OK, folks, break out your candy thermometers, 'cause you're going to need 'em for this one. These caramels, which come from Pure Dessert by Alice Medrich use whole ground vanilla beans and golden syrup, which makes them extra delicious. If...
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Alice Medrich, author of Pure Dessert, from which this recipe comes, took inspiration for this Italian Chocolate-Almond Torte from Claudia Roden's torta di mandorle e cioccolata in Roden's Book of Jewish Food. The chocolate in this torte is ground, rather...
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Alice Medrich, author of Pure Dessert, from which this recipe comes, advises would-be bakers of this cake not to fear the olive oil in it. The result won't be overly sweet, as you'd imagine. Instead, the oil, sherry, and orange...
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Truth be told, about the only time I run into sesame seeds is on a bagel or hamburger bun. But the little suckers always delight me when they appear in desserts, as they do in this recipe for sesame cookies...
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And the first dessert out of the gate this week is Medrich's Walnut Sponge Cake. And though the title specifically mentions walnuts, you can substitute whatever nut you desire—maybe some toasted, skinned hazelnuts or almonds. Topping it with berries and...
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