Ted's Recipes
- Autumn Olive Bars
A tangy fruit custard over a shortbread crust makes the best of an invasive alien pest. Can be made gluten-free. Autumn olive fruit also makes a nice-looking, tart-sweet jam and a great fruit leather.- Caramel Apple Tart
The caramel apple is an old favorite. Now try it with real caramel, not brown sugar, not molasses, not dulce de leche, but burnt sugar, the way you'd have it in a flan or crème caramel. Can be made gluten-free.- Chocolate Crack
Toffee and Toblerone® on graham crackers (not saltines).- Chocolate Mousse Torte
A valued recipe from an old friend. Light yet rich, as a chocolate mousse should be.- Flan (Crème Caramel)
Egg custard glazed with caramel. My mother's recipe, transcribed from a phone conversation with my sister, with some notes from experience.- Fondue
A Swiss dish of melted cheese and wine shared by several diners who dip pieces of crusty bread into it. My grandfather recorded this recipe in 1949 from oral tradition in what is today the canton of Jura.- Fruit Custard Pie
A great crust and a custard filling shows fruits like blueberries and rhubarb at their best.- Garden Huckleberry Pie
Garden huckleberries aren't to everyone's taste fresh, but baking them into a pie brings out their distinctive flavor.- Ground Cherry Pie
Mmm…ground cherries! This easy-to-grow, heavily-bearing garden fruit, delightful fresh, also makes amazingly good pies.- Leek Pie
Inspired by a bountiful harvest of leeks, this quiche-like pie shows off their flavor and texture.- Linzer Torte
An Austrian tart, a sweet almond pastry with a raspberry filling. My mother adapted a recipe from her grandmother's cookbook and my sister and I have tinkered with it slightly since then.- Mock Apple Crumb Pie (made with zucchini)
Recipes abound for mock apple pie, beginning as early as 1812 and famously including the one that was on the Ritz Crackers box for decades. That one's a decent pie in itself but is unlikely to fool anyone who's paying attention. This one has a better chance, with realistic texture as well as flavor. In any case, it's delicious.- Mushroom Soup
Elegant, deeply satisfying, nothing like the canned recombinant-cuisine ingredient.- Orange, Ginger and Almond Cake
A flourless, very moist cake, adapted from Nigella Lawson's clementine cake, which Lawson, in turn, credits as "more or less Claudia Roden's orange and almond cake". I've incorporated some ideas from Not Quite Nigella and Jill Dupleix as well as my own preferences, especially my love for ginger.- Pastelitos de Guayaba con Queso
A Caribbean tradition, light, crisp puff pastry filled with sweet cream cheese and guava. Also works with autumn olive jam.- Pawpaw Pie
I love pawpaws and have finally had enough fresh ones to think about using them in recipes. This is my first essay.- Popovers
Light, hollow, eggy rolls that go equally well with sweets or savories. Tricky to get right, but easy to repeat once you get it right. This is what works for me and my oven.- Quiche
A cheesy egg custard with flavorful goodies scattered throughout. The version described here was a successful experiment to find uses for a wild mustard that had taken over the garden.- Rhubarb Cake
A rich, satisfying cake that complements the tartness of rhubarb, from Vicky Prior, who also shared other rhubarb recipes.- Rhubarb Crisp
Gingered, with apples or bananas. Tart, sweet, crunchy, spicy.- Savory Microwave Eggplant
A casual aside by my mother led to one of my favorite snacks.- Summer in February: Minneola Lemon Pie
Sunny, fragrant, fruity, sweet—just the thing for those late-winter blues.- Tomato Sandwich
My variations on a great Southern tradition. But be sure to try the original first so you get what the fuss is about.- Zucchini Casserole
Simple to prepare, deeply satisfying, and highlights the distinctive flavor of zucchini.