Wednesday, 06 March 2013 16:58

Who'd have guessed?

I have made many a meatball with grape jelly as an accent, mostly because my kids love them. So I have taken it a step further with a dessert. You would have thought grape jelly would have made its way into a dessert before the savory meatball, but nooooo, we had to be different. The addition of jelly in this recipe is extraordinarily well-suited. Not only does it melt well, but when it starts to cool slightly, it transforms back to its original state, giving this dessert (as well as others) a glaze that is out of this world.

Published in The Cooking Edge
Thursday, 01 November 2012 12:44

Yanked tiramisu

Tiramisu is Italian for "make me happy." The jolt of coffee one perceives in this dessert is the reason for the nomenclature. It is fairly new to the cooking arena, since only about the late 60s has it been offered up to chefs to interpret on their own. And here is The Yankee Chef's interpretation.

Though I don't use ladyfingers in my presentation, I use something even better: molasses cookies. I think these go absolutely perfectly, flavor-wise, with the other levels of taste, and the texture is slightly firmer, with a little crispness from the edge of each cookie that helps tie everything in. Although I don't soak the cookies in coffee, I add the flavor of espresso and soak the cookies in another New England mainstay: rum!

Published in The Cooking Edge
Wednesday, 10 October 2012 20:00

Don't hate me!

As all of you know, I hate having a laundry list of ingredients in a recipe, and hate even more a lengthy story behind its preparation. But I simply love this treat and I think you will too.

Published in The Cooking Edge
Wednesday, 08 August 2012 21:47

Tasty tarts are back at Frank's Bakery

The Bangor shop is making fresh blueberry & raspberry tarts

BANGOR - There is just something about Frank's Bakery that makes even the most self-controlled individual give in to temptation now and then. This time of year, temptation is the shop's famous raspberry tarts.

"This is the earliest we've had them," said Bernadette Gaspar, who has been dubbed Bangor's 'Tart Queen.' "I can usually make 100 or better per gallon [of raspberry sauce], and it takes 12 to 13 pints of raspberries to make a gallon."

But Gaspar, who uses locally-grown berries to make her raspberry tarts, admits each summer her product is at the mercy of local growers and Mother Nature.

Published in Style


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