Conundrum
An oddity of a meal---whole chicken braised in milk with lemon zest, sage and cinnamon, with rice to absorb the curdled sauce. It may not sound appetizing, but the flavor and tenderness of the meat…
Category Archives: Dairy
Peach Butter Barbecue Chicken
Peach butter is transformed into a sweet and tangy barbecue sauce for slathering on roasted chicken. I rounded out this Southern-inspired meal with braised collard greens and super-cheesy potatoes.
Yogurt Chocolate Chip Cookies
Next time you're out of eggs and feel like baking, whip up a batch of these soft chocolate chip cookies. You can even snack on the dough with no worries!
Bombe Squad
The July 2010 Daring Bakers challenge was a Swiss roll-lined ice cream bombe. I chose to go with an almond and summer fruit theme, making almond cake, boysenberry jam and caramel, and apricot and honey-almond…
Almond Addiction
Addictively sweet and spicy gingered almonds add crunch to silky-smooth honey-almond ice cream, and make a fantastic topping for salads to boot.
Roasted Apricot Frozen Yogurt
Bright, creamy apricot frozen yogurt is just the thing for a hot summer evening.
Three Uses for Yogurt
Several uses for that homemade yogurt, including creamy polenta, tender Greek-style chicken skewers, and cherry-berry fro-yo.
Chocolate Pavlovas with Mascarpone Mousse
The June 2010 Daring Bakers challenge featured chocolate pavlovas or meringues topped with chocolate mascarpone mousse and a creme anglaise drizzle.
The Full Montée
The May 2010 Daring Bakers challenge featured the croquembouche, a tower of cream puffs glued together with caramel or chocolate ganache. I filled my choux puffs with chocolate and vanilla praline pastry cream based on…
Orange Tian
The March 2010 Daring Baker's challenge featured homemade orange marmalade, pate sablee and caramel sauce in a French dessert called an orange tian. My variation used sweet Cara Cara oranges, a buckwheat-tinged crust, and a…
Tea-ramisu
The February 2010 Daring Baker's challenge featured that coffee-lover's dream, tiramisu, with homemade ladyfingers and mascarpone cheese. My version substituted vanilla and chai teas for the coffee and Marsala wine, since we don't drink either.
Cannelloni and Cannoli
The November 2009 Daring Bakers challenge featured a classic Italian dessert, cannoli. I dipped the edges of my crisp cannoli shells in chocolate and coconut, and filled them with vanilla, chocolate and banana cream made…
Stay-Puft
The July 2009 Daring Bakers challenge featured Milan cookies and mallomars with fresh marshmallow. I made the latter, and folded the extra marshmallow into homemade rocky road ice cream.
Little Pillows of Cheese
The May 2009 Daring Cooks challenge featured Zuni Cafe's ricotta gnocchi. Mine used freshly made ricotta and a simple sauce of tomato paste, capers and butter.
Cheesecake at Midnight
The April 2009 Daring Bakers challenge featured all sorts of cheesecake. My variation was pumpkin swirl with a maple almond brittle garnish.
Creamy Goodness
A simple method for creamed corn that is a 180-degree change from the gloppy canned variety.
Happy Valentino
The February 2009 Daring Baker's challenge celebrated Valentine's Day with a decadent flourless Chocolate Valentino cake. Mine was a splurge of bittersweet Valrhona chocolate and peanut butter frozen yogurt.
Brownies-n-Cream
A baking mistake made by frazzled parents turns into cookies 'n' cream heaven. (Plus a brownie recipe so simple I'm still not sure how we managed to screw it up!)
Beating the Heat
A perfect summery treat, this creamsicle ice cream pairs orange (actually, clementine) zest and juice with vanilla for a classic flavor.