But First, Kahve Turk

Turkish Coffee 4 arrCoffee lovers love coffee. Obviously, it’s a no-brainer. But all the same, true coffee lovers enjoy more than a ‘cup of joe.’ Equally keen on java, my morning ritual consists of freshly brewed Arabica beans. And as for the weekends, afternoon pick-me-ups are synonymous with none other than an intensely robust shot of ‘kahve turk.’

Talking about Turkish coffee, this coffee beverage is the common favourite both near – ‘chez-moi’ – and as far as Europe and the Middle East. Somewhat like Italian espresso, Turkish coffee is a staple in many coffee houses abroad and homes alike. Delighted for its strong and sweet flavours, Turkish coffee is bold and not for the faint of heart.

Turkish Coffee 2 arrFortunately, I’ve gained an early introduction on the how to’s of all things ‘cezve’ – a Turkish coffee pot – and my acquired Turkish coffee education is in great part thanks to my Persian heritage. Easy as 1-2-3, coffee aficionados everywhere can also make Turksh coffee with ease. Simple in technique as in contents, all you truly require is a ‘cezve’ and these following ingredients: ground Turkish coffee, sugar, and water. That’s – almost – all! As a rule of thumb, here are a few helpful hints: I use a heaping teaspoon of coffee per person as well as equal parts sugar – about a teaspoon – and an espresso cup worth of water per drink. Likewise, albeit a standard method in coffee making, I always try to use filtered water whenever possible.

Turkish Coffee 1 arrMeasurements aside, here’s how to make a fresh pot of Turkish coffee: fill the ‘cezve’ with exact portions of water per person, and place it on the stovetop over medium heat. Once the water has heated, add the spoonful(s) of coffee but be careful not to stir. Then, add the sugar and omit from stirring. Keeping a watchful eye, begin to stir the coffee and sugar as soon as they have seemingly dissolved or have sunk to the bottom of the pot. At this point, continue to stir until the liquid coffee mixture is well-combined and appears frothy and thicker in consistency. Upon ample stirring, leave the coffee on the stovetop but turn the tempertature to ‘low’, and allow the coffee to continue heating up until it’s ready. As for when it’s coffee time, it’s safe to remove the coffee upon noticing a ring of bubbles form around the edges of the pot. At this point in time, the coffee has sufficiently heated and you want to avoid boiling the coffee at all costs. If you didn’t know beforehand now you know: boiling Turkish coffee is a “no-no” – don’t let it happen to yours!

Tavazo Pastries 1 arrFinally ready to enjoy, I love Turkish coffee on its own for its rich and intoxicating flavour, and even more so when accompanied with pastry. Finding both ground Turkish coffee and Persian desserts at Tavazo, you don’t have to ask me twice to make a pot of ‘kahve turk.’ Afternoon well spent and recharged, you can do the same by visiting a local Persian grocer or by grinding your own preferred medium roast beans – just be sure to use the Turkish/’finest’ setting. Leaving you to it, then, “no ‘more’ talkie before coffee!”

Copyright © DISHFUL, 2017. All Rights Reserved. 

Spring Bake


Bon Appetit Ricotta Cake 2 arrPatio all set and spring cleaning complete, are you thinking what I’m thinking: sun’s out, bundt’s out! Always finding a reason to celebrate, there’s no better time to reward a seasonal mission well accomplished than with cake – al fresco, of course! And given my love of baking, I gladly make use of springform pans and vibrant fruit for a refreshing duo: lemony fruit-filled and almond peach ricotta cakes.

Bon Appetit Ricotta Cake 4 arrFirst intrigued by Bon Appétit’s Raspberry-Ricotta Cake, a glimpse of this cake looked too tempting not to recreate. Doing just that, I use Alison Roman’s simple instructions and get ambitious. Doubling the amounts of specified ingredients, I yield twice the batter for two variations on this light and fluffy cake. Clearly, the perfect accompaniment to afternoon tea or any java pick-me-up.

