In this issue
Issue #15
Polpetta is Italian for croquette; a polpetton eis a big croquette-but in this case it is baked, not fried.
At Ca'Peao, a restaurant in Leivi, in the hills above Chiavari, about 30 miles east of Genoa, Franco and Melly Solari serve this, their version of a traditional Genoese Easter dish, all year long.
This recipe for the famous Italian Christmas sweet follows the more traditional dense and crumbly version.
Called "pond pudding" for the pool of sauce that leaks out when it's cut, this old-fashioned dessert was invented in East Sussex in the 17th century.
Unlike French fondant, which is poured, this icing (of English origin) is rolled out into sheets, and hardens into a satiny-smooth finish.
Celebrated chef Jean-Louis Palladin developed this recipe especially for SAVEUR.
Believed to date back to the 12th century, Yorkshire pudding may have originated in the kitchens of King Henry II, where drippings from roasting mutton were used to flavor baked batters.
This version of fruitcake—inspired by Italy's pandolce d'oro (literally sweet cake of gold)—is lighter in texture and color, and best eaten sooner rather than later.
SAVEUR consulting editor Christopher Hirsheimer created this recipe, akin to the lighter, simpler fruitcakes of her Scandinavian grandmother.
This recipe combines two delicious specialties found in cahors–cèpes and black truffles.
Planning ahead is required for this fruitcake, which we've borrowed from Maida Heatter's New Book of Great Desserts (Knopf, 1982).
This family classic from author Peggy Knickerbocker, with its Mississippi roots, has been passed down through the generations.
