Homemade cakes, cookies, candies, pies, crisps, cobblers, crumbles, and ice cream--year round Since the very first taste of maple syrup, New Englanders have pined for something sweet. The region's native plants (corn, squash, pumpkins), orchard fruits, fresh dairy products, even the early ice industry, have all been used over the past four centuries to create culinary inspirations for our developing nation. From the mountains of Maine to the farms of Vermont to the beachside villages of Cape Cod, New England has earned a reputation for fantastic desserts. What started out as necessary, high-calorie sustenance has become an exercise in pleasure and a celebration of the seasons. Indeed, it's not officially summer in New England until shortcake is soaked in sweet strawberries and cream. Soon blueberries, cherries, peaches, blackberries, and plums make an appearance, begging for crisp, nutty toppings, buttery crusts, and a melting pool of vanilla ice cream. New Englanders know how to sweeten the pot by bringing out the best in local ingredients. The result of this vibrant seasonal calendar is a rich repertoire of flavors ripe for celebration and reinvention.
About the Author
Tammy Donroe Inman was born in Maine, bred in New Hampshire, and has lived in Massachusetts for more than 30 years. She is a trained chef, cooking instructor, and author of Wintersweet: Seasonal Desserts to Warm the Home, praised by USA Today, the Wall Street Journal, and the Boston Globe. After earning her chops in the test kitchen of Cook's Illustrated and behind the scenes of the television show America's Test Kitchen, she has spent nearly 20 years writing about food for Fine Cooking, Parents, Yankee, the Boston Globe, Boston magazine, and Serious Eats. She was also the force behind the beloved blog, Food on the Food, named "Best of the Web" by Saveur.