Bon Appetit Ricotta Cake 5 arrAttesting to its simplicity, this ricotta cake is easy to make and tweak. Certain to add bright flavour, the original recipe calls for raspberries. While keeping with the necessities – flour, butter, sugar, eggs, vanilla extract, baking powder, salt and ricotta – is a must, this ricotta-inspired cake is not exclusive to raspberries alone. Forgoing the suggested listing, I follow most steps and include my preferred choice of berries, stone fruit and citrus for an end result that’s peachy-keen.


Bon Appetit Ricotta Cake 3 arrChanged but not compromised, my take is quite delicious and still attune with the desired moist consistency of Bon App
étit’s Ricotta Cake. Likewise, the almond topping adds texture to the mildly fragrant peach-infused cake. Equally fresh and clean on the palette, inclusion of lemon zest coupled with pockets of tart blackberries, blueberries and cherries appropriately lift the otherwise plain cake structure with bursts of bold flavour. Pleased with the overall outcome of my ricotta cakes, this duo looks prime and tastes divine as-is though can be made ultra indulgent with a dollop of whipped cream.
A piece of cake to make – and eat, once cooled – here’s a final note on any leftover fruit: blushing Bellinis, anyone?

Strawberry Peach Bellinis arrWasting not, blend equal parts of any remaining peach slices with frozen strawberries to create a fruit-fusion. From here, fill a wine glass with fruit purée – about 1/3 high – and top the amalgamated contents with sparkling wine. Feeling peachy with abundance, elevated lounging is meant to be decked out with juicy refreshments – Bon Appétit!

Copyright © DISHFUL, 2017. All Rights Reserved.

Bombe au C’ChoColat

Weekend getaway to Paris North – pourquoi pas? Why not, indeed, to a fab Canadian stay-cation worthy of good eats in beautiful Montréal, Québec. Arriving ‘tout à l’heure,’ I waste no time and make my way downtown where ‘le centre-ville’ is home to several locally authentic French cuisine finds. Forgoing ‘foie gras’ – this time – I have reason for travelling through the hustle and bustle of the city’s artery, and it’s prime – believe me!

C'ChoColat 2 arrGood company and good times! And, as for the weather? Certainly, ‘je me souviens’ – a city to be remembered. But, don’t let the clear skies fool you! Brisk air to some, I would comparatively rate the weather as well below freezing temperature. Nonetheless, this trip was never about the windchill. Food shopping on the mind, this chocoholic-epicurean – that is ‘moi’ – landed in front of the doors of 1255 Rue Bishop for one precise item: C’ChoColat’s signature house dessert, the C’Wow.

Wowed – 100% – by this memorable chocolate bomb, this sweet plate is truly unlike anything I’ve yet had the pleasure to witness. Scanning the menu, the composition of listed ingredients for the C’Wow already sounds pleasantly familiar. Just imagine, a plated dish that includes: a scoop of artisan gelato surrounded by broken pieces of waffles, brownies, pecans, fresh berries, and crumble that is then encapsulated in a chocolate dome. But wait, this dessert gets better when served table side – ‘à table,’ chocolate lover!

Like a page stolen from history, suspenseful anticipation for this Trojan horse is no where near reached until post delivery of this gorgeous cocoa structure. Don’t worry, however, this sweet invasion equally makes for one delectably welcome fateful ending. In a nutshell: the C’Wow came, was seen and conquered – by caramel! Ultimately covered by heated caramel sauce, behold: a demolished collapse of layered confection toppling over a rocky bed of waffle and brownie bits. Jaw dropped, bearing witness to a fantastic chocolate demise, a moment of fascination is soon replaced with reality and the realization that it’s taste-testing time – finalement!

C'ChoColat 10 arrAs hoped, every bite of the C’Wow encompasses a mélange of delightful flavours. Inclusion of fresh berries justly brighten the flavours of the dense and rich cakey components. Generous in size and highly caloric, this select is a feat to finish. As such, here’s word to wise: the C’Wow can easily be shared by two or ordered for one large appetite. Either way, this chocolate themed venue offers more than meets the eye and is sure to appease many a sweet tooth.

