Category Archives: Custard

Chocolate Panettone Bread Pudding

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Hi friends!

I haven’t forgotten about you. I swear. Things are a bit backed up here–partially because of my schedule and partially because my camera’s having uploading issues. Hopefully, all will be resolved this weekend. Til then, here’s a quick recipe for a chocolate-studded panettone bread pudding. Sorry for the lack of pictures–these are the only ones that would load!

Happy eating!

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Rhubarb Pie

A few weeks ago, I mentioned that you would see a lot of recipes inspired by the farmers’ market this summer.  Well, this is the first of those recipes.  I actually made this pie a few weeks ago, but with the school year wrapping up, I just couldn’t find the time to sit down and write the post.

As you may remember, my Grandma DeWall taught me how to make pie.  At 90-years-old, she showed me how to make her perfect crust and taught me the tricks of making an exceptional pie.  I have made a lot of pies since then, but my favorite is still the one she first showed me how to make:  rhubarb.

Some of you might say, “Rhubarb, what’s that?,” or, “Isn’t that a vegetable?”  Well, yes, rhubarb is considered to be a vegetable.  In fact, in appearance,  it resembles celery (don’t worry, not in flavor). However, when cooked down with sugar, it is a sweet-and-sour treat, and in this pie, it is divine.

Rhubarb

This pie is different from most.  It is a custard, and as a result, the filling is creamy and sturdy.  When cooked properly, the filling stands up and produces a nice, clean slice of pie.

When cooked improperly, however, the custard does not set, and instead of just having a runny pie—like you would with most fruit pies—you end up with an undercooked-custard mess.  Believe me, it has happened to me, and it is a sad situation.  To ensure that your pie is finished, take the time to fully bake it. It is my opinion that people are so nervous about the crust over-browning that they pull pies out of the oven before they are finished—or maybe that’s just me.  Cooking times for pies are not precise—especially if you’re like me and like to overfill your pies.  Be patient.  Wait until you can see the filling in the center of the pie bubbling.  Depending on the pie, this may take an hour or it could take  1 1/2 hours.  It just depends.  In my experience, it is better to leave a pie in the oven too long than too short.  Just keep the pie on the bottom rack, and if you notice the edges of your crust getting too brown, cover the edges with foil. Just do not take your pie out too early, or you will regret it! Continue reading


Sunday Brunch: Blood Orange Curd and a Spinach and Broccoli Quiche

Washington, D.C. has been breathtakingly beautiful for the past few days. It feels as though we are on the very edge of true spring weather, and I can hardly wait for the District to be covered in a colorful array of cherry blossoms, dogwood petals, and daffodils. With warm sunshine brightening up the house, it seemed like the perfect morning for a decent Sunday brunch.

My friend Caroline stayed over last night after baby-sitting and once again served as my sous-chef. We decided to be ambitious, and our spread included fresh blueberries and strawberries, a broccoli and spinach quiche, whole wheat crepes, nutella, and blood orange curd. We shared our feast with my housemates Doria and Mary, and it was the perfect start to this lazy Sunday.

As always, recipes are below. The crepe recipe is the same one that I used for these spinach-filled crepes. Sure, they were filled with nutella and blood orange curd, but having whole wheat in them should count for something, right?? Happy Sunday! Continue reading


Chocolate Pots de Crème

First of all, I hope everyone had a lovely Valentine’s Day!

My husband, Brandon, and I decided, once again, to forgo the restaurant scene and make dinner together for the holiday.  Knowing Brandon would probably be working the official night of V-Day, we chose to celebrate the evening before.

Celebrating over the weekend provided me with the extra time needed to prepare a special, indulgent dessert.  With our dinner menu consisting of duck breast with orange gastrique, duck fat potatoes, and roasted broccolini, I wanted to whip up a French-inspired, chocolate dessert (what could be more romantic?).  My first thought was chocolate mousse.  I’ve made it before and enjoyed it thoroughly, but it requires melting chocolate and whipping eggs in several different bowls, and I just wasn’t in the mood for such a heroic clean-up effort. Continue reading


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