So every frangipane recipe I've seen, mostly for tarts, get baked in the oven. There are eggs involved, so does anyone know if there is a way I can make the cream without baking? Just to use as a cake filling?
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.