Brandied fruit is a family tradition that can be made with different kinds of fruits or just one. You can serve it as a topping on pies, pound cakes, and ice cream or use it to make a cake.
Dragica Dominić, the 72-year-old chef at Restaurant Međimurski Dvori in Lopatinec, Croatia, has been making these traditional strudels all her life. In addition to the classic fillings of walnuts and poppyseeds, she makes a version with hazelnuts. Other studel fillings include apples, various kinds of fruit jam, pork cracklings, cheese, and carob.
Today I'm introducing you to my family's all time favorite dish, haemuljeon, a Korean pancake made with a few different kinds of seafood. Growing up in a harbor city on the southern coast of South Korea, every meal table was abundant with seafood. The traditional open air market was very close...
Cathal Armstrong's take on bouillabaisse, the classic Provençal seafood stew, combines clams, mussels, shrimp, and monkfish in a tomatoey olive oil-enriched broth that's studded with fennel, potato, and tomato, flavored with basil, and garnished with rouille-topped toasts.
a traditional Germans from Russia custard filled cake with a sweet dough
When Pam made preserves for a living, she tried all kinds of curds, from orange to passion fruit, but none of them was ever quite as popular as the good old-fashioned lemon variety. She didn't think she could improve on it until recently, when she came across an old recipe for an appley lemon curd. She tried it out and now prefers it even to a classic straight lemon curd - it's like eating apples and custard: softly sweet, tangy and quite, quite delicious.
a traditional Germans from Russia custard filled cake with a sweet dough
The classic French custard is easy to make anywhere, anytime, and with all sorts of mix-ins.
If you think back to when you used to visit grandma's house as a child, I am sure grandma always had some special kind of dessert for you.
Update: this post was originally published in August of 2016 and is still one of our top favorite recipes on this site to date! Check out this (stupid tbh) story about figs below, and try out the recipe for breakfast! If figs are not in season when you're reading this, a great substitute would be an
This passion fruit tart, with it’s crisp tart shell and easy passionfruit curd custard filling tastes as good as it sounds. It’s all kinds of tropical dessert bliss.
Approach the clafoutis batter as if you're making waffles! It's no more complicated than that. This recipe resonates with me because it is so simple and versatile and, at the same time, elegant. Most often I make a clafoutis in a black cast iron skillet or heavy pie pan because they retain the heat well. You can certainly use individual ramekins, a tart mold, or even a crêpe pan. When you bake a clafoutis, it will puff up like a little soufflé, browned on the edges, but creamy within. I try to serve it immediately, because it will inevitably fall and deflate—but not to worry: This _will_ happen and it's just as delicious anyway. If you understand this basic batter, the sky's the limit: it's a perfect blank canvas for almost any fruit you can think of: from choppable fruits like mango and banana, to cherries preserved in brandy. It's a recipe to draw upon all the year long. Variations follow, but here's the basic batter.
In the fall, I'm always on the lookout for Italian Prunes (really, they are plums). They are so delicious when baked-- turned from a yellow firm flesh into a beautiful ruby red color. This cake is very simple to make and is a versatile batter where you could substitute any kind of stone fruit (think peaches, for example). I've added a layer of cheesecake filling, and topped this with an almond-streusel crumb topping. IThis makes a beautiful cake for breakfast, brunch or any dessert.
Hey guys! I’ve been working on this recipe for a while now, and it’s always been on my list for years. If you’ve never made kolaches, I seriously can’t rave about them enough. This is totally my kind of dessert. Kolaches are a kind of sweetened, enriched bread, kind of like brioche, with a filling...Read More »
If you're familiar with the classic lemon delicious pudding, you know where I'm going with this, a raft of fluffy sponge floating in a tangy sauce that's a kind of custard/curd hybrid. The winter flush of passion fruit are still fabulous, even as we head into an unseasonably balmy weekend, and this pudding is literally sunshine in a bowl. A neat trick for juicing your passion fruit, scoop the flesh into a food processor, give it a quick blitz, then push it through a sieve. The pudding is baked in a water bath so it's super tender, leftovers are still good reheated, the sponge will absorb the sauce, becoming more mousse like over time. If coconut is not your jam, just sub it for extra milk. passion fruit delicious pudding serves 8 80g butter, at room temperature, plus extra for greasing 320g caster sugar 100ml passion fruit juice, from approximately 6-8 passion fruit 35ml freshly squeezed lime juice 4 jumbo eggs, separated (150g whites, 70g yolks) 70g self-raising flour 270ml can light coconut milk 230ml milk icing sugar, for dusting cream and/or ice cream to serve • preheat your oven to 180ºC (160ºC fan) • fill a kettle with water, set aside • grease a 1.5 litre baking dish, place it inside a larger baking dish or roasting tray, set aside • in the bowl of a stand mixer fitted with the paddle, a hand held mixer will work well too, beat the butter and sugar on medium speed until well combined and the colour has lightened • add the egg yolks one at a time, beating well after each, scraping the bowl with a spatula as you go • add the flour, mix until just combined, then with the mixer on low, slowly add the milk and coconut milk, finally stir through the passion fruit juice and lime, put the kettle on to boil • in a clean bowl, whisk the egg whites to firm peaks, tip them onto the batter and gently fold through using a whisk or large metal spoon • pour the batter into the baking dish, add the boiling water to the roasting pan, you want it to come half way up the side of your baking dish, carefully transfer to the oven, bake for 40-45 minutes until puffed and golden • leave to cool for 5 minutes, dust with icing sugar and serve immediately with your choice of pouring cream, whipped cream (yes please!) or ice cream • leftovers are good for 3 days, store covered in the fridge, and reheat to serve This recipe is one of a series I'm developing with Harris Farm Markets a fabulous family owned and run fruit, vegetable and grocery business here in Australia, their stores are a treasure trove of beautiful produce!
