The 8th recipe I made from the Sweet Tarts and Pies section for the Modern Baker Challenge – Lemony Cheese Tart with Sour-Cream Glaze. You need the Sweet Tart Dough, and the ingredients for the filling are: cream cheese, sugar, vanilla extract, lemon zest, eggs, egg yolks, and sour cream. For the sour cream glaze, you need more sour cream, sugar and vanilla extract. The filling comes together easily, next time I’ll probably add the lemon juice from the lemon I grated the zest of. The filling is scraped into the tart crust, then I baked it for 35 minutes. While the tart was baking, I prepared the glaze which you spread on the tart when it is done baking. Then, I returned the tart to the oven and baked it 10 minutes longer. My verdict: AWESOME TART!!!!!!! I refrigerated the leftovers and we had them the next day right from the fridge: EVEN BETTER than at room temperature!!!!!! This one is a keeper!
I know it’s January already and we have started a new section in Malgieri’s book “The Modern Baker” as part of the Modern Baker Challenge, but Nonna’s Pizza from the previous section was still on my to-do list, so I got all the ingredients to try this recipe today. Continue reading >>>
Next up in the Modern Baker Challenge – Chocolate Babka. I’ve made Peter Reinhart’s Chocolate Cinnamon Babka from ABED before and wasn’t really convinced (it was just dry and tasted like bread with chocolate chunks), so I was a little hesitant to approach this recipe. But Phyl’s and Margaret’s rave reviews raised my hope that Malgieri’s recipe would be different. Continue reading >>
What can I say about the Cinnamon Raisin Breakfast Ring? Please, go get Nick Malgieri’s “The Modern Baker” and make it, and I would be surprised if you didn’t like it as much as we did. You might want to consider omitting the raisins as we did – we didn’t miss them at all! Continue reading >>
When I read that Abby had made the Parisian Fruit Tarts from The Modern Baker I immediately knew I had to make them, too, because the picture was mouth-watering! Continue reading >>
Pain de Campagne, the next bread on my Modern Baker Challenge line-up, was a rather time-consuming bread. Of course, not as time-consuming as Reinhart’s or Hamelman’s breads, this is a 1-day bread after all. But compared to other breads in the bread section, it was. Continue reading >>
Prosciutto? What is prosciutto? I didn’t know until I delt with the next recipe for the Modern Baker Challenge. I’m not a big meat lover – I do like to eat some chicken every once in a while, and I really LOVE fish, but other meat and cold cuts – meh. This is probably the reason why I’ve never encountered the term “prosciutto”. Now I know that in English, the term prosciutto is almost always used for a dry-cured ham that is usually sliced thinly and served uncooked (thanks, Wikipedia ;-)). Continue reading >>