HOW TO CORE APPLES QUICKLY
Watch and learn a simple method for coring apples quickly.
HOW TO PEEL GINGER
Watch and learn how to peel ginger without a knife. Not only is this method quick, but it’s a great way to minimize waste.
Handheld Apple Pie Box Template
VIC FIRTH MAPLE WOOD FRENCH ROLLING PIN
Rolling out proper pie crusts that are both tender and flaky is a snap with this pin. Tapered from the middle to both ends, it rolls out dough thinly by pushing it from the middle. Read more
MRS. ROWE’S LITTLE BOOK OF SOUTHERN PIES
Mrs. Rowe’s Little Book of Southern Pies (Hardcover) by Mollie Cox Bryan, Mrs. Rowe’s Restaurant and Bakery
Writer and poet Bryan follows up 2006’s Mrs. Rowe’s Restaurant Cookbook by zeroing in on the Virginia establishment’s highly lauded desserts. Bryan’s compilation of 65 recipes hits all the sweet spots, offering reliable standards like peach, blueberry, coconut cream and sweet potato pies, as well as caramel coconut, german chocolate and watermelon variations. Read more
THE BEST BARBECUE ON EARTH: GRILLING ACROSS 6 CONTINENTS AND 25 COUNTRIES, WITH 170 RECIPES
The Best Barbecue on Earth: Grilling Across 6 Continents and 25 Countries, with 170 Recipes [ILLUSTRATED] (Paperback) by Rick Browne
RICK BROWNE is the creator, host, and executive producer of public television’s Barbecue America. He has previously written four books, including Grilling America, The Frequent Fryer Cookbook, and The Barbecue America Cookbook. He lives in Ridgefield, Washington. In The Best Barbecue on Earth, barbecue goes global as pit master Rick Browne travels to 26 locations, tasting, cooking, photographing, and adapting some of the world’s best outdoor-cooking recipes for American grills and kitchens. Rick gorges on asado in Argentina; tosses Orange-Ginger Prawns on the barbie in Australia; experiences the epic South African feast known as braai; and grills just-caught sardines in Portugal. Lively introductions to each country’s unique barbecuing culture accompany a selection of the most mouthwatering and authentic yet approachable recipes Rick found there. Evocative location and styled food photographs will have readers planning a grilling party with a Korean (or German, or Mexican) theme in no time.
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DESSERTS MAGAZINE SWEET GIVEAWAY ISSUE #10
You can enter them all, but you MUST enter for each prize separately. Good luck to all!!!
LA MAISON DU CHOCOLAT: TIMELESS CLASSICS WITH A TWIST
La Maison du Chocolat: Timeless Classics with a Twist (Hardcover) by Gilles Marchal (Author), Veronique Durruty (Photographer)
La Maison du Chocolat is one of the best-known high-end chocolate makers in the world. With eight shops in Paris and six in other locations (including New York), their award-winning creations are synonymous with gourmet chocolate. In this luxurious book, the brilliant chocolatier and pastry chef Gilles Marchal, head of La Maison du Chocolat, revisits the recipes that made the shop famous, and brings us a host of creative new recipes as well.
The recipes include timeless classics like chocolate eclairs, millefeuilles, and truffles; savory concoctions like raspberry-pepper ganache, chocolate tagliatelle, and a chocolate and sausage brioche; and audacious variations like red and black ganache floating in champagne, foie gras dipped in chocolate fondue, and a macaroon made with chocolate, black truffle, and pear. The finished recipes are magnificently photographed by Veronique Durruty to convey the luxury and drama of these delectable chocolate creations. Gilles Marchal was chief pastry chef at the Plaza-Athénée du Bristol in Paris before becoming the head of La Maison du Chocolat. Passionate and audacious, he has dedicated himself to experimenting with new flavor combinations. He is the author of a previous book, La Fraise.
Product Details
* Hardcover: 152 pages
* Publisher: Stewart, Tabori & Chang (September 1, 2009)
* Language: English
* ISBN-10: 1584798009
* ISBN-13: 978-1584798002
* Product Dimensions: 10.5 x 8.1 x 0.8 inches
* Shipping Weight: 2.1 pounds
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THE DESSERTS MAGAZINE 10th ISSUE GUIDE
Where to find…
page 13
The Best Barbecue on Earth: Grilling Across 6 Continents and 25 Countries, with 170 Recipes by Rick Browne
Barbecue goes global as pit master Rick Browne travels to 26 locations, tasting, cooking, photographing, and adapting some of the world’s best outdoor-cooking recipes for American grills and kitchens. Rick gorges on asado in Argentina; tosses Orange-Ginger Prawns on the barbie in Australia; experiences the epic South African feast known as braai; and grills just-caught sardines in Portugal. Lively introductions to each country’s unique barbecuing culture accompany a selection of the most mouthwatering and authentic yet approachable recipes Rick found there. Evocative location and styled food photographs will have readers planning a grilling party with a Korean (or German, or Mexican) theme in no time.
