Desserts are my favorite, and these you’ve just posted are often. I seriously doubt you’ll be unemployed for long!]]>
Becky- That bowl was given to me by my grandmother just before she died. It was a wedding gift to her, and she knew she wouldn’t be her for my wedding, so gave me some of her favorite kitchen pieces for the kitchen I would someday cook for my own family in. Just kidding, I got it at the goodwill, but it is pretty, no? And for you I’d include recipes and lessons in the taste of the pb and j tart!
Michael- It’s funny, that when grinding away, working as many odd hours as we do, all we can think of is time off. But when we finally do get time off, all we worry about is getting back in the kitchen!!
Laurie- I can’t wait to feed you and Matthew again!
Britt- the crisp honey leaves are tuilles baked in the shape of leaves. But it is the only tuille batter I will use, as it is the only one I have ever eaten that tasted good. It turns a beautiful honey gold, a tiny bit translucent, and tastes great! Not like most tuille batters that are really only there for looks, this one can be used as a flavorful and textural component to a dessert.
Naked Desserts- Again, sorry no pictures. I didn’t use any liquid flavoring, rather shredded unsweetened coconut. The recipe is
1 1/2 cups unsweetened finely shredded coconut
1 1/2 cups cream
1 pound white chocolate
salt to taste
Scald the cream, and stir in the coconut. Let this steep for an hour. Reheat the cream and pour over the white chocolate. Stir until smooth and add salt to taste. Let this chill for 4 hours, then paddle with a low setting on your kitchen aid mixer until the mixture stiffens and fluffs a bit. Scoop and roll, chill, and dip in dark chocolate.]]>
Do post pictures and Wishing you all the luck.]]>
“Crisp honey leaves” is intriguing…]]>
Vegetarian Foodie Blog