A New Gruyere

A new year, a new Gruyère.  Here's a wheel I made last April, ready to be enjoyed through the winter.  Small sourdough boules with 20% whole wheat are the perfect partner.

Hoppin' St. Johnsbury - Warm Salad of Black-Eyed Peas

Happy New Year!

Here is a New Vermont twist on the Southern tradition of Black-Eyed Peas on News Years Day.   Just-tender peas are finished as a warm salad with bacon, onion, maple syrup and piquant spices.

Holiday Angel Cake

Just for fun: A festive angel food cake that's easy to make, with flavors of hazelnut, almond and cherry.

Panettone!

Panettone!  Tall, crisp Milanese brioches, studded with homemade glazed chestnuts, golden raisins and citrus peel.  Fragrant, tender and with a flavor you can only get by using 100% natural leavening. Perhaps the best thing I've ever baked.  I'd like to share some photos and thoughts on the project.

Alsatian Holiday Cake

This year, try making Kugelhopf, the light brioche cake from Alsace.  This yeasted coffeecake makes an excellent holiday present.

Choucroute Garni Two Ways

The joys of making your own sauerkraut, and a couple of variations on choucroute garni. This is great Winter food, whether paired with traditional pork garnishes, or smoked turkey (above).

Taint Season: Mini Cheddar Loaves

Individual loaves with sharp, clothbound cheddar in every bite!  Quick enough for a weeknight dinner, and right for any occasion.