but the atmosphere seemed just as hushed at lunchtime as before… Still. The food was good, and I was particularly enamoured with this dish – a little chef’s joke… The pineapple tastes of coconut, which initially confuses the senses,...
The other day they were tidying up the kitchen and distributing the plethora of ingredients they have extra and I managed to get my hands on around a kilo each of dried dates and dried figs – YUMMY! Once I got home though I realised that I had to actually make something with my haul ...
This Fruit Cake recipe is adapted from Nigel Slater's excellent 'The Kitchen Diaries' and it is by far the best one I have ever made. It is jammed with dried fruits (raisins, currants, dried cranberries and/or cherries, dried figs, prunes, dried apricots, etc.) and candied fruit and/o...
As for my kitchen, this cookie will probably be the last of the winter warm-spiced sweets that will be coming out of it before the light citrus and floral flavors take over.Rugelach, with a cinnamon-sugar, nut and dried fruit filling, is the recipe for this week’sTuesdays with Dorie/...
When a friend brought mefigsfrom her dad’s yard, I knewexactlywhat I was going to do with them. You could use dried figs to make these scones, but why? The juicy sweet fruit-candy is plentiful right now. This recipe forfig-laced sconesis one of my all-time favorites. I make a ...
Alfajores take two buttery crisp shortbread cookies and sandwiches them together with a sticky and gooey caramel-like filling (Dulce de Leche). more This a delicious sandwich cookie that takes two buttery crisp oatmeal cookies and fills them with lightly sweetened pureed dried figs. more A flavorfu...
Classic molded dessert, traditionally assembled from ladyfingers or buttered bread, filled with a mixture of fruit & custard, chilled and then unmolded.Charoset (n) Traditional passover dish. A sweet relish made from a wide variety of chopped fresh and dried fruits, nuts, and (apples, figs,...
I used fig jam as the fig filling, which is very convenient. I’ve seen some fig bar recipes in the past that have you rehydrating dried figs, cooking them with sugar and pureeing them before using them in the recipe, and while I’m sure it’s good, it’s a little too time consu...
baking to ensure that they toast up well and you get the best possible flavor; adding the nuts in too early will probably cause them to burn. Granola should be stored in an airtight container to keep it crisp and dried fruit should be added just before serving, not mixed in with the ...
Chicken Liver Pâté with Red Wine-Poached Figs and Caramelized Spicy Walnuts Since a long time ago this liver pâté recipe from an old issue of the Gourmet magazine has become a staple in our house. It makes a lot, but since it keeps so well and can be frozen I prefer…Continue re...