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Austin, Texas has become a hot city to visit and move to, abetted by its ever-expanding food scene. One place of interest is Fluff Meringues & More is a modern patisserie that proffers European treats in a market full of cupcakes and Southern pecan pie. A meringue cookie is the opposite of these latter favorites.…
Continue reading “RECIPE: Holiday Meringue Drops”
Here’s some news for people who love their butter and products made with it: Not all butter is created equal. In addition to the base milk (organic versus conventional, the breed of cow, grass fed [free range]), different butters are churned to have different butterfat contents. In the U.S., products sold as “butter” must contain…
Continue reading “TOP PICK OF THE WEEK: Danish Creamery European Style Butter”
[1] A Pumpkin Bundt Cake, studded with chocolate chips and walnuts (photos #1 and #3 © North Carolina Sweet Potato Commision). [2] Make sure to buy pumpkin puree, and not pumpkin pie filling. The latter has sugar and spices mixed in (photo © Jessica Gavin | Culinary Scientist). [3] Looking for something lighter? Try this…
Continue reading “PUMPKIN & CHOCOLATE RECIPES: Pumpkin Chocolate Chip Cake, Sweet Potato Chocolate Chip Bread”
Our favorite cake is probably the Mille Crêpe Cake from Lady M Confections, a cake boutique with six locations in Manhattan and more around the country. We say probably, because if you put us in front of a cake buffet, the first thing we’d eat would be the Mille Crêpe Cake. The name translates to…
Continue reading “GIFT: Lady M Mille Crepe Cake”
[1] In this recipe, baklava is moved from its original pan recipe to a fusion with tart shells, which are a Medieval European invention (photo © Hannah Kaminsky). [2] For comparison, a classic piece of baklava, which is made in a sheet pan like brownies, but cut on the diagonal (photo © Recchiuti Confections). [3]…
Continue reading “RECIPE: Baklava Tart (No Struggling With Phyllo Leaves)”
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