C'ChoColat 6 arrSatisfying the chocophile-in-anyone, enjoying the finer things in life – if only via chocolate – is a dream come to fruition at C’ChoColat. Never ceasing to disappoint, there’s something for everyone from chocolate-infused beverages dubbed ‘choctails’ to Hong Kong style honeycomb waffles and savoury dishes. Too tempting not to try, the pistachio gelato is truly divine. Still in vacay mode, adding accompaniments like a latté and the Matcha Matcha Man frappé make for an accepted and extended guilt-free indulge-a-thon. Between green tea and herbal varieties, the assortment of milkshakes, ‘chocolat chaud’, hot/cold coffee beverages and Parisian crêpes run plenty. Heart happy in #MTL, C’ChoColat’s C’Wow is a clear winner to be experienced for yourself, ideally in person or just a click away.  It’s seriously, ‘the bomb’ of chocolate desserts!

Copyright © DISHFUL, 2017. All Rights Reserved.

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Pudding It Out There

Liquid sunshine, anyone? Once in a while, a baker will come across excess yolks – probably having whipped up a whites-based dessert like meringues, angel food cake and the sort. Finding myself in a similar predicament, a bowl of golden yolks and perfect timing leaves me with the ideal March-inspired treat. Celebrating with high spirits, Baileys Chocolate Pudding was made for St. Paddy’s Day festivities.Baileys Chocolate Pudding 3 arr

Combining my favourite ingredient – undoubtedly chocolate – with a very special Irish Cream, you really can’t go wrong with the complementary pairing of the aforementioned duo. Rich, chocolatey and infused with a hint of an old country export, homemade pudding is something else: it’s elevated nostalgia. Clearly, a must-indulge item in my books!

Baileys Chocolate Pudding 2 arrTo make your own holiday pudding, choose a scratch recipe of choice. Following the steps of the Barefoot Contessa – Ms. Ina Garten, of course – I really enjoyed following her simple instructions for a double chocolate pudding. Doing things my way, however, I take her very good recipe and tweak it to cater to my preferences. Specifically, I had nine yolks to start though the original recipe calls for six. Presented with three more than less of what’s required, I still count myself lucky. Glass bowl looking beyond half-full, circumstance is boding well and, so, I persist to do as any good baker would – I sharpen my math skills. In other words, I take note of the existing quantities and appropriately increase measured amounts for all remaining ingredients, including: sugar, cornstarch, cocoa powder, salt, milk, heavy cream, pure vanilla essence and fine quality chocolate. Though Ina’s original calls for butter and semisweet chocolate, I omit the butter altogether and use premium dark chocolate – minimum 70% cocoa.

Baileys Chocolate Pudding 4 arrFortunately, the outcome of this cocoa-rich indulgence is nothing short of pure decadence. And, although I-rish I could stop at the making of double chocolate pudding, a must-indulge St. Paddy’s dessert must-have a little touch of Shamrock. As for the final touches, then, I keep with precision and happily exchange the plain heavy cream with an addition of Baileys Original Irish Cream. From here, the well-mixed pudding mixture is poured into individual dessert dishes and refrigerated. Ultra delicious and made for chocophiles, serving chilled portions of Baileys Chocolate Pudding on its own – as-is – or topped with sweetened whipped cream will surely yield happy hours to come. Ultimately ‘pudding’ a spin on a classic, this crowd-pleasing custard is meant to be shared and savoured responsibly – please, use a spoon! Happy Saint Patrick’s, everyone!!

Copyright © DISHFUL, 2017. All Rights Reserved.

Let’s Get Started!

prima-pavlova-2-arrNew year, new dessert? Right on – my sentiments exact! Paving 2017 with all that is light, sweet and timeless, I’m resolute in making a classic dessert that echoes effortless sophistication. And for this “must-indulge” endeavour, whipping up divine pavlova is nothing short of pav-u-lous.

