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Written by Phyllis Kirigin, aka sweetpaprika.wordpress.com
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Monday, 16 August 2010 11:49 |
The classic American pie often displays an empty space between the top crust and the apple filling because the apples sink considerably in the baking. Of course, there is the crumb topping, but my favorite part of a pie is a rich flaky crust. I have experimented and tweaked the classic recipe and, I believe, improved on it not only by eliminating that empty space by partially cooking down the apples to begin with and straining off excess juice, but also by using an instant tapioca thickener, 3 varieties of apples, candied ginger and Calvados. The tapioca perfectly thickens the filling leaving it neither runny nor dense. The variety of apples and the candied ginger add a complexity of taste and the Calvados gives it just the right kick.
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Last Updated on Friday, 20 August 2010 10:40 |
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Written by Administrator
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Wednesday, 11 August 2010 19:00 |
Congratulations to Teatown for getting rated the best honey in Westchester Magazine!
http://www.westchestermagazine.com/Westchester-Magazine/August-2010/Honey-Bunch/
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Written by Phyllis Kirigin
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Wednesday, 16 June 2010 10:44 |
Looking for a stunning dessert to top off your Fourth of July cookout? What could be more patriotic than these mini berry tarts sporting stars and stripes? Raspberries and blueberries bursting under flaky pastry and adorned with freshly whipped cream assure a grand finale to your celebration.
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Written by Phyllis Kirigin
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Friday, 09 April 2010 13:53 |
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Usher in the spring season with this delicious tart sure to arouse oooohs and aaaaahs from your guests. It looks more difficult to make than it is—just a matter of overlapping apple half slices in a circle. Enjoy!
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Last Updated on Wednesday, 26 May 2010 15:43 |
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Written by Administrator
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Saturday, 20 February 2010 11:05 |
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Irresistible Irish Soda Bread
Why not celebrate St. Patrick’s Day with this traditional recipe? It’s a very easy, very good tasting bread. Best if made the day before, or several hours before serving.
Photo by Katie in the UP
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Last Updated on Saturday, 20 February 2010 11:14 |
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Written by Phyllis Kirgin
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Monday, 12 July 2010 16:41 |
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Photographer Bill Brady http://bit.ly/9wFYxm
Your local farmers market is bulging with fresh fruit. It’s the perfect time to put together the simplest of refreshing summer salads, fresh fruit kebobs. What makes these kebobs truly special is the celery seed dressing served alongside.
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Written by Phyllis Kirigin, Sweetpaprika.wordpress.com
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Monday, 10 May 2010 07:45 |
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Photographer Bill Brady http://bit.ly/9wFYxm
A great steak from aged grass-fed beef can’t be beat. It doesn’t need a rub massaged into it to mask the flavor. Its own flavor is sublime. Does Peter Luger use a rub? I think not. Select steaks at least 1 ½ inches thick and nicely marbled. This means a fine marbling of fat throughout, not big pockets of fat and, in no case, totally lean. It’s true that fat carries flavor plus providing more tender meat. This recipe does include a brief rest for the steak in garlic, olive oil and fresh thyme, but then the garlic and thyme are removed before grilling. Suggested accompaniments are grilled corn on the cob and herbed tomatoes.
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Written by Juliana from simplerecipes.me
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Ingredients:
Ripe bananas
Spring roll wrap
Brown sugar
Cinnamon
Butter
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Written by Evan Laskos
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Tuesday, 15 December 2009 11:31 |
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TIRED OF THE SAME OLD RECIPES??? SNOWED IN AND CAN'T MAKE IT TO THE SUPERMARKET??
So you're tired of the same old recipes or snowed in and can't make it to the supermarket to get food for dinner... Here are some great ways to get you out of a jam. First, look around and get an idea of some of the basic ingredients you have.
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Last Updated on Tuesday, 04 May 2010 18:12 |
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