This recipe features a German cheese cake with fruit and streusel aka crumle topping. This cake can be made with all kinds of fruit, for example pears, apples, peaches, apricots, berries or cherries. This cake can be easily frozen. Thaw in the fridge and serve with heavy whipping cream. This dessert is a German favorite...Read More
Galettes are the very best way to bring pie into your everyday life because everything about them is easier. This is my core recipe for any and every kind of fruit galette.
Reife Marillen in leckerem Quarkteig, ummantelt von knusprigen Haselnussbröseln, zerlassene Butter und Puderzucker - das klingt nicht nur himmlisch, sondern schmeckt auch genauso!
This Layered Turkish Delight Pavlova Recipe is sure to be a crowd pleasing dessert
Delicious, nutritious and oh so kidfriendly! Cloud Jellies- a guest post by nutritionist Juliette Francois. Awesome yummy treat with no nasties!
The combination of light, fragrant lemon verbena custard and blueberries makes for a memorable dessert everyone will love. This recipe is an extract from Valli Little's new book, My Kind of Food (Harper Collins, $39.99), available nationwide.
Your Going To Love These 20 Easy Jackfruit Recipes Whether Your Vegetarian, Vegan Or Eat Meat! So Delicious You Will Be Back For More.
Frangipane tarts are classic for good reason - the almondy filling is the perfect foil for all kinds of fruit, but this pairing with apricots is particularly good. A thin layer of apricot jam in the base amps up the apricot (our apricot and orange-blossom jam recipe in our March issue would be lovely). For a little bit of gloss, warm extra apricot jam over low heat until it melts, strain it through a sieve and brush it over the tart while it's still warm.
Puding kolač sa jabukama
This classic fruit tart is made with a buttery shortbread tart shell, a custard filling made with vanilla pastry cream, and topped with fresh fruits and a fruit glaze. This is the kind of tart you would find in a French pastry shop but you can make it right at home!
Get our best recipes for dessert shooters.
Dieses Gebäck wird im Elsass und Lothringen seit langer Zeit als so genanntes Sonntags-Frühstücksgebäck gegessen. Der Ursprung des Gugelhupf Rezeptes ist aber Süddeutschland. Es wurde von den damals dort lebenden deutschstämmigen Bewohnern zurück gelassen, da das Land immer wieder seine Nationalität zwischen Deutsch und Französisch ändern musste. Daher kommt auch, dass im Elsass und Lothringen noch sehr viele Menschen deutsch sprechen. Aus diesem Grund begegnet man immer wieder einer anderen Schreibweise von diesem Gebäck, gemeint ist aber immer dasselbe. Ganz einfach ein leckeres Gugelhupf Rezept.
Easy Peach Kuchen Recipe is made with fresh or canned peaches; the perfect summer breakfast or dessert served warm with whipped cream.
Dänischer Nudelsalat wird in der Regel nicht als Beilage gegessen. In Dänemark darf auf keinen Fall Spargel am Nudelsalat fehlen!
Sugar is the dietary villain of our day. But the science is complicated.
An Australian quilter sharing her quilting, sewing, stitching, DIY and handmade journey. Free quilting patterns and tutorials available.
We love it. This is a New Zealand favourite made using 4 good Kiwi ingredients. If you cant get your hands on the genuine ingredients you can substitute but it wont be quite the same. For those i…
Mit diesem Rhabarbertörtchenrezept kannst du bei deinen Gästen Eindruck schinden. Es schmeckt nicht nur einfach köstlich, sondern ist auch im Nu zubereitet.
Whoa! Hold onto your sweet tooth 'cause this butterscotch pudding topped with caramel sauce will have you asking for more!
Easy to make but impressive to serve, these Strawberry Napoleons made from frozen puff pastry you buy in a box at the store will be your new go-to for dessert. I've made these with all sorts of fillings... Be creative and use your own favorite flavors or whatever fruit that is i
