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By Meg Ray, Leslie Jonath
Popular for gorgeous muffins and kooky confections, Miette Patisserie is one of the such a lot loved of San Francisco's culinary locations for locals and tourists. Miette's lovely Parisian aesthetic enchants viewers with tables piled excessive with beribboned luggage of gingersnaps, selfmade marshmallows, fleur de sel caramels, and rainbows of gumballs. This cookbook brings the attraction domestic, sharing a hundred mystery formulation for favourite Miette treats from chef and proprietor Meg Ray. greater than seventy five stunning colour pictures trap the original fantastic thing about Miette muffins and outlets. Scalloped edges at the booklet block increase the preciousness of this fetching package deal. like the lovable brownies, cookies, clairs and brownies on the market in Miette's case, this booklet is impossible to resist!
Read or Download Miette: Recipes from San Francisco's Most Charming Pastry Shop PDF
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Extra resources for Miette: Recipes from San Francisco's Most Charming Pastry Shop
Sample text
Lightly crushed anise seed for cinnamon. Omit raisins. English Drops: Add ½ c. cold coffee; increase sugar to 1 c. and flour to 1¾ c. Omit raisins. Taffy Drops A sweet, chewy drop cookie, adapted from The Pennsylvania Dutch Cook Book. ⅓ c. unsalted butter, melted � c. molasses, warmed 2 c. brown sugar 2 c. flour � tsp. baking soda dissolved in 1 tsp. hot water 1 c. unsweetened grated cocoanut Beat together butter and molasses; gradually beat in sugar. Sift in flour. Add baking soda and cocoanut and mix well.
Fat 1 c. sugar 1 or 2 eggs Milk is the next addition. If a very crispy cooky is desired, use only 1 tbsp. or omit altogether. , then add 2½ c. flour (more to roll out), 2 tsp. baking powder, ¼ to ½ tsp. salt (depending on amount of salt in fat used), and flavoring. To Mix the Dough: Cream the fat; add sugar gradually, then the well-beaten eggs and the milk. Mix and sift dry ingredients and add to the first mixture. Remove a small portion, roll, and shape as desired. Chilling the dough in advance makes rolling it easier and requires less flour.
Maple syrup 1 egg 2¼ c. flour 2 tsp. baking powder 1 tsp. salt Cream butter; add the syrup and egg. Sift in dry ingredients and mix well. Drop by teaspoonfuls onto buttered baking sheets with plenty of room between. Bake at 400°F until golden. Chewy Drop Cookies � c. unsalted butter, softened 1 c. sugar 2 eggs, stiffly beaten 1 tsp. milk 2 tsp. baking powder pinch salt 1 c. flour Cream butter and sugar, then add eggs and milk. Sift in baking powder, salt, and flour and mix well. Drop by teaspoonfuls onto buttered baking sheets with plenty of room between.