Bon Appétit Magazine, December 2009

    • Categories: Breakfast / brunch
    • Ingredients: old-fashioned oats; walnuts; sliced almonds; hazelnuts; honey; dried blueberries; dried cranberries; golden raisins; ground cinnamon
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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.

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  • ISSN 0006-6990
  • Published Dec 01 2009
  • Format Magazine
  • Page Count 164
  • Language English
  • Countries United States