Cream cheese’s gaminess and gumminess make it a rather odd base for a frosting. Even so, that flavor has become the classic accompaniment to an American carrot cake, and who am I to argue? I just prefer mine cut with butter, that’s all. Is that so wrong? Combine these ingredients in a mixer fitted with […]
READ ONThe nuts and bolts of this cake recipe are pure Rose Levy Beranbaum, as found in her latest book, Rose’s Heavely Cakes. It differs mainly in the spicing, since in my universe a carrot cake is really a classic spice cake dressed up in hippie garb. This cake is moist but not overly so, and […]
READ ONYou want a sorbet that shows off the best features of autumn’s most elegant fruit? Pear sorbet is your ticket, friends. Like most fruit sorbets, the preparation is very, very simple. Cut up about 2.5 pounds of ripe pears into 1″ chunks and put them in a medium saucepan. Add half a cup of the […]
READ ONAre the tuile rabbit ears too much? Maybe. It was a boring photograph without them, it needed something. Anyway, as I way saying last week, this sorbet is not what people expect from sorbets. It’s creamy, almost silky smooth. Not quite as smooth as a chocolate ice cream, but darn close. And it’s dairy free! […]
READ ONDue to popular demand, I’m adding a fruit sorbet to the menu, since it really would seem a shame not to make anything with fruit in it. This recipe comes from David Lebovitz’s seminal frozen dessert book, The Perfect Scoop. Of course I’ve added a little Cremodan to it because, well, it helps. The formula […]
READ ONAt its heart, this chocolate sorbet recipe is actually quite basic. It omits the bar chocolate that seems to be the rage with a lot of the newer chocolate sorbet recipes. Even so, you’ll be amazed at how rich and creamy a dairy-free frozen chocolate dessert can taste. It’s excellent when made without the Cremodan, […]
READ ONThe word is often confused with “strudel” here in the States, but they’re not even close to the same thing. Strudel is of course a type of layered pastry that hails from Austria. Streusel is a crumb topping that was first popularized in Germany. The word itself means “scattered” or “sprinkled”, or more literally “strewn.” […]
READ ONOnce you’ve tasted a proper homemade dulce de leche, you may never go back to regular caramel sauces again. It has just too much to bring to the flavor party. And as you’ll see, it’s not difficult at all to make. Start with your baking soda: Add about half a cup of milk and stir […]
READ ONReal dulce de leche isn’t nearly as time-consuming as it’s made out to be. In fact it takes far less time than the boiled can method, and demands only intermittent attention. This recipe calls for 50% cow’s milk and 50% goat’s milk, which produces the most interesting and balanced flavor. All cow’s milk is a […]
READ ONFolks must have been feeling mighty feisty last night, since I got several emails complaining that I left out the recipe for the fruit sauce. Oh, ye of little faith. Would I ever forget a thing like that? Don’t answer, it was a rhetorical question. Fruit sauces can be easy or hard. I prefer easy, […]
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