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
In the U.K., clementines and tangerines are very much part of Christmas, and the combination of sweet oranges and almonds are a good gluten-free alternative to Christmas Cake. Continue reading Darling Clementine
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.