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Weber 426001 Q 300 Propane Gas Barbecue
Weber Q300 Gas Grill with cast aluminum lid, includes a Q Stationary Cart, hose and regulator, Flavorizer System Integrated into cooking grate, large 393 SQIN cooking area with 2-piece porcelain-enameled cast iron cooking grate, 21,700 BTU, 2 seamless stainless steel burners, built-in thermometer and infinite control valves, bolts into stationary cart & features removable side tables.
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Weber Style 6445 Professional-Grade Stainless-Steel 3-Piece Barbeque Tool Set
A useful addition to any outdoor grill, this three-piece barbecue tool set makes it easy to move things around on the grill. Flip burgers with the 18-inch spatula, pick up shish kabobs with the lockable chef’s tongs, or use the 18-inch two-prong fork to lift off a juicy steak. The spatula offers a slotted design for easy grease run-off, while long handles on all the tools help keep hands a safe distance from the heat. In addition, hanging loops on the end of each handle allow for keeping the tools within reach and conveniently stored when not in use. Made of professional-grade stainless steel, the tools not only look great, but they also promise high-quality performance for years to come. The spatula, tongs, and fork all clean up easily by hand or in the dishwasher.
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page 15
The Pastry Queen: Royally Good Recipes from the Texas Hill Country’s Rather Sweet Bakery & Cafe
Texas accent and all-American flavor, even pitching in to help her put a fresh coat of paint on the porch of her Main Street shop. Rather takes the best of the Lone Star State—pecans, peaches, pralines, chiles, dulce de leche, German sausage—and turns out treats that taste like home, only better than anything homemade ever tasted before. There are the Bacon-Cheddar Scones, the Texas High Hairs Tarts (the only big hair Rather has ever had!), Fourth-of-July’s Fried Pies, Turbo-Charged Brownies with Praline Topping, pillowy Kolaches (yeasted buns with savory fillings), dulce de leche, German sausage—and turns out treats that taste like home, only better than anything homemade ever tasted before. Self-taught, Rather’s 150 utterly original recipes reflect her made-with-love-from-scratch philosophy and are guaranteed to get everyone fixin’ to bake.
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The Pastry Queen Christmas: Big-hearted Holiday Entertaining, Texas Style
The annual Fredericksburg Christmas parade marks the beginning of the Hill Country’s holiday season, which means the Pastry Queen is kicking into high gear at her Rather Sweet Bakery and Café. As party invitations pile up in the mailbox, Rebecca Rather is up to her elbows in sticky meringue, gooey chocolate, and a sleigh’s worth of savory indulgences to meet the Texas-sized entertaining-to-go orders of her neighbors. In THE PASTRY QUEEN CHRISTMAS, Rebecca shares nearly a hundred traditional recipes reflecting her made-with-love-from-scratch philosophy and the tastes of small-town Texas. Tree-trimming, open houses, cookie decorating, and Santas running down Main Street . . . Christmas time is here.
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page 17
T-Fal FR7008002 Ultimate EZ Clean Pro-Fryer Stainless-Steel 2-2/3-Pound Deep Fryer
Professional style deep fryer in a handy at home size. Oblong shaped basket has a 9 cup food capacity. 1800-watt immersion element for quick preheating and fast recovery. Digital control and display; adjustable thermostat; 30-minute timer. LED signal light; cover with filter; removable heating element and pot. Measures 21-1/2 by 10-3/4 by 11-7/8 inches; 1-year limited warranty
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Oxo Good Grips Cherry Pitter
The Cherry Pitter features a removable splatter shield that directs juices downward and prevents them from soiling your work area. When not in use, the splatter shield fits inside the front chamber and a lock holds the Cherry Pitter closed for convenient storage. Sturdy, die-cast zinc construction removes pits with ease, and soft, comfortable non-slip handles absorb pressure while you squeeze. The cherry holder is extra large to accommodate Bing and cherries and has a recessed cup to securely hold smaller varieties when pitting. Also try the Cherry Pitter to prepare fresh cherries for small children.
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page 21
Williams-Sonoma Foods of the World: London: Authentic Recipes Celebrating the Foods of the World
Williams-Sonoma Foods of the World London captures the excitement of this vibrant urban center. This volume explores where to find wonderful artisanal cheeses and locally brewed ales; the best markets, delicatessens, bakeries, and specialty merchants; and describes London+s most celebrated chefs and restaurants.
