In one of our first CSA boxes this season there was a container of New Jersey strawberries. I let my daughter keep them, however, if I had Melissa Clark’s recipe for Strawberry Almond Cakes at the time, I would have kept my share. A few weeks ago, in her “A Good Appetite” column, Ms. Clark presented her recipe for a take on financiers that had roasted strawberries. I recently made financiers and I adored them as they reminded me of almond croissants. The recipe, Strawberry Almond Cakes, is made with fresh strawberries, granulated sugar, unsalted butter, confectioner’s sugar, almond flour, all-purpose flour, fine sea salt or table salt, egg whites and vanilla extract.
The difference between Ms. Clark’s recipe and the financier’s recipe that I made from America’s Test Kitchen, is the use of confectioner’s sugar versus granulated sugar and a small addition of flour in the Strawberry Almond Cakes. Don’t let these subtle differences discourage you, Ms. Clark’s recipe produced a delicate crumb and roasting the berries helped to not only concentrate the flavor, but reduced their moisture.
Click here to I recently saw a delicious dessert in The New York Times for an easy to make Lemon Cheesecake Tart by Yossy Arefi. I thought this would be a lovely dessert for Easter. You’ll need a pan with a removable bottom, I used a fluted tart pan. For the recipe you need flour, sugar, fine salt, lemon zest and juice, unsalted butter, cream cheese and eggs.
Can you believe it, Thanksgiving is 26 days away! I’ve been digging through my recipe files to come up with a menu. This year I’ve been blessed with both my son and daughter coming to dinner with their families. We haven’t had a holiday with both children together in a long time.
Recently, I found a recipe on The New York Times Cooking webpage for Apple Crumb Crostata. Who can resist a baked good with a crumb topping, I know I can’t. The recipe is by famed pastry chef, Claudia Fleming, formerly of Gramercy Tavern in Manhattan.
It seems I neglected to blog about a recent supper of Lemon-Dill Chicken Skillet that I prepared last week. I am also going to include two other recipes that came on the heels of this one.
I had some remaining feta cheese from the baked eggs recipe I recently prepared for my friends. I was quite happy to find another recipe utilizing feta cheese. This was found in the May 2022 issue of Southern Living Magazine. The ingredients needed include Yukon gold potatoes, olive oil, bone-in, skin-on chicken thighs, freshly ground black pepper, kosher salt, fresh lemon juice, feta cheese and fresh dill fronds. This is a great recipe to keep close at hand as it has a prep time of 25 minutes and completed overall in 40 minutes.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.