FrancesC Profile - Allrecipes.com (10724089)

FrancesC


FrancesC
 
Home Town: Small Town, Minnesota, USA
Living In: Seattle, Washington, USA
Member Since: Sep. 2006
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Dessert, Gourmet
Hobbies: Gardening, Hiking/Camping, Reading Books, Wine Tasting
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Sep. 28, 2009 2:28 pm 
Updated: Jul. 31, 2012 8:29 am
Now that it's starting to feel like fall around here, I wanted to bake something to celebrate the changing seasons. I wanted a cider-and-doughnuts kind of flavor—without having to do any frying. I looked at spice cake recipes and settled on this Nutmeg Cake. The cake worked beautifully as… MORE
Nutmeg Cake cupcakes, garnished with fresh-grated nutmeg
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Boiling maple syrup & brown sugar: the syrup and brown sugar cook to "soft ball stage" (240° F).
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Beaten egg whites: leave the mixer running while you add the syrup (I turned it off to take a photo)
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Cooled, sweetened Italian meringue. (I couldn't photograph the boiling sugar while pouring it.)
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Adding butter, one piece at a time
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From The Blog:  Everyday Baking
Chef John's Chocolate Chip Cookies
Chef John's Chocolate Chip Cookies
Sicilian Easter Pie
Sicilian Easter Pie
Sicilian Easter Pie
  
Stabilized Whipped Cream
Pumpkin Bavarian Cream Tart
Pumpkin Bavarian Cream Tart
Pumpkin Bavarian Cream Tart
Smoked Turkey
About this Cook
I'm proud to say I've been an Allrecipes employee for 9 years, combining my love of the written word with my passion for food. I've worked in publishing and in the food service industry, both "front of the house" and back. I graduated from the Culinary Institute of America's Baking & Pastry program and have worked as a baker and pastry cook in Wisconsin, for a season at McMurdo Station, Antarctica, and at bakeries in Seattle. Twitter handle: @F_Crouter
My favorite things to cook
My baking career really began when I was in first grade and my family was living in Germany. Every morning my father and I would walk to the local bakery for bread and an afternoon treat, like Apfelkuchen. I love dark sour breads, baking anything with yeast in it, and anything that requires hours of patient work, like croissant and Danish doughs.
My favorite family cooking traditions
Food we ate while camping. Animal pancakes. My mom's meatloaf. My grandfather's breakfasts.
My cooking triumphs
I think a baker's real triumph is getting to work at 4 am, day in and day out, so that there are beautiful pastries and loaves of bread on display when the bakery opens three hours later. A personal triumph was making my own wedding cake.
My cooking tragedies
Heavens! Too shameful to list: all that wasted dough, those burnt nuts, spilled milk to cry over....
Recipe Reviews 14 reviews
Sicilian Easter Pie
I thought this was wonderful. It's very floral, which some family members found off-putting. If you're unsure about the orange blossom water, you might try reducing the amount by half; it's pretty powerful stuff. I might bump up the zest, too. Next time, I would blind-bake the crust and maybe omit the lattice crust—or bake the pie partway, until the surface firms up, and try to add the lattice mid-bake? When I set the dough strips on the filling, they started to sink down into it, and the filling's so wet, they didn't bake all the way through. The filling started browning before the crust was set, so I covered the top with foil for the last part of baking. Worth experimenting with this one, though.

2 users found this review helpful
Reviewed On: Apr. 1, 2015
Pumpkin Bavarian Cream Tart
Wow! Really wonderful recipe! It's a perfect Bavarian cream, with a light, mousse-like texture (not like the gluey filling in "Bavarian cream" doughnuts). I didn't have any scotch, so I used the last of my brandy—about 1 Tbsp. I also beat the egg yolks and sugar with my Kitchenaid, rather than on the stove, and then mixed in the pumpkin mixture before transferring it to a pan. This would be a great recipe if you're asked to bring a dessert for Thanksgiving; it might be hard to make if you're the one hosting the meal, since it has to chill in the fridge, and refrigerator space is usually at a premium. I can't wait to try this pumpkin filling in something else, say, a pumpkin layer cake with a cranberry glaze!

42 users found this review helpful
Reviewed On: Nov. 9, 2010
Cotechino con Lenticchie
We loved this. I made it on New Year’s Day; I didn’t plan ahead so couldn’t get a hold of Cotecchino. I used a fresh bratwurst (not as crazy as it sounds: many Northern Italian recipes have a Tyrolean influence) flavored with nutmeg. Oh, and I used half water, half chicken broth to cook the lentils. Served it with lacinato kale (black kale) sautéed with garlic, red pepper flakes, anchovy paste, a splash of chicken broth and a splash of wine. Delicious! Lucky coins and folding green money.

13 users found this review helpful
Reviewed On: Apr. 28, 2010
 
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