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Showing posts from April, 2009

Cookbook Review: How to be a Domestic Goddess

How to Be a Domestic Goddess: Baking and the Art of Comfort Food by Nigella Lawson

First of all, I have to say this - this woman is nuts! She may be a great cook and a very nice person, I don't know, but honestly, she is nuts.

This book, in case you couldn't tell right away, is about baking. She sets it up in several categories: cakes, cookies, bread, pies, Christmas, etc. The pictures are wonderful. But the writing? Wow. It's hard to tell you just how bad it is. So here's an example.

"Coconut Macaroons. These are a very English kind of macaroon, the sort you always used to see displayed in bakers' shops alongside the madeleines (those sponge castles dipped in luminous strawberry jam and dredged in throat-catching grated coconut, and so very different from those that inflamed the memory of Marcel Proust). The difference with coconut macaroons is that you need neither to be ironic or self-consciously retro-cool to enjoy them."

What?

I have SO many problems wit…

Raspberry Danish Coffee Cake

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Either raspberry, blueberry, or sweetened cottage cheese/cream cheese mixture would be good in this. I used raspberry. I also cut it into two loaves, as it was too big for my baking sheet.

Raspberry Danish Coffee Cake

Dough:
3 1/2 c. flour
1/2 c. sugar
1/2 tsp. salt
2 pkgs. yeast (or 4 1/2 tsp.)
2/3 c. warm water
6 Tb. butter, softened
1 large egg

Filling:
2 c. raspberry (or blueberry) jam

Combine 1 c. flour, sugar, salt, and yeast. Beat in water and butter. Beat for 2 minutes more. Add egg and 3/4 c. flour; beat 2 minutes. Add remaining flour. On lightly floured surface, knead dough until smooth and elastic. Shape dough into ball. Place dough in large greased bowl. Cover and let rise until doubled in size.

Punch down dough. Turn onto lightly floured surface; cover, and let rest 15 minutes. Grease a large baking sheet.

On lightly floured surface, roll dough out into large rectangle. Spread jam down the center of the dough, leaving 3 inch border on all sides.

Use a pastry wheel to cut dough on both s…