Chestnut Flour Quick, Chestnut Flour Slow

With so many bakers exploring gluten-free options, here’s one to try: chestnut flour.  When this traditional Italian ingredient turned up in local markets recently (fall is the best season for the new crop of chestnut flour), it seemed an interesting alternative for cookies or pastries, like the crescents (a.k.a. Russian tea cookies, Mexican wedding cookies) in which chestnut pieces substitute so gloriously for pecans or … Continue reading Chestnut Flour Quick, Chestnut Flour Slow

Sweet Inspiration

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 necessity. Arriving in D.C. for Kate’s annual Easter feast, I … Continue reading Sweet Inspiration

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 by making her own baguettes. Crab and Artichoke Dip … Continue reading Pie in the Sky

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, the cupcake supreme. But an office celebration a couple of … Continue reading The Velvet Truth

Beyond Pumpkin Pie

This year’s Thanksgiving feast chez Kate focused on new combinations of  traditional ingredients. Case in point: to liven up the pumpkin portion of the meal, Kate served up fresh-baked Slow-Rising Pumpkin-Thyme Dinner Rolls. Warm from the oven, they were a lovely way to start the dinner, spread with some Cheddar-Cava Spread and a glass of sparkling Chevalier Cremant de Bourgogne. Alongside the Roasted Turkey. Mashed … Continue reading Beyond Pumpkin Pie