On a recent escape this dreary season, we headed up the Hudson River Valley to the Culinary Institute of America in Hyde Park, NY. (We went to use their wonderful library.) An informative display of antique marzipan molds in Roth Hall was an unexpected treat.
Antique marzipan molds on display at the CIA in Hyde Park, NY.
Their Apple Pie Bakery Café is an ideal place for a lunch and an even batter place to buy bread and pastries. We brought home these sophisticated Danish, the kind of buttery creations you rarely see or taste anymore.
Laminated dough pastries at the CIA in Hyde Park, NY
Citrus Danish pasrty
Farmers markets are some of the tastiest places on earth especially for lovers of all things baked. Established bakeries, like Meriano’s Bake Shoppe, sell at farm markets in Connecticut because they want to support local producers and expand their market. (Here are boxes of their Vienna Cookies we tasted at a farmers market this weekend. They have been using American Almond Products since 1975! Many thanks.)
Rasbperry Vienna Cookies
And baking enthusiasts like Todd Solek have created a new business. Todd sells his flatbread pizzas at the Coventry Farmers Market among others in Connecticut. We expect to see his business grow and grow in the coming years. (Of course don’t you just want one of those cool pizza trucks.)
Todd Solek forming pizza dough at the Coventry Farmers Market
Farm to Hearth Flatbread Pizza made with Mizuna, Goat Cheese and Lamb Sausage
Do YOU have a talent and passion for baking? Are there Farmers Markets in your area? Give them a call. You might just find yourself elbows deep in flour…. and loving it.
Egg-Shaped Almond Cakes for Easter
Our favorite almond tea cake batter can be baked in a variety of pans. For Easter, we suggest baking it in small egg-shaped pans, although any mini muffin tin works perfectly as well. The secret is to grease the pans heavily to help the cakes release easily. You do not need to invest in multiple sets of pans. Just bake the batter in a few successive batches. When unmolded, these pullet-sized cakes are a lovely golden brown. A dusting of powdered sugar or a coating with a light lemon glaze would be delicious but we like chocolate best of all.
For the recipe, click here.