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Ramsay’s Kitchen Nightmares: Complete UK Series 1
The star chef saves failing restaurants from culinary hell. Go behind the scenes at struggling restaurants with Gordon Ramsay, Britain’s most celebrated gourmet. One of the world’s top chefs (with 12 Michelin stars to his name) and three-time winner of a Catey award (the British hospitality industry’s highest honor), Ramsay knows restaurants top to bottom. And he needs every bit of his expertise to rescue these real-life culinary and commercial disasters in just one week. Foul-tasting food, chaotic kitchens, misguided menus — Ramsay confronts them all, along with incompetent cooks, boneheaded servers, and painfully obstinate owners. He handles staffers with his profanity-filled, in-your-face style that suffers no fools and spares no egos. Also includes four episodes of Kitchen Nightmares Revisited, in which Ramsay returns to these restaurants on the brink to see whether his shock treatment worked. After just a few episodes of this International Emmy®-winning reality series, you’ll never dine out quite the same again. DVD FEATURES INCLUDE production notes and biography of Gordon Ramsay.
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British Premier Gift Basket
This basket contains all of the components needed to bring home a taste of the United Kingdom. Included are the following goodies: Clotted Cream: A jar of England’s famous dessert topping. British Strawberry Preserves by Duerrs: Very traditional, from Manchester dating back to 1872. Williamson Fine English Tea – English Breakfast: The perfect tea to start the day. Highland Pride Mature Scottish Cheddar: Typically Scottish in character, this Cheddar is golden yellow with a closed texture that makes it easy to slice. Blue Stilton: The King of English cheeses. Saxonshires: Britain’s famous five layers- Caerphilly, Double Gloucester, Cheshire, Leicester and Cheddar. Sage Derby: A festive cheese laced with sage-colored streaks. Windsor Red: An English specialty blending hot pink Elderberry wine with mild Derby cheese. Elegant and English Honey Almond Biscuits: A new brand of refined English biscuits to serve with tea. Specialty Crackers from The Fine Cheese Co.: The perfect accompaniment for cheese. Just Mulberries Slow Fruit: Mulberries in England date back to The Traditional Period. They’re just packed with vitamins and minerals. Lemon Curd curds are delicious on toast and scones or used as fillings for cakes and tarts. Walkers Shortbread Fingers Traditional buttery cookies from Scotland. Nairn’s Fruit Spice Cookies: Gold medal award- winning sweets from Scotland. Price: $119.99
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page 33
Tsp Spices Peace of the Pie, 1-Ounce Tins (Pack of 3):
Each tin contains 12 organic spices in 1-teaspoon packets: 3 Ginger, 3 Korintje Cinnamon, 2 Anise Seed, 2 Nutmeg, 1 Allspice, 1 Cardamom packet. Plus recipes for pumpkin pie, apple pie, sweet potato pie, and pear pie.
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Tsp Spices Organic Sweet Basics Collection (6) .8-Ounce Tins, 72 One-Teaspoon Packets
This set offers the perfect combination for all your sweetly spicy needs. It contains one can each of organic allspice, organic anise seed, organic cardamom, organic Korintje cinnamon, organic cloves and organic nutmeg. Each spice tin contains 12 one-teaspoon packets.
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page 35
The Spice Kitchen: Everyday Cooking with Organic Spices by Sara Engram and Katie Luber
Sara Engram and Katie Luber are the co-founders of The Seasoned Palate, Inc., based in Baltimore, Maryland. Their company specializes in packaging organic spices in one-teaspoon packets for convenience and freshness. Their tsp spices line is sold in more than three hundred retail stores in the United States, Canada, and Europe, and their Smart Spice brand is sold in supermarkets throughout the United States.
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page 37
Mrs. Rowe’s Little Book of Southern Pies
Mrs. Rowe, known fondly as “the Pie Lady” by many of her customers, was the quintessential purveyor of comfort food. Now her family carries on her legacy at her 60-year-old, all-American roadside café in Staunton, Virginia, as well as at the new country buffet, catering business, four cafeterias, and a bustling take-out counter that sells 100 pies a day. With Southern classics like Key Lime and Pecan Fudge and restaurant favorites like Peanut Butter Custard and Strawberry Sour Cream, along with a variety of crusts and toppings, this little slice of Southern hospitality will satisfy every type of sweet tooth, while convincing even city slickers to take the time to smell the French Apple Pie.
