Berry Chèvre Cheesecake Squares with Pistachio Shortbread Crust
Pear and Pomegranate Clafoutis with Vanilla, Saffron and Pistachios
Pistachio Lime and Matcha Snowballs
plums
Blueberry Plum Cobbler with Corn Flour Biscuits
Buckwheat, Plum and Almond Brown Butter Buckle
Chestnut Plum Financiers
Rustic Plum, Teff and Hazelnut Tart
Summer Stone Fruit and Marzipan Crumble
pluots
Blueberry Plum Cobbler with Corn Flour Biscuits
Poppy Seed, Pluot and Buckwheat Streusel Muffins
pomegranate arils
Apple Cranberry Pomegranate
Crisps with Brown Sugar Teff Streusel
Pear and Pomegranate Clafoutis with Vanilla, Saffron and Pistachios
potato starch
powdered sugar
pudding
Banana Butterscotch Pudding with Mesquite Gingersnaps
Lemon Ricotta Biscuit Bread
Pudding with Berries and Honey
pumpkin
Pumpkin Cranberry Nut and Seed Loaf
Pumpkin Ice Cream Sandwiches with Mesquite Ginger Molasses Cookies
Pumpkin Pie with a Buckwheat Crust
quinces
Apple, Pear and Quince Pandowdy
Ginger, Vanilla and Quince Upside-Down Cake
Strawberry Elderflower Roulade
ramekins
raspberries
Apricot Raspberry Pandowdy
Berry Chèvre Cheesecake Squares with Pistachio Shortbread Crust
Coconut Cream and Raspberry Tart
Creamy Baked Grits with Sweet Corn and Berries
Individual Berry Marzipan Crumbles
Mesquite Chocolate Cakes with Whipped Crème Fraîche and Raspberries
Raspberry Swirl Biscuits
Strawberry Raspberry Rhubarb Cutout Pie
Vanilla Butter Cake with Whipped Mascarpone and Summer Berries
rhubarb
Rhubarb Preserves
Rhubarb Puree
Rosy Rhubarb Roulade Cake
Strawberry Raspberry Rhubarb Cutout Pie
Strawberry Rhubarb Cobbler with Ginger-Amaranth Biscuits
ricotta cheese
Blackberry Ricotta Shortcakes with Honey and Thyme
Lemon Ricotta Biscuit Bread
Pudding with Berries and Honey
Lemon Ricotta Biscuits
overview
Strawberry Ricotta Shortcakes with Honey and Tarragon
rolling pins
rum
Chestnut Roulade Cake with Rum,
Mascarpone and Roasted Pears,
Rum Tiramisù
Salty and Boozy Caramel Sauce
Triple Coconut “Tres Leches” Cake with Mango and Lime
sabayon, in Citrus Trifle with Lillet Sabayon
salt
scales
scones
Blackberry Cream Scones
Chestnut Fig Scones
Cinnamon Amaranth Peach Scones
Orange Currant Cream Scones
Roasted Banana Teff Scones with Muscovado Sugar Glaze
tips and tricks
shears
shortcakes
Blackberry Ricotta Shortcakes with Honey and Thyme
Strawberry Ricotta Shortcakes with Honey and Tarragon
skillets
spatulas
squash puree
Pumpkin Ice Cream Sandwiches with Mesquite Ginger Molasses Cookies
Pumpkin Pie with a Buckwheat Crust
stand mixers
starch
strainers
strawberries
Chestnut Brownie Ice Cream Sundaes with Port-Roasted Strawberries
Creamy Baked Grits with Sweet Corn and Berries
Individual Berry Marzipan Crumbles
Strawberry Elderflower Roulade
Strawberry Raspberry Rhubarb Cutout Pie
Strawberry Rhubarb Cobbler with Ginger-Amaranth Biscuits
Strawberry Ricotta Shortcakes with Honey and Tarragon
Vanilla Butter Cake with Whipped Mascarpone and Summer Berries
streusel
Apple Cranberry Pomegranate
Crisps with Brown Sugar Teff Streusel
Poppy Seed, Pluot and Buckwheat Streusel Muffins
substitutions
sugars
sundaes, as Chestnut Brownie Ice
Cream Sundaes with Port-Roasted
Strawberries
sunflower oil
sweet potatoes, in Sweet Potato
Bourbon Cheesecake Bites with Mesquite-Pecan Crust
tangerines
Citrus Chiffon Cake
Citrus Trifle with Lillet Sabayon
Petite Tangerine Cornmeal Upside-Down Cake
Tangerine Vanilla Bean Madeleines
tapioca starch
tarts
Apple Chestnut Tart with Salty Caramel
Caramelized Fig and Whipped Honey Yogurt Tartlets
Chestnut Tart Crust
Chocolate Bergamot Truffle Tart with Olive Oil and Flaky Salt
Chocolate Cranberry Pecan Tart
Cocoa Almond Tart Crust
Coconut Cream and Raspberry Tart
Earl Grey Chocolate Tart
Fromage Blanc Tartlets with Honeyed Kumquats
Grapefruit and Elderflower Curd Tart
Muscovado Mesquite Tart Crust
pans
Peach Brown Butter Crème Fraîche Tart
Rustic Plum, Teff and Hazelnut Tart
Salty Caramel Banana Cream Tart with Mesquite Crust
Vanilla Almond Tart Crust,
temperatures
thermometers
timers
tiramisu
Nocino Tiramisù
Rum Tiramisù
utensils
vanilla
Blueberry Lemon Verbena Bundt Cake with Vanilla Bean Glaze
