Made with enriched yeast dough, viennoiserie are often eaten for breakfast or as an afternoon snack. I used puff pastry to create my Passion Fruit Curd and Cream Cheese Danish, and Spiced Plum and Frangipane Kites.
Category: Signature Bake
Baklava
These two versions of baklava give a nod to the multicultural background of this ancient dessert. The pistachio-orange is a traditional combination, while the macadamia, coconut & lime baklava incorporates Hawaiian flavors. Just as every country that claims baklava as its own has added its own distinctions, I've incorporated both new and traditional flavors in mine.
A Sweet Fruit Loaf
A krantz, or kranz, is like a babka in that it is made of enriched dough swirled with chocolate, cinnamon or a fruity filling. Mine is filled with sweetened orange butter and fresh blueberries, with a hint of cardamom for a spicy warm glow.
Savory Pastry Parcels
Almost every culture has its own version of a hand-held savory pie. One such hand pie is the empanada. These are filled with caramelized onions, figs, bacon and goat cheese. Served hot or cold, these pocket-sized pies make an excellent main course for a picnic or an easy snack on a road trip.
A Yeast-Leavened Cake
The savarin is one of many yeast-leavened cakes that come mostly from continental Europe. My savarin features the bright spring flavors of rhubarb and elderflower. When combined, all the elements of this elegant dessert worked really well together. It was a delicious combination of flavors and textures that made it perfect for a springtime tea.
A Custard Tart
Blood oranges have a short growing season, so I wanted to take advantage of this purple-fleshed fruit while I could. Although the color of the custard doesn't reflect the deep jewel-tones of these citrus gems, if you close your eyes and take a bite, the sweet tangy flavor of oranges excites your tastebuds and fills all your senses with happy thoughts!
Self-Saucing Puddings
My Raspberry-Lemonade Saucy Pudding forms a custard-like layer underneath a citrusy, light sponge — almost like a soufflé — while it bakes. I used Meyer lemons, which are sweeter and less acidic than regular lemons, and raspberry coulis for extra flavor and a colorful flair. For just a little effort, these puddings look impressive and pack a flavorful punch!
Rye Bread Rolls
Hot cross buns are not as sweet as sweet rolls, but the added fruits and spices give them a flavor profile on par with any holiday bread. I’ve used cardamom in mine to add warmth, while the orange zest and cranberries lend their sweetness. The orange-and-honey glaze gives them just the right finishing touch with both its tangy sweetness and glossy sheen.
Savory Biscuits (i.e., Crackers)
Biscuits in the U.K. are what Americans normally call cookies, but what Americans call crackers, Britons would call savory biscuits. The inspiration for my dill-and-onion biscuits came from a bread recipe of my mom's that we called Dilly Bread.
A Swiss Roll
What better filling for a pumpkin spice Swiss roll than a light, airy eggnog-flavored diplomat cream? The chocolate polka-dots add a whimsical touch to this festive fall treat or holiday dessert!