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Mrs. Rowe’s Restaurant Cookbook: A Lifetime of Recipes from the Shenandoah Valley
In 1947, single mother Mildred Rowe helped start a small restaurant in the foothills of Appalachia. Today, that restaurant serves half a million locals and visitors a year, making it the most popular reason to stop over in Staunton, Virginia. MRS. ROWE’S FAMILY AND RESTAURANT COOKBOOK tells the story of this Shenandoah Valley institution and collects the best of Mrs. Rowe’s cherished home-style recipes–timeless American comfort food like spoon bread, fried chicken, and cherry pie. Illustrated with beautiful vintage photographs, this nostalgic tribute is guaranteed to fill hearts and bellies with a hankering for a real home-cooked meal.
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page 52
Pfaltzgraff Circle of Kindness The Very Berry 9-Inch Pie Dish with Whimsical Lamb Pie Vent
Inspired by the book of the same name by Jana Kolpen and Mary Tiegreen, Circle of Kindness brings the gently and welcoming spirit of the Irish countryside to your table. Based on the Aesop’s quote, “No act of kindness, however small, is ever wasted”, the book plays out the humanitarian premise that one good deed begets another to create a “circle of kindness”. Each piece of this collection expresses the magic of the simple, giving way of life. Use this pie plate the next time you need to mix up a magical pie for your family. The pie will bake evenly due to the unglazed bottom, and it won’t overflow if using the lamb pie vent. Price $18.99 www.amazon.com
Pfaltzgraff Winterberry Pie Plate with Cardinal Pie Bird As fall turns to winter, bright holly berries make their appearance, and are the most traditional of Holiday evergreens. Winterberry is the holiday classic that brings this timeless motif to life in elegantly sculpted dinnerware & serveware, beautiful glassware and joyous giftware. Features: -10 1/2″ diameter x 1 1/2″ high -Cardinal pie vent is 4″ high -Made of chip-resistant stoneware -Microwave, dishwasher and oven safe -Many accessories and serving pieces available -5 year warranty. Price $19.99 www.amazon.com
page 69
Rose Levy Beranbaum’s Rose’s Perfect Pie Plate with Recipe Booklet
Harold Import Company and Rose Levy Beranbaum introduce Rose’s Perfect Pie Plate. Rose Beranbaum, author of The Cake Bible, The Pie & Pastry Bible and host of the PBS television series Baking Magic, has dedicated her life to baking pies and other sweet treats. After trying dozens of pie plates over the years, Mrs. Beranbaum decided to design her own ideal – the deep fluted edge serve as a mold to form a lovely scalloped crust that holds up well during baking and the plate is shaped to create an easy decorative border. Measuring a standard 9″ with a 4-cup capacity, this fine-quality ceramic plate absorbs and distributes heat evenly to bake a crisper crust. And to make it even sweeter, Rose has written (and includes) a booklet containing the how-to’s of pie baking along with scrumptious pie crust and pie recipes. This plate will warm any dessert table. This beautiful baking and serving piece comes in a gift box and is a Harold Import exclusive.
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Emile Henry 12 inch Pie Dish, Vert
Attractive and colorful, Emile Henry bakeware is chip resistant and has a high resistance to large differences in temperature, going easily from the freezer to the oven. The Emile Henry Pie Dish gently diffuses heat to the heart of the dish, cooking evenly and making your recipes even tastier. Terrific for pies, clafoutis, and more, the pan measures 9 inches in diameter and is safe for the oven, microwave, and dishwasher. Made in France.
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Chantal Ceramic Deep Dish Pie
Chantal Ceramic Bakeware is beautiful with a high gloss glaze and rich vibrant colors and functional with thick walls and bottom for superior heat retention and uniform baking. Chantal Ceramic Bakeware is versatile from freezer to oven/microwave to the table. This high quality bakeware can withstand high oven temperatures, including broiling and the durable glaze is safe for cutting and serving with metal utensils. White or Cobalt Blue
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page 72
Swissmar Borner V-Slicer Plus Mandoline
Cut thick slices of apple for pies, or veggies for stir fries. Slice potatoes thinly for homemade chips, or cabbage for cole slaw. Shred carrots for salad, or julienne, or cube, or dice. With a helpful set of instructions and three cutters, this machine yields professional looking, uniform results, at great speed and without much work on your part.
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page 75
Cuisinart MP-14N Limited-Edition 14-Cup Food Processor
The Cuisinart MP-14N Limited Edition Metal Food Processors the ultimate food preparation tool and it comes from the originator of the American food processor, Cuisinart. The food processor has all the elements of quality that Cuisinart is known for, including a powerful motor, a large work bowl and a long warranty. It also introduces some new features. The Cuisinart supreme wide mouth feed tube which is perfect for slicing whole fruits and vegetables. The Cuisinart dough control button that works with the PowerPrep metal dough blade that lets you make perfect dough in seconds. These features, along with the capacity to use all your existing Cuisinart specialty blades and discs, makes the limited metal food processor the perfect choice in food processors.