Originally made to honour ballerina Anna Pavlova, this delicate meringue topped with heavy cream and fruit promises an impressionable display upon presentation. For my dessert stage, then, here’s two ovation-worthy variations to prepare: soft and chewy vanilla pavlova embellished with whipped cream and seasonal berries, in addition to a two-tier chocolate and raspberry layered pavlova cake.prima-pavlova-3-arr

Instructions abound, pursuing any pavlova recipe is a cinch. While I’m a Martha Stewart loyalist – surprise, surprise – be confident that ingredients and steps for the making of meringues are pleasingly similar. Tried, tested, and happily achieved – thanks to Ms. Stewart – here’s a sum of what you’ll need for the meringue base: egg whites, salt, sugar, cornstarch, vinegar, and vanilla extract. For the chocolate alternative, omit vinegar and cornstarch but add premium quality unsweetened cocoa powder and brown sugar accordingly. Once the ingredients are mixed to a glossy stiff consistency, continue to bake and cool the meringue discs in the oven. Finally, proceed to add finishing touches to the domed base. prima-pavlova-4-arr

Generously topping my vanilla meringue with sweetened whipped cream, strawberries and blackberries, fear not if your baked structure slightly cracks or deflates, even post cooling. Instead, remember: this show-stopping beauty is not done until it’s fully dressed via flavourful cream, berries, other fruits – kiwi, banana, raspberry, blueberries, etc. – chocolate shavings, ganache, and even caramel sauce. Garnishes being optional, I brighten the already vibrant fruit pavlova with fresh sprigs of mint, and do so for extra colour and taste. prima-pavlova-1-arrEqually, and like the vanilla pav, the cocoa-rich-lo-va incorporates both fruit and sweetened whipped cream. To ensure even levels – between the first and second floors of cake – simply spoonful proportionate amounts of whipped cream onto the surface of each chocolate meringue. Getting the tiniest bit technical, carefully spread the filling from the center outward – an offset spatula works like a charm – and proceed by topping one cream-laden round with the other. Finding no swan song here, a bountiful shower of lush red raspberries and dusting of dark chocolate shavings is all you require for this adorned ‘prima’. So, there you have it! Dramatically ‘made-up’ and ready for a close reveal, wowing guests is as easy as gracing them with front-row standing to their very own slice of cloud cake – PAV-tastico!

© DISHFUL, 2017. All Rights Reserved.

Legends of a Fall Haul

cranberry-orange-walnut-tart-5-arrFall harvests are in, and I’m going for the season’s best – C-R-A-N-B-E-R-R-I-E-S! Between beverages, sauces or jarred condiments, this fruit – when available – is conveniently within reach at the local grocers. So, why all the excitement? Clearly, resisting not – to test a new recipe – a baker’s gonna bake! And this time, use of these fresh and vibrant ruby red crops call for the making of a zingy orange and cranberry walnut-crusted tart.

Like most pie and tart recipes, you can pair various fillings with your preferred crust recipe.  Choice is yours, and for this baking endeavour I – somewhat – follow Martha Stewart’s instructions. Similar to the original, my take on the filling uses fresh cranberries, sugar, water, and gelatin. Also calling for a cup of currant jelly and two tablespoons of cognac, I decide to do things differently and cater to my palette – I swap the currant jelly for cranberry jelly to maintain consistency, and incorporate the zest of one orange plus its juice in place of liqueur.

Yay or nay, to making changes? Well, I usually don’t like to mess with a “good thing.” cranberry-orange-walnut-tart-2-arrBut, as in this case, orange citrus is the right substitution to elevate the sharpness of cranberries and to yield an ultimate jamming filling. Being sure to use precise measurements of juice in combination with fruit peel, you can even try making a zesty lemon cranberry version like the orange variation for an ultra-tart take on this delicious recipe. Definitely worth re-making, I also recommend simmering another batch to preserve in a mason jar. Versatile in its uses, this alcohol-free orange cranberry filling is not just a filling anymore. Think of it this way: it’s a cross between fruit compote and jam that can be topped on your breakfast ‘favourite’ – toast, waffles, pancakes, yoghurt/yogurt – or as an appetizing accompaniment to Brie, Camembert or other soft cheeses. Needless to say, the enhanced cranberry filling recipe is a winning YAY!

