When I first learned that this month's Daring Baker's challenge was going to be a hazelnut gateau, I thought to myself... "I wish it was Christmas!". July in Florida is hot and humid and a hazelnut, praline and ganache cake seemed a bit "heavy" for this season, but that first impression didn't last long.Hazelnuts ...
I made these gelee shots probably two months ago, but I never really came around to editing the photos and blogging about them. I wasn't happy with how the photos turned out so I left them aside and went on with my recipes. Until now, that is.We got a new computer recently and ...
A few days ago, browsing through the specialty cheese section at Whole Foods, I found a new kind of spreadable sheep's milk cheese that I have never seen before. It is from Spain, but I didn't recognize it. That doesn't really surprise me given the tremendous amount of different cheeses that are produced ...
I am always intrigued by technique and how the simple action of folding ingredients together can completely change the texture and consistency of a product. Such is the case with meringue. The infamous macarons are usually nothing but egg whites with sugar and ground up nuts. But how do they get their ...
I am a custard person. I love cakes, fruit pies, cookies and so on, but creamy custard, in any way shape or form, is my dessert of choice. And if the custard in question contains lots of mini specs of vanilla bean, then I'm in heaven.After making the apricot pate de fruit a ...