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Vic Firth Maple Wood French Rolling Pin
Vic Firth’s Bakery pin is crafted in solid rock maple for beauty and substance and is designed for those who prefer that one-piece construction.
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page 76
Fox Run Parchment Paper Sheets, 12 Inch x 16 Inch
Use these parchment paper sheets for lining pots, pans, cookie sheets, etc. Make any pan a non-stick pan instantly and parchment paper requires no greasing. It will easily releases cookies, cakes, meringues and anything else that may stick. The sheets are 12 Inch x 16 Inch with 8 sheets per package.
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Oxo Good Grips Dough Blender with Blades
Preparing crumb topping is easy as pie with the OXO Good Grips Dough Blender with Blades. Sturdy stainless steel blades quickly cut butter or margarine into dry ingredients such as flour and sugar. The soft handle absorbs pressure and is non-slip for a secure grip.
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Best Manufacturers Flour Duster
A precision mini-sifter, this handy Flour Duster is great for lightly dusting flour on cooking surfaces without the mess and fuss. Works equally well for flour, sugar, cinnamon, or other baking ingredients. At the end of a stainless steel handle with a squeeze mechanism is a pointed spiraled ball. Gently squeeze the handles together and the ball opens. Dip the open ball into the flour or sugar, release the handles and the ball closes, trapping the ingredient inside. Shake the wand over your dough, counter, cake or cookies to produce a light dusting. This vintage-look Flour Duster is simple but effective. Made of sturdy 18/8 stainless steel.
Price: $9.75 & eligible for FREE Super Saver Shipping on orders over $25.
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Three Commercial Pastry Brush Set
These commercial quality pastry brushes made with boar bristles are designed for basting foods and for oiling or buttering bakeware, waffle irons and griddles. It’s also handy for cleaning coffee grinders and spice mills. Set includes: 1″ flat pastry brush with 5 1/2″ handle; 1.5″ flat pastry brush with 6″ handle; and, 3″ flat pastry brush with 6″ handle.
Price: $9.90
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R & M Mini Jelly And Aspic 12 Piece Cookie Cutter Set
High quality novelty cookie cutter set features great designs that keep their shape through baking. Handwashing recommended to prolong the life of the product.
Price: $8.99 & eligible for FREE Super Saver Shipping on orders over $25.
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Wüsthof Come-Apart Kitchen Shears
At Wusthof we have been make fine cutting utensils for over 190 years. These Come Apart kitchen shears have a wide variety of uses. The Shear can cut anything from string to skin. The handle is designed to open jar lids. Because the shears come apart these shears make cleaning them a brease. This multiuse shear will find many uses in the kitchen.
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Wilton Angled Spatula, 13-inch
Decorate with more control and less fatigue. The ergonomic handle features a finger pad, which tapers to the flexible stainless steel blade for better control. Dishwasher-safe.
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page 77
Wilton Pastry Wheel
Two different edge patterns for smooth and scalloped cuts. Easy rolling axle for smooth cutting. Non-slip handle, durable, easy to clean stainless steel blades. Dishwasher safe.
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Vic Firth Maple Bakery Rolling Pin
This bakery rolling pin is a kitchen basic that every cook needs. Made with waxed maple barrels, this affordable 19-inches by 2-inches pin has a full-length steel axel that runs through self-lubricating nylon bearings guaranteeing a lifetime of smooth rolling. This Plain Rolling Dowels is great for pie crusts, pastry shells and all other baking items. www.amazon.com
List Price: $18.00
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Pyrex 9-inch Glass Round Pie Dish Goes from the freezer to oven or microwave and then to table. Dishwasher safe. Clear. 9” x 1-1/4”.
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Ateco 11-Piece Graduated Round Cookie Cutter Set
Ateco Cutters 11 piece set Complete with a tin storage box. Set of 11 round, stainless-steel cutters.The cutters range in size from 3/4-inch high to 3-5/8 inches high, and they have rolled edges on top to protect fingers during the cutting process.
