Recipes

These elegant little puffs are just so tasty with the crispy, crunchy pate choux shells and the rich creamy filling that tastes like sweetened Espresso with a hint of chocolate. They are easy to make, and the cream puffs and custard can be made ahead of time and assembled shortly before serving.

This is the classic from my Father’s 1930’s journal. A Viennese Kugelhopf Easter Bread that is rich and buttery with plump raisins, candied orange peel and toasted almonds. You get a hint of the Meyer’s rum, more an aroma than a distinct taste. You can serve it plain, dusted with powdered sugar, or drizzled with a glaze. It takes at least 24 hours from start to to finish, as it needs to rest in the refrigerator over night, and the two proofing times add up to about 5 hours. However, if you have the time, it is well worth the effort.

This recipe is a simpler version of the Viennese Easter Bread, Kugelhopf. It’s a bit like a rich pound cake with plump raisins, toasted almonds, and a hint of citrus. Moist and not too sweet it’s perfect with morning coffee or afternoon tea, and makes great gifts for the host or hostess of your Easter meal. Try it using the Fiori di Sicilia in place of the orange extract. I can almost guarantee that you will never again be without of small bottle of this delightful essence.

The origins of the Simnal cake can be traced back to Mediaeval times, but it wasn’t until the late 19th century that this British cake looks similar to the recipe given here. It was made to celebrate Mothering Sunday, which is the fourth Sunday of Lent. Mothering Sunday has nothing to do with our American “Mother’s Day”, but it is the day that you return to your original diocese to worship. You will notice that there are 11 small ball shaped pieces of Marzipan around the rim of the cake. These represent the 11 Apostles, leaving out Judas, as he had betrayed Christ. The cake is much like a fruit cake, with the addition of Marzipan and the apricot glaze.

Spice cake has always been a favorite, and this one from my Father’s collection is particularly good. It’s just spicy enough, with a hint of molasses in each bite. I like it paired with the caramel frosting and the candied walnuts on the top. It was originally made with a cooked Butterscotch frosting which was a long, involved process. I find this simple version every bit as good, and so much easier to make. If you use the candied/caramelized walnuts, you might crush about 1/2 cup and sprinkle them over the frosting between to two layers. This adds an extra flavor and texture to each bite.

This soup recipe was inspired by my friend Julia who had told me of a fabulous creamy mushroom soup that she had in a restaurant in Houston. I’ve used a variety of mushrooms, but if your choices are limited, use any fresh mushrooms available. Dried Porcini however, along with their soaking liquid are essential to the flavor of this soup and are generally available at better grocery stores, and also online. The soup is decadently rich, and a small bowl is generally sufficient for a first course. The garnish of the balsamic reduction and crème fraiche add just that extra touch, to both the visual and the taste. It keeps several days in the refrigerator