*Disclosure: I received a copy of Wintersweet. However, the comments in this post are 100% my own.
WINTERSWEET: Seasonal Desserts to Warm the Home
By Tammy Donroe Inman
Running Press; Hardcover; $30.00 US/$34.50 CAN
Full-Color Photographs Throughout
E-book ISBN: 9780762450688
About the Author
Tammy Donroe Inman has spent years sourcing the best local ingredients, from apples to zucchini. Her philosophy is simple: the fresher, the better for health, for favor, for the soul. A graduate of the Cambridge School of Culinary Arts, she worked at Cook’s Illustrated magazine and its television spin-off America’s Test Kitchen. She writes at her humorous food blog, www.foodonthefood.com, ranked the #10 Best Food Blog and #5 Most Fun to Read in 2012 by Babble.com, and resides just outside of Boston with her husband and two sons.
Tammy’s cookbook is divided into the following chapters:
Pears and Quince
Nuts and Chocolate
Persimmons, Pomegranates & Cranberries
Roots, Tubers & Gourds
Dairy and Fresh Eggs
Check out Amazon.com for a Look Inside the Book!
Be sure to check out the amazing list of recipes in the Index!
When Fall rolls around, I love to be in the kitchen baking with apples and canned pumpkin, and the holidays sure wouldn’t be the same without the wonderful smell of fresh baked cookies and pies! So when I got the chance to review this cookbook, I couldn’t wait to learn new ways of cooking with my favorite Fall ingredients.
Well, this recipe for Butternut Squash Cake got me all warm and fuzzy because [A] it’s incredibly moist and delicious and [B] I didn’t use canned squash! I actually followed the directions in Tammy’s book and cooked a Butternut squash in the oven!
Dave and I had a few slices and I shared the rest with the teachers at school. They loved it as much as we did!
I swear I’ll never peel a Butternut squash again! This was so easy! I cut the squash in half, seeded it, placed it cut-side down in the pan in a 1/2-inch of water, and baked it for 45 minutes at 350 degrees F.
After it cooled off a bit, I scooped out the cooked squash without having to mess with the peel.
A quick purée eliminated any stringiness.
I wish I could share the recipe with you, but I don’t have permission. Sorry!
Another recipe that I tried from Wintersweet is the Peanut Butter Blondies.
You know I have an addiction for peanut butter and chocolate, so these blondies did not disappoint! I got many compliments on them from my teacher friends at school!
I have many pages bookmarked to try over the long, cold winter. The directions are easy to follow and the recipes are really interesting. This is a beautiful cookbook and would be welcomed in any foodie’s home!
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