Or is that the other way ’round? Whatever it is, it’s the latest thing in the frozen dessert industry: “whole dessert” ice cream. It’s been coming for a while now, but you know whole dessert ice cream has really arrived when Baskin Robbins announces its seasonal line-up and fully two-thirds of the new flavors fall […]
READ ONNow here’s an interesting variation on the pound cake theme: an olive oil cake heavily dosed with rosemary, once again courtesy of Gina DePalma, pastry chef of Babbo in New York. It diverges from original pound cakes both in its choice of fat (oil instead of butter) as well as in the fact that it […]
READ ON…is the question Stuart Smalley asks his seriously overweight sister during one of her anxiety episodes in the film Stuart Saves His Family. I guess it’s all the talk of obesity that made me think about it. But on that note, why don’t we have some pound cake this week? There are a couple I’ve […]
READ ONAs I seem to be linking furiously today, I may as well direct you to this very nice article on the Kentucky Bourbon Trail in the New York Times. If you have a little time and a taste for whiskey, I highly recommend it. The fall scenery here in Kentucky is beyond belief.
READ ONMany Americans see healthy foods as “bland” tasting and are less likely to pay extra money for them. Also in the news today from researchers at UNC Chapel Hill: married people often gain more weight than their single counterparts. Lastly this late-breaking bulletin from Glasgow Caledonian University: chewing gum may help curb appetites between meals. […]
READ ON…or delizia as Mario Batali calls it, but we tend not to get quite that fancy around here at joepastry.com. I’d been wanting to try this for quite a while, and a visit by my parents-in-law this weekend provided me with the opportunity (and anyway, a lot of you out there teased me about my […]
READ ONWhat do these have to do with cider? Nothing, to be perfectly honest. They’re just something I made up for the wife’s department’s Mexican Day of the Dead celebration over at the university today. What do long johns have to do with Mexico? Nothing! I was in a hurry and didn’t have time for anything […]
READ ONIt is after all Halloween. I’ve got a 3-year-old hippo and 9-month-old sumo wrestler to prepare. An ample haul to all tonight!
READ ONGot another question over the weekend about fry oil. Specifically, does the kind of oil you use (vegetable, corn, peanut etc.) make a difference in a doughnut? The answer is unequivocally: yes. When it comes to frying a pastry, you want as neutral an oil as you can possible find: plain vegetable oil (usually a […]
READ ONFor me, it’s a cake dome with plenty of leftover birthday cake under it. For you see while I was out target shooting early Saturday morning (hey, I live in Kentucky now) the Pastry women were hard at work baking a cake for my belated weekend birthday party. Well I have to say it was […]
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