The 6th, 7th & 8th Blogs of Christmas

Counting down the last few days until Christmas, I’m on a bit of a time crunch and slightly behind on these posts. Perhaps it was a bit too ambitious of me given my full schedule, but, nevertheless they will be completed by Christmas. So, here are #6, 7 & 8 all shortened into one.

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By now I’m sure it's obvious that I am an avid reader who has, over the years, amassed a huge library of books, cookbooks, and books about cooking. And as previously mentioned, great inspiration can be drawn from outstanding books, many of which are patiently resting on my shelves this moment. Great books should not only be beautifully written and photographed pieces of work, but should also teach home cooks and bakers at a level that is engaging, fun and (as Jennifer would say) “a little bit sassy. Learning should be a pleasure, after all.” And the following books do just that. With such intense stories, recipes, tips and photographs, Sweet Seasons by Richard Leach, The Last Course by Claudia Fleming, and the collection of books by Dorie Greenspan ignite creativity and artistic expression, as well as thoroughly teach technique.

While I have not met either Richard or Claudia, my pastry chef has had the opportunity to work with each of them and has only great remarks about them. I am enamored with their innovative and delicious art, and the praise they’ve received for their work is innumerable. Dorie, on the other hand, is not a pastry chef, but a writer of such eloquent prose it’s hard not to admire her. Her life of travel and work with notable culinary figures is one to be emulated. She also recently debuted the first (fabulous) book solely in her own name.

After several years in possession of these books, I have found that the words, intelligence and recipes of these passionate gourmands have had an even greater impact on me than I have realized and given credit. I had a desire to pay tribute to their beautiful and inspiring work, so I recreated (and slightly modified) a recipe from each of their books. Thank you Richard, Claudia and Dorie, for being the generators of ideas and opening up a whole new world of opportunity for home cooks.

From Sweet Seasons:
Walnut Tartlet with Chilled Spice Cream and Golden Raisins

Although it seems daunting at first glance, this book is surprisingly accessible with an alluring collection of recipes that fulfill every whim of your imagination.

Leave it to Richard Leach to come up with a combination that turns classic into cutting edge. This dessert is a modern take on a pecan pie, with walnuts replacing pecans and finished with a myriad of components that intensify the opulent flavor and dramatic presentation. While the true star here is indubitably the walnut, lush and complex in flavor, I adapted several components with the addition of dark rum, a favorite spirit in my home, to subtly complement the main ingredient.

While I really liked the final result, full of great flavor and varying textures, I think that it needs something to contrast the heavy sweetness of the whole dessert. The flavors in the dessert aren’t really in opposition, but rather repeated throughout. What to change? I’ll have to sleep on that one, but, meanwhile, it is quite delicious in parts or as a whole.

From The Last Course:
Espresso Panna Cotta Parfaits with Coffee Gelee

Adapted from Claudia Fleming’s gorgeous recipe, these pretty cups are not just for show. A marvelous silky treat, panna cotta is delicate, utterly unusual and elegantly simple, yet brings a sweet satisfaction with its mysterious wiggle. Simplicity is sexy when it comes to dessert, and this dessert is proof. My adaptation – Kahlua in the espresso panna cotta layer, as I’m am a fan of liquor-based desserts this month. With the combination of flavors of deep coffee and tart orange, and a luxurious velvetiness, these jiggly parfaits are a satisfying treat for any coffee and cream lover.


From Baking: From My Home to Yours
An adaptation of Dorie's Chocolate Caramel Peanut Tart

With a velvety, melt in your mouth consistency, this tempting tart is a sweet ending that's as elegant as it is delectable. While I added Ruby Port to the ganache, replaced the peanuts with walnuts, and used a chocolate sucre recipe rather than Dorie’s crust, her ganache and caramel were stunning and heavenly. (More to come on this tart for The Gilded Fork’s January Port recipes.)

See more of the Pastry Princess' dessert recipes!

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