A New Cookie
I love finding new recipes that are solid on their own, yet easily adapt to any number of variations. I have very few cookbooks that I use frequently, but recipes from Pure Dessert by Alice Medrich deliver. Her recipes tend to appear simple, though she uses a wide range of flavors in sophisticated ways: unusual flours, such as buckwheat, different sugars, including demerara and palm, and a variety of nuts. So far, everything I've tried from her book has been impeccable and I've been able to make the recipes mine with little effort. This week I made Cardamom Palmiers, which were the flakiest, tastiest little cookies that I've had lately. A cream cheese-butter dough was folded around fresh-ground cardamom and sugar, caramelizing and making flavorful, not-too-sweet delicate spirals. So good!
Our little "estate" is starting to look good. The strawberries are just blushing pink, apples and pears are forming, black currants are cascading down the bush, and blueberries look like little pearl buttons. I can't wait for the harvest to begin.
Mon, May 31, 2010