Promises of “springy” and “sparkly” candy. But I don’t make candy! I mean, a candy thermometer scares the hell out of me.

The “Riesling Pâté de Fruit,” from the April 2018 issue of Food & Wine, are jellies made with four ingredients … and no thermometer is necessary. So, I can do this.

Simple to execute, you just need to buy a bottle of Riesling and use your food processor. Chill, wait, sugar.

These do taste sweet, like candy indeed. Apricots, wine. Grown-up flavors. I dare you to try it.

PREP TIME: assemble in an hour, chill overnight, sugar coat and eat
TASTE: sweet apricots and wine

Next time, I want to face the challenge of the “Cast-Iron Sweet Potato Cardamom Bread,” from the March/April 2018 issue of Bake From Scratch. That’s right: yeast and a thick sugar glaze. Come back to my site next week, to enjoy this with me.

Cast-Iron Sweet Potato Cardamom Bread
Bake From Scratch, March/April 2018
Makes 1 (10-inch) loaf

4 1/2 cups bread flour, divided
1/2 cup warm milk (120-130 degrees F)
2 Tbsp. plus 1 tsp. active dry yeast
3/4 cup sweet potato purée
3/4 cup unsalted butter, softened
4 large eggs
1/4 cup granulated sugar
2 Tbsp. orange zest
2 tsp. kosher salt
1 cup toasted pecans, chopped

In the bowl of a stand mixer fitted with the paddle attachment, stir together 3/4 cup flour, warm milk, and yeast. Let stand until mixture is foamy, about 5 minutes.

Add sweet potato purée, butter, eggs, sugar, zest, salt, and remaining 3 3/4 cups flour, and beat at low speed until combined. Turn out dough onto a heavily floured surface, and knead until smooth and elastic, 4 to 5 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75 degrees F) until doubled in size, about 1 hour.

Grease a 10-inch cast-iron skillet.

Turn out dough onto a heavily floured surface, and roll into an 18x10-inch rectangle. Spread Cardamom Filling onto dough and sprinkle pecans on top of filling, leaving a 1-inch border. Starting at one long side, roll up dough, jelly-roll style, pinching seam to seal. Place seam side down. Using a serrated knife, cut roll in half lengthwise. Carefully twist dough pieces around each other, cut sides up, and form into a circle. Place in prepared pan. Wrap pan tightly in plastic wrap, and refrigerate overnight.

Uncover, and bring dough to room temperature. Cover, and let rise in a warm, draft-free place (75 degrees F) for about 30 minutes.

Preheat oven to 350 degrees F.

Bake for 25 minutes. Reduce oven temperature to 325 degrees F, and bake 15 minutes more, covering with foil to prevent excess browning, if necessary. Drizzle bread with Lemon-Vanilla Glaze, Let glaze soak in a bit, and serve warm.

Sweet Potato Purée
Preheat oven to 425 degrees F. Rub 1 medium sweet potato with grapeseed oil. Prick potato with a fork, and season with salt. Wrap potato in foil. Bake until potato is completely soft, about 45 minutes. Let cool. Peel, and purée in the container of a blender.

Cardamom Filling
Makes about 1 3/4 cups

1 cup firmly packed light brown sugar
3/4 cup unsalted butter, softened
1 Tbsp. ground cinnamon
1 tsp. ground cardamom

In a medium bowl, stir together all ingredients. Use immediately.

Lemon-Vanilla Glaze
Makes about 1/2 cup

1 cup confectioners’ sugar
1 Tbsp. whole milk
1 tsp. fresh lemon juice
1/2 tsp. vanilla extract

In a small bowl, stir together all ingredients. Use immediately.