I have a confession to make. Although I have no aversion to pretty, colorful mixed drinks when I am out, my liqueur collection at home has been constructed entirely from my baking needs. The very first alcoholic ingredients to grace my shelves were, I believe, Kahlua and brandy, which were called for in the tiramisu […]...
Archives for April 2006
Apple Phyllo Napoleons
As a self-proclaimed pastry fanatic, I am expected to eschew all things pre-made, processed, preservative laden- in other words, things that are the antithesis of home baking. I will admit I avoid the Chips Ahoy bags when I go to the grocery store. I will admit that the first time I brought cookies to work […]...
Linzer Tart
Linzertorte is of the most famous desserts to come out of Austria, along with Sachertorte (see Rick Rodger’s wonderful Kaffehaus for an absorbing history of Eastern European pastry). A delicate crust made with ground almonds, egg yolks (hard-boiled, different from French pâte sucrée),and spices, is filled with preserves and topped with a lattice crust. Interestingly, […]...
Just a Tiny Little Blip
Hong Kong Bakeries
Just as there seem to be an infinite number of cuisines you can taste in Hong Kong, so there is a myriad of sweets and desserts to choose from. Both traditional-style Chinese desserts and western/European style pastries seem to be increasingly in vogue, with dessert places popping up on every street. Whether you want traditional […]...
Cookie Mania
It’s been unexpectedly and tenaciously rainy in the Bay Area, enough that by last weekend everyone seemed to have a combined case of rainy-day blues and cabin fever. Spring’s supposed to have started – yet all that shows up in the forecasts is more grey skies. A day at home with the rain drizzling by […]...