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Kaiser Bakeware Heart Cookie Cutter, Set of 6
Perfect for Valentine’s Day or any time of the year, Kaiser’s set of six heart-shaped cookie cutters makes preparing treats for sweethearts a simple task. Ascending in size with diameters of 1-1/2 to 4-1/4 inches, the set provides a variety of options. Use the largest to create a charming peanut butter and jelly sandwich, or the smallest to garnish an elegant cake. Or, just stick to the tried and true basics and bake pink and red-frosted cookies in any size at all. Constructed of tin, the sturdy cutters feature rounded top edges for hand comfort and sharp-edged bottoms to cut through dough with ease. The set nests for easy storage and is dishwasher-safe. — Amy Arnold
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Emile Henry 5-inch Individual Pie Dishes, Set of 2
Individual pot pies, quiches, and tarts cook to perfection in these two Emile Henry pie dishes. Pure white on the inside and azure blue, vert, or cerise red on the outside, each 5-1/2-by-1-1/2 inch baking dish with its fluted rim not only adds panache to the table but conducts and retains heat superbly, gently diffusing heat right into the center of the pie. Even after years of use, the glossy, translucent glaze won’t discolor, crackle, or show knife marks. The underside is unglazed to reduce slippage. Amazingly versatile, the dish can go directly from the freezer to hot oven, and is safe for microwave, dishwasher, and even broiler, perfect for making crème brulee. — Ann Bieri www.amazon.com
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Peterboro Country Slatted Two Pie Basket
For more than 150 years the Peterboro Basket Company has thrived in the heart of historic Peterborough, New Hampshire. They are the only manufacturer of this “one-of-a-kind” basket design. This two-pie basket features a sturdy wooden pie tray, which allows you to stack 2 pies, or a pie and a cake for easy transport. It is woven in our 5/8″ weave. The double swing handles make it easy to carry and the country slatted lid hinges in the back for easy access. Each one of the slatted lids is entirely cut and nailed together by hand. This is their most popular pie basket and is sure to make your life easier when transporting your prize winning pies to your family gathering. Choice of Honey or Cherry Stain. Measures approx.: 13 1/4”L x 13 ¼”W x 8”H Handcrafted in the USA from 100% USA made materials. www.peterborobasket.com
page 86
MOCAFE Azteca D’oro 1519 Mexican Spiced Ground Chocolate, 14 Ounce Tin (Pack of 4) Mexican spiced ground chocolate laced with fragrant spices such as cocoa liquor, real vanilla, almond, and cinnamon, making this the most flavorful cocoa found anywhere. Just add milk and enjoy!
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Vasconia Molinillo
This authentic, traditional design, 12″ carved Mexican wood molinillo is perfect for frothing milk in hot chocolate. The Vasconia molinillo creates the perfect hot chocolate. Makes a great gift. Hand Wash
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page 91
Fat Daddio’s 4-1/4 inch x 1” deep Removable Bottom Mini Tart Pan
This 18 gauge heavy duty anodized aluminum mini tartlet / quiche pan has a removable bottom for easy release and measures 4 1/4 ” x 1″ deep. Anodizing completely seals the aluminum, making a smooth scratch-resistant surface, and ensures there is no cross-contamination or leaching of aluminum into foods. Anodized aluminum is also non-reactive with acidic and dairy ingredients. Fat Daddio’s anodized bakeware offers superior baking performance, even heat distribution, safety, and durability. Dishwasher safe. www.amazon.com
Price: $9.99 & eligible for FREE Super Saver Shipping on orders over $25.
Calphalon Classic Bakeware 10-inch round nonstick Tart Pan
Calphalon’s 10-inch, nonstick tart pan includes a removable bottom for easy slicing and serving. The pan is constructed of heavyweight, aluminized steel that distributes heat evenly and will not twist or warp over time. Sturdy, reinforced rolled rims enable this pan to maintain its shape. The two-tone surface promotes perfect browning. A silver grey exterior assures an efficient baking time and a medium grey interior protects against overbrowning. www.amazon.com
Price: $20.00 & eligible for FREE Super Saver Shipping on orders over $25
Honey Ridge Farms Cranberry Honey Creme
The flavor of sweet-tart cranberries provides a delicious balance with this all-natural, smooth, spreadable honey crème. Never cooked to retail their natural goodness, honey crèmes combine artisan honey with the finest fruits to deliver sweet flavor in a creamy spread. A delicious addition to buttery toast, sliced tea breads, muffins, biscuits and oatmeal. Blend into pan sauces for a sweet and savory topping for roasted meats, poultry and fish. www.honeyridgefarms.com
page 95
Morello Cherries in Liqueur and Kirsch Unique recipe Griottines from France 11.8 oz
Famous throughout the world by the most famous chefs for their freshness and their refined taste, Griottines are delicious Morello cherries that have been pitted and prepared in a Kirsch liqueur with a secret recipe that has been safeguarded for years. Eat at any time of day, add to desserts, aperitifs and cocktails to turn every event into a party! Price: $24.55
www.amazon.com
page 97
Bell Plantation Powdered Peanut Butter
Through a unique process created by Bell Plantation that does not involve the use of any chemicals; over 90% of the fat is removed from the peanut. Essentially the oil is squeezed out of roasted peanuts and what remains is a peanut powder. An outstanding natural protein source sprinkle on shakes, yogurts, smoothies, great for outdoor sports. Excellent for ice cream as it will not seize while processing, ganaches, frostings, truffles, soufflés, cakes, muffins, brownies. Dissolves easily for savory applications such as Asian noodle sauces, breadings and crust especially for seafood. It is also wonderful for baking either reconstituted or as a powder. www.bellplantation.com
page 110
Fat Daddio’s 6-inch x 1-1/2” deep. Mini Pie Pan
This 18-gauge anodized aluminum mini pie pan. Anodizing completely seals the aluminum, making a smooth scratch-resistant surface, and ensures there is no cross-contamination or leaching of aluminum into foods. Anodized aluminum is also non-reactive with acidic and dairy ingredients. Dishwasher safe. Lifetime warranty.
