Month: June 2011

RECIPE: Biramisu, A Beer Dessert

Posted on by thenibble

Biramisu: tiramisu with a porter reduction.Photo courtesy Portobello Restaurant |Orlando.   Love tiramisu? Love beer? Combine them in this novel recipe, called Biramisu. It could be a big hit on your Father’s Day menu. The beer-accented dessert was created by Chef Tony Mantuano (Chef/Partner at Spiaggia Chicago and a Top Chef Masters contestant) as a…
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TOP PICK OF THE WEEK: Yuzu Juice

Posted on by thenibble

Yuzu juice is squeezed from the fresh yuzu citrus, in season in the U.S. from September to December. (It is grown in California. Fresh yuzu can’t be imported per USDA restrictions.) The small, round citrus fruit has become very popular with fine chefs, thanks to the availability of imported yuzu juice used by Japanese restaurants.…
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TIP OF THE DAY: Decorate With Fondant

Posted on by thenibble

Use fondant to make cupcakes that looklike Dad. Photo courtesy WhiptCream.com.   If you’ve been to enough weddings, you’ve probably had fondant. It’s used to cover cake, as an alternative to icing. What is fondant? Sometimes referred to as edible Play-Doh, fondant is a sugar and water mixture cooked to the soft-ball stage, then stirred…
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