• AECintheKitchen on April 30, 2026

  I bought it for the Wayne Theibaud painting on the cover. I do judge books by their covers.

Notes about Recipes in this book

• Short crust pastry

  • twoyolks on January 30, 2022

    This is a little bit nicer than typical pastry crust as it has both lemon zest and vanilla in it. I used it for 4 mini (~6") tart pans and it fit nicely.

• Meyer lemon meringue pie

  • twoyolks on April 13, 2021

    This is the best lemon meringue pie I've had. The floralness of the Meyer lemons helps balance the acidity perfectly.

• Blood orange curd

  • twoyolks on January 30, 2022

    I made this into individual tarts using the tart dough recipe in the same cookbook. These were great. Everyone loved them and I'd happily make them again. The curd had good flavor and it actually tasted liked blood oranges.

• Blood orange ice cream

  • twoyolks on January 29, 2022

    This actually gets a significant amount of orange flavor in the ice cream. The vanilla also really goes well so that it tastes like a (very good) creamsicle. I had to use 6 blood oranges to get enough juice.

• Blood orange tart

  • twoyolks on March 28, 2016

    The blood orange segments don't really have a lot of flavor; their best quality is their color. I had a lot of blood orange segments leftover. The best part of this is the caramel bottom of the tart but the caramel flavor tends to overpower everything else.

• Pineapple ice cream

  • hillsboroks on June 23, 2019

    Luscious and delicious pineapple flavor in a rich custard ice cream. I had a large very ripe pineapple to use up so I doubled the recipe and ended up with two quarts. I added 1 teaspoon vanilla and two tablespoons of dark pineapple rum to the ice cream base. It is good but next time I will cut the vanilla back to 1/4 - 1/2 teaspoon but will probably leave the pineapple rum the same.

• Raspberry curd

  • hillsboroks on July 01, 2014

    I just made a second batch of this curd this week and was once again disappointed that it would not thicken up properly even with additional cooking time. The flavor is terrific and I have been using it as a base layer in a mixed berry tart for guests with raspberries, blueberries and strawberries glazed with homemade raspberry jelly. My husband and guests have raved over the flavor but for both batches I was forced to add 1 to 1 1/2 tablespoons cornstarch mixed in a little water when I had passed the normal cook time and had reached the suggested temperature and still had runny curd. The cornstarch worked fine but I am going to research other cured recipes and see if this recipe needs to be adjusted.

• Black raspberry ice cream

  • twoyolks on July 05, 2017

    This had really good fresh fruit flavor. The only downside was it had a bit of a greasy mouth feel.

• Apricot ice cream

  • hillsboroks on July 26, 2017

    Luscious apricot flavor in the smoothest, silky ice cream ever. I used 1/4 teaspoon vanilla paste and 1/4 teaspoon Tuaca liqueur to flavor it and the results were perfect. We are heading out tomorrow to buy more apricots to make another batch or two. I used fully ripe apricots that were at their peak of flavor.

• Peach crisp

  • twoyolks on July 11, 2020

    Really nice and simple peach dessert. The hardest part was peeling and slicing the peaches. This is definitely on the less sweet side.

  • hillsboroks on September 23, 2023

    I used sliced almonds in the topping and they were very good. My peaches were a bit on the drier side (purchased from Kroger not a farm stand) so I added a good dollop of peach liqueur that I had on hand and was glad I did. The result was a very good peach crisp.

• Peach tart

  • twoyolks on August 16, 2015

    The peaches were more tart than I would have liked in the tart.

• Cranberry ice cream

  • hillsboroks on December 03, 2021

    The is one of the easiest and creamiest ice creams I have ever made. I had a bunch of cranberries left over after Thanksgiving and decided to get a jump on Christmas by making ice cream with them. The flavor is lovely and the texture is sublime. I anticipate serving this with Christmas cookies on the side.