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I love cheesecake but I hate making it. Yep, that’s right. Cheesecake is not my idea of a fun baking adventure and the main reason is the water bath usually required. It is a pain to wrap the pan with foil and it seldom works because my pan inevitably leaks and I wind up with a soggy crust. And then it is always hard to maneuver a really heavy pan full of boiling water out of the oven. So, while I love cheesecake for dessert, I rarely make it at home.
Autumn is here and Thanksgiving is only a few weeks away. If you are hosting the family dinner or taking a dish to another home, today’s recipe is the perfect side dish and one that will bring you rave reviews. While it may not be a combination of ingredients that you normally would think to put together, they blend beautifully.
Last year I was introduced to a new line of food products made from grape pomace by the ingenious team from Kendall-Jackson Winery and WholeVine Products. The San Francisco Professional Food Society (SFPFS) hosted an event where several professional chefs and bakers shared their experiences working with this new flour and we got to sample their creations. At the end of the event I was given a sample of the Merlot Grapeseed Flour to play with and I was anxious to try it out. In addition, when they discovered my fascination with their products, the WholeVine team sent me more samples of both the flours and oil so that I could use them in recipe development.
Autumn has finally arrived in the San Francisco Bay Area! After the past few weeks of screaming hot weather with temperatures hovering around 95°F, we now have cool breezes and even the possibility of a few showers. Our plants will be relieved and I may be able to pull my sweaters out of storage. Hallelujah!
Have you ever had a Boston Cream Pie? This New England classic is a combination of yellow sponge cake layers with vanilla custard in between and then covered with a chocolate glaze. It is the best of two favorite desserts, cake and pudding. Around since the mid-1800’s, this dessert is literally a piece of American history. The title mostly likely came about because pie tins were more common then than cake pans in the early days when this dessert was being made.