List Price: $9.99
Price: $9.55 & eligible for FREE Super Saver Shipping on orders over $25.
You Save: $0.44 (4%)
www.amazon.com
R & M Pie Bird
This ceramic pie bird bakes right in pie to allow steam to escape. Keeps pie crust from cracking and bubbling over.
List Price: $5.99
Sale: $4.75
You Save: $1.24 (21%)
www.amazon.com
page 111
Lyle’s Golden Syrup
Golden syrup is a thick sugar syrup which looks and tastes like honey, and is used in many baking recipes. Golden syrup is made in the process of refining sugar cane juice into sugar. It is often used as a substitute for people who cannot or choose not (vegans) to eat honey. Price: $7.49 www.amazon.com
Fat Daddio’s Anodized Aluminum Round Cheesecake Pans with Removable Bottoms
This versatile deep professional cake pan has a removable bottom and is designed for baking a variety of layer cakes and tarts, as well as cheesecakes and frozen desserts. Similar to a springform pan, the cake can be removed from the pan simply by pushing the bottom of the pan up and removing it.
Price: $15.99 & eligible for FREE Super Saver Shipping on orders over $25.
www.amazon.com
WIZARD HAT CAKES RECIPE
Try making this Wizard Hat Mini Cakes by Elisa Strauss the cake designer of Confetti Cakes in New York City and author of The Confetti Cakes Cookbook: Spectacular Cookies, Cakes, and Cupcakes from New York City’s Famed Bakery
CAKE
1 cake recipe
1 Swiss-Meringue Buttercream recipe
MATERIALS
1-½ pound of fondant or gum paste
Shortening (for rolling out fondant or gum paste)
Food-coloring gels
EQUIPMENT
Toothpicks
Plastic mat
Paring knife or X-acto knife
Scissors
Three 3-inch round cardboard or foam core bases
Round cookie cutter (2-¼ inches, 3-½ inches)
Pastry bags and couples
#10 pastry tip
Small offset spatula
Small serrated knife
Small rolling pin
1-inch round cookie cutter (optional)
Heart and star cookie cutters (optional)
Paintbrushes or wooden dowels (to make sugar streamers)
Palette knife
MAKE THE DECORATIONS:
1. Divide half (12 oz.) of the fondant or gum paste into three 4-ounce portions. Dye the sections with the food coloring gel colors you chose.
2. From each color you will need to make 25 balls and one hat topper. On a plastic mat greased with shortening, roll out 3 of the 4 ounces of each color into a long rope, approximately 8 inches long and ¼ inch thick. Use a paring knife to cut each rope into twenty-five 3/8-inch sections. (Re-roll the fondant until you have enough pieces.) With lightly greased hands roll the pieces into equal-sized balls.
3. To make the hat topper, roll each remaining 1 ounce piece of fondant into a ball. Shape the ball into a cone. Stick the points of the bones about halfway onto toothpicks. Pinch the ends of the cones to secure them on the toothpicks. Use scissors to make repeated cuts to create the fringe.
MAKE AND ASSEMBLE THE MINI CAKES:
1. Prepare the cake batter and bake in a half-sheet pan as directed in the recipe. Let it cool for 20 minutes, remove from pan, then wrap tightly in plastic wrap and freeze for at least one hour. (This makes the cake easier to cut.)
2. While the cake is chilling, make the buttercream.
3. Cut the cake into six 3-½ inches rounds and six 2-¼ inches rounds.
4. Place a dab of buttercream on each cardboard, then place one layer of the 3-½ inches round cake on top of the buttercream. Coat the first layer with ½ inch of buttercream and place the next 3-½ inches round layer on top. Repeat this method with two of the 2-¼ inches rounds. In the end you will have four layers of cake and three layers of filling. After the top layer of cake is on, push down slightly to secure the layers. Place the stacks in the freezer until they’re hard to the touch, approximately 1 hour.
