Indholdsfortegnelse for Fall Baking 2018 i Victoria

I learned from my mother and my grandmothers to be comfortable in the kitchen. They were unfailingly patient with my requests to be allowed to stand on a stool and stir milk into flour so we could make biscuits or cakes. I perfected rolling dough for sugar cookies and piecrusts at a fairly young age. By the time I was a teen, I could easily prepare a meal for my family of five. I think watching the women in my life make quick and easy work of creating sweets as well as savories has enabled me to enjoy the time I now spend cooking. With the coming of autumn, I pull out the mixing bowls and start baking. When I saw the pages of this special Victoria issue, featuring treats…

As we celebrate autumn’s exquisite bounty, meals are made richer with family, friends, and unforgettable fare. Here, flavors such as ginger, nutmeg, and cinnamon are featured at the heart of these delectable recipes. Cardamom-Coffee Crème Brûlée with Caramelized Figs Makes 8 servings 2 cups heavy whipping cream2 cups half-and-half10 cardamom pods, crushed⅓ cup espresso coffee beans1 vanilla bean, split lengthwise, seeds scraped and reserved8 egg yolks1 cup granulated sugar, divided⅛ teaspoon salt10 to 12 fresh figs, halved lengthwiseGarnish: chopped salted pistachios 1. In a medium saucepan, combine cream, half-and-half, crushed cardamom, coffee beans, vanilla bean, and reserved vanilla bean seeds. Bring to a boil over medium-high heat. Remove from heat, and let steep for 30 minutes. 2. Strain mixture through a fine-mesh sieve into a medium bowl, discarding solids. Skim and…

Below is a listing of products and companies featured in this issue. Items not listed are privately owned and are not for sale. Pricing and availability may vary. Pages 9 and 25: Vietri: Incanto Stripe salad plate, $44; 919-245-4180, vietri.com. Page 13: Linens, call for availability; from Bromberg’s, 205-871-3276, brombergs.com. Page 21: Mottahedeh: Sacred Bird & Butterfly Dessert Plate, call for availability, Fitzhugh Cinnabar Dessert Plate, call for availability; Tessitura Pardi: Runner and napkin, call for availability; from Bromberg’s, 205-871-3276, brombergs.com. Antique breadboard, call for availability; from Henhouse Antiques, 205-918-0505, henhouseantiques.com. Page 28: Julie Wear: Imperial Horse Dinner Plate, $96; 859-873-0138, juliewear.com. Madison Bay Company: Antique compass, call for retailers; 717-259-6886, madisonbayco.com. Page 29: Antique wooden cake stand, call for pricing; from Attic Antiques, 205-991-6887. Page 32: Gien: Bread &…

Nature’s most mouthwatering offerings deserve to be enjoyed to their utmost potential. With such delightful recipes, where lemons and apples keep company with stone fruit and grapes, one might be tempted to try them all. Savory Apple Strudel Makes 6 servings 2 tablespoons unsalted butter1 medium red onion, thinly sliced4 Fuji apples, peeled, cored, and sliced⅓ cup firmly packed light brown sugar¼ cup brandy3 tablespoons lemon juice3 tablespoons fresh sage leaves, torn into small pieces1 teaspoon kosher salt1 cup grated Gruyère½ (17.3-ounce) package frozen puff pastry, thawed1 egg white, lightly beaten1 tablespoon water 1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. 2. In a medium saucepan, melt butter over medium heat. Add onion, and cook until tender, about 15 minutes; transfer onion to a large…

In a celebration of that ubiquitous mealtime staple, these sweet and savory selections are certain to please. Traditional favorites meet contemporary interpretations of classic fare, and meats and cheeses find their home in pastry. Baked Brie with Roasted Persimmons Makes 10 to 12 servings 2 (8-ounce) wheels of Brie, rinds intactRoasted Persimmons, chopped (recipe follows)1 large egg2 tablespoons water1 (17.3-ounce) package frozen puff pastry, thawedSeasonal fruitCrackers 1. Preheat oven to 350°. Line a baking sheet with parchment paper. 2. Cut 1 wheel of Brie in half horizontally. Place half of Roasted Persimmons on one half of Brie, and top with remaining half. Repeat with remaining wheel of Brie and remaining Roasted Persimmons. 3. In a small bowl, whisk together egg and 2 tablespoons water. 4. On a lightly floured surface,…

From truffles to trifles and tartlets to cakes, this selection of delicacies is sure to whet the appetite and please the palate. Discover treats inspired by English, Scottish, Austrian, and French favorites—perfect finishes to any meal. Espresso-Chocolate Trifles with Chocolate Mousse and White Chocolate Truffle Makes 8 to 10 servings 1½ cups all-purpose flour1½ cups granulated sugar¾ cup unsweetened cocoa powder1 teaspoon baking powder½ teaspoon baking soda¼ teaspoon salt1 cup hot brewed espresso½ cup whole milk½ cup vegetable oil2 large eggsChocolate Mousse (recipe follows)White Chocolate Truffle (recipe follows)Garnish: white chocolate curls 1. Preheat oven to 350°. Spray an 18x13-inch rimmed baking sheet with baking spray with flour. 2. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. 3. In a medium bowl, whisk together…

CONTRIBUTING PHOTOGRAPHERS AMY BURKE: pages 16 and 53 KIMBERLY FINKEL DAVIS: pages 32, 70, and 86 KATE SEARS: page 37 and back cover CONTRIBUTING STYLISTS ANNE EMORY BANKSTON: pages 21 and 52 MARY LEIGH GWALTNEY: pages 8, 29, 42, 45, 62–63, 78, and 82 LUCY HERNDON: pages 17 and 20 YUKIE MCLEAN: pages 6, 9, 12, 16, 25, 53, and 90 KATHLEEN COOK VARNER: page 94 CONTRIBUTING RECIPE DEVELOPMENT AND FOOD STYLING SARAH FOOTE: pages 37–38 CHANTEL LAMBETH: pages 61–64 and 81–82 AIMEE BISHOP LINDSEY: pages 41–42 REBECCA TREADWELL SPRADLING: pages 13–14,23–24, 27–28, 33, 35–36, 43–44, 49–50, 55, 57–60, 65–68, and 71–74 LOREN WOOD: pages 9, 11–12, 17–22, 25–26, 29–32, 39–42, 51–52, 69–70, 75, 77–80, 83–86, 89–90, and 93–94…