I know, I know, povitica/potica has made a few appearances here at Three Points Kitchen. But the Eastern European nut bread is a family holiday tradition, especially as part of the Easter basket and subsequent dinner. But part of the fun of baking comes from where experimentation and exploration can take you. OK, sometimes innovation is a matter of…
Category: Desserts
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.
The Road to Paradise is Paved with Grains
The ice cream experiments were continuing when I encountered a startlingly relevant passage in The Book of Salt. The novel, by Monique Truong, is told from the perspective of a Vietnamese cook hired by Gertrude Stein and Alice B. Toklas for their Parisian household in the late 1920s. Evidently, it takes off from a real-life…
Now That’s Iced Coffee!
It’s that time of year again. On the sweltering sidewalks of New York, everyone is staying hydrated by keeping a cup of iced coffee within sipping distance at all times. But I’ve never been a big fan. Iced coffee only really tastes good with lots of milk and sugar, and I try to avoid the…
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.
Pie in the Sky
Thanks, indeed for a beautiful, crisp and clear fall day for the first Thanksgiving at Kate’s first home. This year’s gathering of international and food-obsessed guests was reflected in the menu that blended traditional elements with the tastes of Mexico and the British Isles. Here’s the menu: Squash on Toast. Amelia took this a step higher…
Seeing Red
Top of my list this time of the year will always be the tarte tatin—a simple, beautiful, French upside-down cake that traditionally showcases apples and is equally comfortable on the brunch or dinner table.
The Velvet Truth
Enough already. The out-of-control cupcake craze of the past few years has peaked, leaving a trail of overwrought treats in its wake (and the somewhat frightening prospect of a cupcake vending machine.) Perhaps the most collateral damage has been done to the reputation of the Red Velvet Cake, touted by many bakeries as the ultimate variety,…
Cake and Crema
You’ve probably seen those jars in the dairy aisle, next to the sour cream or cream cheese. Something called crema — from Mexico, or Salvador, or Guatemala, or even L.A. And you’ve likely wondered what it was, or how exactly it was different from the nearby cream and/or sour cream. Well, stop wondering and pick up…
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