Watch Yankee food editor Annie B. Copps prepare an Apple and Almond Open-Faced Tart with Rob Caldwell on 207.
Find this and other delicious recipes from New England’s finest cooks in Yankee‘s new cookbook, Yankee Magazine’s Best New England Recipes.
Order yours today!
and get a free digital issue, plus 30% off in the Yankee Store
Annie–you are hysterical on TV! I love watching you. Here’s my twist on the recipe–fresh figs on the bottom, a layer of really good quality crumbled blue cheese or goat and some crispy chopped up bacon. Sprinkle a few fresh chives and a drizzle of syrupy reduced balsamic vinegar on when it comes out of the oven–YUM
Hi, Annie, I so enjoyed your video! When I was a ‘kid’ I used to enter contests at our Michigan State Fair. One contest was sponsored by the Michigan Cherry Growers. I made an almond cream for the bottom of the shell and simmered dried cherries with either cherry liqueur or Grand Marnier (I can’t remember), a little orange zest, and a tiny bit of almond extract. I poured that over the top and baked it. (I won, it was very exciting)
Thank you, it is so fun to share.
Hi, Annie, I enjoy your recipes very much. Iam a real newengland person and i realy love old old recipes .Iam looking for an old brown bread recipe the one made with good molasses and like they had at church ham and bean suppers at church. also a receip for cider donuts if you could . thank you and i look forward to your next recipes
Email (will not be published) (required)
Comments maybe edited for length and clarity.
©2013, Yankee Publishing Inc. All Rights Reserved.Yankee Publishing Inc., P.O. Box 520, Dublin, NH 03444(603) 563-8111
Find Yankee on Google+