Last weekend I made David's panettone bread pudding. Absolutely INCREDIBLY GOOD; the best recipe for panettone bread pudding ever. David's tweak on the traditional is a simple brown sugar-butter caramel base that becomes a sauce when the baked pudding is inverted onto a serving platter. This takes the dish over the top. Brilliant and, as David indicates in his notes, the pudding is great even after being refrigerated and rewarmed gently. Thank you, David!
I'm happy to be a subscriber, David. I couldn't find an icon to print the cupcake recipe. I tried to get an answer elsewhere so not to bother you. I did find that apparently I need to log in to 'like' a post. I enjoyed the newsletter!
Is the cupcake recipe on your blog? So far I've only seen it in your newsletter...not sure I've received a blog post...? Sorry, but I'm confused. I do want to make the cupcakes!
The cupcakes look great! I love lemon buttercream but had never thought of making a lime frosting. I’ll pick up a can of Guinness next time I’m at the liquor store so that I can try making these (plus the candied ginger recipe). I opened Ready for Dessert the other day at your Fresh Ginger Cake recipe and that’s what I’d like to bake next! I’ve learned a lot from your newsletters over the years besides just enjoying them, and am happy to subscribe.
Ginger and stout are a winning combo. I’ve made a Bundt cake with these but having a cupcake option is excellent. I just happen to have a bottle of stout for such an occasion...
Happy New Year David, I am happy to pay the extra fee. You have given so much amazing information that I have shared to friends and family as they tour France. I am looking forward more of your wonderful newsletters. A bientot! maria
David, The opening photo of your January newsletter looks familiar! Should I say my spirits have grown in 2020 too! I have taken a liking to Bourbon! Oh, I should not get started and I digress! My real reason for writing is, have you ever done cooking classes and obviously after this wretched virus allows us to start living again, would you consider having classes? I have missed Europe and my beloved Paris and look forward to returning. I don't speak French, so an American who lives in Paris sounds to me the best person to teach an old woman such as myself. If you don't plan any classes, ever, could you recommend a school who would tolerate me? I think if I plan a trip for the future it will help with my spirits both liquid and otherwise!
BTW! I love your Pear Almond Tart and have made it many times. Part of the fun is reading your blog about the recipe. Nothing better than a good sense of humor. We all need that, don't we!
Last weekend I made David's panettone bread pudding. Absolutely INCREDIBLY GOOD; the best recipe for panettone bread pudding ever. David's tweak on the traditional is a simple brown sugar-butter caramel base that becomes a sauce when the baked pudding is inverted onto a serving platter. This takes the dish over the top. Brilliant and, as David indicates in his notes, the pudding is great even after being refrigerated and rewarmed gently. Thank you, David!
I'm happy to be a subscriber, David. I couldn't find an icon to print the cupcake recipe. I tried to get an answer elsewhere so not to bother you. I did find that apparently I need to log in to 'like' a post. I enjoyed the newsletter!
Is the cupcake recipe on your blog? So far I've only seen it in your newsletter...not sure I've received a blog post...? Sorry, but I'm confused. I do want to make the cupcakes!
The cupcakes look great! I love lemon buttercream but had never thought of making a lime frosting. I’ll pick up a can of Guinness next time I’m at the liquor store so that I can try making these (plus the candied ginger recipe). I opened Ready for Dessert the other day at your Fresh Ginger Cake recipe and that’s what I’d like to bake next! I’ve learned a lot from your newsletters over the years besides just enjoying them, and am happy to subscribe.
Ginger and stout are a winning combo. I’ve made a Bundt cake with these but having a cupcake option is excellent. I just happen to have a bottle of stout for such an occasion...
Happy New Year David, I am happy to pay the extra fee. You have given so much amazing information that I have shared to friends and family as they tour France. I am looking forward more of your wonderful newsletters. A bientot! maria
Bonjour!
David, The opening photo of your January newsletter looks familiar! Should I say my spirits have grown in 2020 too! I have taken a liking to Bourbon! Oh, I should not get started and I digress! My real reason for writing is, have you ever done cooking classes and obviously after this wretched virus allows us to start living again, would you consider having classes? I have missed Europe and my beloved Paris and look forward to returning. I don't speak French, so an American who lives in Paris sounds to me the best person to teach an old woman such as myself. If you don't plan any classes, ever, could you recommend a school who would tolerate me? I think if I plan a trip for the future it will help with my spirits both liquid and otherwise!
BTW! I love your Pear Almond Tart and have made it many times. Part of the fun is reading your blog about the recipe. Nothing better than a good sense of humor. We all need that, don't we!
Au revoir,
Kim