Ever since I’ve discovered sweetened condensed milk dough in this blog, I’ve been experimenting with it. I like the easiness of its preparation and of rolling it, and the fact that it keeps its shape well while baking.
Baked Brie is a festive and easy to make dish. The warmed, creamy cheese is served with crackers, fruit and nuts, and the combination of salty, sweet and creamy flavors is irresistible.
Quince is one of my most favorite fruits, even though it’s not the kind of fruit you can just grab and eat as it.
If you’ve been following this blog for a while, you’ve probably noticed my fondness for upside-down cakes. I like the combination of caramelized fruity layer and cake so much, that I constantly come up with new ways to prepare it. This time I was lucky to have found beautiful fresh quince and Meyer lemons, so … Continue reading Candied Quince and Meyer Lemon Upside-down Cake
Originally posted on Tasty Eats:
As promised, here is another quince recipe.This time it is in the form of sweet and fragrant small bites, made of cooked and slightly dried quince paste. These lovely sweets are a type of Pate de Fruit, which is the French term for small squares made of reduced fruit juices…
The Jewish New Year is celebrated today, and this brings back memories of traditional foods, even to an agnostic such as me. One of the culinary traditions for this event, is to dip a slice of apple in honey, and eat it as a symbol for a sweet New Year. Plenty other sweet dishes are added … Continue reading Candied Quince with Honey and Rosemary
As promised, here is another quince recipe.This time it is in the form of sweet and fragrant small bites, made of cooked and slightly dried quince paste.
Whenever I’m lucky enough to find quince at the store, I immediately grab a few. It is such a wonderful and versatile fruit. A shame its’ season is fairly short.
After enjoying filled cookies made with sweetened condensed milk dough (click HERE for the recipe), I knew I wanted to use this dough in more than one way. The following tasty mini tarts are the result of this decision.
The following recipe came from my maternal grandmother, who was raised in the Sephardic Jewish community of Izmir. The making of jams, confitures and sweets was an important part of every household, and the guests were greeted with an assortment of small plates of these delicacies, along with coffee.
Baked cheese is one of my favorite ways of serving semi-soft cheeses. The baking process enhances the cheese flavors and makes its texture even creamier. Served with fresh, or cooked fruits, (check HERE for a recipe with quince cooked in spiced red wine) the combination is even tastier. In the following recipe, I took this … Continue reading Camembert en Croûte with Salted Caramel Balsamic Pears