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Gingered Pomelo Sorbet

Pomelo Sorbet with Ginger

Do you do pomelo? The first time I had one, I had no idea about the pith situation, nor the thick skin on the segments and had a time with it. I’d heard they were delicious, saw one at a market, and picked it up for lunch thinking it’d be a nutritious option and I’d get to try something new to boot. Hah! Back in my office, I went to work peeling it with the steak knife I had in my drawer. And I kept working. And peeling, and working, and peeling. Until finally — no lie, about 10 minutes later — I got to the good stuff! I never made the mistake of tackling one outside of my own kitchen again, and have gotten more adept at it over time, but still don’t have them as often as I should.

Then a month or so ago, Darcie mentioned that she wanted to do a tutorial on prepping pomelo (which, by the way, is a terrific guide). I casually mentioned that maybe we should do a sorbet with the sections, and the next thing I knew, she’d come up with an amazing recipe. Let me tell you, it pays to be friends with a recipe developer!

Gingered Pomelo Sorbet

It was an overcast day, so we decided to use natural light to give the photos a soft feel. I really enjoyed taking a break from my strobes, which I’ve come to rely on even when going for a daylight look; it was nice to get back to my magic window and take a WYSIWYG approach to lighting. The props and backgrounds came together easily as well once we saw the prepared sorbet. The […]

April 20, 2017|Amy Roth Photo, citrus, Dairy-free, dessert, Desserts, Fruit, Ginger, Gluten-free, Pomelo, Sorbet|Comments Off on Gingered Pomelo Sorbet

Pavlova Wreath with Berries

Pavlova Wreath | Amy Roth Photo

Like clouds in edible form, pavlovas are delicate and ethereal, and can really rain on your parade if the circumstances allow. It’s a meringue allowed to form the backbone of a dessert, so you’ll want to treat it with care because it’ll respond in kind. Warm the eggs before beginning your recipe. Make sure the whites, mixing bowl and beaters are completely free of any oil/yolk. Start whipping the egg whites slowly, then gradually faster until stiff peaks form. And follow the directions for baking in the recipe. It can be a delicate balance, making sure it’s cooked through and dried without browning, but you’ll be rewarded with a scrumptious and impressive-looking dessert, which you then pile high with whipped cream, berries and jam. It’s beyond delicious, and my favorite of our Sweets Week desserts by far. Please visit Darcie’s blog for more about this dessert.

So this is it for the Advent Calendar — I hope you’ve enjoyed the posts Darcie and I have shared this month! We’ll be taking off for the holidays now, but plan to be back in the new year with more posts, probably of the healthy/nourishing variety. Merry Christmas, Happy Hanukkah, Season’s Greetings, and Happy New Year! Catch you in 2017.

Pavlova Wreath Close-Up | Amy Roth Photo

For a roundup of all of our Advent Calendar posts for the year, click here.
Darcie can be found at her website, Gourmet Creative and on Instagram at @darcie_hunter.
Find me on Instagram at @amyrothphoto, Pinterest at @amyrothphoto and my portfolio at (you guessed it) Amy Roth Photo.
December 25, 2016|Advent Calendar 2016, Baking, Desserts, Eggs, Fruit|0 Comments

Espresso Mascarpone Semifreddo

Semifreddo | Amy Roth Photo

Rather than a little snack, Darcie and I have decided to up the ante a little and give you a real dessert today. This is taken directly from my recipe for roasted pears with espresso mascarpone cream; I had leftover cream, froze it, and realized it made an incredible semifreddo. Topping it with chocolate sauce from Thomas Keller’s Bouchon just makes good sense.

Semifreddo 2 | Amy Roth Photo

For a roundup of all of our Advent Calendar posts for the year, click here.
Darcie can be found at her website, Gourmet Creative and on Instagram at @darcie_hunter.
Find me on Instagram at @amyrothphoto, Pinterest at @amyrothphoto and my portfolio at (you guessed it) Amy Roth Photo.
December 21, 2016|Advent Calendar 2016, Desserts, Gluten-free, Ice cream|0 Comments

Sufganiyot

Sufganiyot Platter 2 | Amy Roth Photo

Hanukkah gets short shrift around here, even though we always got Ru and Otis in on the act in years past (much to their chagrin). Gil really only observes the high holidays, and our nieces live in the midwest, so Christmas is more of a thing with the NJ Roths. But since it’s the holiday of fried food — something I can definitely get behind with my own roots — we’d be remiss not to devote one day during Sweets Week to something appropriate for the season.

