What’s Happening in the Test Kitchen/ by Shelley Lance, Cookbook co-author
Much as I would like to say that it is always tons of fun to work on the upcoming Dahlia Bakery Cookbook, the truth is, sometimes it is a long, hard, uphill slog. Sometimes recipes don’t work the way they’re supposed to and have to be tested again (and, alas, again). Once in awhile, we (myself and cookbook test team extraordinaire, Julie Hartley and Beth Minker) have a day where it seems like nothing went right and nothing got done.
But the last few test sessions have been BRILLIANT, so I’m feeling energized again. I wish everyone could have a taste of this crazy good chocolate tart for Valentine’s Day!! (photo top) Rich and deeply chocolate, but also balanced and subtle, with the best ever flaky crust. I’m taking a couple pieces home for myself and my Valentine tonight.
I like making apple pie, but with pastry chef extraordinaire Garrett Melkonian’s guidance this is the best one (photo above) I’ve ever made. The apples have a lovely soft texture with juices that set up just right, laced with the flavors of rum, butter, spice and vanilla, and the crust is flaky but tender and melts in your mouth.
Also, Garrett showed me how to make a beautiful batch of orange marmalade and a clear, garnet colored cranberry jelly, subtly flavored with hibiscus and star anise, both recipes are for our jams and jellies chapter (photos above). Now, I just need some time to sit in front of the computer and get these edited …
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