I’ve heard from Readers who have made recipes they have seen on The Front Burner. Have you made something you would like to share? I would love to see a photo! Send a photo of your work to ReadersGallery@TheFrontBurner.us along with the name of the recipe and if you wish, a brief comment. Let me know how you would like to be identified, and if you have a web site or blog, I will be happy to post a link.
From greenis:
I made the Blood Orange cake yesterday and it came out perfect!
Thank you so much.
Torta d'Arancia Rossa - Blood Orange Cake
Adri says:
I’m so glad you tried the recipe. Your cake looks better than mine! Brava!!
To see the recipe click HERE
From triplecreme:
I used Cara Caras that were so sweet it needed more kick. So I thought a floater of Campari would brighten it up, which it did, but it sank to the bottom which made for a really pretty drink.
Bree at: Pizza y Paella
Adri says:
I love that you made this drink your own, especially considering that blood orange season does not last forever. The Campari keeps it looking like a red shirt, and gorgeous, to boot. Brava!
The see the original recipe click HERE
bigsistoni from Fernworks Antiques says:
What a great cake! This recipe falls in the category of foolproof as I overbaked my slightly and it was still delicious.
Adri Says:
This is one is a real treasure. I am so glad you made this and so pleased to hear you enjoyed it. Brava!
To see the original recipe click HERE
Charles Robinson Says:
Hi Adri
These Pomodoro tomato seeds were Thompson & Morgan, though most are quite normal; several seem to have developed a strange, but interesting shape nice to see how they ripen.
Adri Says:
Every now and again we get some of those odd ones too, They always taste and ripen like the others. That’s life in the garden. Thanks Charles!
Reader Rick says:
Here is today’s load from my garden!
Adri says:
Thanks, Rick. I love seeing that folks are taking Farm to Table so seriously!
bigsistoni from Fernworks Antiques says:
Really a delicious drink. We all loved it.
Adri says:
What a cool shot! Thanks for sending it. I am so glad you enjoyed the drink!
See the original recipe here!
From idy:
We made your ferratelle yesterday. You are right – the browned butter adds a nice depth of buttery/toasted flavor! It was well worth the effort. My teenage son watched your video and browned the butter for me…exactly as shown! We made vanilla ones, then followed with an almond variation (Amaretto plus finely chopped almonds) and a chocolate variation (cocoa powder in place of some of the flour) — all were great! Since we like things sweet here, we did add 1/4 cup of additional sugar. I’m sure it would have been fine the way you wrote it as well. Since this dough is thicker than other pizzelle recipes, it is good you say to lock the handle during “baking”. I overlooked your directions at first, and the initial ones were a little thick. Locking the handles solved the problem! Thank you for the wonderful pizzelle recipe – they are the best!
Adri says:
Bravi! How cool that you all got involved. And I got such a kick out of your son browning the butter. Thank you so much for sharing your variations. I can’t wait to try them. Happy New Year to all! See the original recipe here!