Is there anything better than a beautiful fruit tart full of fresh, seasonal fruit? Well, maybe just that delicious buttery crust that can become the vessel for the fruit.
Tarts are relatively simple to make, and can have a dramatic presentation on your dessert table. The secret to a perfect fruit tart is to wash and strain your fruit in a colander, and then to pat it dry with a towel to remove any extra liquid in the fruit.
We are going to take you step by step through two tart recipes that are perfect for spring. And remember, tarts are playful and fun! Feel free to use either crust and filling together, and any of your favorite fruits and jellies to glaze. Read the rest of this entry »
Italian Peach Cakes are light and sweet desserts reserved for special occasions. They present beautifully and are fairly easy to bake and construct, if you have the right tools. The cake and custard are simple and flavored with Peach Brandy.
Our Fante’s recipe was developed by Jeanne Fante. In this post, we included a different method of decorating that involves a little less work and a little more liqueur! “Decorating” the peach cakes is done with Alkermes liqueur, granulated sugar and a peach leaf. You, too, can make beautiful and delicious peach cakes to impress guests at your next special event!
You’ll love the way the clove flavor in the crust accents the warm spices of Fante’s Natural Chai Extract, in this fluffy cheesecake.
For an added kick, our Nielsen Massey Mexican Vanilla pairs really well with the other flavors.
This recipe is one I’ve had for awhile and I adapted it to incorporate the Chai Extract and Clove. I use the 9″ tin Kaiser springform pan; it’s an excellent heat conductor, so it heats quickly without giving the top of my cheesecake time to brown.
This recipe features Pure Ginger Extract, from Fante’s Natural Flavors Brand. Made with only pure ginger oil, alcohol and water, it has a clean, fresh, ginger root flavor. Can be used for baking, syrups, beverages and ice cream. One teaspoon is sufficient to flavor your typical cake or cookie recipe. Try adding it to iced tea, beer and cranberry juice.
Our talented staff baker Vanessa used our natural Ginger Extract to create this flavorful recipe.
It’s July – the sun is shining, the grills are burning, the fireworks are bursting, and people all around the country are celebrating America. We’re excited to join the celebration by featuring American companies and products all month long. It’s Made-in-the-USA Month at Fante’s Kitchen Shop.
This week, we’re kicking it off with a tribute to one of our favorite American companies, Nordic Ware, creators of the classic Bundt pan.
The aluminum Bundt was trademarked in 1950 by Nordic Ware founder H. David Dalquist. Decorative ring-shaped cakes were very popular among German, Austrian, and Hungarian immigrants and their descendents, but their ceramic forms were very fragile, and the cast-iron forms very heavy. At the request of a local chapter of the Hadassah Society, Dalquist developed the modern-day Bundt pan, using lightweight aluminum. This style baking pan has since grown exponentially in popularity; to date, Nordic Ware has sold over 50 million. And the company has remained true to its roots, manufacturing its products in America for over 60 years.