While latkes are understandably popular snacks associated with Hanukkah, sufganiyot captured my heart some time ago, as any jelly donut will. Darcie found a terrific recipe at Bon Appetit/Epicurious that turned out delicious, not-too-sweet sweets, just perfect to share with you today.

Sufganiyot | Amy Roth Photo

December 20, 2016|Advent Calendar 2016, Desserts, Hanukkah, Snacks|0 Comments

Bacon Pralines

Bacon Pralines | Amy Roth Photo

I know, I know. It’s gimmicky. Been done to death. Horribly unhealthy, etc. And I’m really not one to indiscriminately add bacon to things — especially sweets — but it’s something I always suspected might be worth the indulgence, so I’m not sorry for this praline adulteration. Not one bit.

I used my dad’s recipe for pralines and simply swapped out a portion of the pecans for an equal amount of chopped, cooked bacon. The results were pretty much what you’d expect. But if you’re a purist, you can’t go wrong with the original recipe. Just serve a little bacon on the side.

Find Darcie’s post here, and let us know what you think if you decide to try these!

For a roundup of all of our Advent Calendar posts for the year, click here.
Darcie can be found at her website, Gourmet Creative and on Instagram at @darcie_hunter.
Find me on Instagram at @amyrothphoto, Pinterest at @amyrothphoto and my portfolio at (you guessed it) Amy Roth Photo.

 

December 19, 2016|Advent Calendar 2016, Bacon!, Candy, Desserts|0 Comments

At Least Thanksgiving Dessert is Set

Sweet Potato Chiffon Puddings | Minimally Invasive

Thanksgiving is coming! Yikes! I’ve been bookmarking recipes on my “Thanksgiving” Pinterest page for a few weeks, but somehow lost track of time and now it feels like:

I’LLNEVERGETEVERYTHINGDONEOMGRUNAWAYRUNAWAYRUNAWAY!

Deep breaths…

I’ve never been one for making a traditional Thanksgiving dinner. In fact, I was planning to serve my Short Rib Ragu as the main this year, but my father-in-law ordered a turkey for us instead, so we’re going with a tried-and-true menu! We’ll pick up the bird Wednesday, which means no dry brining for us, but I’ve found a few traditional recipes that should do the trick, either alone or in combination. The bird will be 18 POUNDS for only five of us and I really don’t know if my refrigerator can accommodate such a large bird, but at least we’ll have plenty of gumbo over the weekend, if anyone wants to join us.

Seriously. Please join us.

So as far as I can tell, we’ll have a fairly traditional Thanksgiving, with:

Nibbles

  • Cheeses, olives and Prosecco
  • Endive with figs, blue cheese, chopped walnuts and a drizzle of honey and balsamic vinegar

Main Course

  • Turkey – I’m leaning toward this simple recipe, though Peking-style sounds amazing, and I wonder if breaking apart the bird before roasting would be the better course of action. I can break a raw chicken into parts without mangling it most days, but fear this beast will be too much for me to handle.

Sides

  • Purple potatoes, either salt roasted whole or prepared this way
  • Kale […]
November 21, 2014|Desserts, Gluten-free, pudding, Sweet Potatoes|1 Comment

Pop-Tarts for All You Adults Out There

Concord Grapes | Minimally Invasive

There’s something about Concord grapes that makes my toes curl. Until a few years ago, my only experience with them was in the form of Welch’s Grape Jelly, and I’ll admit that whenever I pop a Concord grape into my mouth, memories of Welch’s spread on buttered, crustless bread (thank you, Maw-Maw) come flooding back. I tried my hand at a grape focaccia a couple of times with decent results, but I wanted to focus on something more obviously dessert-y this time and ended up with hand pies and a LOT of leftover jam.

I won’t lie — making grape jam from scratch is a big pain in the ass because you have to pop the grapes from their skins, cook the pulp, then remove the seeds, but it’s worth the trouble (and the purple-stained fingers if you forget to wear gloves). Sweet, tangy and dusky all at once, it bears little resemblance to industrialized jelly and is just the thing to set off a flaky, buttery crust. Get the jam recipe at Apt. 2B Baking Co.

