Wintersweet: Seasonal Desserts to Warm the Home by Tammy Donroe Inman

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Notes about Recipes in this book

  • Rosemary Meyer lemon tart

    • nadiam1000 on January 23, 2017

      I love the combination of rosemary and lemon in this tart. I chilled the crust before baking and did not strain the filling after cooking - it was very smooth. I need to get a blow torch so I can I brulee the top - next time. The hint of rosemary in the crust and the combination of the different lemons works well here. I used Meyer and Lisbon lemons from our yard and fresh rosemary.

    • hillsboroks on January 12, 2014

      I made this tart for a ladies group this week and wowed everyone, especially the true lemon lovers. One friend said, "At last a lemon tart with enough lemon in it to suit me!" I followed the recipe exactly, including putting fresh rosemary in the crust. The tart shell and filling came together easily. I would recommend chilling the tart shell a bit before baking. Luckily I was watching it closely or it would have gotten too brown with the full baking time.

  • Grapefruit buttermilk cake

    • hillsboroks on December 30, 2013

      This is the first recipe I have tried out my new copy of this cookbook and it is lovely. The grapefruit flavor is subtle and very different. I served it to friends who thought it was a lemon poundcake and who were very pleasantly surprised when they realized it was grapefruit. I took the author's suggestion and added poppy seeds to the batter. This is a great winter change of pace poundcake.

  • Appalachian whiskey applesauce cake

    • hillsboroks on March 15, 2016

      I made this last night to use up some leftover homemade applesauce. It is really more of a quickbread, like banana bread, than what I think of as a cake but it is delicious. I had all the ingredients called for on hand and used pecans as the nut. The aroma as it baked was wonderful. After I took the cake out and let it sit for about 5-10 minutes to cool in the pan, I lifted it out onto a cooling rack using the parchment paper sling which worked great. Then I started brushing on the whiskey using a silicone basting brush. The recipe says to pour it on slowly over the course of an hour. Brushing the entire amount of whiskey called for only took about 15-20 minutes and was easy. The whiskey really takes this cake/bread to another level. I used a local micro-distillery whiskey. I will definitely make this again because it was pretty easy, tastes wonderful and is just a bit out of the ordinary.

  • Salted dark chocolate tart with pistachios

    • hillsboroks on January 12, 2014

      Besides the Meyer Lemon Tart I also made this one for a group of lady friends this week. The crust is delicious but can be a bit tricky to work with. I found it liked to crack so I was very careful in rolling it and handling it. I used Scharfen Berger cocoa and bittersweet chocolate and they gave a wonderful deep rich chocolate flavor to the crust and the filling. I would make this again.

  • Honey-roasted pears with blue cheese and walnuts

    • bching on November 02, 2018

      Easy and tasty although next time I make it I will use slightly less honey and sugar and slightly more cheese to balance the sweet/salty taste.

  • Cranberry torte

    • lkgrover on March 26, 2015

      I took this to work as a gift for my coworkers. It is an excellent coffee-cake alternative, good for both morning and afternoon breaks. Not super-sweet.

  • Farmer's apple pie - variation

    • lkgrover on November 24, 2019

      Delicious, traditional apple pie enjoyed by the whole family.

  • Apple, raisin, and pine nut strudel

    • lkgrover on March 26, 2015

      I made this for a Christmas party (12/19/2014), and received many compliments (and no leftovers). I used almond biscotti, which I crushed in the food processor. The phyllo was tedious, but worth it for a special occasion.

  • Gingersnap-crusted pumpkin cheesecake

    • MarciK on October 17, 2019

      I used canned pumpkin puree. The canned pumpkin was more than what the recipe called for, but I used the whole can and increased the spices. It was a little heavy on the ginger, but that could be because I didn't accurately measure the increased spices and may have skewed the proportions. The cookie crust came out neither too hard nor too soft. This may be my go-to pumpkin cheesecake recipe, but I'll play around with the spices next time to find a combination that works best for my taste.

  • Chocolate chip cheesecake bars

    • MarciK on March 29, 2020

      The recipe says use half the cookie dough for the bottom and half to dollop in the cheesecake. I’d use more like 2/3 for the bottom next time.

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Reviews about this book

  • Publishers Weekly

    The seasonally minded cook will delight in the ingenuity of this tome dedicated to the dark days of winter. Just as the greenmarket inventory guides savory cooking, so can it be the basis for dessert.

    Full review
  • Boston Globe by T. Susan Chang

    Top 10 cookbooks of 2013: ...transforms the dried fruits and citruses of the coldest season into soul-warming confections.

    Full review
  • Vanilla Garlic

    Inman has created a wonderful, comforting book...The photography is top notch and dreamy with winter wonderland tones. A fantastic selection for the baker in your life.

    Full review
  • Cooking by the Book

    Tammy knows how to cook and she really, really knows how to fashion exceptional desserts. Just look at that book cover...

    Full review
  • Oregonian

    ...filled with comforting bread puddings, rich cakes, along with a few show-stoppers that are dinner party-worthy. You won't think of wintertime baking as boring ever again.

    Full review
  • Kitchn

    Inman also has a magical way of matching familiar, beloved flavors with familiar, beloved desserts in ways that nonetheless feel completely new and surprising — and also, somehow, inevitable.

    Full review
  • Baking Bites

    The recipes are approachable and well thought out, easy enough for novice cooks to make and for more experienced bakers to really enjoy, thanks to interesting uses of spices and other ingredients...

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0762445378
  • ISBN 13 9780762445370
  • Linked ISBNs
  • Published Oct 22 2013
  • Format Hardcover
  • Page Count 244
  • Language English
  • Countries United States
  • Publisher Running Press
  • Imprint Running Press

Publishers Text

This unique cookbook offers winter-appropriate treats chock full of seasonal fruits, vegetables, and nuts, combined with cheeses, chocolates, and more for the best end-of-year desserts. Who says the winter months have to be bleak and barren? Author Tammy Donroe sees this season as an opportunity to stay inside, fire up the oven, and produce decadent desserts from the bounty of wholesome winter ingredients. Wintersweet encourages readers to make use of fresh, local ingredients for warming seasonal desserts. While summer farmers' markets are always overflowing with ripe produce, there's plenty to be had from November to March: squashes and pumpkins, parsnips and carrots, apples, pears, citrus of all stripes, and feel-food ingredients like nuts, cheese, and chocolate. The fresh and rustic recipes in Wintersweet push the envelope of traditional winter desserts like pumpkin or apple pies with such delicacies as Pear Cranberry Clafouti, Spicy Prune Cake with Penuche Frosting, Tangelo Sorbet, and Goat Cheese Cake with Dried Cherry Compote. Each chapter is devoted to different ingredients, ranging from Persimmons, Pomegranates, and Cranberries to Citrus, Cheese, and Dried Fruits, allowing readers to experiment with new and exciting ingredients for complex and delicious flavors. They taste even better when they can be found near your own backyard; Donroe provides resources for finding the best local farmer's markets and agricultural centers near you. It is perfect for holiday gatherings, or to warm the belly on a cold night, Wintersweet is the perfect dessert companion for the year's coldest season, making life a bit more festive.

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