Sonoma - Baking for Every Season
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More than 125 indulgent recipes for favorite baked goodsincluding tarts, pies, breads, cakes, quiches & moreto celebrate the years most festive holidays. Spanning holidays throughout every season, Baking for Every Season is the quintessential idea book for home bakers looking for year-round baking inspiration and delectable treats to share with friends and family, no matter the celebration. The recipes span classics like Bche de Nol and Pumpkin Pie Bars, trendy treats recipes such as Candy Bar Pie and Hot Cocoa Cookies, and fun kid-friendly delights including Piata Cupcakes and Classic Sugar Cookies. Guides and tips for decorating and serving, troubleshooting, and flawless baking make this cookbook a go-to guide for home bakers of all skill levels. Whether youre looking to create traditional treats for a cozy winter holiday or seeking inspiration for a new favorite dessert to serve at a Fourth of July BBQ, Baking for Every Season offers a wealth of delectable ideas perfect for any occasion. 125+ SEASONAL BAKING RECIPES: Classic and contemporary recipes will inspire home bakers with beloved classics and fresh favorites to share with family and friends HOLIDAYS AND EVERY DAY: Recipes span delicious bakes for special occasions and everyday events throughout the year, making this book ideal for all seasons and occasions FOR ALL SKILL LEVELS: Baking for Every Season includes accessible baking guides for home bakers of all skill levels with instructions and ideas for decorating, personalizing, and ensuring delectable results FULL-COLOR PHOTOGRAPHY: Baking for Every Season features gorgeous full-color photography of the recipes to help inspire and ensure success. PERFECT GIFT: Whether its Mothers Day, Christmas, or a birthday, this book is the perfect gift for the home baker in your life.
Sonoma: author's other books
Who wrote Baking for Every Season? Find out the surname, the name of the author of the book and a list of all author's works by series.
Sonoma
Sarah Kieffer
Great British Baking Show Bakers
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Table of Contents
Guide
Page List
Baking
FOR EVERY SEASON
photography by
ERIN SCOTT
contents
introduction
Freshly baked bread and its warm, buttery aroma on a chilly autumn day, spiced
gingerbread cookies perfect for a winter gathering, springtime strawberries and rhubarb
simmered into a cake-topping compote, and fresh summer peaches bubbling in a
streusel-topped pie for a backyard barbecueall of these tributes are inextricably tied
to specific times of the year. Baking is naturally seasonal, conjuring childhood memories
of summer fun, the nostalgia of winter holidays, the first growth of spring, and the
abundance of the fall harvest.
While produce might be available year-round, the best fruits and vegetables are found
at the peak of their season. With more than 100 recipes for making the best use of those
ingredients, Baking for Every Season leads you through spring, summer, fall, and winter
with baking ideas for everyday treats and every special occasion. The flavors and spices
identified with each season are highlighted in both classic and updated desserts and
baked goods, each of them worthy of a celebration and ideal for the time of year.
Creating lasting memories in the kitchen is often synonymous with celebrating the holidays
together, when families and friends gather. A multilayered cake for a birthday, a tres leches
cake for Cinco de Mayo, an apple-ginger tart for Thanksgiving, honey pistachio baklava for
Eid, hot cross buns for Easter, sweet potato corn bread for Kwanzaa, or peppermint bark
brownies for Christmas are all delicious ways to rejoice and take part in seasonal festivities.
The seasonal-fruit guide showcases what to look for in star produce, from apricots and
cherries to pears and Meyer lemons. Plus, invaluable baking tips give home bakers of all
skill levels the information they need to take their creations to the next level.
follow the seasons
The following seasonal categories list fruits according to their season of peak ripeness. Some
are available only in the early or late half of a season, and some year-round.
