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Ingredients at the ready : egg, cream cheese, butter, flour, salt, onion, pumpkin, sage, walnuts, hot pepper.
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First things first -- the dough. Merrill employs the trusty scoop and scrape.
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Merrill tucks in the dough for an enviable two hour nap in the fridge.
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Just try to resist us. Just try. Our savory, butter-flakey, nut-studdedness will not be denied.
Your everyday duck confit: all you have to do is skip one big fat pricey ingredient. 21 comments
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It's simple, really: flour, egg, sugar, vanilla, grapefruit, powdered sugar, orange zest, oil, and mint.
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Stirring is easy, although you might need to enlist a friend to pour oil into the batter while you do it.
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While this happens, the egg whites are beaten with sugar until quite stiff.
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Amanda aims a little too high with the spatula, missing the bowl by a few inches!
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All it takes is a gentle hand. Stop when only a few white streaks remain (we kept going after this, but not for long).
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Pour that batter into a floured and buttered bundt pan and prepare yourself for dessert.
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Finely chopping the mint prevents the glaze from feeling like a salad on top of a cake.
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From clumpy powder, the glaze comes together into a smooth cake-worthy topper.
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As the cake cools, the glaze hardens into a just-crunchy confection.
Jenny adds a soup to her winter repertoire, and suggests you do the same. 37 comments
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Everything you need: agave nectar, ricotta, cream cheese, cinnamon, honey, cardamom pods, Lillet, kumquats, orange zest, candied ginger, eggs, flour, milk, and sugar.
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The crepe batter is easy: you just blend it all together. Here we have an egg...
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...Milk, which will ensure that the blender runs properly...
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...Vanilla extract, for flavor...
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...Melted and cooled butter for richness...
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...And it's off to the races! Aren't blender recipes fun?
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Meanwhile, the kumquat compote.
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Amanda slices them into thin rounds before a bath in the syrup.
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Over in the saucepan, Lillet and aromatics start to make magic happen.
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This is about to smell so good.
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Thirty minutes of simmering later, it's reduced to a sticky, heady syrup.
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The filling is as easy as stirring together the ricotta and flavorings.
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This might not look like much now, but just you wait.
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Heading up the crepes, Amanda pours a quarter cup of batter into the awaiting pan just barely slicked with butter.
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A deft flick of the wrist spreads the batter, and another flips it over to cook on both sides.
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Assembly: plop the filling into a crepe -- not too much, now.
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Fold the crepe into a little square package. (Or pillow, as ChezSuzanne would have it.)
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And you're done. No rolling or origami required.
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A drizzle of the awaiting syrup and you have this -- dig in.
