How could I pass up a stand named Batter & Crumb? The proprietors explained that they do all their baking right in this stand. Their amazing assortment made it hard for me to choose.
I finally settled on this cream tart, Everything about it---crust, filling, that dollop of whipped cream on tart---was superb. The crust is the test of a baker and Batter & Crumb passes with flying colors. Thanks, folks, I will be back!
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...
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