As for the nutty crust counterpart, Martha Stewart’s listed ingredients include: finely chopped walnuts, unsalted butter, flour, salt, sugar, egg yolks, vanilla essence and ice water. cranberry-orange-walnut-tart-3-arrFrom here, and using Martha’s recipe or your own, evenly spread out the dough mixture onto the tart dish and freeze it for thirty minutes. Now ready for the oven, bake the crust at 375°F for about 40 minutes or until the shell is revealing of a golden brown colour. Wishing fellow bakers optimal results – and happy baking – here’s a helpful hint: keep a watchful eye on the cooking time for both the crust and filling or otherwise risk yielding a burnt crust, and watery – ocean spray – content of burst cranberries. Being careful – myself – this rewarding cranberry orange walnut-crusted tart wins crowds on texture and appeal. It look goods, tastes good, and remains a seasonal fruit dessert befitting of the fall season.

cranberry-orange-walnut-tart-7-arrPucker your lips sour, this cranberry-based recipe is obviously not as sweet as many other treats. With that in mind, you may choose to add more sugar to the filling mixture as you see fit. Equally packed with a load of acidity, I initially wasn’t sure if I would win-over family members with this slightly acidic ‘after,’ especially as an end to a hearty Thanksgiving meal. But, truth be told: they loved it! Serving a humble portioned square pleasantly complemented an otherwise bountiful plate. Word to the wise, then, the following might be worth remembering: heavy meals pair well with lighter desserts, and lighter meals allow room for more rich and dense cakes or pastries. With one notable day of thanks past, and another upcoming in November – American Thanksgiving – this delectable tart is not overbearing and one possible dessert route to pursue as a finale to an epic holiday meal. Above all else, those who love cranberries need not wait for a calendar event to enjoy a piece of cranberry tart – afternoon snack times are occasion enough!

© DISHFUL, 2016. All Rights Reserved.

The Latest Scoop

No-Churn Ice Cream 2 arrAsk any ice cream fan, and I bet they have their ‘favourite.’ While mint chip and rocky road are popular flavours, mocha almond fudge tops my list.  Whatever your preference, most would agree that quality ─ real dairy ─ ice cream can’t be beat.  And much to my delight, “no-churn” recipes are no-fuss and all things decadent, rich, creamy, and simply divine.

Too irresistible not to try, I put a three ingredient “no-churn” ice cream recipe to the test. Happily evading use of an ice cream maker, I only need an electric mixer and these “must-haves”:  2 cups of heavy cream, a can of sweetened condensed milk, and a couple dashes of vanilla essence.  Once the aforementioned ‘magic three’ are whipped and form soft peaks, I pour the mixture into a freezer-proof container, cover it with a lid, and set it into the icebox for at least five hours.

No-Churn Ice Cream 3 arrThat’s it! Truly, your work is done ─ “no-churn” vanilla ice cream 101.  But why stop there, right? ─ Right on!  Getting creative, I double the ‘basic’ vanilla recipe, and divide the ‘very good’ vanilla bean ice cream into four separate loaf pans.  Creating a blank canvas of sorts, you can stick with vanilla-infused ice cream and later incorporate added texture and taste via your imagination.  For instance, consider the following:  chocolate chips, caramel sauce, fresh berries or fruit preserve, nuts, crumbled cookies, liqueurs or even mint extract for a more refreshing taste.

No-Churn Ice Cream 4 arrGoing for delicious scoops of ‘breige,’ my ice cream cloud is made of plentiful shades of wonderful: vanilla bean, espresso, double chocolate and mocha almond fudge.  For the already mastered classic, use of pure vanilla extract is a given.  Catering to purists, I also recommend following suit by integrating the scraped black seeds of an authentic vanilla pod for an elevated flavour profile.  As for a chocolaty spin, whip a few tablespoons of cocoa into the basic mixture until it appears homogenous, and then stir in shavings of dark chocolate.  In similar fashion, treating the basic vanilla mixture to an “afternoon pick me up” is as easy as blending it with chilled brewed espresso or with a few tablespoons of the ‘instant’ alternative.

