Autumn Petits Fours

For longer than a decade it has been a tradition in my house to bake a trilogy of pies for the feast of thanks. Apple pie, pumpkin pie and pecan pie—individually delicious by virtue of merit, but a sliver of each together on a dessert plate is three times heavenly! It caters to the diner […]

Applying Petit Four Icing

  Poured fondant icing is the traditional confection used to coat baked goods such as petits fours. It is essentially a mixture of sugar and water cooked to the soft-ball stage, cooled somewhat and then stirred or beaten to an opaque, creamy consistency. In this state, the icing texture takes on color beautifully and the […]

Valentine Petits Fours

  Cherry. Cranberry. Amaretto. Jam.   Those four words brought my tweets to a screeching halt one day this past November. A Twitter conversation with my dear friend Jeanne at Inside Nanabread’s Head began a discussion which evolved into a delightful jelly swap over the holidays. The flavor profiles of the jam she mentioned were […]