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A la carte: Giftable sweets; 'Art in the Kitchen ... Plus!'

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Baum cakes are soft and chewy, with real flavor in the layers.

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'American Coyotes' Series

Traveling by Jeep, boat and foot, Tribune-Review investigative reporter Carl Prine and photojournalist Justin Merriman covered nearly 2,000 miles over two months along the border with Mexico to report on coyotes — the human traffickers who bring illegal immigrants into the United States. Most are Americans working for money and/or drugs. This series reports how their operations have a major impact on life for residents and the environment along the border — and beyond.

Tuesday, Oct. 1, 2013, 7:11 p.m.
 

Giftable sweets

Behold the Baum Cake, short for baumkuchen. It's a true American success story; Karl Moritz and Heather Alcott, a husband-and-wife team in Denver, are producing a pastry that's said to have originated in 14th-century Germany.

When it was introduced to Japan in the 19th century, the Japanese came up with a special rotisserie oven to make it. Moritz and Alcott bought and assembled an oven to create their own baum cakes, which take about 24 hours, start to finish. Their baker applies 15 to 21 thin applications of batter, each timed separately, to create the hallmark concentric circles.

The cakes are then glazed and toppings are applied. The result shames any hankering for cronuts. Baum cakes are soft and chewy, with real flavor in the layers. The shelf life is a good 10 days. Shown here: the Mount Baum Trio (5 inches wide by 4 34 inches tall; $32), with Cointreau and Callebaut chocolate. Matcha glazed with limoncello and pumpkin glazed with maple rum and Callebaut chocolate are available.

Details: www.glazebaumcakes.com or www.deananddeluca.com.

‘Art in the Kitchen ... Plus!' tour

The Westmoreland Museum of American Art's annual “Art in the Kitchen” tour has a few extras this year.

“Art in the Kitchen ... Plus!” on Oct. 5 will feature five unique home kitchens in the Greensburg-Irwin area, along with outdoor party areas. Also, two chefs will help spice up the event.

Seth Bailey, executive chef at the Café at the Frick, will give two presentations at 10 a.m. and 1:30 p.m. at the Westmoreland Museum of Art @rt30, in the former Stickley-Audi furniture store on Route 30 in Unity. He will demonstrate how to prepare rice for sushi and how to make salmon avocado rolls and vegetarian rolls at both presentations.

Chef Greg Andrews will give a behind-the-scenes look at a working professional kitchen at the Supper Club at the Greensburg Train Station.

The tours are from 10 a.m. to 4 p.m. Oct. 5. Tickets are $30 the day of the event at the Route 30 museum location or $25 in advance from the museum shop, Greenhouse Winery at Westmoreland Mall, Never Enough! Boutique in Greensburg, Rose Style Shoppe in Latrobe, G Squared Gallery in Ligonier and Morninglory in Murrysville.

The museum's building in downtown Greensburg is closed during a major expansion, expected to be completed in spring 2015.

Details: 724-837-1500 or www.wmuseumaa.org

How to store lemons and limes

Lemons have thicker rinds, so they last longer than limes. Keep both limes and lemons in the refrigerator. If you have a vegetable drawer, that's a good spot to keep them from drying out. Keep them in a mesh bag or loose; a plastic bag may hold in too much moisture and cause them to rot or get moldy faster.

Limes usually will last a few weeks before they start to show brown spots. If there are just a few spots, the inside can be used. That's also your signal that they're getting short on life.

Before they turn completely brown, juice them and freeze the juice in ice cube trays. Put the cubes in a resealable freezer bag and they're ready to go when you need them. You can grate the zest and freeze that as well, or add it to the cubes of juice for more color and flavor.

— From staff and wire reports

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