Year: 2013

TIP OF THE DAY: Ways To Use Sparkling Sugar

Posted on by thenibble

Red sparkling sugar. Photo courtesy King Arthur Flour.   Thanksgiving: delicious, but over. Now on to Christmas. We like to add a sprinkle of “Christmas dust” to holiday foods and beverages: red and green sparkling sugars. We switch to silver sparkling sugar for the week between Christmas and New Year’s. Interchangeable is sanding sugar, which…
Continue reading “TIP OF THE DAY: Ways To Use Sparkling Sugar” →

TIP OF THE DAY: Make Turkey Stock

Posted on by thenibble

Turn your turkey carcass into turkey stock or turkey soup. Photo by Marius Zjbie | Wikimedia.   Years back, we were very friendly with the owner of New York City’s most famous delicatessen. Among other secrets, he told us that the restaurant’s chicken soup was actually turkey soup. Why? Because the kitchen roasted several turkeys…
Continue reading “TIP OF THE DAY: Make Turkey Stock” →

What Is Bavarian Cream Pie, For National Bavarian Cream Pie Day

Posted on by thenibble

[1] A fruit-topped Bavarian cream pie (photo © J. Java | Fotolia). [2] Bavarian Cream, or crème bavaroise, is prepared in a mold and unmolded onto a serving plate (photo © Massimiliano Pieraccini | iStock Photo). [3] This layered raspberry bavaroise is, from top down, raspberry bavaroise, raspberry compote, and coconut dacquoise, atop a crunchy…
Continue reading “What Is Bavarian Cream Pie, For National Bavarian Cream Pie Day” →