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Posts Tagged ‘baking’
Blogger Jessie T. from Alaska is baking her way through James Peterson’s Baking. In her blog, BAKE LIKE YOU MEAN IT, she shares how she wanted to “bake in a way that would make [her] unusual”. So, she typed baking into an Amazon search, discovered Peterson’s new book, and set out on her journey.
This recipe calls for soaking dried currants in apple brandy. The longer the currants steep, the more the flavor will be enhanced, so plan accordingly. Our favorite apple brandy, also called eau de vie, is made by Steve McCarthy’s Clear Creek Distillery (see the Sources section) using Golden Delicious apples grown on the northeast slope of Mt. Hood, just seventy miles east of Portland. The brandy is excellent for both sweet and savory recipes.
• Download Apple Crisp with Brandy-Soaked Currants (from Scribd.com)
Northwest natives flock to their favorite Grand Central Bakery for gooey whole wheat cinnamon rolls with a strong cup of coffee, satisfying savory tarts filled with seasonal vegetables or fabulous fresh fruit pies filled with local fruit picked at its peak. Now, in The Grand Central Baking Book, by Piper Davis and Ellen Jackson, recipes for Grand Central’s much-loved baked goods are available to home bakers for the first time, accompanied by easy-to-follow pointers on baking for breakfast and brunch, cookies, fruit desserts, cakes, pies, and more.
• Download this press release as a PDF or text document: Press Release: The Grand Central Baking Book
To celebrate the October 27th publication of Peter Reinhart’s Artisan Breads Every Day, award-winning baking instructor Peter Reinhart is giving away two free recipes for you to download in their entirety.
To let you see the kind of tasty, gorgeous treats that are inside Baking, we’re offering two recipes completely free. You can download James’ recipe for Scones and Alsatian Apple Tart in their entirety from the following links.
A slump is a simple steamed pudding, somewhat akin to a cobbler, that uses whatever fruit you have on hand. Because a slump is usually cooked on the top of the stove it is the perfect dessert to make on a hot day.
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