The Irish inspired, Spiced Rum Carrot Cake makes a two or three layer cake full of fresh grated carrots made incredibly moist by the addition of applesauce. A little rum and spice add another layer of flavor, while the spiced cream cheese frosting flows like …
Croatian American Holiday Baking I did not grow up with Medenjaci. My mother, an avid baker, who filled full notebooks of ONLY Christmas recipes, often made gingerbread cookies, ginger spice biscuits, and homemade gingerbread houses, with the help of my brother and me. She was …
Cranberry Madness I never liked cranberry sauce at Thanksgiving growing up. My mother often used the typical cranberry in a can to go along with turkey on non-Thanksgiving-holidays. On Thanksgiving itself, she made her own cranberry sauce, but it was a more natural mirror image …
This Pear Frangipane Tart is a French classic for autumn pears: a buttery pate sucree tart crust filled with Frangipane filling and Bosc pears soaked in brandy. Frangipane, a Red Hook History In the summer of 2007, I moved into Red Hook, Brooklyn from nearby …
This French technique following Tarte Tatin will make you renounce American apple pie as quickly as you can say “oui oui.” A buttery Pate Sable shortcrust is gently folded over a picturesque structure of curvy apple halves that have been simmering in amber caramel. After …
This Burger Au Poivre takes the sumptuous and creamy brandy peppercorn sauce found in a traditional Steak Au Poivre and marries it with the juicy texture of a cast iron cooked sirloin burger. The sauce comes together in less than 30 minutes using freshly ground …
Spalata My father’s family moved from the Dalmatian town of Drnis to seaside Split, Croatia in the late 1960’s. My grandfather built a home there, just up the main hill from the Riva waterfront, less than 10 minutes from the Diocletian Palace, a summer/retirement home …