to buy an ice cream machine.

My freezer’s not going to know what hit it.

For years, I contemplated buying an ice cream machine because, well, who doesn’t love ice cream? But each time the temptation hit, I pushed it aside, fearing I’d be making ice cream all the time if it was that convenient. And well, eating ice cream all the time does have its consequences.

But as I started work on my first cookbook, “San Francisco Chef’s Table” (Lyons Press), which will publish in November, I realized I would need to test the ice cream recipes from the chefs contributing to the book.

I could no longer say “no” to the Cuisinart ice cream maker that I’d coveted.

I did the deed a couple weeks ago. And I’ve already used the dang thing three times. God, help me.

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Category:Fruit, General, Recipes (Sweet) | Comments (15) | Author:

Buttermilk Coconut Blondies From the Farm That Supplies the French Laundry with Butter

Wednesday, 12. June 2013 5:25

Moist from buttermilk and shredded coconut, these blondies won't even make you miss the chocolate.

Moist from buttermilk and shredded coconut, these blondies won’t even make you miss the chocolate.

 

When my Dad was still alive, he loved nothing more than embarking on cruises with my Mom.

He’d return from sailing around places like the Hawaiian islands with a scrapbook full of photos.

Of their room on the ship. Of the breakfast buffet on the ship. Of the fancy dinners on the ship. And of the midnight snacks on the ship.

I used to laugh, wondering if they’d ever stepped foot off the ship at all.

That’s why if he were still alive this Father’s Day, I’d bake him a batch of “Buttermilk Coconut Blondies.”

These oh-so chewy-good bars taste of the tropics, what with its generous load of shredded coconut. I couldn’t help but add a heap of macadamia nuts to the original recipe, too.

The blondies are from the new cookbook, “The Animal Farm Buttermilk Cookbook” (Andrews McMeel), of which I received a review copy.  The book has quite the pedigree, too. It’s by Diane St. Clair who started supplying the French Laundry with its ultra-rich butter when she had all of two cows.  Her Animal Farm in Vermont continues to do so today — with eight cows.

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Category:Chefs, General, Recipes (Sweet), Thomas Keller/French Laundry/Et Al | Comments (9) | Author: