Tag Archives: Pastry

My Mom’s Best Pie Crust

Posted on May 9, 2013 by Maureen Abood
Pie cooling under the window, Maureen Abood

Everyone who knows my mother knows that the hallmark of her character is grace. Pure grace. This is reflected in her face, her home, her kitchen, her conversations. And her pie. I love watching people taste my mom’s pie for … Continue reading →

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Lebanese Knafeh Jibneh with Orange Blossom Syrup

Posted on May 3, 2013 by Maureen Abood
Knafeh slice, Maureen Abood

The knafeh was the saving grace that morning. We were driving from Beirut to Tripoli on a quest, my quest, to see the famous Hallab bakery at its source. There had been the friendly assistance of a Lebanese chef in … Continue reading →

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Orange Blossom Simple Syrup recipe

Posted on May 2, 2013 by Maureen Abood
Syrup pitcher POST

So many Lebanese pastries rely on orange blossom syrup for flavor, for fragrance. And though the syrup is truly simple in its method and short ingredient list, there are a few different approaches to it: some with more sugar than … Continue reading →

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Raspberry Cream Scones with Rose Water Glaze

Posted on February 12, 2013 by Maureen Abood
Raspberry heart scones with rose water glaze, Maureen Abood

I like to think of it as my first act of food writing. It was just a few sentences on the back of a postcard (I’ve loved postcards for a very long time), sent home to my family on my … Continue reading →

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Lebanese Butter Cookies, or Ghraybeh

Posted on December 7, 2012 by Maureen Abood
Ghraybeh POST

When a cookie is as white and unadorned as this, it’s a wonder to me that I love it so much. I’m such a devotee of the toasty, of all that is DGB (deep golden brown), that it takes significant … Continue reading →

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Chocolate-Dipped Candies, and Geo. Abowd & Son, Confectioners

Posted on November 30, 2012 by Maureen Abood
Candy in paper cups POST

The last time my Uncle Tom saw his father before he died, he was at the stove. Grandpa (my Jiddo who did not want to be called Jiddo, but rather the all-American Grandpa) was in his mid-80’s, and he had … Continue reading →

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Ingredient: Chocolate, for dipping

Posted on November 28, 2012 by Maureen Abood
Callebaut milk block POST

If there is such a thing as the family chocolate, then ours has always been Hershey. It’s our version of a coat of arms. Hershey is what my grandfather liked and what he used in a business that has become … Continue reading →

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Favorite Things: A Tiered Plate Stand

Posted on November 27, 2012 by Maureen Abood
Lenox tiered plate POST

Faster than you could say Happy Tha—, my mother had cleared away the pumpkins and leaves in favor of berries, reds and greens at her house. That includes the tiered sweets plate, a favorite piece from her set of Lenox … Continue reading →

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Chocolate-Caramel Pecan Tart Recipe

Posted on November 15, 2012 by Maureen Abood
Chocolate pecan tart 2 POST

I present to you this prize of my recipe collection with what can only be described as…guilt. My mother recently asked what I’d be posting in the lead-up to Thanksgiving. I knew she had pie on her mind because that … Continue reading →

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Technique: Tips for Making Caramel

Posted on November 14, 2012 by Maureen Abood
Caramel in a bowl POST

Caramel is like the fraternal twin of chocolate when it comes to making the kind of sweet you cannot, and will not, resist. Caramelization—the toasting or deep-golden-browning—of just about anything you cook, from Brussels sprouts to nuts to bread, takes … Continue reading →

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Favorite Things: Tart Pans

Posted on November 12, 2012 by Maureen Abood
Tart pan edge 3 POST

The fluted-edged, removable-bottomed tart pan comes out to play with some frequency in my kitchen. It’s not just that I’m a sucker for the beauty of the pan, though that does have its role (who can resist such a pretty … Continue reading →

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Favorite Things: A candy thermometer

Posted on July 16, 2012 by Maureen Abood
Candy thermometer POST

This past weekend thermometers both failed me and came through for me. My instant-read thermometer met its maker in a melt-down accident when the poor guy was left in a gorgeous cut of tenderloin on the grill—with the grill lid … Continue reading →

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Gotta love winning!

Posted on July 5, 2012 by Maureen Abood
Curd spreading POST

I’m not a big gambler, though I have to say the first time I played roulette in Vegas was a thrill. But when it comes to food, and a contest comes my way, I’m in. The contest that came to … Continue reading →

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Favorite Things: Stand Mixers. What color is yours?

Posted on June 25, 2012 by Maureen Abood
Sunbeam speeds POST

As with anything, it’s the physical that is always the first sign of attraction. There must be some kind of color chart that indicates the meaning behind the color you choose for your stand mixer. Or maybe I should write … Continue reading →

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Favorite Things: The Microplane Grater

Posted on April 2, 2012 by Maureen Abood
Grater lemon zest 2 POST

I’m not quite sure how humankind got along before Microplane graters. Their sharp grating power makes quick, easy work of zesting citrus. It used to be that when a recipe called for zest, I was at a bit of a … Continue reading →

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