foodshots

Archive for the ‘Pies and Pastry’ Category

Pumpkin Spice Pastries

In Pies and Pastry, Vegetables on November 27, 2009 at 5:32 pm

The air is brisk. Pumpkins start to arrive on grocery shelves and in market stalls. I pull tweed and sweaters from storage, at last. Everything is to love about fall. It’s dismal and rainy, yes – and the hours of sunshine through chilled air are few at best. But maybe it’s the student in me that sees autumn as a fresh slate, purging summer heat to make way for snow and new memories … [read more]

From anthimeria

Harvest Apple Pie

In Fruits, Pies and Pastry on November 13, 2009 at 2:16 pm

harvest-apple-pie

“In order to make an apple pie from scratch, you must first create the universe.”
~ Isaac Asimov

Is there anything more quintessentially autumn in New England than pulling the first layer of wool over your head on a bright, brisk day; stomping through the crunchy, golden leaves on a well-worn path in the woods; smelling the faint but memorable scent of chimney smoke from an old colonial farm house, and sitting down to a mug of hot apple cider and a slice of cinnamon apple pie? … [read more]

From Fresh New England

Butterscotch Pecan Pie for One

In Pies and Pastry on October 27, 2009 at 3:52 pm

butterscotch-pecan-pie

Years back {and I do mean years back…though, oddly it feels just like yesterday} I tried three times to turn the first pages of Jan Karon’s “At Home in Mitford” and for whatever reason, just couldn’t sink myself into its leaves. However, being prompted by a friend to try one-more-time, I opened the book and gave it another go. I was happily hooked … [read more]

From Tongue-N-Cheeky

Cheddar-Crusted Apple Pie

In Fruits, Pies and Pastry on October 22, 2009 at 12:59 pm

cheddar-apple-pie

Our car winds its way up the narrow gravel road to the top of Carter Mountain. The windows are cracked, and the almost-too-cold October air slips in and lifts my hair from my face. The early afternoon light is diffused by retreating rain clouds that lend the sky a lovely texture rather than pose any real threat of storms … [read more]

From bella eats

Quiche with Crème Fraîche and Swiss Chard

In Dairy and Eggs, Pies and Pastry, Vegetables on October 3, 2009 at 9:31 am

tartine-quiche

The weekend would begin with quiche. That was a given. My friend would pick me up at the San Francisco airport and before beginning our journey north, we would stop for breakfast. For quiche, that is … [read more]

From Alexandra’s Kitchen

Summer Berry Tart with Mascarpone Cream

In Fruits, Pies and Pastry on September 18, 2009 at 8:28 am

summer-berry-tart

This summer my daughter, Sarah, and I took a class together at Sur La Table. Her confidence with pies was low and I still didn’t know how to roll out a pie crust into a round, so we were excited to take the Summer Baking: Pies and Tarts class … [read more]

From Cookie Baker Lynn

Bumble Berry Pie

In Fruits, Pies and Pastry on September 14, 2009 at 9:12 pm

bumble-berry-pie

Every August, the heat here ceases to be punishing heat and becomes cruelly disciplined heat. That is our signal to escape – we flee Kansas by driving straight through an Iowa haze, further north by the hour, looking for a lake. When we finally stop in Duluth, Minnesota, we cross a bridge that skims the long blue curve of Lake Superior, and I can taste the woods. I remember what it means to like summer … [read more]

From Simmer Til Done

Flaky Pastry

In Pies and Pastry on September 10, 2009 at 7:29 pm

flaky-pastry

Certainly I’ve admitted here before that pie crusts (at one time) were not my favorite thing. Well, to eat them was fine. To make, well, sometimes was iffy. Not anymore. But therein lies a story … [read more]

From Tasting Spoons

Pistachio and Lemon Cream Macarons

In Biscuits and Cookies, Pies and Pastry on September 10, 2009 at 3:51 pm

pistachio-lemon-mac

I’ve always said – the sweetest of surprises are most precious and come in small boxes. This time it’s no different.

The macarons story began on Twitter, when a few of us started discussing the delicacy of macarons and the high failure rate many have faced. As the discussions evolved it turned into a kind of challenge. Are we “mac retards?” was a question that was posed … [read more]

From What’s For Lunch, Honey?

Peppery Fast Feuilletée Rolls

In Pies and Pastry on September 9, 2009 at 7:25 pm

fast-feuilletee-rolls

About 8 years ago, the store bought kind was the only puff pastry I dared use, and it was new to me, not having been available in the States before we moved to France. It wasn’t long before I started to yearn for something more. I learned quickly, to tell the difference between store bought and higher quality puff pastry. I found out from a friend that I could buy a better product at my local bakery, ready to use in my home creations, and soon left store bought feuiletée behind … [read more]

From Lucy’s Kitchen Notebook