Christmas may be a hazy, food-coma hangover, but that does not mean pastry season is over. Indeed, we have entered King Cake time, the weeks between Epiphany and Mardi Gras–the last night before Lent and its prescription of 40 days of restraint.
Author: Kate
Bring Out Yer Bread
Like so many Mexican festivals, the Day of the Dead cannot be celebrated without food. It inspires fanciful and abundant baking, specifically of pan de muerto, a slightly sweet, decorated yeast bread enriched with butter, milk and eggs.
Bierock and Roll
The bierock’s modest ingredients and homey appearance belie how tasty it is, especially with a dab of horseradish sauce on every bite.
King Me
It’s Mardi Gras season! Sadly, I am in shivery Washington instead of rollicking my way through New Orleans. At least the oven works here, and I have colorful sugar in the cupboard. My solace for today: Cinnamon-laden, almond-glazed King Cake, warm and sweet and sober.
Spice Island
Fresh from a rare side sojourn to Zanzibar—pinch me, Zanzibar!—after a work trip to Tanzania, I can still almost feel the hot East African sun on my face and taste the delectable Swahili delicacies that I could not try fast enough when I was there. Oh, but for more hours in the day—or for the…
Going Green
Happy St. Patrick’s Day! Today we are going green with a cool and tangy kiwi-lime tart.
King Me
It’s Mardi Gras season! Sadly, I am in shivery Washington instead of rollicking my way through New Orleans. At least the oven works here, and I have colorful sugar in the cupboard. My solace for today: Cinnamon-laden, almond-glazed King Cake, warm and sweet and sober.
Morning Glory
One can rationalize from here until next Sunday brunch, but there is no denying that coffee cake is a not-so-sly excuse to have one’s dessert and breakfast too.
The Boss
The fun of sharing a plate of peppers (along with an icy beer) is that someone is likely to get a mouthful of fire. Folks have called it Spanish roulette.
Three Cubed: Cuba Calling
Basically the capricho is a strata. But the tiers of bread, covered with guava jam and custard, only makes a brief trip through the oven–to brown the meringue on top. The result is layers of stuff that do not meld, remaining in their constituent parts. And bread soaked in custard, no matter how good the custard, is still bread.
Three Points Kitchen 