Notes about Recipes in this book

• Giant apricot-walnut scones

  • hillsboroks on July 18, 2021

    These scones had a lovely texture but were way too bland and sweet for us. I weighed my flour but after I added the cream I found the dough was almost soupy and had to add another 1/3 cup flour to be able to get it out of the bowl. It was still quite a wet dough and I found that using powdered sugar to knead it in was just a mess. The sugar just kept disappearing into the dough so I would have to put more on my board. I think this is where the extreme sweetness came from and next time I would just use flour on my board. The scones were so wet and sticky that it was difficult to move them onto my parchment lined baking sheet. Next time I would also add 1/2 teaspoon of salt to the dough. But they looked nice when baked and had a very light cake-like texture.

• Turkey cutlets with Brussels sprouts and dried cranberries

  • nicolepellegrini on April 21, 2021

    Just ok. Turkey still came out a bit dry. Was alright for a fast weeknight dinner when I didn't want to fuss but definitely wasn't going to substitute for a full holiday meal.

• Barley stew with leeks, mushrooms, and greens

  • Laura on September 25, 2014

    I made this for the first time in the winter of 2009 and have made it many times since. It's perfect for a cold winter's night. I usually make this as written, except I add more broth because it's very thick, but I don't thin it out too much. I also top it with grated Pecorino Romano. The recipe says it serves 6, but we rarely get more than 3 servings out of it, so I usually double it.

• Buttermilk panna cotta with cinnamon-caramel sauce

  • Vanessa on April 27, 2013

    Used half and half and also half as much sugar in the panna cotta (which was still plenty rich and sweet).

• Clementine Negroni

  • fprincess on January 20, 2012

    The recipe has goofy measurements (cups and tablespoons) for a cocktail recipe. It tasted like a diluted negroni. I would not recommend it.

  • Jane on June 09, 2019

    I fancied a Negroni but didn't want such a strong hit of alcohol. This was a good option. The muddled clementines gave out a fair bit of juice which took the edge off a bit. It's not a Negroni for a purist but I liked it.

• Green beans with pepitas

  • ssdrabek on July 01, 2012

    Yummy...made for marriage group June 2012

• Coconut-piloncillo ice cream with coconut tortilla chips and fruit salsa

  • Jane on June 09, 2014

    A nice summery dessert. I didn't have piloncillo so instead made David Lebovitz's toasted coconut ice cream. A good combination of creamy rich ice cream, fresh minty fruit salad, and crunchy toasty tortilla chips. I had never made tortilla chips for a dessert and they were great - much easier than making tuiles.