This recipe is very, very generously adapted from the The America's Test Kitchen Family Cookbook. I have yet to see an America’s Test Kitchen baked good recipe that demands yoghurt instead of cream, sour cream, or milk, but I think they’re missing out. I used vanilla yoghurt as the biscuit’s moistener to add both sweetness and flavor and have no cause to regret it. The biscuit topping was light, tender, and moist – the perfect foil to the succulent fruit that lay beneath.
Sunday, August 29, 2010
Sunday, August 22, 2010
I’d say I’m envious of those in warmer climes, but I’m actually looking forward to breaking out my cozy sweaters, plaid skirts, and tights. I always feel that way for about the first two weeks’ worth of chilly weather – and then I long for summer.
Since lemons are seasonal to winter, those of you in the very far south (hello, Florida!) could make this a year-round delight. It’s delicious – sweet-tart, lemony, and smooth as velvet on the palate. Usually, I prefer my ice cream with lots of add-ins, but this is simple perfection that requires no embellishment to delight.
Saturday, August 14, 2010
I finally stumbled across some figs while on a quest for peaches. Cobbler, I decided, would be just the thing for a late summer afternoon. I never even made it to the stone fruits; these figs were arrayed in luxuriant detail near the market door. I think it was fate.
Wednesday, August 4, 2010
Ice cream is lovely on either type of summer day. This is a delicious, rich vanilla ice cream spiked with malted milk powder and a creamy almond butter swirl. I think it’s my favorite of the ice cream recipes I’ve made so far. Words are inadequate to the task of conveying how perfectly the flavors of vanilla, malt, and almond complement one another. It’s like ice cream: the religious experience.
I would therefore be remiss if I failed to share the recipe.