Tag Archives: Frangipane

Many Reasons to Give Thanks

At this time of the year, we try to give thanks in any way we can.  A donation, a phone call or the surprise gift of something from the oven.

Here are a few recipes that might help you with the latter. A pumpkin raisin loaf with cinnamon topping, a flaky pear and almond tart and a golden almond polenta cake saturated with lemon syrup.  And two bonus recipes, a French pear frangipane tarte and a decadent chocolate pistachio pie. We hope these recipes will take you into the holiday season. And help you give thanks.

FROM OUR RECIPE BOX –

Pumpkin Raisin Apple Cake with Cinnamon Streusel

Nothing says Thanksgiving like pumpkin.  This moist loaf is studded with fruits. The pumpkin puree makes the crumb especially tender and gives it an orange hue.  Cinnamon Schmear® in the streusel topping adds a burst of taste and texture.

We’ve added a few marzipan pumpkins to set the scene for our photo.  Send us an email and we’ll share our tips for how to make these pumpkins at home.  It is an easy project to do with the kids.

Pumpkin Raisin Apple Loaf with Cinnamon Streusel

Pear Frangipane Tart

FROM OUR RECIPE BOX – Pear Almond Frangipane Tart

Serendipity made us try our favorite rustic tart recipe using ripe Bosc pears and a generous layer of Almond Schmear®. (See Our Thanks below.) The crust dough is mixed in the food processor.  It stays flaky because the fat is left in good sized chunks. Slices of ripe pears are cushioned on a generous layer of Almond Schmear®, a sweet contrast to the savory crust.

The trick is baking the tart long enough so that the crust browns thoroughly.  The pear slices should also develop nice browned edges.  We normally bake this tart on a paper-lined baking sheet.  It bakes even better when the baking sheet is placed on a pre-heated baking stone.  (When testing this recipe, we discovered that Emile Henry has a flat ceramic platter, part of a Tarte Tatin set, which acts as both a baking stone and serving plate. It produced the excellent results shown in this photo.)

Pear Almond Frangipane Tart

Sweet Life in Paris by David Lebovitz

OUR THANKS –  French Pear Frangipane Tarte from David Lebovitz

Cookbook author and food blogger extraordinaire, David Lebovitz created a lovely seasonal pear tart recipe, which he posted on his web site earlier this month.  The step-by-step photos are instructive but it is the finished dish that tempts.  We appreciate his kind words and the enthusiastic response we’ve received from readers of his blog and the recipe in question. [Hint: Its secret ingredient is Almond Paste.]

French Pear Frangipane Tarte

Chocolate Torta Caprese, Poppyseed Pinwheel Bread and Frangipane Bars

logo (2)Just in time for the holidays, we’ve put together three recipes to help inspire a memorable gathering– a deceptively elegant chocolate almond cake, the kind of yeast bread Grandma would make and a buttery shortbread bar. More than ever this year, we’re looking for ways to celebrate the season in a simple manner. Whether you’re pressed for time or can cook at a leisurely pace, we hope you will enjoy these recipes.  (Don’t forget to check our web site for cookie classics like Almond Horns and Pignoli Cookies.)

Wishing you the very best this holiday season and in the New Year.

FROM OUR RECIPE BOX – Torta Caprese – Chocolate Almond Cake

Torta Caprese - Almond Chocolate Cake from Capri
Torta Caprese – Almond Chocolate Cake from Capri

From the Island of Capri comes this almond and chocolate cake.  Today it is a regional specialty at bakeries such as Scaturcchio, the most famous bakery in Naples, Italy.  There the batter is perfumed with a secret mixture of flavorings including saffron-tinted Strega liqueur.  This simple yet elegant cake makes the ideal ending for a celebratory meal, whether at a holiday dinner or a New Year’s brunch.  It mixes up beautifully when the butter is soft and all the ingredients are measured ahead.  Once baked, the cake freezes well.  Use good quality bittersweet chocolate with at least a 60% cocoa content.  (We like Green and Black’s Organic Dark 70% Chocolate.)  The liqueur or flavorings are optional, added to give the cake an evocative flavor.

For the Torta Caprese Recipe, click HERE.

HEIRLOOM RECIPE – Poppyseed Pinwheel Bread

Poppyseed Pinwheel Bread
Poppyseed Pinwheel Bread

Here’s a warm poppy-filled yeast bread that brings back memories for those who grew up eating such pastries made at home or in the corner bakeshop. Making yeast dough at home is not the challenge it once was. Instant yeast, sold in grocery stores nationwide, allows you to add the yeast directly to the dry ingredients; there’s no need to moisten the yeast before mixing. And this soft dough is forgiving and rolls out easily.

We’ve flavored the Love’n Bake® Poppyseed Filling with a little vanilla but grated orange or lemon rind would be an equally delicious compliment.  The pinwheel roll adds a flourish to the loaf when sliced but this recipe works as well rolled into one simple log.  Once the dough is baked and cooled, it can be wrapped and frozen to be served when needed.

For the Poppyseed Pinwheel Bread Recipe, click HERE.

COOKIE EXCHANGE – Chocolate Cherry Frangipane Bars

Chocolate Cherry Frangipane Bars
Chocolate Cherry Frangipane Bars

Our contribution to this year’s Cookie Exchange is a bar cookie layered with fragrant almond aromas. The bottom is a layer of crumbly shortbread.  Kosher salt, which dissolves less readily in this dough, add a pleasant contrast to the sweet Almond Schmear and chocolate topping. Be creative with what goes on last. Butterscotch or white chocolate chips would work well.  And any sort of diced candied fruit – orange rind, currants or apricots – would work well. We use roasted, salted almonds to enhance the range of almond flavors in this simple yet sophisticated cookie.

For the Chocolate Cherry Frangipane Bars Recipe, click HERE.