Sentences with phrase «of frangipane»

If not using immediately, cover by pressing plastic wrap directly onto the surface of the frangipane.

The sweet and sour bursts of fruit exploding between your teeth, the delicacy of the frangipane, and the flakiness of the crust culminate in a magnificent tart that is sure to garner an abundance of compliments.

though I'm not a big fan of frangipane... even though I love ALMONDS

I've never heard of Frangipane, but this tart looks fantastic!

Center the disk of frangipane on the pastry and place the baking sheet in the fridge to keep cool.

Speaking of frangipane cream, wow is that rich delicious stuff that I could just eat by the spoonful if I could shut off my brain from what would be the surely inevitable calorie - guilt that would immediately follow.

Slice each half into 1/4 inch thin slices and lay overlapping slices on top of the frangipane, gently pressing the pears half way into the batter.

Not exact matches

Thin slices of tart, seasonal rhubarb top a sweet almond frangipane filling, nestled into a buttery shortbread crust.

I had a little bit of almond frangipane in the freezer that I'd been looking for a home for.

But usually my requisite sliver is pushed forlornly off to the side of the cranberry frangipane tart and the New England rum -LSB-...]

The frangipane is very subtle, next time I might make a little more of that or add some cloves or other spices into the apple butter.

Top the frangipane with an even layer of the apple butter.

Fill a pastry bag with frangipane cream and pipe cream on top of the apples.

I'm all for two rounds of flaky puff pastry with a filling in between, traditionally almond frangipane (one of my favorite things) and a bit of jammy fruit.

I used store bought puff pastry, had some frangipane in the freezer from another project and instead of making prune filling, I used some black plum jam that I made last summer.

CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358

Made with a crisp, buttery gluten - free crust, and a filling of juicy cherries and a mixed nut frangipane — a blend of almond, coconut, walnut, and pecan flour from Pamela's Products Nut Flour Blend, these darling little tarts are as delicious -LSB-...]

Generate the host of desserts such as the classic French frangipane skillfully with this flour.

TO MAKE FRANGIPANE: Combine sugar and almonds in the bowl of a food processor and blend.

This is a variation on the classic Pear Frangipane Tart using sunflower seeds in place of almonds.

I opted for almond extract as it's such an autumnal taste for me and I am a huge fan of marzipan and frangipane.

One of my favorites is her sweet tart crust that tastes exactly like the tart crust that I used for my frangipane tart each Thanksgiving.

I was thinking of using that instead of the paste and reducing the number of eggs since the frangipane already has a few in it.

I prefer deep mince pies too, otherwise there's too much pastry for the filling, I love the idea of adding frangipane, I bet they taste delicious x

I made David Lebovitz» frangipane tart last night and had a couple ounces of almond paste left over, so I'm using your rice pudding recipes as the framework for mine: in the simmering pot, there's now brown jasmine rice, two bay leaves, a pinch of ground cardamom, tangerine zest, Meyer lemon zest (they're in season now, Deb, in case you might want a reminder), three whole cloves, the almond paste (in place of the sugar and almond extract), some unsweetened, shredded coconut, and a big pinch of salt.

Bakewell slice from Feast: Food to Celebrate Life Base: 1 1/2 cups + 1 tablespoon (220g) all purpose flour 1/3 cup (47g) icing sugar pinch of salt 1 cup (226g / 2 sticks) unsalted butter, cold and chopped Frangipane filling: 2/3 cup (150g / 1 1/3 sticks) unsalted butter 4 eggs 3/4 cup (150g) superfine sugar 1 1/2 cups (150g) almond meal 2/3 cup (80g) flaked almonds 1 heaping cup jam Preheat the oven to 180 °C / 350 °F.

Spread Frangipane over bottom of each tartelette, and bake 10 to 15 minutes, or until light brown.

Christina of TheBeautifulBalance is sharing: * Soft and Chewy Ginger Molasses Cookies * Maple Apple Scones * Pear & Raspberry Frangipane Tart

So instead I made a raw tart (the frangipane recipe will come later this year), and I have to say it's one of the tastiest raw desserts I've ever made.

However the Festive season offers a perfect excuse for making these frangipane mince pies, all dolled up with flaked almonds and flecks of pearl sugar.

You do not need to worry about being over precise about the layers in these tarts — if a little of the mincemeat pokes through the frangipane no matter.

Frangipane might seem a mighty fine name, but it really is very simple — a mixture of egg, sugar, almond and melted butter.

This tart looks delicious, it's one of my favorite associations: pears and frangipane, hmmmm!!!

I'm a big fan of the old frangipane tart — a short, sweet pastry case filled with vanilla and almond butter mix and topped with fruit before baking.

Some recipes for crêpes Mikado I've seen call for the making of a crème pâtissière, some even for frangipane cream.

This is a variation on the classic Pear Frangipane Tart using sunflower seeds in place of almonds.

Croissants, country ham, quiche Lorraine, pastries that include apple turnover, Belgian milk tart, chocolate eclair, Danish eight, apple frangipane, custard slice; Belgian breakfast with an assortment of cheeses, croissant or pain au chocolat, health bread san...

5 Spread 1 cup of the cooled rhubarb mixture evenly over the bottom of the dough, then spread the frangipane filling overtop.

This lovely tart combines several of my favourite things: tart crust, frangipane, and fruit.