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The fifth and final installment in my "101
of the World's Greatest" series of EXTRA!
Editions is now ready for immediate home
delivery, and as you might suspect, it is
all about desserts. These are the recipes I
chose more or less at random in the hope of
enticing you to buy it:
Recipes in brackets are in the PLUS Edition.
Monday's Desserts
Plum Tart
[Burgundy Poached Pears]
Tuesday's Desserts
"Dutch Baby" Pancake
[Spiced Melon]
Wednesday's Desserts
Coconut Macaroons
[Banana Cream Pie]
Thursday's Desserts
Apricot Souffle
[Pecan Pie]
Friday's Desserts
Rhubarb Fool
[Chocolate Fondue]
All recipes this week are included in "101
of the World's Greatest Desserts" available
for only $5
here.
Every good cook knows that sometimes less is
more, and this simple tart stands as proof
to those who would doubt this wisdom.
Plum Tart
Pastry dough (frozen or your favorite
recipe) for a 10-inch pie
1/2 cup (125 ml) cookie or graham cracker
crumbs
3 lbs (1350 g) ripe plums, halved lengthwise
and pitted
1/2 cup (125 ml) sugar mixed with
1 tsp (5 ml) cinnamon
Line a 10-inch pie or tart pan with the
dough and prick it with a fork. Sprinkle
with the cookie crumbs. Fill with the plum
halves, packing them tightly and placing
them so they are almost vertical and leaning
against each other. Sprinkle with about 3/4
of the sugar mixture and bake in a preheated
375F (190C) oven for 30 minutes. Sprinkle
with the remaining sugar mixture. Serve
warm. Serves 6 to 8.
Tell us about
your favorite cookbook, kitchen tool, or gourmet
food by sending a brief review to
Review@wwrecipes.com. And please don't
forget to include the link to Amazon.com or the
ISBN or ASIN number.
NEW!
101 of the World's Greatest Desserts
As with all
the "101" collections, this one has a few
more than 101 recipes because I just
couldn't eliminate any more great dishes.
They're all available for only $5.
Click here for
details on paying by cash, check, money
order, or credit card.
Thanks to
reader Rosemary Zwick of Cape Town, South
Africa for today's helpful hint:
Zap garlic
cloves in the microwave for 15 seconds and
the skins slip right off.
If you have a
handy solution to a common kitchen problem,
please send it to
Tips@wwrecipes.com
Pamela
asks: I recently read that ghee is just
as bad for you as regular butter. I have
lots of vegetarian recipes which call
for ghee. Is there anything I can use as
a substitute?
The Chef
answers: Who says butter is bad for you?
It's true that the nutritional
characteristics of ghee are the same as
butter because that's what ghee is. You
can substitute any fat you like, but
please keep in mind the ever-mounting
body of evidence that the trans-fatty
acids found in margarine, vegetable
shortening, and other hydrogenated oils
represent a greater health risk than the
cholesterol in butter. If you think
butter is evil, please use olive oil,
peanut oil, canola oil, or any other oil
that is not hydrogenated instead.
Send your questions on any topic, no matter how
serious or silly, to
AsktheChef@wwrecipes.com - I can't answer
them all, but I'll publish one every day whether
I know the answer or not.
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information on this page (and much more)
delivered by email and available to read at your
leisure? Then the PLUS Edition is what you want.
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Some people's
food always
tastes better
than others,
even if they are
cooking the same
dish at the same
dinner. Now I
will tell you
why--because one
person has much
more life in
them-- more
fire, more
vitality, more
guts--than
others. A person
without these
things can never
make food taste
right, no matter
what materials
you give them,
it is no use.
Turn in the
whole cow full
of cream instead
of milk, and all
the fresh butter
and ingredients
in the world,
and still that
cooking will
taste dull and
flabby--just
because they
have nothing in
themselves to
give. You have
got to throw
feeling into
your cooking.
Rosa Lewis,
in Jonathon
Green's "Consuming
Passions"
Please address
your comments regarding "The Last Morsel" to
editor Barbara Forsythe at
TLMEditor@aol.com
For an archive of all Morsels published in
Worldwide Recipes, plus Weekend Morsels for
insatiable foodies, please visit
Barbara's web site.
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