Artful Baker: Extraordinary Desserts From an Obsessive Home Baker

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Gather the scraps into a small ball, wrap with plastic wrap, and refrigerate for patching the crusts later if needed. The chilled dough rounds are now ready to use in recipes. I may want to make this first:Matcha & pistachio no-bake cheesecake, but there are alot of recipes that sound really good!!!

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After discovering the gelling power of apple pectin, I knew I had to revisit my apple pie recipe. I had buried the recipe in the "maybe" pile long before I started working on my book. Now it was time to polish it. Savoury Biscotti Nibbles – Wild Garlic & Chives, Caramelised Red Onion Marmalade & Pesto, Sweet Chilli & Lime and Kalamata Olives & Oregano. Storage: The pie is best the day it is made, but it will keep, wrapped airtight, at room temperature for up to 2 days or in the refrigerator for up to 4 days. Before serving, reheat in a preheated 350°F (175°C) oven until warmed through, 15 to 20 minutes. Set mesh strainers over two large bowls, roughly divide the macerated apple slices with their juices between the strainers, and let them drain for 30 minutes. Golden Girl), are just a small sampling of the greatness in The Artful Baker. Weights are provided inSadly, the orchids from which salep is made are endangered, and it is illegal to export pure salep, so your chances of finding it are slim. Happily, my dear friend Rachel Boller, who tested almost every recipe in this book, had great success substituting glutinous rice flour.

The Artful Baker:Extraordinary Desserts From an Obsessive

There were a lot of recipes in the index that interested me, but since the holidays are approaching, I would most likely want to practice my pies. The apple pie recipe sounded intriguing.Peel away the parchment from one of the dough rounds, leaving the other round in the refrigerator. Center the dough over a 10-inch fluted pie dish that is 2 1/2 inches deep, easing it across the bottom and up the sides without pressing the edges onto the sides of the dish. Trim the edges of the dough to leave a 1/2-inch overhang. Cover with plastic wrap and refrigerate until needed. Cut the butter into 1-inch pieces and freeze for 20 minutes. In a small pitcher, stir together the water and vinegar and refrigerate until needed. Sweet Biscotti Thins – Salted Caramel, Belgian Dark Chocolate & Hazelnuts, Raspberry & White Chocolate, Belgian Dark Chocolate & Almonds and Valencian Orange, Pistachios & Cardamom.