No-Churn Ice Cream 1 arrReserved for last, but certainly not least, my favourite ─ mocha almond fudge ─ tastes like the real-deal. Best part is:  the only place I need to ‘bask in’ for the making of this confection is the kitchen.  Kid you not, this take on mocha almond fudge is ‘that’ good!  And, here’s how to make your own:  blend the basic vanilla mixture with cocoa powder, espresso powder ‘et voilà,’ you got the mocha part ready.  Half-way done, freeze the mocha ice cream for about an hour while you prepare the fudgy addition.  No-Churn Ice Cream 6 arrFor my interpretation of a DIY nutty ganache filling, I take a dark chocolate almond bar ─ the family-size variety, about 300 grams ─ save some with which to later decorate, and then melt the rest with some heavy cream over a double-boiler.  Once the contents have melted and the ganache has cooled, remove the mocha ice cream from the icebox and spoon in the filling, trying to create chocolaty almond ribbons.  Finally, top off the mocha almond fudge ice cream with a crunchy combo of toasted sliced almonds and chopped chocolate chunks, and really freeze it this time ─ a solid five hours should suffice.  Wait time ‘somehow’ endured, appeasing to one’s appetite for homemade “no-churn” frozen dessert is undeniably a cinch.  As for the question of brain freeze, “no-churn” is still a no-brainer ─ happy ‘paced’ consumption!

© DISHFUL, 2016.  All Rights Reserved.

T.F.’s “Ultimate”

TFU Cheesecake 3 arrSay, “Cheese-cake!” I don’t always make cheesecake but, when I do, it must be in following Tyler Florence’s Ultimate recipe.  Seriously the best homemade cheesecake instruction I have come across ─ to date ─ let it be known:  a piece of this all-American style dessert is not for the faint of heart.  Dense, rich, and reassuringly decadent, Tyler’s take on this classic is full of flavour ─ a.k.a. saturated fatty deliciousness.  Needless to say, the anatomy of this three-part cake is telling of a very good ─ for your taste buds ─ anticipated treat:  tart fruit topping, velvety smooth filling, and a buttery cinnamon-infused graham cracker crust.

TFU Cheesecake 5 arrCare to get your own cheesecake factory up and running? Clearly I do, and you can too!  Simply remember:  all is possible with some precision and elbow grease.  So for the making of your own cheesy round, start by getting your hands on the ‘necessities’ and separately prepare each required layer.   Crackers smashed and blended with melted butter and spice, mould the dry crumbs into a cake pan and set it aside into the fridge.  Now for the filling, here’s what you’ll need:  cream cheese, sour cream, eggs, sugar, vanilla essence and lemon zest.  Filling made and crust chilled, continue by pouring the abundant batter into the cookie shell and wrap the cake tin’s exterior ─ twice, for safe measure ─ with foil.  While some recipes omit a steam bath ─ ‘bain-marie’ ─ this one calls for it.  TFU Cheesecake 7 arrAnd so, it’s a must to ensure the aluminum package is tightly sealed prior to submerging it into a roasting pan filled with hot water.  Finally ready to bake, carefully place the pan-filled contents into a preheated oven for about 45 minutes, as per Tyler’s directions.  A tad bit extra work ─ I know ─ but it’ll be worth it in the end.

Messing not with this cheesecake recipe, then, I can attest that adhering to Tyler’s steps will yield optimal results: a perfectly smooth moist cake.  And once chilled, this delicately sweet creamy cheesecake can be enjoyed ‘as is’ or made more scrumptious with the addition of a fruit topping.  TFU Cheesecake 9 arrWhile the original recipe proposes a simmering of citrus zest and blueberries, my preference lies with seasonal ‘rouge’ embellishments.  In effect, I replace Tyler’s warm blueberry lemon topping with vibrant red raspberries.  Still refreshing and bursting with bright flavour, I first enrobe the plain cheesecake canvas with a spreading of sieved raspberry preserve, and then decorate the glistening surface with orderly rows of fresh ruby berries.  ‘Et voilà,’ this presentable cake is now ready to slice and share.  Indeed living true to status, this “ultimate” cake boldly delivers in taste, texture, and appeal.  Obviously beyond words, it’s just one of those things ─ ‘c’est du fromage!’

© DISHFUL, 2016.  All Rights Reserved.

Pithiviers aux Amandes

Pithiviers 1 arrWhen I think of aromatic breads, divine pastries and scrumptious cakes, French recipes and masters of the trade definitely come to mind. Truly synonymous with all things deliciously baked, it’s no wonder I celebrate this year’s Epiphany with ‘galette des rois.’  Loosely translated to ‘king cake,’ this regional favourite is made and enjoyed to commemorate the arrival of the Wise Men.

