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Posts Tagged ‘desserts’
Ready for Dessert, a new compilation of David’s greatest hits, is packed with more than 170 updated and revised recipes from the last decade, along with a dozen never-before-published new favorites. His cakes, cookies, candies, ice creams, tarts, pies, pastries, custards, and soufflés range from simple to showy, light to rich, and classic to contemporary, and are tied together by David’s humor, refined palate, and obsessively perfected technique.
In her eagerly awaited new book, SEASONAL FRUIT DESSERTS: From Orchard, Farm, and Market (Broadway Books, April 6, 2010, $32.50, Hardcover), Deborah revisits the farmers markets she loves so well and featured in Local Flavors, introducing readers to a cornucopia of fruits, including some worthy heirlooms, and a wealth of easy ways to enjoy them.
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)
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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