This crustless quiche has a beautiful back story. During the summer of 2016, our friend Teri invited us to her lovely vacation home on Lake James. No need to ask us twice… we packed our bathing suits, grabbed a few bottles of wine, and hit the road in our convertible.
One delightful morning Teri and I made a traditional Quiche Loraine for breakfast, and it was perfect. Baked in a pie crust, it was savory decadence. At home, I make a leaner crustless quiche, baked in little ramekins. Leftovers not only look great but reheat well in the microwave.
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When testing Sweet Potato Pie, I asked for feedback from my southern friend, Bernard, who knows how sweet potato pie should really taste. One of the first ingredients to go was cloves. I made adjustments and baked off little ramekin samples until he assured me that it was just right. It’s southern goodness in a crust. Thanks, Bernard!
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Mark loves creme brulee. Years ago, I tried making it at home but was overwhelmed by the quantity the recipe produced. Then I started experimenting with downsizing and discovered that it is incredibly easy. What’s the key? A teeny, tiny pan. It makes two servings in traditional shallow ramekins, or four if you use little tempered glass serving containers. I use heat resistant votive holders. It’s an innovative way to offer bite-sized portions to friends at gatherings.
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Homemade ice cream offers endless possibilities. Whatever your vision, the key to keeping it scoopable soft is to include the optimal amount of sugar (15-18% by weight). This recipe weighs in at 16%, which allows a lean custard with as few as two yolks, or an indulgent French style with as many as eight.
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Autumn Leaf Pumpkin Pie has enriched our Thanksgiving celebrations for years. It all goes back to 1996, which was the year of pumpkin pie tests. After each, Mark asked for more spices and a deeper dish. After this version, there were no more requests other than I make it more often! It is especially delicious when topped with homemade whipped cream. Growing up, we lived in a world where Cool Whip was all the rage. No one in our family was making whipped cream the old-fashioned way. Then one year, Mark’s mom started serving it at family gatherings, which was the end of the tub.
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