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Cinnamon Peach Tart
Saturday, November 14th, 2009Cinnamon Peach Tart Christian Iser, with Jim Dodge Fournou’s Ovens Stanford Court Hotel San Francisco CA A cinnamon tart shell holds glazed fresh peach sections, a wonderful way to serve fresh peaches. The cinnamon tart shell and glaze would also work well with apple slices or fresh blackberries. Serves 12 Cinnamon Dough 2-1/2 cups all-purpose [...]
Rotkohl (Red Cabbage)
Tuesday, October 27th, 2009Rotkohl (Red Cabbage) Gunter Preuss The Versailles (later, Broussard’s) New Orleans LA Gunter Preuss makes his German version of red cabbage for the holidays. The quartered cabbage marinates with vinegar, cinnamon, cloves, nutmeg, and bay leaves; it cooks with apple slices, bacon fat, and red wine. The cabbage marinates overnight; start a day ahead. Serves [...]
Warm Apple Tart
Tuesday, July 14th, 2009Warm Apple Tart Fernand Gutierrez, The Dining Room, The Ritz-Carlton, Chicago IL Simple to make, and simply delicious: a swirl of apple slices tops a puff pastry circle. Granny Smith or similar tart apples are perfect for these tarts. If you prepare the apple slices ahead of time, toss them with a little water and [...]
Cinnamon Peach Tart
Friday, July 10th, 2009Cinnamon Peach Tart Christian Iser, with Jim Dodge Fournou´s Ovens Stanford Court Hotel San Francisco CA A cinnamon tart shell holds glazed fresh peach sections, a wonderful way to serve fresh peaches. The cinnamon tart shell and glaze would also work well with apple slices or fresh blackberries. Servings: 12 Preparation time: 1-1/4 hours Cinnamon [...]