More pleasing for foodies, ‘pithiviers’ generally refers to a filled puff pastry pie that can be either sweet or savoury. For the making of this particular ‘galette,’ I decide to encase two sheets of puff pastry with almond frangipane.  Just like Martha Stewart, I follow her frangipane recipe and baking instructions ‘to a T.’  Keeping things real-ly honest, however, I forgo the making of ‘pâte feuilleté’ from scratch and stand by a very good purchase of pre-made ‘quality’ frozen puff pastry.  Great news is:  “You can too!” Still buttery, flaky and rich, store-bought puffy pastry is my kind of “good thing!”Pithiviers 2 arr

Recipe, now simplified, I expedite the process slightly further by spreading refrigerated ─ not frozen ─ frangipane filling onto one of two cut rounds ─ 9 inches in diameter ─ of puff pastry. Being sure not to spread the almond filling right to the edge of the pastry dough, I continue by brushing egg wash along the circumference of the first disc, then cover it with the second cut sheet, and finally seal the two.  Adhering to the remaining steps, I remove the chilled encased ‘pithiviers’ from the icebox and prepare the final stages.  For its completion, here’s what to do:  brush the domed exterior with the remainder of egg-wash, score the top with a pattern of choice, and finally bake the ‘galette’ into a preheated oven for the specified time.Pithiviers 4 arr

Time-elapsed and house-filled with the scent of victoriously baked sweetness, here’s the end result: it looks, smells, and tastes nothing like “store-bought!”  Golden on the outside and delicately perfumed with a creamy nutty interior, this take on almond ‘pithiviers’ is indicative of ‘kingly’ flavour and desired light crispy texture.  Also saving time and exceeding expectation, celebrations are clearly in order with this share-worthy pastry ─unequivocally, a piece of cake!

© DISHFUL, 2016. All Rights Reserved.

Season’s Eatings!

Gingerbread Cookies & Milk 1 arrIt’s the final countdown? Oh yes, Christmas is only five days away and I can’t wait!  With less than a week to go, last-minute shoppers are checking off lists, vacationers are travelling, and families are undoubtedly gathering.  In the meantime, I like to spread holiday cheer with my own baking tradition of:  very good, freshly made ─ with love ─ gingerbread cookies.Gingerbread Cookies & Milk 2 arr

Softer than ginger snaps and slightly chewy to the bite, whipping up a double batch of Martha Stewart’s Gingerbread Cookies is one of my favourite “go-to” holiday recipes. I’ve made these cookies so many times, and for good reason:  it never fails!  Gingerbread Cookies & Milk 4 arrAlso inclusive to sugar, butter, and spices ─ ground ginger, cinnamon, nutmeg, cloves ─ use of these scrumptious ingredients will fill your home with the festive aromas of the holidays.  For the creation of your very own homemade cookies and bonus ─ baker’s potpourri ─ here’s a quick sum of Martha’s tips that are worth recounting:  chill the dough prior to handling, roll it out to 1/8 inch and, however obvious, be careful not to over-bake your cookies given that baking time varies dependent on the size of the cookie dough cut-outs.  Ultimately, follow the listed instructions and you’ll have a crowd-pleasing plateful of good eats awaiting family, friends and guests alike.

Gingerbread Cookies & Milk 6 arrIn an ode to joyful baking, I’m more than happy to create desserts from scratch. But if baking is not your ‘forte,’ no worries!  Luckily, these flavourful cookies can be made by one you know and decorated by all.  In essence, everyone’s welcome to embellish gingerbread cookies with gumdrops, candy toppings, sprinkles, and other sweet additions.  Likewise, opting for royal icing and the ‘usual suspects’ are the typical choice.  But, I have another plan for mine.  This year, I decide to treat my gingerbread cookies to three distinct pairings:  I combine dried fruits/nuts ─ cranberries, crystalized ginger, chopped pistachios ─ with milk, dark and white chocolates.  Evidently, the visiting Santa ─ ‘chez-moi’ ─ has a sophisticated palette and why wouldn’t he? He’s a foodie, too!  On that note, I’ll be sure to leave a handful of chocolaty dipped gingerbread biscuits with its classic counterpart ─ cookies and milk, both!

© DISHFUL, 2015.  All Rights Reserved.