Christmas Almond Apple Pie; The Finale
The original Almond Apple Pie was not decorated with almond pasty dough; I realized I had unevenness after I placed the dough in the pan. I, of course was going to continue and blind bake the dough, but I obsessed about the aesthetic perception for the entire baking time. While the pie was cooling I thought if I could decorate the edge no one would be the wiser. I had seen a piece of pie with leaves embellishing the back side and thought that might work for my less then perfect pie crust. There are many ways to leaf the crust; at the time I owned a leaf push tool so I use it. Sydney loved...
Read MoreChristmas Almond Apple Pie, The Holiday Season has Begun
Wow! Thanksgiving was brillant; coming down with the flu not so much. I had planned to bake this pie on Saturday, but my body would not cooperate. This is turning into a tradition (not the flu) baking this Almond Custard Apple Pie and decorating the house. DF and Sydney to my surprise decorated most of the house; they know I love to put the village together and The Crèche so they waited for me to feel better to set those up. Seven years ago, while were living in New Jersey, Sydney and I were tossing ideas off one another for a dessert to start the Christmas season. Sydney, of course wanted...
Read MoreChristmas Season is Finally Here; Did a Truck Run Over Me?
I awoken on Friday feeling tried; that is an understatement, I felt like a truck ran over me. I still put the trees up and partially decorated our house. I was in the kitchen when DF said the words I dread: “Bob you are sick! Go to bed” I argued for about 5 minutes and compromised; I laid down on the couch. It would seem like I didn’t awake till Saturday. For those first couple of moments I thought, “great I can catch-up.” I finally realized that not only was I still ill, but my throat had joined the party. I seem to have a problem with being ill, I always feel...
Read MoreThe Start of the Holidays; How We Keep Christmas in Our Hearts
This picture was taken two days after Thanksgiving 1995; we were having one of those sunny 50 degree days. Sydney and I were waiting outside for another family (we are still friends with to this day). Every year until Sydney was ten we all would go to Santa’s village in Manitou Springs, the highest fairest wheel in the US resides there (before you go checking my facts, it is the highest because the wheel was built on a mountain). The village has kid friendly rides and a very jolly Santa. We generally would stay for most of the day, drive up to Castle Rock for the star lighting, dinner,...
Read MoreThanksgiving Countdown, How to Keep the Kids at the Table
Sydney and I were reminiscing Thanksgiving and Christmas’ past, she remembers having to sit through the entire meal, while her cousins and friends were allowed to leave the table to play. Though I strongly disagreed, and thought it was insulting to the host (besides sending the wrong message to their children I kept my opinions to myself). My mom would needle me and try to persuade DF or I to allow her to play with the other children. I wasn’t trying to be the “mean mommy” on contrary I wanted to teach Sydney etiquette and table manners. DF and I would keep Sydney...
Read MoreThanksgiving Countdown, Candied Spicy Nuts
Many years ago, about fifteen to be precise, Sydney and I began preparing a special treat bag to hand out to our family and friends that have joined us in our Thanksgiving celebration. I love the look in each person’s eyes when they realize Sydney and I have carefully packaged a special “goodie bag,” they feel special and appreciated. In all honesty the idea originated from past birthday parties and gifts we handed out to grade school children; are we not all children at heart? This year we choose Candied Spicy Nuts, last year we treated our guests with black and white...
Read MoreThanksgiving Countdown; Manipulate Lighting
With days becoming shorten, the sun is disappearing earlier. I would rather use the natural light than my soft boxes in my studio, but the sun refuses to adhere to my schedule. In the case of the almond pear tart photos we started around 3:15 in the afternoon, but within 45 minutes problems roar their ugly heads. I prefer to use the manual mode on the camera, I seem to have more control. I checked the light with my light meter. I noticed the need to change my shutter speed to gain optimal day light. Sometimes it can be as easy as changing the props or the plate. I noticed the cutting board...
