With the Passover festivities in full swing, it seemed only fitting that a cheesecake be served for one of our desserts. This one uses my patented soy cheesecake recipe, but with a twist on the crust and the topping. I made a flour-free crust (recipe to follow), and then I purchased those delicious-looking strawberries that you can find [...]
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I’ve been quite busy in the kitchen lately, making some yummy dishes for our upcoming Passover seder this Saturday. I was searching for a good recipe for a compote, and I think I found it in Jane Brody’s Good Food Gourmet. It may be the citrus, I’m not sure, but this compote absolutely perfumed the house [...]
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Ah spring! It is in the air, and in the market, too. Fresh strawberries are beginning to populate the produce section, and all I can think of is new recipes to make with them. Here is a favorite of mine, and I have cut the fat and added applesauce instead, with super moist results. Just [...]
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This is a recipe modified from Martha Stewart’s cookbook The New Classics. The only alteration I made was to coat the pan with margarine instead of butter. It has a candied orange topping, which I found to be a little too bitter for my taste, despite the candy-ing. The actual cake was delicious, and infused [...]
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I have fallen in love with biscotti this winter, and they’re so easy to make. After my family “inhaled” my original batch of cherry-walnut biscotti, and then gave rave reviews with my pistachio-apricot biscotti, I thought it was high time to try a new and inviting combo of flavors. The basic recipe stays the same (see the basic [...]
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Right now, in the middle of winter, I’m dreaming of the warmer days of summer, and missing some of the great foods and dishes that are available only at that time of year. Inspired to just have a taste, I bought some frozen pitted cherries and used them in this recipe. They work just as well [...]
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Last week, my cherry-walnut biscotti were such a hit with the family that I was inspired to make them again, this time with a different fruit and a different nut. Everything else about the recipe stayed the same.
Instead of a cup of chopped walnuts, I substituted pistachios. And in place of dried cherries, I cut up [...]
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I happened to be reading the NY Times last week when I came upon this article about clementine clafouti. As you can see from my blog banner, and as you have already gathered from this post, I am a real fan of clafouti. I had never even heard of clementine clafouti before this, so, of course, I had [...]
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Today, I made my first chiffon pie! This is an adaptation from Martha Stewart’s Orange-Tangerine Chiffon pie, adapted because 1) my supermarket didn’t have the right juice, and 2) I wanted to keep the fat content a little lower than her recipe, so I made a graham cracker crust instead of the cookie crust in [...]
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I decided to make my own version of Normandy Apple Tart, using a graham cracker crust instead of the usual higher fat content pastry, and of course using margarine instead of butter. I thought the results were outstanding, and so did my guests. Gone but not forgotten! Enjoy!
Normandy Apple Tart
1 1/4 cups graham cracker crumbs
5 [...]
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