5. Using a serrated knife, carve each cake into a cone shape. Start carving at the top and work your way down to the bottom. Crumb coat the cakes with a very thin layer of filling.
6. Mix the buttercream colors you plan to use. For the hats pictured, we used blue, purple and pink. Put each color into a pastry bag fitted with a #10 tip.
7. Pipe dots of buttercream all over each cake, with no spaces in between. Start at the bottom of the cake and stagger the dots until you reach the top of the hat.
8. Use a clean toothpick to make a hole in the very top of the hat. This allows the topper (on its own toothpick) to slide right into the cake. Place the topper on the cake.
9. Divide the remaining 12-ounces of fondant or gum paste into three 4-ounce pieces and dye the colors for the heart, star, and circle decorations pictured.
10. On a plastic mat greased with shortening, roll out the gum paste to 1/8-inch thick. Cut out the various designs using shaped cutters. You need approximately 10 decorations for each hat. Place the shapes in a scattered pattern right onto the buttercream, being careful not to press too hard or they will ruin your piped pattern.
11. Carefully transfer the cake to the plate or tray on which you plan to serve it. Press the fondant balls lightly into the buttercream around the bottom of the cake, with no spaces in between.
RED VELVET CAKE RECIPE
Cake flour- 3-½ cups (14 oz.)
Unsweetened cocoa powder- ½ cup (1-½ oz.)
Salt- 1-½ teaspoons
Canola oil- 2 cups (16 oz.)
Granulated sugar- 2-¼ cups plus 1 tablespoon (16 oz.)
Large eggs- 3
Red food coloring -1/3 cup (3 oz.)
Pure vanilla extract- 1-½ teaspoons
Buttermilk- 1-¼ cup (10 oz)
Baking soda- 2 teaspoons
White vinegar- 2-½ teaspoons
1. Preheat the oven to 350 degrees F. Brush the bottoms and sides of the pan with melted butter and line the bottoms with parchment paper.
2. In a large bowl, sift together the cake flour, cocoa powder, and salt. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, combine the oil and sugar and beat on medium speed until incorporated.
4. Set the mixer to low speed and add the eggs, one at a time, scraping thoroughly between each addition.
5. Add the red food coloring and vanilla in a slow stream and beat until incorporated.
6. Alternately add the flour mixture and buttermilk in two batches, starting with the flour. Scrape down the bowl between each addition and beat until thoroughly combined.
7. In a small bowl, whisk together the baking soda and vinegar. Set the mixer to medium speed. Immediately add the baking soda mixture and beat for 10 seconds.
8. Divide the batter evenly between the cake pans or muffin tins. For 9-inch cake pans, bake 1 hour or until a toothpick comes out clean; for half-sheet pans, bake 45 minutes or until a toothpick comes out clean; for cupcakes, bake 20 to 25 minutes, or until they spring back after being touched.
9. Allow the cake to cool for 20 minutes. Once the cake is cool, release it from its pan by running a metal spatula or knife along the sides of the pan. Flip the cake over onto another pan of cake board and peel away the lay of parchment.
SWISS-MERINGUE BUTTERCREAM RECIPE
Granulated sugar- 2-¾ cups plus 3 tablespoons (20 oz.)
Egg whites- 1-¼ cups (10 oz.)
Unsalted butter, cubed and softened – 2-½ cups (5 sticks; 20 oz.)
Pure vanilla extract – ¼ cup plus 2 tablespoons (2-½ oz.)
1. In the bowl of a standing mixer, thoroughly whisk together sugar and egg whites.
2. Set the bowl over a pot of boiling water. Whisking constantly, heat the mixture until all the sugar crystals have dissolved and the mixture is hot. Get it as hot as you can but be careful not to cook the eggs.
3. Put the bowl back in the mixer fitted with a whip attachment. Beat on high speed until the mixture forms a stiff meringue and the bottom of the bowl comes to room temperature, about 10 minutes.
4. Stop the mixer and replace the whip attachment with the paddle attachment.
5. Set the mixer to low speed and add the butter, a few cubes at a time. When all the butter is incorporated, turn the mixer to medium speed and beat until fluffy.
6. Set the mixer to low speed and add the vanilla. Once the vanilla is incorporated, scrape the bowl and continue to mix on medium speed until you have a smooth, creamy texture. If the buttercream is too liquid, refrigerate until completely cool and stiff, then rewhip.
7. You can use the buttercream immediately, store it in an airtight container at room temperature for up to two days, or refrigerate it in an airtight container for ten days.
Recipe and photograph by Elisa Strauss, The Confetti Cakes Cookbook , Little, Brown and Company, 2007.