Read MoreThanksgiving Countdown, The Snack: Orange Spice Cake
Every year on Thanksgiving I awake early, about 5:00 A.M. No need to gasp, I go for a five mile run and then meet Sydney in the kitchen for coffee and some breakfast as we write a cooking/baking schedule to guide us during the day and turn on The Today Show (Until the Macy’s Parade starts); DF shuffles down to join us around 7:00-7:30. I found throughout the years just as the noon hour approaches I have two hungry people claiming starvation. In the past I would declare they could wait till 2:00p.m. That is the time our family and friends were due to arrive for our Thanksgiving...
Read MoreThanksgiving Count Down, Caramelized Almond-Pear Tart Finale
As I mentioned in the previous blog this tart recipe has been in my husband’s family for generations; I did completely change the custard and originally the pears were only an accent. I am almost sure each generation has added their mark. Since Sydney adores almond paste and crème frâiche we adapted the flavors for her. This tart has some history since it has been in our generation. About three years ago DF bought me a beautiful cake stand (I collect them). This particular stand is a beautiful Jay Strongwater light colored brown glass, the bottom has an inverted cone shape (when...
Read MoreThanksgiving Count Down, Caramelized Pear Tart
Sydney’s favorite Thanksgiving dessert is a Caramelized Pear Tart, an old family recipe that we have tweaked to our liking. I was blessed to inherit a plethora of DF’s Italian family recipes when we became engaged. I can remember spending countless hours trying to decipher a pinch of this, some butter and flour; there were days I thought I might end up bald from pulling out my hair in frustration. I admit it was a grand moment each time I recreated a delicious traditional family treat. I actually do not know if they taste like the pastries DF’s great grandmother baked, but...
Read MoreThanksgiving Count Down, Cranberry Sauce
Cranberry sauce, is almost on every Thanksgiving table, it is expected. I remember, the first Thanksgiving I hosted as DF’s wife. I was excited, a little nerves, and meticulously designed a menu. I have to admit I was a tad neurotic, nothing could go wrong, and had I taken a moment I would have realized perfection is over rated (boring too!). Finally it was time for the Thanksgiving feast, all of our friends and family were sitting at the table, nothing was missing as I carried the beautifully carved turkey into the room. I placed the turkey in it’s rightful place, the middle of...
Read MoreThe Thanksgiving Dinner Count Down
Thanksgiving for us is more than just a holiday dinner; we thoroughly enjoy preparing the entire event. The highlight is Thursday Thanksgiving morning; we turn on The Macy’s Thanksgiving Day Parade and begin to prep our turkey. We generally start our feast at 2:00 p.m. That way if DF wants a turkey sandwich he can enjoy it around 8:00p.m after all the guests leave. Every year Sydney and I prepare two Thanksgivings, each about 20 people. Many years ago I realized if we bought two 14 pound turkeys, rather than a larger turkey, the turkeys were juicer and it did not take too long to cook...
Read MoreThe Final Act: Glazing The Boston Cream Pie
Our Boston Cream Pie has 3 layers and a chocolate glaze The traditional Parker Hotel Boston Cream Pie has a chocolate fondant top with a white chocolate spiral. Both DF and Sydney are not found of chocolate fondant. Sydney and I chose to substitute the chocolate fondant with a bittersweet glaze; since the Boston cream pie was DF’s birthday cake we wrote in white chocolate “Happy Birthday.” If we decided to reproduce the cake for Thanksgiving dinner I will spiral the chocolate glaze with white chocolate. If you want your Boston cream pie to be authentic by all means use...
Read MoreAssemble: Happy Boston Cream Pie Birthday Continued
Yesterday I shared DF’s birthday cake recipe and little history about why a cake is called a pie, The Boston Cream Pie. I must confess I still do not understand why the Parker Hotel (in Boston, Massachusetts) would continue to call this delicious cake a pie. For Pastry Cream: 1-recipe for the sponge 14 grams/ 1-Tablespoon butter 490 grams/ 2 cups milk 480 grams/2 cups heavy cream 100 grams/½ -cup sugar 84 grams/3½-Tablespoons cornstarch, sifted 3 egg yolks, large 3 whole eggs, large 1 vanilla bean ¼ teaspoon vanilla extract 1-teaspoon dark rum In a saucepan bring the...
