Emily has such a passion for baking. She hates that there are so many fearful would-be bakers. She and co-author Lisa Weiss gathered together 32 of those fearful would-be bakers and taught them to be Fearless Bakers.
The result of that experiment is a new book. The Fearless Baker is a creative primer on the art of baking. It’s filled with recipes for yummy cookies, pies and tarts, cakes, fruit desserts, puddings, and even breakfast breads. However, in my opinion, the first chapter alone is worth the price of the book.
In Chapter One Emily shares the basics of baking. For example, she explains in detail what it means when a recipe says to beat, fold, whip, or cream. And, she explains those techniques in language that is easy to understand, almost as if she is standing right next to me at the kitchen counter. The rest of the book is also filled with great baking lessons.
I have to tell you how I read this book. In the Table of Contents I saw a chapter titled “No Oven Required”. I went straight to it. [It has been in the mid to upper 90s here. Nothing is going to persuade me to turn my oven on.] In this chapter I found lots of great treats that could be made with no or very little heat. I found treats such as Honey Fruit Bites, Lemon Cream with Smashed Berries, and Fudgesicle Bars with Caramel and Spanish Peanuts. (Are you salivating yet?)
All three of those recipes are on my list to try in the next few weeks as the summer heat continues. But here’s a recipe I thought was so creative that I had to try it right now: Butterscotch Peach Split. Fresh peaches are coming in at the Farmers Market, so it’s timely.
This is a take on the old banana split idea, only with peaches. I’ll give you the short version of the whole dish and then the recipe for the Butterscotch Sauce. This is super easy to make – really – and very delicious.
- Peal three peaches, cut them in half, take out the pit, and place each half (cut side up) in bowls.
- Put a scoop of vanilla ice cream on each peach.
- Spoon the Butterscotch Sauce over the top
- Top everything with whipped cream, dried cherries and serve.
How to make the Butterscotch Sauce:
- 8 tablespoons butter (1 stick)
- 1/2 cup firmly packed light brown sugar
- 3 tablespoons granulated sugar
- 1/4 cup plus 2 tablespoons light corn syrup
- 1/4 cup heavy cream
- 3 tablespoons macadamia nuts, chopped
- On top of the stove melt the butter in a saucepan.
- Stir in both sugars and the corn syrup. Over medium high heat, bring it to a boil.
- Boil for 2 minutes, stirring occasionally.
- Remove from the heat. Stir in the cream. Bring all of it back to a boil and then stop.
- Stir in the macadamia nuts. (I used chopped pecans.)
The sauce can be made several days ahead of time (or early in the morning when it’s cool) and refrigerated. If you choose to do that, wait and add the nuts after you reheat the sauce for serving.
I’m quite taken with this book and Emily Luchetti. If you should find yourself in San Francisco, you can sample Emily Luchetti’s desserts at these two restaurants: Waterbar, 399 The Embarcadero South, www.waterbarsf.com; and at Farallon, 50 Post St., www.farallonrestaurant.com.
The Fearless Baker: Scrumptious Cakes, Pies, Cobblers, Cookies, and Quick Breads that You Can Make to Impress Your Friends and Yourself. Published by: Little, Brown and Company, 2011
Check your local bookstore, your library or Amazon for copies of The Fearless Baker. (I am an Amazon Associate.) The Amazon link contains a short video of Emily Luchetti demonstrating how to whip cream.
As always on Saturday morning, this post is linked to Weekend Cooking at Beth Fish Reads. Don’t forget to enter new recipes in the Whip Up Something New meme I am hosting during the month of July. Hit either button to take you where you want to go.