category_outlined / Cuisine et Vin

Victoria Fall Baking 2018

In a frantic and hurried world, Victoria offers a respite from the chaos of everyday life. The pages are dedicated to living beautifully when entertaining, cooking, and decorating and even in artistic pursuits - and now you can enjoy every single page on your tablet! With a distinct personality all its own, Victoria personifies feminity, passion, and an enterprising spirit. Each issue features decorating and entertaining ideas, recipes, travel stories, essays from inspiring women, and much more.

United States
Hoffman Media
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7 Numéros


access_time1 min.
dear friends

I learned from my mother and my grandmothers to be comfortable in the kitchen. They were unfailingly patient with my requests to be allowed to stand on a stool and stir milk into flour so we could make biscuits or cakes. I perfected rolling dough for sugar cookies and piecrusts at a fairly young age. By the time I was a teen, I could easily prepare a meal for my family of five. I think watching the women in my life make quick and easy work of creating sweets as well as savories has enabled me to enjoy the time I now spend cooking.With the coming of autumn, I pull out the mixing bowls and start baking. When I saw the pages of this special Victoria issue, featuring treats from…

access_time19 min.
a fruitful bounty

Nature’s most mouthwatering offerings deserve to be enjoyed to their utmost potential. With such delightful recipes, where lemons and apples keep company with stone fruit and grapes, one might be tempted to try them all.Savory Apple StrudelMakes 6 servings2 tablespoons unsalted butter1 medium red onion, thinly sliced4 Fuji apples, peeled, cored, and sliced⅓ cup firmly packed light brown sugar¼ cup brandy3 tablespoons lemon juice3 tablespoons fresh sage leaves, torn into small pieces1 teaspoon kosher salt1 cup grated Gruyère½ (17.3-ounce) package frozen puff pastry, thawed1 egg white, lightly beaten1 tablespoon water1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.2. In a medium saucepan, melt butter over medium heat. Add onion, and cook until tender, about 15 minutes; transfer onion to a large bowl, and set aside.3. In…

access_time21 min.
a mélange of sweets

From truffles to trifles and tartlets to cakes, this selection of delicacies is sure to whet the appetite and please the palate. Discover treats inspired by English, Scottish, Austrian, and French favorites—perfect finishes to any meal.Espresso-Chocolate Trifles with Chocolate Mousse and White Chocolate TruffleMakes 8 to 10 servings1½ cups all-purpose flour1½ cups granulated sugar¾ cup unsweetened cocoa powder1 teaspoon baking powder½ teaspoon baking soda¼ teaspoon salt1 cup hot brewed espresso½ cup whole milk½ cup vegetable oil2 large eggsChocolate Mousse (recipe follows)White Chocolate Truffle (recipe follows)Garnish: white chocolate curls1. Preheat oven to 350°. Spray an 18x13-inch rimmed baking sheet with baking spray with flour.2. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.3. In a medium bowl, whisk together espresso, milk, oil, and eggs. Add…

access_time15 min.
spices of the season

As we celebrate autumn’s exquisite bounty, meals are made richer with family, friends, and unforgettable fare. Here, flavors such as ginger, nutmeg, and cinnamon are featured at the heart of these delectable recipes.Cardamom-Coffee Crème Brûlée with Caramelized FigsMakes 8 servings2 cups heavy whipping cream2 cups half-and-half10 cardamom pods, crushed⅓ cup espresso coffee beans1 vanilla bean, split lengthwise, seeds scraped and reserved8 egg yolks1 cup granulated sugar, divided⅛ teaspoon salt10 to 12 fresh figs, halved lengthwiseGarnish: chopped salted pistachios1. In a medium saucepan, combine cream, half-and-half, crushed cardamom, coffee beans, vanilla bean, and reserved vanilla bean seeds. Bring to a boil over medium-high heat. Remove from heat, and let steep for 30 minutes.2. Strain mixture through a fine-mesh sieve into a medium bowl, discarding solids. Skim and discard any foam from surface…

access_time17 min.
harvest breads & savories

In a celebration of that ubiquitous mealtime staple, these sweet and savory selections are certain to please. Traditional favorites meet contemporary interpretations of classic fare, and meats and cheeses find their home in pastry.Baked Brie with Roasted PersimmonsMakes 10 to 12 servings2 (8-ounce) wheels of Brie, rinds intactRoasted Persimmons, chopped (recipe follows)1 large egg2 tablespoons water1 (17.3-ounce) package frozen puff pastry, thawedSeasonal fruitCrackers1. Preheat oven to 350°. Line a baking sheet with parchment paper.2. Cut 1 wheel of Brie in half horizontally. Place half of Roasted Persimmons on one half of Brie, and top with remaining half. Repeat with remaining wheel of Brie and remaining Roasted Persimmons.3. In a small bowl, whisk together egg and 2 tablespoons water.4. On a lightly floured surface, roll puff-pastry sheets to ⅛-inch thickness. Place…

access_time1 min.

CONTRIBUTING PHOTOGRAPHERSAMY BURKE: pages 16 and 53KIMBERLY FINKEL DAVIS: pages 32, 70, and 86KATE SEARS: page 37 and back coverCONTRIBUTING STYLISTSANNE EMORY BANKSTON: pages 21 and 52MARY LEIGH GWALTNEY: pages 8, 29, 42, 45, 62–63, 78, and 82LUCY HERNDON: pages 17 and 20YUKIE MCLEAN: pages 6, 9, 12, 16, 25, 53, and 90KATHLEEN COOK VARNER: page 94CONTRIBUTING RECIPE DEVELOPMENT AND FOOD STYLINGSARAH FOOTE: pages 37–38CHANTEL LAMBETH: pages 61–64 and 81–82AIMEE BISHOP LINDSEY: pages 41–42REBECCA TREADWELL SPRADLING: pages 13–14,23–24, 27–28, 33, 35–36, 43–44, 49–50, 55, 57–60, 65–68, and 71–74LOREN WOOD: pages 9, 11–12, 17–22, 25–26, 29–32, 39–42, 51–52, 69–70, 75, 77–80, 83–86, 89–90, and 93–94 ■…