Fraisage | Minimally Invasive

I read about the promise of a flaky, buttery and gluten-free pie crust at the new-to-me blog The Bojon Gourmet and couldn’t wait to get started. It uses a manageable blend of gluten-free flours, lots of butter, and the fraisage method of bringing the […]

October 17, 2013|Amy Roth Photo, Baking, Desserts, Gluten-free, Grapes, Vegetarian|3 Comments

Cup4Cup Week: The Cake

After the biscuit victory, I was hooked — is there anything this flour can’t do? The next test was a little unfair, simply because the cake recipe I chose uses a lot of butter and juicy nectarines and it’d be tough for any gluten-free flour not to shine under those conditions. Still, summer’s ending and I hadn’t made my favorite cake of the season yet — the Nectarine Golden Cake.

Gluten-free cake with Cup4Cup flour

The cake didn’t rise quite as high as cakes made with regular AP flour, but the flavor and texture were indistinguishable. Big win!

recipe after the jump

[…]

September 3, 2012|Baking, Cake, Cup4Cup, Desserts, Fruit, Gluten-free, Pictures|1 Comment

From the Market: Stone Fruit Edition

Stone Fruit Edition

“You’re gonna get the shits.”

It was the late 70s and I was maybe 10 years old — 10 being my default age for somewhat indistinct childhood memories — and the wind was whipping my hair into a rat’s nest. It was summer and I was riding in the back of a pickup truck with a group of kids, heading back to our meeting place after an afternoon of picking peaches. Oh, there was an adult riding with us who was there in a supervisory capacity, because there has to be ONE responsible grown-up around when you’re transporting a bunch of kids IN THE BACK OF A PICKUP TRUCK. No, we weren’t day laborers or or migrant peach-pickers, but a group of Mennonites gathered for a weekend pig roast in Mississippi to celebrate the dedication of a new church building. I suppose the adults wanted to get us out of the way and thought we’d burn off some energy gathering fruit.

I don’t remember the activity of picking itself, but the trip home is firmly planted in my memory. As I rode IN THE BACK OF THE PICKUP TRUCK, feeling the exhilaration of flying down the road while smiling with my mouth closed to prevent accidental bug ingestion, I saw those sacks of peaches before me and was overcome with a powerful peach-lust, the likes of which I’d never felt before. The scent was overwhelming, the skins so soft! I almost could imagine how Roberto Benigni felt about those pumpkins in Night on Earth! So I did what any kid would do; I devoured many peaches and started a full-scale peach-eating frenzy among […]

Cajeta with Crêpes and Roasted Pears

cajeta dessert

I’ll let you in on a little secret that maybe isn’t so secret: Cajeta is the food of angels. It’s essentially a milk caramel sauce, but what sets it apart from dulce de leche or confiture de lait is that it’s usually made from goat’s milk, which makes it more delicious by half, IMHO; it has a little tang and complexity the others don’t. Cajeta’s incredible on ice cream, with cookies or toast, over a simple cake, on a spoon, as a beverage (not that I’ve tried that…yet), or in a million other ways, I’m sure.

still life - pears

But because we have an abundance of pears in the market these days, I teamed the cajeta with crêpes and topped them with, you guessed it, roasted pears. AGAIN.

crepes, roasted pears and cajeta

I looked at a lot of cajeta recipes before starting, and most of them emphasized that you Must Stir Frequently, especially after adding the baking soda, or else! I liked Rick Bayless’s recipe because of his relaxed attitude to the whole thing and, you know, he’s Rick Bayless. So don’t worry too much when you’re making it; I just wandered into the kitchen every now and then (more frequently toward the end) to give it a stir.

Usually, cajeta would be a bit thicker than you see in the picture above, but I was in a hurry to wrap things up and skimped on the cooking time a little. It was still mind-blowingly good. And it would make a great homemade gift for the holidays, if you’re into that sort of thing. I’m pretty sure the recipient would be.

recipes after the jump

[…]

December 15, 2011|Baking, Desserts, Gluten-free, Holiday, Pears, Pictures|14 Comments