Making the world a little sweeter one pastry tip at at time.
Two dessert features are currently requested from HARO: over-the-top ice cream desserts (open to U.S. hotels and restaurants) and vegan ice creams. Info is below. There are no links, so just type in the email address if you want to contribute. If you’re a pastry …read more
I’m celebrating National food holidays this summer and apple turnovers was last week. But if you think apple turnovers are things us Americans made up, Bernard Clayton Jr. has something else to say about them in his The Complete Book of Pastry, Sweet and Savory: …read more
From HARO (Help A Reporter Out): A reporter is looking for “pretty pink desserts”. Can be from a restaurant, bar, cafe, bakery, etc. Pitch your pink dessert with a picture to the email below. Email link is not active. Type in the query email manually to be involved. Request ends soon!
It’s no secret that I love love love tomatoes from the garden. This year, I planted wild tomatoes, San Marzano plum tomatoes, beefsteak tomatoes, yellow and red cherry tomatoes, and Black Krim tomatoes. I had tomatoes to my heart’s content. And sometimes when I’m slicing …read more
Looking for quick and easy old-fashioned cookbooks for baking (or even giving) this holiday season? The ABC series from Peter Pauper Press may have just you are looking for. Peter Pauper Press recently is releasing several of its older titles from the 50s and 60s …read more
How to put together a super easy and great looking dessert, Raspberry Millefuille via Gordon Ramsay.
Begin with taking a sheet of puff pastry, thawed out if frozen. Lay it flat on a non-stick baking sheet. Dust it with a nice even dusting of powdered sugar. Bake it at 220 degrees C/425 degrees F about 6 to 7 minutes, then reduce the heat to 190 degrees C/375 degrees F and continue to bake until done and the top turns a golden brown, about 10 more minutes. Cool. Cut into three pieces and stack them using fresh raspberries and a filling of sweetened whipped cream flavored with orange zest, orange liqueur, and vanilla beans.
Easy and delicious.
This is an easy recipe that doesn’t produce a ton of dough. Fry, shake in granulated sugar, and serve while they are still hot. For more fried dessert recipes, such as fritters and beignets, read All About Fritters, Doughnuts, Beignets, and Other Fried Desserts.
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So, if you were a sweet (such as a cookie, dessert, etc), where would you live? L.V. Anderson from Slate.com FOOD answers that question with United Sweets of America: If every state had an official dessert, what would it be? (Montana gets S’mores.). Courtesy Slate.com …read more
