Fruit - The Cook's Cook

Pineapple Jam

Loretta Lee — Wed, 25 May 2022 16:03:22 +0000

Pineapple jam is drier than berry jams but it is delicious! Pineapple does not lend itself to making jam as there is an enzyme in it that does not work with pectin. This jam is full of pineapple pulp and has loads of pineapple taste, unlike some ‘pineapple jam’ that actually is a jelly. This recipe is also versatile as it can be made more spreadable by reducing the simmering time. In the olden days, pineapple cooked this way (with more liquid) was used as an ice cream topping.

This jam is ideal for making pineapple jam tart, a favorite tart in Malaysia. These pineapple jam tarts are popular during Chinese New Year and Eid-al Fitr.

Pâte sablée is a classic French shortcrust pastry dough. find the recipe in the link for Peach Bellini Tart.

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Apple Tart with Almond Frangipane

Ayesha Said — Wed, 13 Apr 2022 14:22:44 +0000

The flavorful combination of crispy flaky and buttery crust with nutty and fragrant frangipane and juicy apples brushed with rich apricot jam make a perfect tart. This is a no ordinary tart; it has lots of character – it’s a classy, decadent tart. Frangipane is a pastry filling made with finely ground almonds or almond meal. It is sometimes referred to as almond cream.

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Zabaglione with Fruit

Edward Bottone — Thu, 10 Mar 2022 13:34:19 +0000

Zabaglione with Fruit is an exquisite dessert made with just three ingredients. Often made tableside in restaurants, it is simplicity itself. Sweet Marsala from Sicily is the traditional flavoring, but orange flavored Mandarine Napoléon, Limoncello, or even Frangelico are also very pleasing. Mind with what you are pairing it.

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Renaissance Neapolitan Pizza (Fruit Nut Pie)

Crystal King — Sun, 23 Jan 2022 20:35:53 +0000

This sweet Renaissance Neapolitan Pizza (Fruit Nut Pie) recipe from Naples, (the birthplace of the modern pizza,) is adapted from the 16th Century cookbook by famed Renaissance chef Bartolomeo Scappi. His monumental cookbook, Opera dell’arte del cucinare, was published. in 1570. The first “celebrity chef!” The world’s first fully illustrated cookbook.

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Jam Turnovers

Jennifer Heftler — Thu, 14 Oct 2021 13:32:44 +0000

Jam Turnovers are super simple to make and mighty impressive to serve. You should always have puff pastry in your freezer, believe me! There are a million great things to do with it, and this is just one. In less than 30 minutes you can have savory* or sweet jam turnovers that will amaze you and yours. I promise. I’ve done it and I was amazed.

*Asparagus and Goat Cheese Tart is a savory puff pastry recipe you may like.

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Easy Chocolate Raspberry Truffles

Felicia Levinson — Thu, 19 Aug 2021 16:37:39 +0000

Easy chocolate raspberry truffles are just what you need for hot summer entertaining. What chocolate shops and candy makers don’t want you to know is that you can turn these out in your kitchen in just a matter of minutes, and a little chilling time.

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Pan-Fried Halloumi Salad with Blackberry Compote

Hayley Edwards — Thu, 05 Aug 2021 18:55:34 +0000

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Important Questions to Ask at the Farmers Market—and Those Maybe Not to Worry About

Kevin Folta — Thu, 15 Jul 2021 15:01:06 +0000

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Rhubarb, Sour and Sweet

Jessie Frizzell — Tue, 15 Jun 2021 17:52:56 +0000

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Vegan Blueberry Scones

Sarah Wohlner — Thu, 08 Apr 2021 19:03:53 +0000

Vegan or not, this is now my go-to recipe for scones. It’s so flavorful, flaky, and moist. What more can you ask for from a scone?! The sweetness of the blueberries works perfectly with a hint of citrus from the lemon.

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Lavender Roasted Backyard Figs

Sara C. Landfear — Fri, 04 Sep 2020 14:27:58 +0000

This recipe was developed to use on a salad with soft goat cheese and toasted sliced almonds over arugula dressed with lavender vinaigrette (recipe included), preserving the structure of the figs. A softer roast would yield a fantastic fruit that would melt into a piece of bread with a great brie or creamy bleu, or as a component in a grilled Havarti and Granny Smith sandwich. Clearly, we can’t go wrong roasting figs… no matter the texture, there’s always something great to do with them.

The lavender infused honey-balsamic reduction was another revelation! It’s the kind of stuff I lie in bed thinking about at night, mentally combining with other foods. Blended with garlic confit? Oh yeah. A gin-forward cocktail? I’m there. Spooned over very good vanilla ice cream? Pass the spoon, baby.

For this recipe, note that you will need to prepare the honey-lavender dressing for the figs at least 2 hours (or the night before) before roasting the figs.

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Science in the Kitchen: Frozen Yogurt

Sai Pathmanathan — Wed, 23 Oct 2019 00:55:02 +0000

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