YEAR-ROUND
Apples (best in late summer and fall), bananas,
grapefruits, lemons (best from fall to spring), limes
(best in spring), oranges (best from fall to spring),
pineapples (best from spring to summer)
SPRING
Apricots (available in late spring), blueberries,
cherries (available in late spring), plums (available
in late spring), raspberries (available in late spring),
rhubarb (field rhubarb is not available until late
spring), strawberries, tangerines
SUMMER
Apricots, blueberries, cherries (available in early
summer), figs, grapes (available in late summer),
mangoes, melons, nectarines (white and yellow),
pears (some varieties are available in late summer),
plums, rhubarb
FALL
Cranberries, figs (available in early fall), grapes,
kiwifruits, mangoes (available in early fall), papayas,
pears, persimmons, tangerines
WINTER
Cranberries, dates, kiwifruits, pears, tangerines,
blood oranges
choosing seasonal fruits
Try to buy fruits that are in season, locally grown, and, ideally, organic. You will be
rewarded with succulent, juicy, fragrant fruits that are full of flavor and sweetness, and
that are generally lower in cost than out-of-season produce. A local farmers market is
your best bet for the most in-season produce. Some fruits, such as apples, are available
throughout the year because some varieties come into season as others go out or because
imported fruits fill store bins. Most fruits, however, have a limited growing season.
APPLES & PEARS
using the bitter white pith just below the fragrant layer
Apples and pears, each with scores of varieties, are
of peel. Choose heavy fruits with shiny skins. If a recipe
two of the bakers favorite fruits. Among the best
calls for citrus juice, always use freshly squeezed.
crisp-tart baking apples are Rome Beauty, Baldwin,
Gravenstein, Pink Lady, Northern Spy, Winesap,
STONE FRUITS
Granny Smith, Royal Gala, and McIntosh. Bartlett
This family of fruit loves hot summer days. Stone
(Williams), Anjou, and Bosc are among the best
fruits have a single center pit, known as the stone,
pears for baking. Choose fragrant fruits that are
and include peaches, nectarines, plums, cherries,
unblemished. Pears should yield slightly to the touch.
and apricots. They can either be freestone, meaning
the fruit slips easily from the stone, or cling, meaning
BERRIES
the fruit is firmly attached to the pit. The best stone
Plump, juicy berries, such as raspberries,
fruits are juicy, fragrant, and sweet. Choose heavy,
blackberries, blueberries, boysenberries,
unblemished fruits that yield slightly to the touch.
strawberries, and others, flourish in summer. When
choosing berries, look for fresh, shiny fruits that are
DRIED FRUITS
dry and free of mold, and smell delicious.
Dried fruits, such as raisins, currants, cherries,
cranberries, and figs, are excellent sources of texture
CITRUS
and flavor. Look for moist dried fruits that feel soft
Lemons, limes, oranges, and grapefruits are the
when pressed. To ensure freshness, purchase only
primary citrus fruits for baking. Within these broad
as much as you need. Seek out unsulfured organic
groups are many specialized varieties, such as Meyer
dried fruits for better flavor. Store dried fruits in an
lemons, Key limes, and blood oranges. Most parts of
airtight container at room temperature for up to 1
the fruitsjuice, peel, zest, fleshare used, but avoid
month, or in the refrigerator for up to 3 months.
tips for better baking
Close your eyes and imagine serving a warm caramelized pear ginger cake after a winter
holiday feast. Or presenting a child with an ice cream cake for their summer birthday
party. A platter of mini cream scones for a springtime tea party and devils food chocolate
cupcakes for a wicked Halloween are just two more delicious reasons to get in the kitchen
and start baking with the seasons. Here are some suggestions for achieving the best results.
READ THE RECIPE
Read through the recipe before you start and make
sure you have all the ingredients. Be sure that the
timing works for your schedulesome recipes need
to be prepped in advance or chilled overnight.
PREHEAT THE OVEN
Make sure to preheat your oven 15 minutes prior
to baking. Its also a good idea to use an oven
thermometer to make sure that your oven heats
to the correct temperature. All of the recipes in this
book were tested using a conventional oven, not a
convection oven; if you have convection, reduce the
temperature by 25F (3C).
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Sarah Kieffer
Great British Baking Show Bakers
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