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Katherine Hysmith Profile
Dec 21st, 2012
Texas ex-pat who goes by the moniker "young austinian." Austen, English and French culinary scholar. Bridging the edible gaps between the Mason Dixon Line. Graduate Student at Boston University Gastronomy Program. Check out my blog: The Young Austinian
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Submitted Recipes (15)
Posted on: Dec 21st, 2012
These are not your typical sugar cookies: softer, mildly sweet, and feather light thanks to brown sugar and lovely, flaky lard. These Brown Sugar Christmas Cookies are a holiday tradition in my family. Each year my Grandma rolls out batches of this simple dough, bakes dozens of cookies, and sends ..
Posted on: Jan 6th, 2013
Inspired by the period drama Downton Abbey, these Earl Grey Custards are subtly sweet and taste like a strong cup of that popular and traditional English tea. A dessert that is sure please the pickiest Dowager Countess to even the humblest kitchen maid.
Elderflower is subtly sweet and delightfully floral and adds a wonderful note to any baked good. One of my fondest memories of England is sipping fizzy elderflower cocktails on a warm summer day. A handful of dried elderflowers and a bit of flaked coconut helps bring back those happy times.
The secret to this standard lemon curd: a little dollop of vanilla bean paste. With the first lemons from my family's lemon tree and some careful tending by the stove, leftover egg yolks become something to brag about and make breakfast all the more worthwhile.
People are always trying to sneak vegetables into baked goods. This time you don't have to be so stealthy about it. Pumpkin pairs nicely with banana and it has already established its place among pastries, tarts, and breads. Just think of it as a serving of veg and fruit all at the same time. ..
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