This Mincemeat is meatless and easily made. Coming from England, it essentially consists of cutting up a lot of fruit and letting it age with citrus, spices, rum and brandy. As the years have gone by, the meat has been removed and almost anything goes as far as what fruits to include. This is my version but by far not the only one. You can tell it comes from long ago when spices and alcohol were used as preservatives. Continue reading
There’s a marvelous story about how Tarte Tropezienne came about as told by Dorie Greenspan. It’s worth the read and I encourage you to take a look. However, I don’t use her recipe. I use my Sixty Second Brioche which goes together so much faster without burning out the motor of your mixer. Continue reading
This Pumpkin Cheesecake Tart with Caramel Rum Sauce is ease personified in baking.
The simple Caramel Rum Sauce can be made weeks ahead and refrigerated.
The Pumpkin Cheesecake Tart has a graham cracker crust that is pressed in and filled with a cream cheese mixture alternated with a pumpkin mixture which are swirled together.
The baked tart can be frozen if made ahead.
This Lemon Rum Bundt Cake is a version of the beloved pound cake. Easy to put together with a soaking syrup and no buttercream.
This is one of the best pound cakes I have ever eaten. The texture is like velvet on your tongue and the butter adds a flavor no other shortening can. Two flours are used. All purpose flour provides strength to achieve and hold its height. Cake flour tenderizes the crumb.
I find it interesting that there is no leavening except the air beaten into the butter and sugar. Heavy cream adds to the melt in your mouth texture. Continue reading
Last week I promised you the Pina Colada cake and here it is. I designed this cake for a class I taught and if any of my students are reading this, I have changed the Coconut Sauce for an easier, tastier sauce.
After cleaning and cutting a fresh pineapple, I thought it might be easier if you bought a whole pineapple already cleaned and cored. Sometimes it’s possible to take “from scratch” too far! In any case make sure the pineapple is ripe for maximum flavor.
The coconut sauce for this Pina Colada Cake is a breeze to make and tastes just like a pina colada, a favorite drink in my youth. It’s also great for ice cream with chocolate sauce.
Many components of this cake can be done ahead of time. The rum syrup, the coconut sauce and the toasted coconut can be made days ahead. The pineapple can be prepared up to the point where it is glazed. Continue reading