Ginger, Vanilla and Quince Upside-Down Cake
Meyer Lemon and Vanilla Bean Buttermilk Pie
Meyer Lemon Bars with Vanilla-Almond Crust
overview
Pear and Pomegranate Clafoutis with Vanilla, Saffron and Pistachios
Salty Vanilla Bean Caramel Sauce
Tangerine Vanilla Bean Madeleines
Two-Persimmon Layer Cake with Vanilla Bourbon Cream Cheese Frosting
Vanilla Almond Tart Crust
Vanilla Bean Cupcakes with Kumquat Cream Cheese Frosting
Vanilla Bean Frozen Yogurt
Vanilla Bean Ice Cream
Vanilla Butter Cake with Whipped
Mascarpone and Summer Berries
Vanilla Chiffon Cake
Vanilla Extract
vegan recipes
Blueberry Hand Pies
Coconut Cream and Raspberry Tart
Coconut Oil Pie Dough
Tart Cherry, Chocolate and Hempseed No-Bake Oat Bars
vegetable peelers
vodka
overview
Vanilla Bean Frozen Yogurt
Vanilla Extract
walnuts
Buckwheat Pear Galettes with Walnuts and Salty Caramel
Maple Bourbon Apple Pie with Walnut Crumble
Maple Oat Apple Pie with Walnut Crumble
Maple Teff Apple Pie with Walnut Crumble
Pumpkin Cranberry Nut and Seed Loaf
Teff Oatmeal Cookies with Whiskey Currants
whiskey
Banana Butterscotch Pudding with Mesquite Gingersnaps
Boozy Chocolate Cherry Teff Pots
Chestnut Roulade with Mascarpone, Cinnamon
Roasted Apples and Whiskey (or Calvados)
Maple Bourbon Peach Cobbler with Cinnamon Teff Biscuits
Maple Bourbon Whipped Cream
overview
Sweet Potato Bourbon Cheesecake Bites with Mesquite-Pecan Crust
Teff Oatmeal Cookies with Whiskey Currants
Tw
o-Persimmon Cupcakes
Two-Persimmon Layer Cake with Vanilla Bourbon Cream Cheese Frosting
Vanilla Bean Frozen Yogurt
whisks
white chocolate
Cashew Lime Blondies
overview
xanthan gum
yogurt
Blackberry Crisp Frozen Yogurt
Blueberry Crisp Frozen Yogurt
Blueberry Plum Cobbler with Corn Flour Biscuits
Caramelized Fig and Whipped Honey Yogurt Tartlets
Chocolate Pear Tea Cakes with Rosemary, Olive Oil and Sea Salt
Fig and Olive Oil Cake
Maple Bourbon Peach Cobbler with Cinnamon Teff Biscuits
overview
Strawberry Rhubarb Cobbler with Ginger-Amaranth Biscuits
Vanilla Bean Frozen Yogurt
zucchini, in Chocolate Zucchini Cake with Matcha Cream Cheese Frosting
ABOUT THE AUTHOR
Photo credit: Shelley Eades
Alanna Taylor-Tobin is a food stylist, photographer and trained pastry chef. In 2009, she founded the popular recipe blog The Bojon Gourmet (bojon = no job, backwards), where she plays with uncommon ingredients and alternative grains and flours in her spare time. Her recipes, food styling and photography have been featured in countless web and print publications, including the New York Times, Food and Wine, Food52, The Huffington Post, GFF: Gluten-Free Forever Magazine and Williams-Sonoma. She lives and works in San Francisco with her other half, Jay, and a sassy feline named Catamus. Find her at BojonGourmet.com or follow along on Instagram (@the_bojon_gourmet).
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CONTENTS
Title Page
Copyright Notice
Dedication
INTRODUCTION
HOW TO USE THIS BOOK
HOW TO WIN AT BAKING
DESSERT FOR BREAKFAST
CAKE
PIE
TARTS
RUSTIC FRUIT DESSERTS
CUSTARDS, PUDDINGS AND SPOON DESSERTS
COOKIES AND BARS
BASICS AND ACCOMPANIMENTS
ALTERNATIVE GRAINS AND FLOURS
OTHER INGREDIENTS
GEAR
SOURCES
ACKNOWLEDGMENTS
ABOUT THE AUTHOR
FLOUR INDEX
INDEX
Copyright
Copyright © 2016 Alanna Taylor-Tobin
First published in 2016 by
Page Street Publishing Co.
27 Congress Street, Suite 103
Salem, MA 01970
www.pagestreetpublishing.com
All rights reserved. No part of this book may be reproduced or used, in any form or by any means, electronic or mechanical, without prior permission in writing from the publisher.
Distributed by Macmillan, sales in Canada by The Canadian Manda Group.
eISBN 978-1-62414-210-9
Our eBooks may be purchased in bulk for promotional, educational, or business use. Please contact the Macmillan Corporate and Premium Sales Department at 1-800-221-7945, extension. 5442, or by e-mail at [email protected].
Library of Congress Control Number: 2015919637
Cover design by Page Street Publishing Co.
Photography by Alanna Taylor-Tobin
Photos here, here and here by Sarah Menanix
Author photo, here, by Shelley Eades
Alternative Baker Page 30
