I think my favorite part of our Apple Bretonne Tartlets is the sweet crunchy almond topping. When I was making them the other day, I had some leftover sugar soaked almonds. Bakers never like to waste anything and we also love to reinvent the wheel. Using a 3-inch biscuit cutter as a template, I shaped the unbaked almond topping into round cookie shapes and popped them in the oven for 15 minutes. They disappeared quickly like magic. The bakers loved them and insisted we make them part of our cookie collection. The texture is delicately crisp and the taste is not overly sweet—and I love the added dimension of the vanilla. The extra bonus is they are gluten free—perfect for those with a wheat allergy. Now if I can only make them sugar-free for my husband Bill, that would be a miracle. I promised him I would work on it!
ALMOND CRISPS
Makes 16 3-inch-diameter cookies
3 large egg whites, at room temperature
1/2 cup sugar
1 teaspoon pure vanilla or the seeds from 1/2 of a vanilla bean
3 cups (12 ounces) sliced almonds with skins, lightly toasted
1 Position racks in the center and top third of the oven and preheat to 350ºF. Line 2-half sheet pans with parchment paper.
2. Whisk the egg whites in a medium bowl until foamy. Whisk in the sugar and vanilla. Using a silicon spatula, gently fold the almonds into the egg white mixture taking care not to break the nuts.
2. Using a 3-inch-diameter entremet ring or straight-edged cookie cutter, place 2 rounded tablespoons of the nut mixture in the center of the ring on the sheet pans, about 1 inch apart. Using your fingers, evenly distribute the mixture. Remove the ring. Continue shaping the remaining crisps.
3. Place the trays in the oven and bake for 10 minutes. Rotate the trays after 10 minutes and bake for an additional 5 minutes, until golden brown. Set the timer—they burn quickly!
THIS IS MY MORNING BOWL OF OATMEAL
I consider myself an expert on hot cereal and I don't feel badly for boasting. If you are going to prepare a whole grain cereal, use McCann's Steel Cut Irish Oatmeal— made from the finest steel cut oats. They take longer to cook than rolled or old-fashioned oats but it is really worth the effort. The key to a hearty, yet tender bowl of oatmeal, is gentle cooking in a double boiler. I like the nutty flavor of these oats. This method of cooking will assure you of perfectly plumped oats, with a lot of flavor.
If you happen to be on Weight Watchers TM, a serving will keep you satisfied until lunch. I have mine with 1/2 cup of 2 % organic milk and half of a medium banana. The best 6 point breakfast ever.
OATMEAL IN A DOUBLE BOILER
Makes 4 servings
4 cups cold water
1 cup McCann's steel cut oats
2 pinches salt
Warm 2 % milk, for serving
2 medium bananas, sliced (one-half per serving)
1. In the top part of a double boiler, combine the water, oats and salt. Place over cold water in the bottom part of the double boiler and cover.
2. Bring the water in the bottom pot to a boil over medium heat. Reduce the heat to low so the water maintains a steady, gentle simmer. Cook covered, stirring one or two times, until the oatmeal is plump and tender, about 40 minutes.
3. Remove from the heat and let stand 5 minutes. Stir gently. Serve immediately with warm milk and sliced banana.
I love being in our bakery. In fact, I find it difficult to leave at the end of each day, especially when the bread puddings are just out of the oven and cooling on the rack. I think these are the most decadently-delicious, magically- beautiful desserts I have ever eaten. For me, it is all about the crme anglaise— I have been known to sip it straight from the bowl, or seen pouring some over a slice of chocolate cake, and always churning it into my favorite ice cream. What you will need to make this winning dessert, is good quality bread, crème anglaise and some raspberries. Don't think of these as dinner parties desserts only— you can surprise everyone at your Super Bowl Party next week. If you think the ball game will put your friends over the edge—screaming for joy over the score, wait until you hear the wows, groans, and sighs while they devour the 'gold team line-up' in the photo above. You will be the one with the winning score. Here is the recipe from my cookbook, Sarabeth's Bakery: From My Hands to Yours.
Every January we go to Cancun, Mexico to relax and rejuvenate for the coming year. It is a needed time off after the craziness of the holiday season. The jam pots at the factory have been at a constant bubble and the ovens at the bakery have been puffing away—day and night. It always amazes me how much we produce in such a short period of time— it all begins about two weeks before Thanksgiving and slows down right after the New Year. Sitting on the beach and looking into the ocean quiets our minds and allows Bill and I to reflect on our previous years accomplishments. We talk about the new projects and goals that we have committed to for the coming year.
Unfortunately, reading books that are not food related is a luxury in my life. The newspaper is a must everyday, and business oriented matter is a given. This year I made a commitment to read biographies about people who have changed our world and made a huge contribution to mankind. I was sitting in my office and sending an email, from my MacBook Air. Next to my computer was my new I-phone and the new I-Pad. Such amazing technology and design. Everything that Steve Jobs created became the new benchmark in the industry.—I am such a sucker for beautiful things. Yes, Job's was a genius—I got up from my seat and dashed across the hall to Posman bookstore to buy a copy of "Steve Jobs" by Walter Isaacson. This was someone I wanted to know everything about—after all, who doesn't love the Disney/Pixar movie "Toy Story"? And, anyone who helped make that happen must be pretty special! I bought the book and made sure to tuck it in my carry-on luggage.
Bill and I are in Cancun, Mexico for our annual winter holiday. We have been coming to the Baccara for over 20 years. It is a vacation well needed and it is the only week during the year that I don't bake anything. We have a tradition— an immediate trip to the supermarket. I grab a cart and literally run to the area where the fresh tortillas are being made for my usual warm stack. I always munch on them as we shop for local veggies, fruits, herbs and cheese. When we arrived at the counter the tortilla machine had been turned off— there were none left in the case in their traditional paper wrappers.! Upset and disappointed, i went to the fresh bakery department and bought several small breads instead. They looked promising but turned out to be tasteless. What was I thinking? This country is the home of the tortilla, the panucho and the sopa—not bread.