Read MoreHappy Boston Cream Birthday
Today is DF’s 47th birthday, every year he asks for the same cake: a Boston Cream pie. the Boston Cream Pie is an oxymoron; it is not a pie in anyway. I have pondered this for years, how did the Parker Hotel, where the first pie/cake originated, decided on two layers of sponge cake with a pastry cream between the layers become known as a pie? During my investigation I found the first pies created included raspberries, chocolate icing and slivered almonds and was referred to as Mrs. Washington pie. Through the years the Boston Cream Pie/ Cake has evolved into the delicious dessert we...
Read MoreI am Sending Cranberry-Pomegranate Meringue Kisses
I planned to write a journey of DF’s birthday week of treats, however last evening we spent the night, as a family, talking and catching-up long after the meal ended. I wanted the night to remain special to DF; I tend to be a workaholic (as is DF). Lately I observed more hours are spent working then ever before; I wonder if some how we are missing an important element, the uniqueness of the family unit. I realized we had not enjoyed each other’s company since our vacation, in June/July. DF was smitten with the Cranberry-Pomegranate Marshmallow flavor and color; Sydney and I put...
Read MoreSay I love You with Rose Muffins
It is Birthday Week again for the Noto Unit, this time it’s DF’s birthday week. Which means Sydney and I will be baking at least 3 different cakes, watching every football game on satellite, and driving to Breckenridge only to hike and eat. He has not changed his request in 24 years. This year I started the week with special breakfast muffins; I wanted them to have a romantic angle. Roses scream romance and love, so I surprised DF with rose muffins for day one of birthday week. Rose Love Muffins: 187 grams, 1½ cups plus 3 Tablespoons cake flour, sifted ½ teaspoons baking...
Read MoreA Must Have Give Away: Dinner Revolution by Chef Jeff
Healthy meal in under 30 minutes I was contacted by Chef Jeff Pirtle he is giving away his book “Dinner Revolution” the book is worth $27.oo retail, but in my opinion is priceless to the busy family trying to have dinner together. The book contains over 200 recipes all delicious and quick, but even better the recipes can be prepared by the entire family; giving you a fun activity while catching up with family members about their day. I have had the pleasure of viewing the Dinner Revolutions and testing a few recipes (The Chicken Stuffed with Goat Cheese, Sun Dried...
Read MoreCrème Brûlée, Just for You
With all the egg whites we have been using lately we have found ourselves with an abundance of rich orange yolks. Waste in our household is not an option, besides there are a plethora of baked goods (as well as savory dishes) that incorporate egg yolks. Crème Brulée just so happens to be a favorite of Sydney’s…and has recently become ONE of DF’s treasured pastries; so it was clear a crème brûlée was in our very near baking future, we just needed to decide on a flavor. Almond Caramel had our tastebuds dancing with anticipation; so with those beautiful egg yolks waiting...
Read MoreOh Marshmallow, Oh Marshmallow, How do I Love Thee Taste
With Halloween finished and Thanksgiving peering around the corner, the aroma of apple cider is in the air, fresh cranberries and pomegranates are popping on the shelves in grocery stores. In fact some places are already putting out Christmas decorations. A mammoth pet peeve of mine, it seems you go to sleep the evening of Halloween, and awake the next morning to the christmas season. I have actually heard people proclaiming Halloween is the start of the Christmas Holiday. I would love to have a year where the retailers allow us to enjoy each holiday as it appears. Once again I have gone off...
Read MoreAnnouncing Winners For DMBLGIT October 2011!
So many wonderful photos have been submitted over the course of this month for the DMBLGIT October 2011 event. There were a wide range of photos that each showed dedication and talent for the culinary world. Each day during this month Sydney and I would look in my inbox for new email submissions that seemed to jump out of the screen and greet us with inspiring and delicious looking food and photographs. We received a total of 36 photos from many different blogs, that each told a unique story about the individuals participating in this challenge. You can still check these photos out in the...
Read More
Recent Comments