69. Almond Cake with Kirsch Cream and Lingonberry Preserves p.710

The recipe
In the comments for yesterday’s cassoulet someone mentioned that many of the recipes I’ve posted are heart attacks waiting to happen. This cake is no exception. With 8 eggs, 2 sticks of butter, and a bunch of almond paste it is no where near anyones definition of a light finish to a meal. The [...]

1 August 2007 | Cakes, The Book | 7 Comments
Tags: almond, almond paste, cake, cream, dessert, eggs, kirsh, lingonberry, lingonberry preserves, Scandanavia, winter

63. Cheese Fondue p.72

the recipe
My God I love fondue. Everything about it is good. Incredibly rich gooey cheese swaddling a crunchy bite of bakery fresh baguette, what could be better than that? It’s an easy to prepare and casual meal, that’s inherently social and fun. It’s horrible for you, which makes it even better to share with close [...]

27 July 2007 | Hors D'Oeuvres & First Courses, The Book | 3 Comments
Tags: baguette, cheese, emental, garlic, gruyère, kirsh, retro, vegetarian, white wine

11. Cherry Clafouti p. 817

This was a very straightforward dish, an eggy batter poured over cherries and baked until puffed and golden. It was very easy to put together, the whole batter is made in the blender, and the addition of almond and vanilla extracts as well as kirsh gave it some complexity of flavour. I’m always happy to [...]

15 March 2007 | Fruit Desserts, The Book | 7 Comments
Tags: batter, breakfast, brunch fruit, cake, cherry, clafouti, custard, dessert, egg, kirsh, pancake, sour cherry, vanilla