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.

• 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.

• 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.

• 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.

• Italian rice and ricotta pie

  • lkgrover on March 13, 2023

    Lovely Italian cheesecake; it is like a combination of rice pudding & cheesecake baked in a pie crust. Made with ricotta; does not contain cream cheese. I baked in a 9-inch deep dish pie & served with whipped cream.

• 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.

• Apple cranberry almond crisp

  • fultre on November 28, 2022

    Wasn’t wowed by this. It was not quite sweet enough and the cranberries were so scarce they didn’t seem intentional. Likely won’t bother repeating and tinkering with it.

• 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.

• 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.

• 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.

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• 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.

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• 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.

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• 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...

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• 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.

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• 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.

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• 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