Okay, you might think that lately I've been obsessed with Brie. I have been. Probably because my next book is titled TO BRIE OR NOT TO BRIE. 14 days. Whee!
In the last month, I've shared a Brie Pizza, Brie Salad, and a Brie cookie dessert.
In the past, I've shared a Brie soup and so many other things. I love Brie. It's soft, it's easy, it's so pretty.
But today, because I made the most delicious dessert for New Year's Eve, I have to share this dessert recipe that I found in a magazine...tweaked, of course.
Warning: This is possibly the most intense cooking experience I've ever had. So many steps. So WORTH IT! And though it appeared as a regular cake recipe, I was able to make it gluten-free. I found the recipe in CULTURE magazine, which many of you know is one of my favorite magazines. The magazine always has such great information about cheese. And gorgeous recipes! This recipe includes mascarpone, which I have used in ice creams and other recipes. It's luscious and adds the richness of cream to anything.
Enjoy! And Say Brie ...makes you smile, doesn't it? Hint: Don't say fromage. It makes you frown.
|By the way, this upper layer makes the most fabulous "snack"- like a brownie|
TO MAKE CANDIED ORANGE PEEL: To make this, peel the skin of an orange (or nectarine) in thin strips, doing your best to avoid the white layer of pith by the fruit (hard to do!!). Cut the peeled strips into thin slices. Soak them for three minutes in boiled water; drain and rinse.
coming February 2013.
You can pre-order the book HERE.
Click this link to watch the TRAILER
Click this link to read an EXCERPT.
Click this link to hear a PODCAST
Also, you probably know by now about my alter ego,
DARYL WOOD GERBER...and her new series
A COOKBOOK NOOK MYSTERY series
debuts July 2013