The Seasonal Baker: Easy Recipes from My Home Kitchen to Make Year-Round by John Barricelli

  • Glorious morning muffins

    Glorious morning muffins

    from The Seasonal Baker: Easy Recipes from My Home Kitchen to Make Year-Round The Seasonal Baker by John Barricelli

    • Categories: Cakes, small; Quick / easy; Breakfast / brunch
    • Ingredients: pecans; all-purpose flour; whole wheat flour; ground cinnamon; apples; carrots; sweetened coconut; golden raisins
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Notes about Recipes in this book

  • Glorious morning muffins

    • Frogcake on March 31, 2019

      Awesome muffins! I added a few frozen cranberries to each jumbo muffin as well as about a quarter of a cup of each of sunflower seeds and pumpkin seeds to the batter. As they were jumbo-sized, they baked for 35 minutes at 375 Fahrenheit.

  • Cranberry-pumpkin muffins

    • ingabritt on February 20, 2021

      A-. Delicious. I made a half batch in a regular size muffin tin in the middle of the oven at 350F. The batter only filled 7 cups, so next time i would make a whole batch and it should make 12 regular muffins. I skipped the pepitas but did use sanding sugar. That was a good choice--use lots of sanding sugar--it makes them awesome to have that crunchy crust. When using Mortons kosher salt, reduce the amount by half or they will be too salty. They took about 21 minutes to bake at 350. Made on 2-20-21

  • Lemon-almond cake with macerated strawberries

    • TrishaCP on June 10, 2013

      This was just ok for me. Not lemony enough for a lemon cake, and not almondy enough for an almond cake.

    • aeader on June 16, 2013

      We thought this was lovely. The cake was very moist and the texture stood up well to a berry sauce (without getting soggy). I used plain fat free yogurt instead of the buttermilk with great results. I cut the almond extract in half and was glad that I did, as I think it would have been overpowering otherwise. Next time I would add a little extra lemon juice or use a larger lemon for more zest and juice. I found the lemon and almond flavors to be very complementary.

  • Blueberry cheesecake in glass jars

    • lisibit on December 18, 2012

      Delightful presentation, but I found the portion large. Next time, I would split this recipe into 1-2 more jars. Photo: http://flic.kr/p/bGK2Ta

  • Focaccia with butternut squash and ricotta salata

    • Frogcake on June 23, 2019

      Lovely combination of flavours and so easy to make. I added a few pinches of sugar to the dough and held back two teaspoons of salt (sprinkled on top prior to baking). You could use pecorino Romano in place of the milder ricotta salata.

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Reviews about this book

  • Baking Bites

    These recipes are all designed for the home kitchen, so they have a slightly rustic and homey look to them that makes them very approachable and not intimidating, even for novice bakers...

    Full review

  • Fine Cooking

    Throughout, the recipes are written with care, with tips to help achieve excellent results.

    Full review

  • Serious Eats

    ...relying heavily on fresh ingredients. This rule holds true for the savory offerings presented towards the back of the book; rather than feeling like an afterthought, they are a welcome treat.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1299176887
  • ISBN 13 9781299176881
  • Published Aug 21 2012
  • Format eBook
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

Known for his delicious and gorgeous baked goods, John Barricelli of the SoNo Baking Company in Norwalk, Connecticut, has become a local celebrity. In The Seasonal Baker, he brings everyday baking with fruits and vegetables within reach for home cooks, offering 135 sweet and savory recipes for all seasons.
           
John patiently walks readers through his recipes for breakfast treats, quick breads, poached fruits, cookies, pies, cakes, quiches, pizzas, and more. He shares his Pears “Belle Hélène,” using the fall’s bounty and including suggestions for how best to submerge fruit for poaching. His Strawberries Romanoff—perfect for summertime—comes with tips on how to gently clean the berries so they retain their beautiful shape. The Blueberry Cheesecake in Glass Jars offers a delightful, picnic-style presentation for company. He presents Joan’s Carrot Bars with Cream Cheese Frosting and Spiced Pecans for a cozy winter treat.  Pumpkin Whoopie Pies with Cinnamon Cream are a hit with all ages, perfect for Thanksgiving when pumpkin harvest is in full swing. He steeps and softens sun-dried tomatoes for Cheese Focaccia with Summer Squash, and guides you through making Grilled Pizza with Figs and Ricotta, great from summer through early fall, and which can be made in the oven.
           
In his follow-up to his acclaimed The SoNo Baking Company Cookbook, John showcases the diversity of the produce, keeping us connected to the seasons. He also includes a definitive shopping guide on how to buy and prepare fruits and vegetables, and how best to store them for later use. This rich collection of recipes, great for beginning bakers and pros alike, is accompanied by gorgeous four-color photography, as well as Barricelli’s family stories.

These are the recipes that he makes at home with his children, and they will inspire you to add his seasonal family favorites to your own standbys. Often simple enough for anyone to make, these dishes are mouthwateringly beautiful and approachable enough to make during the week.

Through fall, winter, spring, and summer, this is the book you’ll turn to again and again for recipes that feel like home.

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